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Victor's Fine Dining by christian bau

★★★ MichelinLa Liste 98.5分5 toques€€€€Creative, Contemporary

The way in which Christian Bau combines influences from French and Japanese cuisine makes for truly memorable results! His unique signature style runs through the entire menu. The "Paris – Tokyo" set menu allows you to experience the best possible ingredient quality and witness his impressive aplomb. It is with consummate craftsmanship that he pairs, for example, the freshest tuna fillet in the form of tartare and raw slices with Imperial caviar, marinated daikon radish and an umami-rich seaweed and ginger vinaigrette, and creates delicate contrasts by adding crispy seaweed chips, fresh cress

LOUIS restaurant

★★ Michelin€€€€Modern French, Asian

In the restaurant of the tasteful boutique hotel LA MAISON, chef Sebastian Sandor and his team have forged a distinctive identity rooted in modern French cuisine infused with pronounced Japanese influences. Their seven-course menu, complemented by a succession of amuse-bouches, reflects meticulous craftsmanship through its interplay of numerous components, aromas and contrasts. One standout dish is the lightly smoked ikejime salmon trout, which is of exceptional quality, accompanied by swede prepared three ways – pickled, lacto-fermented, and grilled – and a superb beeswax and vanilla beurre b

ESPLANADE

★★ Michelin€€€€Classic Cuisine, Creative

This listed Gründerzeit building (1890) in the centre of Saarbrücken is tasteful through and through. Once a school, it now houses a charming little boutique hotel and this chic restaurant, where chef Silio Del Fabro combines classic and modern cuisine. He incorporates French, Mediterranean and Japanese influences. Supremely fresh seasonal ingredients of outstanding quality, some of which are sourced from a farm in the region, go into the dishes. The craftsmanship is superb and the flavours are bold – a prime example being the perfectly roasted US entrecôte, served with a crispy potato millefe

GästeHaus Klaus Erfort

★★ Michelin€€€€Classic French

Klaus Erfort's restaurant in this stylish white villa remains a beacon of classic French cuisine. Uncompromising in his choice of ingredients, he creates dishes that are harmoniously balanced, the flavours teased out with finesse. A four- to seven-course set menu is offered, with accompanying wines on request. Alternatively, "Les Grands Classiques" is available by preorder – this includes langoustines royales cooked on sea salt with grilled young leeks or Bresse poularde with truffles and potato foam. Perfectly washed down with a bottle from the high-calibre wine list. Charming service from an

ATAMA by Martin Stopp

★★ Michelin€€€€Creative, Contemporary

In a chic space, Martin Stopp, who made a name for himself at LOUIS in Saarlouis, presents two exceptionally interesting set menus: "Menü für die Seele" ("Menu for the Soul"), which is pared back and ingredient led, and the creative, somewhat more playful "Menü für die Sinne" ("Menu for the Senses"). The former, for example, impresses with a perfectly cooked saddle of fallow venison with an exquisite black pudding crust and fresh cranberries, finished with a wonderful dense and intensely flavoursome shiso Rouennaise sauce. The other boasts exciting combinations such as veal and unagi, pea ash,

Louis Linster

★★ Michelin€€€€Modern French

Louis Linster has added his own spin to the family restaurant. His mother, Léa, made it a first-rate fine dining establishment and her youthful successor is now leaving his own hallmark. The interior is the quintessence of casual luxury in a reworked vein with modern artwork on the walls and a knock-out terrace overlooking the rolling countryside. Chef Louis is upholding the establishment’s classical repertory, albeit with some lively, exotic touches.Don’t expect plates piled high in victuals, but rather creations that underscore the essence of each ingredient in a bid to let them enjoy the li

