A modern Rhineland kitchen on Am Plan run by the chef Mike Schwirtz, with one Michelin star. The cooking sticks tightly to the region — Eifel beef, Mosel trout, white asparagus in May, Rhineland mushrooms in autumn — but is plated with the precision that the star demands.
Tasting menus only, around €120 for seven courses. The wine pairing draws heavily on small Mosel producers and is usually the highlight of the meal. Book well ahead.