Fresh cuisine, regional products, internationally created.

Dreams...

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.

Craft

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Meldung

Information: We ask you to inform us in advance of any food intolerances, allergies or eating habits, as we can no longer take them into account afterwards. For this we ask for your understanding.