Breakfast – restaurants in Rhineland-Palatinate
With its elegant surroundings, Florian Kucher offers two phenomenal set-menus of up to six courses. Always showcasing the passion of his cooking. A brilliant wine list with 1700 wines.
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.
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.
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 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.
Michelin-starred chef Florian Kucher here focuses on refined country cuisine. His pretty wine tavern excels at highlighting regional delights. A classic dish to try is the kidney stew.
Frank Seyfried spoils not only hotel guests with his Mediterranean cuisine with a regional touch and high-quality products, within the direct view of the Moselle. Changing daily recommendations and highly praised service.
Hermann Saxler's tastefully furnished restaurant has long since become a meeting place for gourmets. The menu also offers down-to-earth dishes, always accompanied by the best Moselle wines.
The Poststube indulges in down-to-earth dishes with passion and always prepared from the best products. Roast venison and veal liver taste just as good here as the melted cheese dumplings.
Alessandro Riemer's gourmet creations impress with their finesse and aromatic surprises. Great product selection. The location is directly on the Moselle and is part of a boutique hotel!
The historic inn with its Weinkirche restaurant has long been a gastronomic institution. The kitchen offers a varied selection of tasty dishes, all of the finest quality.
The young kitchen team celebrates light Mediterranean-inspired dishes with seasonal products from the Hochwald and Eifel. You can sit in light-flooded rooms or on the panoramic terrace.
Nicky Bethge cooks in a picturesque setting on a cliff overlooking the Rhine. He uses mainly local produce to create modern interpretations of classic regional dishes. Own wine.
Bella Italia in the Palatinate. The pizza from the stone oven is a hit, but the pasta à la mamma is just as good; not forgetting the juicy steaks. Chic restaurant and inviting terrace.