The story
The timbered walls of the Reiler Hof have stood on the banks of the Mosel for nearly three hundred years. Today, the building houses Heim's Restaurant, where the Heim family welcomes guests in its third generation. Chef Christoph Heim leads the kitchen with a straightforward promise: dishes made from market-fresh, seasonal ingredients, sourced for highest quality. The result is country cooking that is both rooted in tradition and touched with modern creativity.
The restaurant’s approach earned it a Michelin Recommended distinction in 2026. The guide’s inspectors recognized what regulars already know: Heim's delivers the kind of honest, regional cooking that makes the Mosel valley a destination. The menu shifts with the seasons, and the kitchen works with what is best at the moment—whether that’s a local vegetable, a fresh-caught fish, or a cut of meat from a nearby farm.
Surrounded by steep vineyards, Heim’s wine list naturally leans on the region’s greats. Riesling is the star, sourced from small producers like Thorsten Melsheimer in Reil and Nik Weis in Leiwen. The list also includes Spätburgunder, Grauer Burgunder, and a few international styles—all chosen to complement the food. For those who prefer something lighter, the restaurant offers a range of aperitifs and non-alcoholic drinks.
The dining room blends old-world charm with relaxed, unpretentious service. Outdoor seating is available in good weather, and the restaurant is well-suited for vegetarians. Parking is on-site. Whether you are staying at the hotel or passing through, Heim's offers a genuine taste of Mosel country cooking—seasonal, regional, and prepared with care.
Recognition
Ambience
Details
History
A charming half-timbered building near the Moselle riverbank, with vineyards stretching out behind it. The kitchen by Christoph Heim prepares up to five courses in succession or allows guests to choose à la carte.
Concept The third-generation family house on the Moselle riverbank stands for warm hospitality and a cuisine that blends regional provenance, seasonal freshness, and French refinement. Culinary Style Christoph Heim, shaped by his tenure under Klaus Erfort and Helmut Thieltges, interprets classics with finesse. His foie gras terrine with pineapple, pepper caramel, and brioche pays homage to tradition without merely replicating it. Equally refined is the baked country egg with creamed spinach, Parma ham chips, and crab. The veal sweetbreads with pine nut spinach and potato mousseline demonstrate a masterful command of texture and temperature. Wine The 300-selection wine list is primarily a tribute to the Moselle region: top-tier Rieslings offered at fair prices and often boasting remarkable vintage depth. Atmosphere Warm interior, spacious terrace with river views. The service is as genuinely welcoming and relaxed as one could hope for in a family-run establishment. Conclusion Moselle dining at its finest – down-to-earth yet refined.
Location
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