schanz. restaurant.

Absolute perfection!!! Absolutely loved our dinner at Schanz! The food was incredible every dish was full of flavor and beautifully presented. But honestly, the highlight was our waitress. She was kind, attentive, and made the whole experience feel extra special. Sad part i asked her her name but i don’t remember it. Amazing service and amazing food what more could you ask for?

Disclaimer: We had a very terrible taxi ride over to schanz, which may have skewed our enjoyment. The Mosel region needs to get its act together and get better transportation services. Overall, the food was very good, but there were some misses. Some of the canapé courses had too much acidity and not enough balance. One of the fish courses was slightly overcooked. There were some amazing dishes, though, particularly the venison dish and all of the desserts. The desserts at schanz were some of the most creative and beautifully plated we've ever seen. Service was decent, but the wine service needs work for diners who purchase bottles instead of having the pairings. The sommelier was way too busy with the pairings, which we understand, but there may be should be two sommeliers? We had to pour our own wine multiple times and had to keep track of the temperature as the servers kept wanting to put an already ice cold bottle in the ice bucket. The biggest issue came when the last of the bottle was poured half-hazardally into an already pretty full glass, which resulted in a lot of residual sugar crystals in the glass. It basically ruined the glass of wine. Overall, we think this place is a decent two star, but there were quite a few misshaps that shouldn't happen at a three star restaurant.

Elevated, classical cooking without much of bravery but a focus on variety in edible and positively easy to maneuver courses. Fine fish servings - the Riesling jus was my favourite. Bustling activity in the beginning with significant stall out between turbot and lobster. Charming Sommelier with well-placed recommendations. Service not always mindful (except the young lady and probably youngest of gentlemen). Spilling brew while serving twice without cleaning up, load of fingerprints on desert plate, spoon plunked on table while setting for desert. [visited in July, 2023, restaurant owned 3 Michelin stars at this time]

I recently visited Schanz for the third time. Every time the food increases in quality and creativity. If this process continues a third Michelin star could be possible. The quality of the service is also superb. Thanks for the nice experience

Last time we went to Schanz, the restaurant had 2 Michelin stars. Last year they we're honoured with a third one, so reason enough for us to verify if it was better than last time. The restaurant and decoration didn't change, so we we hopen that Michelin gave the extra star for the food. And yes masterchef Thomas Schanz has created, in my opinion 2 new signature dishes. His golden egg is still a devine appetiser, but he created a new one with mackerel and abricot. And then a sublime dessert with orange and olive. Once again Thomas and the whole team serve that third star.

Fresh, light and unique. Great wine pairing service.

Truly amazing meal. Wonderful experience. I was so impressed, probably the best meal I have ever had.

Probably the Best Restaurant in Germany Schanz was one of three Michelin three-star restaurants we had the pleasure of visiting within a week, allowing us the rare opportunity to compare each experience side by side. Schanz, without a doubt, claimed the top spot. While we chose not to go with the wine pairing, the bottle service was outstanding. Aleks, who led the wine service, displayed exceptional knowledge, guiding us to selections that beautifully complemented the meal. The front-of-house team was impeccable—not only offering warm and engaging service but also striking the perfect balance with thoughtful conversation and well-timed humor. The staff adapted seamlessly to our needs, ensuring an experience that felt both personal and effortlessly refined. As for the cuisine, Chef Thomas Schanz and his kitchen team absolutely blew us away. From the very first sensational bites to the exquisite truffle egg, every dish was a masterclass in flavor and presentation. The cold soufflé gazpacho, in particular, was an unforgettable highlight—an incredible balance of textures and taste that left us speechless. The opening courses set the tone for what was a truly extraordinary culinary journey, with each dish surpassing the last in creativity and execution. The dorado, merluza, and carabinero courses were nothing short of mouthwatering. Each dish was a testament to the team's skill and creativity, with flavors that were perfectly balanced and unforgettable. The carabinero, in particular, was a visual masterpiece—it looked like it had been designed by a world-class architect, with every element meticulously placed to create a stunning presentation. The venison main course was expertly prepared—rich, tender, and full of flavor, it easily stood alongside the earlier dishes in quality. But the desserts were where the meal reached another level. Each one was a masterpiece, combining creativity and impeccable technique. Hats off to the pastry chef for delivering an array of desserts that were not only visually stunning but also packed with incredible flavors and textures. They provided a perfect and memorable end to an already extraordinary dining experience. After dining at many Michelin three-star restaurants, one naturally wonders: what is it that truly makes a restaurant stand out from the rest? Is it the impeccable service? The overall experience? Or perhaps the parade of extraordinary bites, one after another? I believe there’s something more. It's that rare moment when you taste something so exquisite, it makes you close your eyes, lean back in your chair, and experience pure bliss. It's a flavor that defies words, something that lingers in your memory long after the meal is over. It’s the eggs, rice, and caviar at Addison. It’s the Bresse chicken at Paul Bocuse. At Schanz, that moment was the Gratte-Ciel of goose liver with grapefruit, wild herb essence, pastis, and old Gouda cheese. If nothing else, that single dish alone is enough to make me travel thousands of miles to experience it again. And that’s what three stars are all about—making a special trip just to savor something unforgettable. Chef Thomas Schanz and his team delivered that in spades. I'll be back.