Ma Langue Sourit

★★ Michelin€€€€Modern Cuisine

Wholehearted Cyril Molard aims to ensure that the diner enjoys their meal as much as a child devouring an ice cream! Each detail has been endlessly pondered over and then fine-tuned in this snug, trendy establishment. Creative side dishes set out to showcase the flavours of outstanding produce. The chef may add whoomph to a dish with subtle additions of tangy acidity. When he cooks asparagus, you can be certain it will be the best you have ever tasted. The fish is cooked to perfection and the succulent side dishes are paired with sauces that err towards the classical in a bid to shine the spot

Villa René Lalique

★★ Michelin€€€€Creative, Modern Cuisine

René Lalique was the most prominent jeweller of the turn of the 20C and the Art nouveau movement. His legacy lives on in Wingen-sur-Moder in this historic edifice on the outskirts of the village, home to a museum and a luxury hotel. A sleek modern extension houses the restaurant helmed by Paul Stradner who consummately marries produce from Alsace and further afield (goose foie gras, blue lobster, Sparsbach trout). The Austrian chef signs painstakingly crafted dishes steeped in delicate, intelligent and creative nods that bear witness to his bold hallmark, courtesy of occasionally surprising ju

Toya

★ Michelin€€€€Creative

The name is a nod to Tōya, a famous volcanic lake in the Shikotsu-Tōya National Park on Japan's northern island of Hokkaido. Globe-trotting chef-owner, Loïc Villemin considers the region to be something of a culinary paradise, in which wild fish, plants and herbs abound. In addition, extensive animal husbandry and premium market gardening are practised there – plenty to enrich this restaurant overlooking a verdant golf course and with a trendy and soothing nature-inspired decor. The chef was also a disciple of some of the great culinary masters: Jean-Georges Klein, Nicolas Le Bec, Bernard Lois

Auberge Saint-Walfrid

★ Michelin€€€€Classic Cuisine

Situated on the road from Metz to Strasbourg, this pretty little inn – once a farm belonging to the church in Welferding – has been run by the same family since the late 19C. Having taken over from his father who built up the auberge’s gastronomic reputation in the region, Stephan Schneider (fifth generation) is now at the helm here. Guests dine in a large, plush and warmly decorated dining room with old parquet flooring and cabinets laden with gleaming Sarreguemines earthenware. The chef is a staunch champion of tradition who works with local market gardeners (he also has his own kitchen gard

Le K

★ Michelin€€€€Modern Cuisine

This imposing stone edifice near France's borders with Germany and Luxembourg has retained its family atmosphere. At Le K, beneath heavy timber rafters and a Treviso crystal chandelier, chef Benoit Potdevin rolls out refined, delicate fare in tune with the zeitgeist. Crab's legs and claws in a refreshing Calamansi vinaigrette, served with caviar; roast scallops, Jerusalem artichoke and a jus of scallop skirt with Moselle whisky; gin-flavoured loin of venison, a medley of carrots and a gutsy juniper-flavoured gravy are just a few examples. There is also a “Market Garden” set menu, while the mor

midi

★ Michelin€€€Creative, Seasonal Cuisine

Located on an industrial estate, this restaurant has a modern look. In the evening, the team led by Peter Wirbel – a talented chef who has worked at top-flight establishments in the area – prepares finely balanced dishes with harmonious seasoning and character, using regional ingredients whenever possible. A fine example is "cod, leek, pear, Roquefort". On Tue and Wed, an eight-course surprise amuse-bouche menu is served, and Thu-Sat, the "midi" menu is available in four to seven courses. The well-curated wine list places a clear emphasis on German labels, particularly from the Mosel and Saar.

Alexis Baudin

★ Michelin€€€Modern Cuisine

Alexis Baudin has had extensive work carried out on this building to transform it into a spacious contemporary restaurant. Lovely high ceilings and a palette of beiges bring understated elegance to this space opening onto a pleasant garden terrace with a hundred-year-old cedar tree. The chef aims to showcase local produce in his carte blanche menus: delicious ingredients such as vegetables from small market gardeners, mushrooms from the Meuse, saffron from Guémar, Wagyu beef from cows reared in Lorraine go into beautifully presented and perfectly balanced dishes. Flawless service.

