The story
In the small wine village of Piesport, far from the culinary capitals, the Schanz family runs a restaurant that has quietly become one of Germany’s finest. Chef Thomas Schanz, son of the house, trained under three-star masters Harald Wohlfahrt, Klaus Erfort and Helmut Thieltges before taking over the family business. His kitchen now holds three Michelin stars, a rare achievement earned without a sponsor or patron, built on relentless refinement and a deep respect for classic French technique.
The awards speak to a singular vision. Michelin’s three stars, the FAZ’s “Koch des Jahres 2025,” and 19 points from Gault&Millau (where he was named “Koch des Jahres 2021”) all point to a chef working at the top of his game. Jürgen Dollase of the FAZ described Schanz’s story as “a culinary fairy tale,” noting dishes that have become signatures: truffle foam in an egg, a deeply complex pot-au-feu of rabbit, a clever “wild dorade rosé with sorrel and caviar,” and a black cod with radish, cardamom, black tea essence and rosemary water. These are not flashy inventions but rigorously composed plates that balance tradition and surprise.
The restaurant sits in the heart of the Mosel valley, surrounded by the famous Piesporter Goldtröpfchen vineyard. The atmosphere is relaxed and tastefully designed, with warm, personal service that matches the ambition of the kitchen. Schanz’s Modern French cooking is built on impeccable ingredients and a confident, unmistakeable hand – intense, creative, and always precise. For those who make the journey, it is a destination that delivers on every level.
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History
Exceptional cuisine
Bright and elegant restaurant with breathtaking French haute cuisine under the direction of Thomas Schanz. The menu features foie gras, turbot, and lobster, along with a traditional wine shop.
Concept The grounded tradition of the Moselle region meets modern French finesse: 15 years ago, Thomas Schanz added a world-class restaurant to his parents' guesthouse, where he has been cooking ever since with quiet confidence. Menu available in 4 to 6 courses. Culinary Style The iconic truffle egg stands as a prime example of Schanz’s penchant for subtle perfection: each course testifies to delicate structure, aromatic depth, and flawless balance. The foie gras gratiné-ciel (skyscraper) impresses with architectural precision, while grapefruit, pastis, and Gouda lend the liver unexpected depth. The gratinated coal fish shines with lightness and clarity, while the carabinero prawns with piglet trotters unfold sensual-smoky contrasts. The quail in a mushroom mantle embodies classic elegance, and the vacherin glacé with raspberry and wood sorrel concludes the menu with freshness and botanical zest. Wine The list (500 selections) is a tribute to the Moselle, complemented by French wines. Meticulously curated wine pairing by sommelier Janine Löwenberg. Atmosphere Warm materials and clean lines create an ambiance that feels both relaxed and focused. Service characterized by natural warmth. Verdict An understated fine-dining restaurant that needs no pomp to impress.
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