The Best Restaurants with 2 Falstaff Fork(s) in Rhineland-Palatinate
Every room is thoughtfully furnished down to the last detail, with a harmonious mix of old and new styles. This is also the case in the realm of chef Markus Pape, who is creative and uses regional products.
New paths in the legendary house: Pfalz meets Italy. Fabio Daneluzzi skillfully combines regional dishes with his Italian roots and interprets traditional dishes from both countries in a new way.
The team arranges elaborate plates in four to six courses. The style is based on regional, French and international cuisine. Accompanied by matching wines from their own estate.
Star chef Silvio Lange has created a place of pilgrimage for fans of fine creative cuisine in the beautifully restored former vicarage. A seasonal four- to nine-course menu is served.
Gerald Schöberl focuses on creative cuisine. Small visual works of art, fresh regional ingredients. Lovers of lobster, oysters and sea fish will also get their money's worth.
From village café to Michelin-starred cuisine: the classic French cuisine with a seasonal influence attracts gourmets from all over Germany to the Saarland. Tip: extend your trip to the countryside in the hotel.
Seasonal menus and genuine taste experiences are the focus of Sebastian Kauper, who runs the 300-year-old domicile together with hostess Nora Breyer. Worth the trip to the countryside!
Chef Sebastian Messinger's gastronomic concept focuses on regional products and classic dishes with a modern twist. Wine selection with a focus on the Middle Rhine, served in a stylish ambience.
Mike Schiller excels at creating wonderful vegetarian dishes. But delicious game and fish are also among the specialties of this cosy restaurant. Great wine list!
Creative gourmet cuisine or down-to-earth classics: old master Manfred Schwarz is a master of both. In his restaurant, you have to choose a style. Good wine selection.
Situated in a somewhat hidden location, all the senses are indulged in this beautiful restaurant. Hedi Rink is constantly coming up with new creations, all of which are aromatic highlights made from the best ingredients.
Seasonal classic dishes dominate the attractive menu in the tastefully rustic restaurant. The friendly service staff are happy to recommend regional Mosel specialties to accompany your meal.
Head chef Jörg Diekert offers his guests two menus, which can be varied as desired. All dishes are prepared à la minute - a pleasingly attractive offer with plenty of flavour power.
Solid and cosy, you feel at home in the comfortably furnished restaurant. The kitchen skilfully cooks its way through international cuisine, accompanied by just the right wines.
Japanese, Scandinavian and French cuisine under one roof. The new gastronomic concept at YOSO sounds extraordinary, and Peter Fridén succeeds in creating extremely exciting and creative dishes here.
Good food and good wine - that's the gastronomic motto of this family-run business, whose country cuisine not only attracts regular guests. Home-style and homemade, that's guaranteed here.
Jean-Philippe Aiguier cooks French, seasonal and regional dishes in his kitchen with a great deal of creativity and a love of detail and produce - and everything is organic! The cheese course is a matter of the highest importance. They have their own farm store.
The ambience is dignified, the Saumagen world-famous: Chef Felix Kersten cooks Pfalz dishes and international delicacies using regional and seasonal products according to classic recipes.
Guests at the hotel restaurant on the banks of the Rhine enjoy international cuisine made from regional ingredients. The consistently high quality of the dishes and the competent, friendly service are always praised.
Rustic wooden floors, reclaimed wood furniture, light-coloured linen fabrics: the vintage-style ambience with a view of the Rhine, the cuisine is close to nature, contemporary and seasonal, with a focus on vegetables.