Fresh cuisine, regional products, internationally created.


We are convinced of regional products with high quality!

The fresh regional products are prepared and presented according to international and creative recipes with their own inspiration.

Our top cuisine naturally includes lobster, oysters and sea fish.

Gerald Schöberl
Chef de Cuisine

From 2009-2011 he worked in the restaurant Straub's Löwe in Leingarten and attended the master school of the DEHOGA Academy in Bad Überkingen at the same time and graduated with great success in the summer of 2011.

He then moved to the island of Sylt in December 2011, joining Holger Bodendorf at the 5*Superior Relais & Château Hotel Landhaus Stricker.

After a great 2.5 years, he left the island as sous chef for Perl/Nennig on the Mosel.

Arriving at Victor's Fine Dining by Christian Bau, he spent 5.5 successful and instructive years meeting the highest standards of gastronomy and being happy.

There he also left as sous chef.

Back in his old adopted home on the Moselle, he now rejoices in our Bagatelle,

to give free rein to his creativity.

Reserve a table

Aus aktuellem Anlass
Um Ihre Buchung zu bestätigen, benötigt das System eine Kreditkartennummer.
Sie haben die Möglichkeit Ihre Reservierung 48h vorab kostenfrei zu stornieren bzw. zu ändern.

Andernfalls behalten wir uns eine Aufwandsentschädigung in Höhe von 95€ p.P zu verrechnen.
Dieses gilt auch für telefonische und über email gebuchte Reservierungen.

Ihr Bagatelle Team

Visit us

OPENING HOURS (kitchen hours)

Monday - Tuesday:


Wednesday, Thursday and Saturday:

18:00 – 22:00 (18:30 – 20:30)

Friday, Sunday and holidays:

12:00 – 15:00 (12:00 – 13:30)

18:00 – 22:00 (18:30 – 20:30)


13.07.24 – 28.07.24

Ab dem 31.07.24 sind wir wieder zurück.


0651 / 4 369 73 80

Our suppliers

We attach the greatest importance to quality.

Daily we are supplied with vegetables, fish, meat and poultry.

We know our suppliers personally and they guarantee us a careful treatment of nature and animals.