"International Cuisine" Restaurants in Rhineland-Palatinate
Fish, seafood, shellfish and meat are fixed components in the refined menu of the Wine Route's first two-star restaurant. If you like to socialize, make a reservation at the long "Schimkow.TISCH".
The Hahn family has not only set the tone in the Palatinate with their hotel and the associated gourmet restaurant. The historic cross vaults offer a wide variety of creative, fine cuisine.
The cozy restaurant offers everything from classics such as Wiener Schnitzel to fine scallops. Extensive menu with Palatinate tapas. The selection of wines by the glass changes regularly.
The friendly and welcoming restaurant serves 100% plant-based cuisine. The dishes are creatively prepared; deep-fried artichokes and oven-baked beet are favorites.
The tasteful interior of the restaurant matches the imaginative creations of the ambitious cuisine. Everything is harmoniously coordinated. The finest culinary delights.
A restaurant with family flair in a feel-good atmosphere. Here you can enjoy a modern twist on regional and international classics as well as traditional dishes at their best and the finest home-made dishes.
Francophile accents are the focus of the Deidesheim cuisine. Signature dish: "Bouillabaisse 1718". The wine list features renowned Palatinate wineries from north to south.
Decorated in warm colors, the restaurant with a view of the Rhine offers a chic ambience for a business lunch or a romantic dinner. The cuisine is international and the Hyatt burger is a classic.
Trier on the Moselle isn’t exactly known as a culinary mecca. This makes it all the more important that Christine and Wolfgang Becker, a couple of restaurateurs, have been tirelessly flying the flag for fine wine and dining culture here for decades. The owner has experienced great heights as a chef and entrepreneur, but has also weathered some deep lows. He doesn’t let that deter him, however, remaining true to his ingredient-driven culinary art rooted in French traditions, without chasing every passing trend. Hats off! With his small, dedicated, and friendly team, Wolfgang Becker runs both the down-to-earth wine bar and the elegant fine-dining restaurant in the design hotel built in 2007. The proximity to France and Luxembourg is reflected above all in the sauces—a subtly flavored chive nage accompanying the bacon-wrapped St. Peter’s fish, a chili-spiced lobster sauce with the scallops, or an umami-rich truffle jus with the U.S. Black Angus filet—which, unfortunately, was not served medium as requested. Even the langoustine royale, undeniably of the highest quality, could have stayed in the pan a few moments longer. A signature dish is Becker’s no-frills foie gras terrine, which we enjoyed as an amuse-praline on pumpernickel crumble. As for wine, we stuck with a juicy, full-bodied Chardonnay from the Becker estate, which paired effortlessly with all the fish and meat courses—just as effortlessly and with the same quick wit as Christine Becker, who also runs the winery and presided over her duties as sommelier.
Down-to-earth classics are part of the repertoire in the family-run restaurant. Ambitious international dishes round off the menu. The drinks are home-made and wines from friendly winegrowers.
Katharina Häbel's motto is a modern interpretation of country house cuisine. Mediterranean "Saumagen", pasta with truffle sauce and black pudding are served with Palatinate wine in a sophisticated atmosphere.