Timilìa

★ Michelin€€€Italian, Creative

A charming little Italian restaurant run by a chef who hails from Lorraine but has Sicilian roots, and his Milanese partner. By no means fixated on the classic repertoire, the restaurant serves a tasting menu entitled "Scoperta della Pasta", which showcases their house-made pasta. Much care goes into dishes that incorporate top-notch, at times premium ingredients, many imported from Italy. With its pared-back decor, just a handful of tables, dark parquet flooring, white walls and colourful Abstract paintings, the interior is both contemporary and intimate. Excellent selection of local wines.

Yozora

★ Michelin€€€€Creative

In the heart of the Centre Pompidou-Metz is one of the few fine dining restaurants to be located in a French museum. The sleek, bright space is housed in a glass and metal setting with glimpses of the canopy of this stunning building; wood and cardboard furniture designed by Shigeru Ban adds to the serenity of the place. Roxane and Charles Coulombeau homed in on the smallest of details in a quest for excellence when it comes to the table design. A big fan of Japan, where he used to work, the chef cleverly combines seasonal ingredients from Lorraine with his passion for the Land of the Rising S

Quai des Saveurs

★ Michelin€€€€Modern Cuisine

Frédéric Sandrini has hung up his hat in this pink sandstone and white fronted edifice opposite Hagondange railway station, depicted by a pleasantly low-key, contemporary interior. Your tastebuds will be delighted by the modern, imaginative, ever-changing craftsmanship of this chef who works with painstakingly selected supplier-partners: abalone, hand-harvested by divers in the Bay of St Brieuc, fish from Saint-Quay-Portrieux or Boulogne-sur-Mer and a trolley that stars the work of master cheesemakers. Surprise menus and daily suggestions.

Hämmerle's Restaurant

★ Michelin€€€€Modern French, Creative

A charming, long-standing family business, where Cliff Hämmerle sticks to what he does best: serving classic cuisine, skilfully imbued with creative touches. He works with top-notch ingredients and likes to use plenty of vegetables, especially regional produce. The pâtissier's creations are testament to his passion for his work. The concept is a seven-course "Chef's Table" set menu, of which a vegetarian version is also available. In the tasteful modern setting, service starts at 7pm for up to 12 diners seated at four tables – everyone has a view of the open kitchen, so you're practically in t

Restaurant Kunz

★ Michelin€€€Classic French

The Kunz family have run this establishment in the village of Bliesen for many years, working together like a well-oiled machine. The proprietor and his chef Patrick Jenal propose two set menus ("Signature" and "Traditional") – both for a minimum two diners – and an à la carte selection as a pleasing alternative. Alongside classic French dishes such as Breton sea bass with artichokes, fennel, sauce Béarnaise and jus, you will also find the well-known Kunz classics, including cordon bleu of milk-fed veal loin filled with honey-cured ham and Taleggio cheese. The quality of the ingredients is out

Chez Michèle

★ Michelin€€€€Modern Cuisine

Once a village café, then a family inn, it is now a gourmet table with an enviable reputation in the Moselle “lake district”. This illustrious restaurant is in the capable hands of Bruno Poiré, Michèle’s son, who after learning the ropes in the family business as a teenager, honed his skills with Georges Blanc at Vonnas and Antoine Westermann at the Buerehiesel. He prepares precise, generous dishes in tune with the zeitgeist that reveal a soft spot for Mediterranean recipes. A fine dining experience in a contemporary setting, enhanced by attentive service.

