Sunday Opening – 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.
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.
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.
At lunchtime, chef Tobias Schmitt offers a sophisticated lunch menu at the Stadtpark. In the evening, guests can choose between the multi-course experiences "Roots", "Blossom" and a vegetarian option.
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.
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.
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.
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.
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.