The story
In the small Mosel village of Dieblich, just outside Koblenz, Ma Petite Chambre sits within the Landhaus Halferschenke – a lovingly restored country inn that marries tradition with a fresh, contemporary spirit. From April 2024, this “little gourmet room” operates as a dedicated space for high-end dining, offering an even more refined expression of the kitchen’s modern cuisine.
Christoph Schmah, chef and co-owner with his wife Carina, brings decades of experience from some of Germany’s most respected kitchens. His resume includes stints at starred restaurants such as Waldhotel Sonnora and Le Canard in Hamburg. In 2012, he earned his first Michelin star at Graf Leopold, becoming one of the country’s youngest star chefs at the time. Later he repeated the achievement at Da Vinci in Koblenz. Since 2020, he and Carina have been breathing new life into the Halferschenke, creating a place where “allerbeste Produkte und eine markante Handschrift” – the finest ingredients and a distinctive style – meet warm, attentive service.
The dining room is described as “geschmackvoll designt” – tastefully designed, with a blend of rustic charm and sleek modernity. Guests mention feeling immediately welcome, with one reviewer calling the setting “ländlich modern” and the food “der Hammer.” The menu focuses on contemporary cuisine that respects regional traditions while adding creative intensity. The wine list is extensive, drawing from the surrounding Mosel vineyards. A guest review captures the feeling: “Das Essen und die Weinauswahl sind EXTRAKLASSE! Dies wird nur noch von der authentischen Gastfreundschaft getoppt.” The Michelin guide has recognised this commitment, awarding the restaurant a Recommended distinction – a fitting nod to the team’s unwavering dedication.
Ma Petite Chambre complements its cuisine with a handful of cosy guest rooms, making it a natural stop for a longer stay along the Mosel. Outdoor seating is available in warmer months, and parking is easy. The atmosphere remains relaxed and personal, free of pretence – a place where high-end cooking feels like a genuine, unhurried pleasure.
Recognition
Ambience
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History
Concept Christoph Schmah reserves the “small room” right at the entrance of the inn for his refined French cuisine. There, he serves a menu of 6 to 8 courses. Culinary Style While the foundation of the dishes may be classically French, they are always reinterpreted in his own distinctive style, as seen in the Gillardeau oyster seasoned with ponzo and ginger. Schmah also handles this with a light touch in the tartare with caviar and beetroot, or with robust flavor in the beef fillet with foie gras ravioli. Almost a signature dessert: the tempting raspberry tart with verbena. Wine The expertise lies along the Moselle, but is strongly complemented by selections from other German regions. For France, the list leans more toward Premier Crus than Grand Crus, though all are very well chosen. Prices are thoughtfully set to be guest-friendly. Atmosphere A quiet room featuring a rough stone wall and grey-beige upholstered chairs. In summer, the menu is also served on the terrace behind the house. Conclusion Refined enjoyment without intimidation.
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