Le temple

★ Michelin€€€€Classic French

Christiane Detemple-Schäfer and Oliver Schäfer form an absolute dream team and have been working here since 1992. Their impressive dedication to the task has made Le temple a permanent fixture on the fine dining scene – not only in tiny Neuhütten, but also among the MICHELIN-starred restaurants in Rhineland-Palatinate. They serve up elaborate classic cuisine with the best seasonal ingredients. Numerous ingredients are skilfully combined to create complex, very precise and delicately crafted dishes. The five- to seven-course set menu starts with amuse-bouches that set the tone nicely. The taste

Fani

★ Michelin€€€€italian

La cucina italiana has no secrets for Roberti Fani. After earning a Michelin star in his homeland, he has put down his roots in the Luxembourg village of Roeser, where he demonstrates how far his cuisine has evolved. On the ground-floor of a rather ordinary residential complex, he has opened a snug, stylish establishment, in the company of a seamless professional front-of-house team and a first-rate sommelier. Chef Fani is a seasoned chef who deploys his immense know-how apparently effortlessly in the kitchen, while his brigade of young chefs adds their own creative spin. You might taste class

🕐 Tu-Sa 12:00-14:30, 19:00-22:00; Mo 00:00-24:00; Su 12:00-14:00

Aux 3 Capitaines

必比登€€Traditional Cuisine

Located in a village on the banks of the Moselle, this local institution has been given a new lease of life by chef Benoit Potdevin (Le K - Domaine de la Klauss in Montenach). Either in the refurbished dining room or on the peaceful terrace to the rear, diners tuck into classic local dishes, lovingly prepared using carefully selected ingredients: eg asparagus with mousseline sauce, pike quenelle with a lemon-infused beurre blanc, free-range Moselle poultry with morels, braised ham with Auxerrois sauce and bouchée à la reine. The food is generous, indulgent and delicious – and served with a smi

Restaurant Dimofski

必比登€€Modern Cuisine

This restaurant housed in an imposing 1950’s edifice a dozen or so kilometres outside Sarreguemines is just the ticket for a slap-up meal with all the trimmings. Wholehearted and single-minded, Julien Dimofski’s enthusiasm can be tasted in delectable, carefully crafted dishes overflowing in ambition (snails in potato nests, langoustine gently seared in butter or free-range roasted squab in a simple parsley sauce). The infectiously cosy, voluntarily rustic interior is further enhanced by the warm welcome and service proffered by Véronique, Julien’s mum.

Landgenuss

必比登€€Country cooking, International

Run by the Hämmerle family, this place enjoys great popularity, so it is advisable to book well in advance! With its welcoming country house feel, charming service and great food, it makes for an appealing alternative to the fine dining restaurant. The kitchen turns out flavoursome dishes such as beef roulade and cordon bleu with port wine jus, spring vegetables and Geheirade (potatoes and dumplings). The kitchen places emphasis on seasonal ingredients and regional sourcing; occasional Mediterranean influences are also incorporated. The three-course menu of the day, with a choice available for

Parc Le'h

必比登€€Modern Cuisine

This trendy brasserie, done up in wood and other natural materials, is in perfect osmosis with the surrounding Dudelange forest. It is run by a veteran who takes the time to listen to his guests. Jean-Charles Albert’s pared-back cuisine is subtle, often surprising but never disconcerting. He may marry creamy risotto, truffles and a skate wing fritter or jazz up steak tartare with Thai or oriental notes, all the while respecting their intrinsic flavours. Something of a culinary landmark in the region.

PINK - DAS RESTAURANT

€€€Modern Cuisine

Located in the Haus für Kultur und Sport, in a quiet yet easily accessible area in Schwalbach-Hülzweiler, this restaurant is very popular. The interior with modern lines is tastefully decorated in a palette of calm, cheerful colours, and the broad, glazed façade means the space is lovely and bright. The seasonal and Mediterranean-inspired food is cooked meticulously and with attention to detail. The excellent à la carte selection ranges from beef carpaccio to truffle pasta and fried halibut. There is also a children's menu. Attentive service with a personal touch comes courtesy of the competen

