See Germany's Newest Three-Star: schanz. restaurant.

Chef Thomas Schanz has been recognised with three Michelin stars a decade after opening in Germany's Rhineland-Palatinate wine region near the Moselle river. Step inside and take a look at his French-inspired dishes.

Holly Garrad-Cole

10 Mar 2022

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a close up of a dish from schanz. restaurant.

Creole pineapple, basil and goat's milk boules

Located in Piesport on the Moselle river, schanz.restaurant. made the leap from two to three stars in the Michelin Guide Germany 2022, with inspectors praising the 'world class' French-Mediterranean inspired menu, recognising owner and chef Thomas Schanz's talent for creating dishes 'rich in finesse, personality, and expression'.

Thomas Schanz

42-year-old Schanz opened his eponymous restaurant next to his parents' hotel in 2011, receiving his first star the following year, and the second in 2015. The son of fourth-generation winemakers and hoteliers, from an area famous for its Reisling wines, has become known for his fresh cuisine that's big on flavour and product quality, served with wines from his parents’ vineyard.

schanz.restaurant.

Schanz was named 'Climber of the Year' by Gault&Millau in 2016, later being crowned 'Chef of the Year' in 2021, when editor-in-chief Christoph Wirtz noted that the chef works without “sponsors and a big PR wind machine” and instead convinces “through meticulous work and a contemporary, complex style based on classic French product cuisine”.

schanz.restaurant.

Take a look at some of Schanz's dishes below:

See a selection of dishes from schanz. restaurant.

A minimalist fine dining dish from Schanz

Steamed label rouge pigeon breast in "hoja santa" pepper leaf with savoy praliné and crispy "scholes"

A close up of a fine dining dish from Schanz restaurant

Breton rock red mullet with green asparagus, lemon zest and aniseed nage

Fricassee of grilled lobster and calf's head with Annabelle potatoes, mint and Mirabelle lobster bouillon

Goose liver cake "Saint Honoré" with old sherry and Parmigiano Reggiano

Coupol of radishes with North See mackerels tatar and agal brew

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About the author

Holly Garrad-Cole is a Milan-based editor and food enthusiast, frequently found exploring Piedmont's gastronomic highlights. Her fascination with food and wine has taken...

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