The story
In the quiet wine-growing district of Olewig, just minutes from Trier's Roman landmarks, the Becker family runs a rare combination: a Michelin-recommended gourmet restaurant, a traditional Weinhaus, a small winery, and a hotel. Chef Wolfgang Becker, a fifth-generation winemaker who turned to cooking, leads both kitchens with a philosophy of "haute cuisine without frills" – placing the product at the centre and committing to pure flavour.
The gourmet restaurant is a study in contrasts. After a view over the vineyards, guests step into a straight-lined, reduced interior. Here, Becker combines unusual aromas into original creations, serving a choice menu from Wednesday to Saturday evenings. His precise craft and fresh creativity have earned the restaurant a Michelin star and 17 points from Gault & Millau. A Chef's Table for two to six people offers a window into the kitchen, where Becker explains the choreography behind each course.
Across the property, the Weinhaus offers a more traditional atmosphere. Designed by Becker's father to resemble a large, cosy barrel, it serves "Landhausküche auf hohem, zeitgemäßem Niveau" – country-style cooking at a contemporary level. The menu ranges from eismeerforellen ceviche and grilled Saint-Jacques scallops to a classic Wiener schnitzel from veal fillet and a daily cut of prime beef from the Beefer. In summer, guests dine on the terrace under plane trees with a view of the vineyards; in winter, the vaulted cellar provides a rustic setting.
The restaurant's own small winery, with around 20,000 vines, is the heart of the family business. Wolfgang Becker first learned winemaking before turning to the stove – a foundation that informs his cooking and the wine pairings offered with every menu. Whether in the minimalist gourmet space or the convivial Weinhaus, the Becker family delivers classic and international cuisine rooted in the Mosel region.
Recognition
Ambience
Details
History
The ceiling of the dining room in the Becker family's traditional restaurant is modeled after a barrel. At lunch, there is a quick three-course menu, while in the evening, a four-course menu and fine à la carte dishes are available.
Modern hotel with a designer gourmet restaurant. For the curious, Wolfgang Becker offers a chef’s table and cooking classes, served alongside expressive Rieslings or Burgundies from their own winery.
Concept Classically oriented gourmet restaurant with an attached boutique hotel. Menu of 4 to 6 courses. Second restaurant "Beckers Weinhaus" featuring regional cuisine. Chef's Table, own winery. Culinary Style For many years, Wolfgang Becker has maintained the high standard at his restaurant: The menu serves, for example, in the finest French tradition, a ballotine of squab and foie gras with truffle vinaigrette and assorted beets, followed by scallops in a mussel-saffron velouté with fennel, and for the main course, venison loin baked in brioche, served with port wine plums and two varieties of celery. Wine A well-curated selection of around 150 labels, including wines from their own estate. Atmosphere Understated, modern, elegant – a fitting backdrop for an ambitious culinary approach. Verdict A stylish dining concept on an elegant stage.
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