Restaurant Quack in der Villa Weismüller

€€€Mediterranean Cuisine, Farm to table

It's a treat to sit either out on the terrace overlooking the city or inside – in a tastefully decorated dining area blending elegance and trendy chic styling. The ambitious seasonal cuisine has distinct Mediterranean and regional influences. Various set menus feature dishes such as corn-fed Bresse chicken cooked with truffles and served with kohlrabi, chicory and gnocchi or Breton turbot, mashed potatoes with artichokes and baby spinach. The Chef's Table is an interesting affair: counter seating with a view into the kitchen, and a surprise menu. Good wine list. Comfortable apartments are avai

Le Comptoir

€€€Creative, Farm to table

Located in the Nauwieser Viertel, this restaurant is housed in an old sandstone and brick building, incidentally the birthplace of director Max Ophüls. An attractive modern interior and a friendly atmosphere await you here. The seats at the counter ("le comptoir" in French – hence the name of this establishment) are very popular. In the evenings, a modern seasonal set menu comprising four or five courses is served.

Le petit CINQ

€€€Contemporary, Modern Cuisine

This is a pleasant alternative to the two-star restaurant Esplanade in the tastefully designed boutique hotel of the same name. Modern cuisine made with seasonal ingredients is served in two three- or four-course set menus; these change on a weekly basis and one is vegetarian. Le petit CINQ takes up residence in the beautiful rooms of the fine dining restaurant when the latter is closed – Sunday to Tuesday, you can eat both lunch and dinner here. David Wottke, long-time sous chef to Esplanade's head chef Silio Del Fabro, is in charge of the kitchen.

Le Schloss Halberg

€€Classic French

The restaurant nestled in one wing of the castle, which was built between 1877 and 1880, has rightly proved to be a hit with diners. Its popularity is due both to the beautiful historical estate with its delightful terrace, and to the classic French cuisine – eschewing unnecessary frills in favour of full-bodied flavour, it is made with fresh top-notch ingredients. The speciality of beef fillet tartare with French fries and salad is prepared tableside. France also makes its presence felt in the savvy wine list.

Locanda Grappolo d'Oro

€€Mediterranean Cuisine, Classic Cuisine

It really is a joy to dine at this restaurant, which has been run by the same family with great dedication for years. The decor is bright and cheerful, and warm hospitality and service come courtesy of the lady of the house. The Mediterranean-inspired cuisine is fresh and delicious. The pasta, the gnocchi, the bread… It's all house-made. No wonder this place draws so many regulars from the region.

Gräfinthaler Hof

€€Farm to table

In this somewhat more remote part of the Bliesgau region, you will feel most welcome in this gorgeous location that was once home to a monastery complex dating back to the 13C. Inside, an elegant atmosphere prevails; outside, there is a charming terrace shaded by trees. Ambitious dishes are created with terrific ingredients – the roast dry-aged pork chop (matured on the bone for 21 days), with sage, Serrano ham, market vegetables and potato fritters, for example, is a wonderful meat option. There are two set menus – one meat, one vegetarian – or you can dine à la carte.

Die Alte Brauerei

€€€French, European Contemporary

This establishment started out in 1877 as Becker-Brauerei and the interior decor incorporates a combination of historical, rustic and modern elements. In today's iteration of the restaurant, Florian Dauphin, son of the friendly owners, Eric and Isabelle Dauphin, heads up the kitchen team. Lorena-Jil, his charming wife, manages the service with professionalism, care and attention. You will be treated to seasonally influenced French dishes – choose à la carte or go for one of the set menus: the four-course "Découverte" or six-course "Signature". During the week, they propose a reasonably priced

Le Jardin de Bellevue

€€€Modern Cuisine

The elegant and comfortable setting of this century-old building is now the restaurant of Élise and Paul Fabuel. He is the young chef who appeared on French TV's Objectif Top Chef and worked at À Table (Metz) and À l'Échevin (Colmar). Here, he cooks up appealing seasonal cuisine: foie gras with raspberry and verbena; roasted turbot fillet, einkorn and a foamy citrus-y butter; Condé-Northen free-range chicken supreme, corn and a smoked pan jus...

