The story
Culinarium sits in the small wine village of Nittel, in the tri-border region of Germany, Luxembourg and France. It is part of Weingut Dostert, a family-run winery that produces its own wines, sparkling wines and spirits. The restaurant is a natural extension of this estate: a place where guests can enjoy regional, refined cuisine paired with the house’s own vintages.
The man behind the stove is Austrian patron Walter Curman, who together with Carina Curman runs the restaurant. The menu reflects his background: creative cooking with international influences alongside honest, hearty classics. “A proper Wiener Schnitzel with potato-cucumber salad and pumpkin seed oil is just as possible as a four-course menu,” the restaurant notes. The approach is modern but grounded, using regional products and drawing ideas from beyond the Mosel valley.
The atmosphere is described as modern and welcoming, with a family-run feel. The dining room is open Wednesday to Saturday from 18:00 (kitchen until 21:00) and Sunday from 12:00 (kitchen until 14:00). Culinarium also offers a full catering service for events, handling everything from setup to cleanup, so the same kitchen can travel to your celebration.
The restaurant’s growing reputation earned it a Michelin Recommended distinction for 2026 – a nod to the consistent quality and thoughtful execution that defines the Culinarium experience.
Recognition
Ambience
Details
Location
