Rüssel's Landhaus

The story

Rüssel's Landhaus in Leiwen: Michelin-Starred Dining in a Mosel Valley Retreat

A Genuine Retreat

Rüssel's Landhaus sits in a side valley of the Mosel, near Leiwen, inside a carefully restored mill. The original character of the building remains, lending a quiet, unhurried atmosphere. This is a place where the focus is squarely on pleasure and taste, offering two distinct restaurants under one roof.

Two Kitchens, One Philosophy

The Gourmet Restaurant is the domain of Patron Harald Rüssel and his son, Frederik Rüssel, who together lead the kitchen team. Here, the cooking is modern and creative, rooted in "Neue Deutsche Küche" and built on exceptional regional ingredients. The kitchen has held a Michelin star without interruption since its opening year, a testament to its consistent quality. Menus are offered in five, six, or seven courses, often with a careful wine pairing selected by Ruth Rüssel, the house's sommelière.

For a different mood, there is the Restaurant Hasenpfeffer. Named for Harald Rüssel's passion for hunting, it serves local landhaus cuisine with a focus on wild game from the family's own hunting grounds. The dishes are modern interpretations of hearty classics, and vegetarian options are a given. Both restaurants share a commitment to the best produce from Germany and the surrounding tri-border region.

The People Behind It

Ruth and Harald Rüssel opened the Landhaus in October 1992. Ruth, a winemaker's daughter from the renowned Nik Weis – St. Urbanshof estate, leads the service and wine program. Harald's career includes stages with Klaus Mann, Christof Lang, and Dieter Müller. Their son Frederik now co-leads the kitchen, and the family's deep connection to the land and its ingredients is evident in every dish.