83 Restaurant

€€Italian

A ten - minute walk from the Centre Pompidou - Metz, this pleasant restaurant showcases Italian food, through carefully selected ingredients (charcuterie, burrata, pasta, wild fish, purebred meats). And to accompany it all, a fine selection of Italin wines!

Derrière

€€Modern Cuisine

In this dinky restaurant with the kitchen at the ‘front’ and the dining area in the ‘rear’ of the dining area, the chef whips up familiar dishes, blessedly free of fads and with the greatest respect for the ingredient. A few examples: juicy Black Angus steak and calf’s sweetbread with morels. Relaxed casual vibe.

La Lanterne

€€€Modern Cuisine

La Lanterne is inspired by "La Lanterne du Bon Dieu", the nickname given to Metz Cathedral, which looms over the restaurant. It is run by a young couple who really give it their all: chef Célia Bertrand, originally from Metz, and Romain Bouchesèche, from the Jura, who takes care of matters in the dining room and in the wine cellar. They propose modern cuisine (pollack, morels, vin jaune) that draws inspiration from the Jura, where they met.

La Réserve

€€Modern Cuisine

In a 16C former larder and storeroom, nowadays the Citadelle Hotel, the culinary score reveals a gourmet streak paired with a generous nature: roast turbotin, butternut in almond milk and baby veg; fillet of organic Moselle beef, potato pie and Chinese cabbage… A storeroom with plenty of surprises in store!

Restaurant de l'Écluse 16

€€Modern Cuisine

This restaurant standing beside the Canal de la Sarre towpath was once a coaching inn, along which horses used to tow coal from the mines. The chef, from Morbihan in Brittany, cooks up delicious and meticulous cuisine, such as saffron risotto with chorizo served alongside premium quality poultry with wild prawns, or his truly unforgettable take on tarte Tatin. He occasionally uses ingredients from the local terroir, enhanced with condiments or home-made aromatic oils.

À la 12

€€€Modern Cuisine

This has been the fiefdom of the François family since it was founded in 1954. After a worthwhile experience at the Bras family's Laguiole restaurant, Thomas (in the kitchen) and Laura, his charming partner (on the restaurant floor), have both returned to the fold in Delme. So it's now the third generation at the helm of this contemporary restaurant, which is popular with locals and visiting guests alike. The menu is both indulgent and delicate, oscillating between tradition and modernity, showcasing an appreciation for herbs and spices. Uplifting!

Ressmann's Residence

€€€Modern Cuisine, Mediterranean Cuisine

The modern decor, with its sleek design and light, warm tones, is a hit with diners, as are the ambitious, international, seasonal cuisine and fine wines. Tip: At lunchtime, you can put together your own inexpensive three-course menu or simply order à la carte. For those hot summer days, one of the dining rooms is air-conditioned, but if you would rather sit outside, there is a lovely garden terrace tucked away behind the building. Overnight accommodation is also available.

Emotions

€€€Modern Cuisine

In the heart of a rural village, two brothers, Mickaël and Morgan Emo, have enthusiastically treated the interior of this former winegrower's house to a makeover in the zeitgeist. The chef regales diners with deftly crafted, appetising recipes, like carpaccio of scallops with celery or squab in truffles, squash and madeira sauce. Splendid wine cellar and knockout lineup of exceptional vintages by the glass.

Aux Poulbots Gourmets

€€€Classic Cuisine

The rascally, iconic poulbots (street urchins) of Montmartre have now been joined by those of Thionville! Large bay windows, Lloyd Loom chairs and modern light fixtures add to the timeless elegance. The menu features recipes such as lobster salad and seasonal vegetables or pan-fried frogs’ legs…

La Rameaudière

€€€Classic Cuisine

Daniel Rameau is a connoisseur of luxury produce, among which foie gras, lobster and pigeon, which he prepares refreshingly simply in dishes that blend generosity and tradition. The equally enticing wine list features a savvy selection of Luxemburg vintages. This former village train station and its flower-decked terrace are steeped in vintage charm.

