Credit Cards accepted – restaurants in Rhineland-Palatinate
French cuisine at its best reigns in the newly designed restaurant. Clemens Rambichler and his team have perfected the taste of their dishes and offer delights to die for.
The table culture celebrated in this chic restaurant is magnificent. The cuisine shines with creative highlights, indulgence at its very best. There is also a rich selection of top-quality wines.
Refined creations with perfect preparation, Hans Stefan Steinheuer's dishes are an experience for all the senses. Gabriele and Desirée Steinheuer provide the perfect wine accompaniment.
As if a guest dining at a friends house - this is how the double Michelin-starred chef Daniel Schimkowitsch wants his vision to be understood. Up to eight courses are served in a chic ambience, all with a powerful aroma and concentrated flavour.
What a beautiful restaurant! Alina Stein takes excellent care of you in a chic ambience, while Philipp Stein takes care of your physical well-being with refined gourmet creations. Great class on show.
Culinary gem with surprise cuisine. David Weigang mainly uses regional products and his creations are all cleverly prepared. First-class non-alcoholic pairing.
Holger Stehr creates highly acclaimed cross-over cuisine in five to eight courses in the romantic ambience of a historic hunting lodge. This is complemented by the feel-good service of wife and sommelier Martina.
During the winter months, Frank Seyfried treats his guests to a creative German-Mediterranean mix, either à la carte or as a menu with up to six courses. Chic ambience, relaxed atmosphere.
Harald Rüssel focuses on local and regional products in his dishes, which he skilfully transforms into tasty highlights. First-class wines are served in a chic ambience.
From 7 p.m. on Wednesdays to Saturdays, head chef Wolfgang Becker cooks a four to six-course menu with a focus on the ingredient. The jack-of-all-trades Becker is also a trained winemaker - the wine list has his exhibits on hand.
In the evenings, Philipp Helzle treats guests to creative seasonal menus in the hotel's Michelin-starred restaurant. The emphasis varies, but one thing remains the same: the focus on the best ingredients. Those who wish can eat à la carte.
Open kitchen, open fire, modern, minimalist ambience: Benjamin Peifer and Bettina Thiel vivid creative fusion cuisine with regional ingredients in an 18-course gourmet journey.
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.
Refined French cuisine is the passion of restaurateur couple Christiane Detemple-Schäfer and Oliver Schäfer. And this is served in five to seven seasonal courses. Cigar lounge next door.
The ambience of the 18th century summer residence of the Dean of Trier Cathedral, in which the restaurant is housed, is impressive. The cuisine is classic and down-to-earth, and the wine selection varied.
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.