It is thanks to Thomas Schanz that this small town on the Moselle, already known for its excellent wines, has also become a mecca for foodies. With his own distinctive style, the chef-owner puts a modern spin on classic cuisine. The dishes are very precisely and delicately prepared using ingredients of outstanding quality. For example, the wild mushroom pot-au-feu – testament to his commitment to detail and yet wonderfully uncomplicated – pairs beautifully with a perfectly cooked pigeon breast, coriander, young root vegetables and thin truffle slices, creating intense and fantastically well matched flavours. A very pleasing detail: in addition to the set menu, there is a nice à la carte selection. Don't miss out on the "Trüffel-Ei", their signature dish with egg and truffle. Wines from their own winery are also on the wine list. The elegant interior, with its warm tones and local materials, references the region. Thomas Schanz is not only a trained chef but also a hotelier, and there are tasteful guestrooms in the hotel he has taken over from his parents.