Dopamin

€€€€Creative, Modern Cuisine

The impressive location right on the banks of the River Saar is one draw; Axel Boesen's cuisine is another. He cooks in a modern, creative style, bringing in Asian and Nordic influences and dreaming up exciting combinations. He pulls it all together with surgical precision, for dishes that are robust and full of finesse. There is a four-, six- or seven-course set menu and, to go with it, wines from a selection dominated by Riesling and Pinot Noir from the Saar and Moselle regions. The small, high-ceilinged dining area has a sophisticated, chic, modern-elegant interior, which makes for a pleasi

La Charrue

€€Traditional Cuisine

This family-run eatery rolls out hearty, wholesome cooking made with love: duck foie gras with gewurztraminer wine and plum chutney; confit of pork belly with sautéed Vosges cèpes and a raspberry delight to finish the meal on a high note. Bouncy vibe.

L'Argousier

€€€Modern Cuisine

In this pleasant restaurant with a modern design, chef Jonathan Birkenstock celebrates seasonal and regional produce in contemporary cuisine that demonstrates undeniable finesse. The food is cooked and seasoned to perfection, the presentation flawless, as exemplified by the double-cooked beef with celery, black garlic and passion fruit. The service is extremely obliging! This charming establishment also has a fine selection of aged rums.

Schlossberg

€€International, Seasonal Cuisine

The location on the Schlossberg (castle hill) is fantastic in its own right: located right beside Vauban fortress, the business travellers' hotel that houses this restaurant towers over the city and affords a one-of-a-kind view – best enjoyed from the terrace. The interior is also delightful with its sleek contemporary design, coupled with panoramic vistas through generous windows. The menu changes with the seasons and features classic dishes with international twists. Order à la carte or opt for the set menu of the month (three or four courses).

WEINrestaurant Ayler Kupp

€€€Farm to table, Seasonal Cuisine

While you tuck into the fresh seasonal dishes, which the chefs here cook up with produce from the region, you can take in the vineyards and the lovely garden. There are two set menus, each made up of three to five courses; you can also choose individual dishes à la carte. The wine list includes Riesling from the neighbouring wine estate. They also offer accommodation in inviting, well-kept guestrooms in the hotel.

ESSLIBRIS

€€Mediterranean Cuisine, Country cooking

ESSLIBRIS offers a relaxed, elegant atmosphere with a fine view of the garden. The food on offer is a mix of Mediterranean and regional. Try the suckling calf fillet and ravioli with carrots, parsley root and shallots. The kitchen is pleased to meet personal requests.

Restaurant Mathes

€€€Modern French, Modern Cuisine

This restaurant, on the scenic wine road of this pretty region of Moselle and near a splendid village that boasts innumerable wine cellars and vineyards, is well known to foodies. Today, the third generation is upholding the family legacy and diners will taste textbook classics with a subtle modern spin served in an elegant dining room overlooking the Moselle or on the sun-drenched terrace. The menu is the epitome of traditional and the house signature remains zander – oven-bake, underscored by a delicate Riesling sauce and washed down with an attractive selection of Luxembourg wines. Just the

Loxalis

€€Mediterranean Cuisine

Immense floor-to-ceiling windows command a splendid view of the surrounding countryside, with the bonus of a peaceful terrace (weather permitting): the scene of Loxalis is set. Diners are greeted by a genuine maitre d’, who carefully takes the time to explain the appetising menu. The chef subtly adds a modern spin to characteristic Mediterranean recipes, such as his new take on vitello tonnato flanked by a characterful sauce. Familiar flavours abound but with intriguing new dimensions. The lunchtime menu is a best-seller!

