"Ethnic Cuisine" 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.
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.
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.
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.
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.
Japanese, Scandinavian and French cuisine under one roof. The new gastronomic concept at YOSO sounds extraordinary, and Peter Fridén succeeds in creating extremely exciting and creative dishes here.
Italy on the Rhine: from traditional pizza from the wood-fired oven to authentic Italian dishes and menus, wine bar and antipasti. Stylish overall concept, embedded in a boutique hotel.
If you sit in the Glashaus at Jürgen Süs, you can dine on dishes made from regional produce. Vegans and vegetarians will also find what they are looking for. The wine list features Pfalz, France and Italy.
Stefan Schleier's cooking is down-to-earth, but he always thinks outside the box. You sit in the cosy ambience of an old half-timbered house. Large selection of German and international wines.
Originality characterises the ambitious cuisine, which is not only based on Pfalz classics. The gastronomic vision beyond the edge of the plate into Mediterranean regions is very tasteful.
Patron Walter Curman's restaurant is located at the Matthias Dostert winery. Curman combines creative, internationally influenced cuisine with down-to-earth classics from his Austrian homeland.
The cuisine in the pretty old town house is Italian-international. In the evening, Thomas Manthey serves a three- or four-course menu of the guests' choice, and on Thursdays there is always a set tasting menu.
Food pairing at its best: winemaker Fumiko Tokuoka's estate winery restaurant. The dishes are perfectly matched to wines. The small menu features wonderful Japanese dishes.