Chef Gerald Schöberl (previously sous-chef for Michelin-starred chef Christian Bau) and his team have brought a breath of fresh air to Bagatelle, a restaurant that has been around for years. Using regional produce alongside top-notch ingredients such as marine fish and lobster, the modern cuisine successfully melds together classic French influences and interesting Japanese accents. The result is sophisticated dishes with beautiful depth – for diners to savour in the smart interior. Friendly, charming service. Take a seat on the delightful sheltered terrace and take in the view of the Moselle just a stone's throw away.