Culinarium

€€Farm to table

This chic, pared-back restaurant with a lovely terrace area is located in the Weingut Matthias Dostert, a winery that also offers cosy guestrooms. Chef Walter Curman draws on his considerable craftsmanship to meticulously create flavoursome dishes. The classics on the menu hint at his Austrian origins – try the appetising Kaspressknödel (pressed cheese dumplings) or Alt Wiener Kaiserschmarrn (Viennese pancake)!

WurzelWerk

€€Farm to table, Seasonal Cuisine

This restaurant lives up to its name: Wurzel, meaning "root", signifies a dedication to the local terroir, Werk, meaning "craft", highlights a commitment to artisanal cooking techniques – chef-patron Benjamin Bendzko puts both into practice in his market-fresh cuisine. Exceptional and almost exclusively regional ingredients are used to create flavoursome and pleasingly down-to-earth dishes. Two buildings, built in 1875 as a farmstead, now house a guesthouse (with a café at weekends) and this restaurant, whose rustic charm and pretty decor make for a cosy atmosphere. In summer, the garden terra

Le Strasbourg

€€€Modern Cuisine

Originally a farm mechanic from the former East Germany, Lutz Janisch was trained by chef Jean Albrecht (at the restaurant Au Vieux Couvent in Rhinau). His appetising cuisine is contemporary and generous, and has a variety of inspirations (Italian: home-made strozzapreti to accompany fried squid stuffed with prawns and courgettes; Japanese: quail leg tempura and a roast quail fillet kebab; and French: crêpes Suzette and Grand Marnier ice cream). He often uses local ingredients (trout from Eguelshardt, vegetables from Sturzelbronn etc). There are also guestrooms.

Artis

€€fine_dining, international

Hao Guo entirely redesigned the interior of Artis with a brand-new colour scheme of soft shades and a cornucopia of contemporary comforts. The food is emblematic of the veteran chef’s experiences in top establishments in Belgium and abroad. While the backbone of his cuisine may be Gallic, he doesn’t hesitate to add international influences. For example, his bouillabaisse reveals the full depth of the salty seafood and is underscored with a rich, yet subtle stock. Chef Guo has an undeniable knack for sauces and his culinary technique is second to none. The extensive menu impresses, as does the

Château Hochberg

€€Modern Cuisine

The restaurant within this majestic 19C residence boasts a contemporary decor dotted with creations by master glassmaker René Lalique (the Lalique Museum is just opposite). The chef concocts delicious seasonal cuisine inspired by the Alsace and Vosges terroir: goose foie gras terrine and sour cherry chutney, Sparsbach char confit, beef with béarnaise sauce and Macaire potatoes. Gorgeous terrace to the rear of the château overlooking the grounds.

Schloss Monaise

€€€Classic French

With Hubert Scheid's cuisine, this place is nothing short of a culinary institution in the region. His signature style comprises pleasantly straightforward dishes made from excellent ingredients – served à la carte or as a set menu. The restaurant occupies stylish, high-ceilinged rooms that channel the stately flair of these premises dating back to 1783 – once a summer residence. Or you can dine on the wonderful terrace with a view of the surrounding nature and the Moselle. It's also worth taking a look at the wine list, which features many a big name.

Au Vieux Moulin

€€€Modern Cuisine

Take a seat in the luminous dining room of this family-run house tucked away in the Graufthal valley and overlooking a peaceful expanse of water that invites contemplation as you sample the sparkling cuisine of Guillaume Kassel. Kassel may be a steadfast champion of Alsace’s home-grown produce and wild herbs, but he has no qualms about foraging further afield to discover the delicacies of other regions: Mallemort asparagus, Mas Schaller citrus fruit, Bresse fattened chicken, suckling lamb from the Pyrenees… The generous indulgent lineup unveils his talent and desire to please with one overridi