Bagatelle

Chef Gerald Schöberl and his team successfully weave interesting Japanese influences into French classics, resulting in harmonious marriages of flavours. Skilfully integrated accents create a certain tension, always ultimately striking the perfect balance – a case in point is the excellent hamachi: lightly marinated, it is accompanied by artfully arranged rolls of daikon filled with fresh cress and finished with a refreshing vinaigrette and delicate tobiko caviar. The food is served as a four- to seven-course set menu. In addition to the wine pairings, the house-made alcohol-free beverage pairing is also highly recommended – or opt for a combination of both. The interior is stylish, and cordial service is provided by a charming team. Bag a table on the comfortable sheltered terrace and take in the view of the Moselle just a stone’s throw away.