"Sunday Opening" Restaurants in Rhineland-Palatinate
Long a legend, Clemens Rambichler's exceptionally excellent cuisine confirms the first-class reputation of this chic restaurant time and time again. World-class gourmet cuisine!
With Christian Binder, the Steinheuers' restaurant remains on course for success. With his ingenious creations, the talented chef creates sustainable enjoyment at the highest level.
Philipp Stein's sophisticated gourmet cuisine is refreshingly uncomplicated and at the same time first-class and profound, served in a particularly beautiful, colorful and harmonious ambience.
Max Goldberg and Kerstin Bauer have found their home base in the old Kaufmannshaus and offer cosmopolitan, Japanese-inspired cuisine made from regional ingredients. Nine-course menu, intimate atmosphere.
Host Nora Breyer is bursting with creativity. The same applies to her dining room in the former warehouse just outside the state capital. Star cuisine is served, always artful and aromatic. Great cheese board.
Ruth Rüssel runs the cozy, chic restaurant with endearing charm. Her husband's cuisine sets aromatic accents; Harald Rüssel's creative dishes are in a class of their own.
Regional haute cuisine, inviting atmosphere, friendly service: guests agree that this is an excellent place to dine on the Ahr. Wines from the hotel's own winery are a popular choice.
In the cozy dining room of the pretty house, Holger Stehr serves four- to seven-course menus, peppered with Far Eastern influences. Sommelier Martina Kraemer-Stehr spoils guests with attentive service.
Fine dining with regional products and specialties from all over the world. Chef Gerald Schöberl spans a creative arc and spoils his guests with a detailed menu of up to seven courses.
Anyone setting off for a little country getaway in the South West Palatinate will be cooked for by the Borst family in Maßweiler with great finesse and attention to detail. Cordial service. Wine list with over 300 items.
Markus Pope's sophisticated dishes are characterized by their regional character, enriched with international accents. He likes to use ingredients from the surrounding area. Romantic ambience.
Christiane Detemple-Schäfer and her husband Oliver serve classic dishes with a modern twist in the bistro of the family-run hotel. You sit in a modern, stylish interior. Always worth a visit.
Manfred Schwarz is still a master of his trade, his cuisine is imaginative and the dishes are prepared with the best craftsmanship. The matching Palatinate wines, perfect!
Chef Maria relies on tried and tested family recipes, but gives them her very own touch. Her specialties include oven-fresh grain bread, tender beef cheeks and a wide variety of dumplings. Italian classics can also be found on the menu. Very good wine!
A country inn straight out of a picture book. Regional and seasonal dishes are served in a chic ambience, and the first-class game dishes are the specialties of the house.
Brasserie classics and hearty seasonal dishes: Chef Christoph Schmah has mastered the entire repertoire. Cooking takes place in the beautifully restored quarry stone building on the Moselle. Menus by the table.
Hans Stefan Steinheuer has made his mark on the German gourmet scene. However, the master chef also stands for first-class, down-to-earth cuisine whose sophistication lies in its simplicity.
The menu pays homage to the Italian homeland of chef Fabio Daneluzzi, who serves Palatinate country house cuisine with Italian accents. One of the classics: beef roulade à la carbonara.
Restaurant culture at its finest: Joachim and Corina Buggle are the eighth generation to run this traditional family-owned business in the romantic Lahn Valley. A tastefully decorated country inn offering cuisine that is, in the best sense of the word, down-to-earth yet refined. You’ll sit in the cozy, wood-paneled restaurant, where the friendly staff will take good care of you and offer excellent recommendations. Start your culinary journey, for example, with glazed veal sweetbreads—the “Buggie”—served with a creamy black salsify purée, edamame, and a morel cream sauce. Or you might choose the two-course scallop selection: one served as carpaccio and the other classically grilled. A great choice for an appetizer is the Norwegian wild salmon tartlet, served with crispy potato rösti and a deeply aromatic green sauce. Joachim Buggle also stays true to his down-to-earth style in his main courses. He pairs the homemade beef roulade with apple-red cabbage and mashed potatoes; the truffled breast of black-feathered chicken is served with a delicately flavored celery purée; and as the icing on the cake, a Madeira jus bathes the wonderfully tender meat. With the Lofoten skrei, the delicately seasoned saffron sauce elevates the perfectly cooked fish, while the accompanying lemon-tarragon risotto adds a touch of freshness. Those who prefer something a bit heartier would do well to try the grilled octopus: served with tagliatelle, artichoke, sun-dried tomatoes, and a very robust caper sauce. Last but not least, a mascarpone rice pudding with spiced cherries and cinnamon ice cream—and this “down-to-earth, home-style” cuisine shows itself at its very best. At its very, very best!
Whether in the restaurant or on the summer terrace: Hubert Scheid has the right touch for balanced, down-to-earth, creative cuisine, which he always skillfully refines with a Mediterranean touch.