Restaurant Schönemann im Sofitel

Contemporary Cuisine
85
Falstaff Restaurant- & Gasthausguide Deutschland 2024

The wonderful bouillabaisse of Hessian fish represents Miguel Wagner's concept of combining German and French elements and using regional ingredients wherever possible. Noble and beautiful.

42 /50 Food
18 /20 Service
17 /20 Wine
8 /10 Style
85
Falstaff Magazin Deutschland Nr. 5/2022 - SixPack

42 /50 Food
18 /20 Service
17 /20 Wine
8 /10 Style
Premium & luxury
Outdoor Dining Area
Payment Conditions: Cash, Debit Card, Credit Card, NFC
Gourmet-News
Flavours of Noma in a bottle
The Noma Projects emerged as a seed sown during the COVID era, and has since flourished into an...
By Tove Oskarsson Henckel