The schanz.restaurant. has worked its way up to the top of the German culinary scene over the last decade. Passion for exceptional food, light French cuisine, exciting flavours and atmosphere – these are the cherished attributes that made this remarkable development possible. Look forward to warm guest service from the family-run restaurant and hotel. The fascinating cultural landscape of the beautiful Moselle and wine region and the homely ambience create an unforgettable overall experience. Be our guest!

Restaurant Tim Raue, awarded with two Michelin stars and five black Gault&Millau hoods, as well as #26 on the 50th Best list, presents an Asian inspired cuisine, which can be best described as a combination of Japanese product perfection, Thai flavors and the Chinese kitchen philosophy. Chef Tim Raue only serves dishes that release energy and joie de vivre. Owner Marie-Anne Wild and her team welcome guests in a modern ambiance that features design classics, such as Eames chair from Vitra, ASA porcelain and Zwiesel glassware.

Fleur de Loire, Chef Christophe Hay’s new gastronomic house and 5 stars Relais & Châteaux of 44 rooms and suites hotel located in Blois, is home to the signature restaurant “Christophe Hay”, two Michelin stars and one green star, the “Amour Blanc” restaurant, a pastry kiosk and a Sisley® spa. This 17th century building places hospitality at the heart of its values. The chef has installed a citrus greenhouse and invested in 1.5 hectares of land around the building to be as self-sufficient as possible in the supply of fruits and vegetables.

Amelia by Paulo Airaudo is in Hotel Villa Favorita, located in the Bay of La Concha. We have an open kitchen where you can appreciate all the elaborations performed by our team. In our room, we have a bar with a capacity of 12 people, two tables for up to 6 people and another one for up to 8. A place where you can enjoy the creativity adapted to an exquisite seasonal menu. Our work philosophy focuses on using seasonal and sustainable raw materials and the revaluation of forgotten products. We work mainly with small producers who share our values and provide us with fresh and top-quality products daily.

Located just outside Milan, overlooking the village church square, Restaurant D’O is a two-Michelin-star and one-Green-star establishment. Since its founding in 2003, it has been committed to sustainable gastronomy, passing its core values of respecting produce, both in terms of quality and seasonality, and fighting against waste. Chef Oldani’s pop cuisine philosophy is the very expression of his desire to combine innovation and tradition, essence and know-how. Passionate about art and design, Chef has also designed the furniture and objects in his restaurant to welcome guests in an elegant yet simple setting.

A different top chef each month. It doesn‘t matter which continent or country they come from, whether it‘s the USA, South Africa or Japan. Or whether they serve traditional, fusion or molecular cuisine. What matters most is the variety. And, of course, the high quality of the dishes. Following its opening in 2003, Restaurant Ikarus launched one of the most ambitious projects in the world of international haute cuisine: the guest chef concept. Under the leadership of Executive Chef Martin Klein and patron Eckart Witzigmann, this concept sees the most creative and successful chefs in the world invited to Salzburg each month. Surrounded by the special glass architecture of Hangar-7 and the historic aeroplanes of the Flying Bulls, the concept is a unique experience for the senses.

The Restaurant Enrico Bartolini (3 Michelin stars) is located on the third floor of the MUDEC-Museo delle Culture in Milan, in the heart of the design district, a place in perfect harmony with the chef’s culinary philosophy that has, in the research and enhancement of ingredients and biodiversity, the fundamental points. In the menu, real gourmet works of art that offer guests a journey into the most refined gastronomic culture: from the tasting menu “Best of” (a path of “contemporary Italian” in 9 steps with the iconic dishes of the chef), to the proposal “Mudec Experience” that follows the seasonality of products and ingredients and interprets flavors, worlds and traditions with measured creativity. The chef’s great passion for art and design led the interior project of the restaurant.