Restaurant Kunz

The Kunz family have run this establishment in the village of Bliesen for many years, working together like a well-oiled machine. The proprietor and his chef Patrick Jenal propose two set menus (Signature and Traditional), as well as an à la carte selection as a pleasing and more flexible alternative. Besides classic French dishes such as carpaccio of wild-caught red shrimp & scallops, there are renowned Kunz classics including original Wiener schnitzel made from saddle of suckling veal. The quality of the ingredients is outstanding. Through the glass front of the elegant modern conservatory, you get a splendid view of the impressive parish church (St Remigius or Bliestaldom). Very friendly service. Alexander Kunz is also known for his event catering and the Alexander Kunz Theatre dinner show in Saarbrücken.

A Michelin-Star Streak of 20+ Years

• Restaurant Kunz has held a Michelin star for more than two decades, signaling sustained excellence and consistency in high-end dining.

A 100-Year Family Tradition, Carried On by a Collaborative Duo

• The restaurant anchors a century-long family tradition, now guided by Alexander Kunz and Patrick Jenal in the kitchen, with Susanne Jenal and Anke Kunz in service, merging tradition with modern flair.

A French-Influenced Menu Grounded in Regional Produce and a Dedicated Kunz Gourmet Experience

• The menu blends regional products with a modern, French-influenced approach, and the restaurant promotes a dedicated Kunz Gourmet dining option, indicating a curated, elevated dining program.

Signature Ingredients

• Grüne Erbsen (Green peas): A central component of the Crèmesuppe von grünen Erbsen, this puree provides the delicate, sweet vegetal base of the starter. Its prominence in the dish reflects the restaurant's commitment to fresh, seasonal produce and a refined, French-influenced approach.
• Zuckerschoten (Sugar snap peas): Sautéed alongside the green pea cream to introduce crisp texture and a bright, sweet contrast, enhancing the starter's balance and color while showcasing thoughtful preparation and texture variation.
• Färöer Lachs (Faroese salmon): Poached Faroese salmon crowns the dish, delivering luxurious, silky protein and a premium seafood note that underlines the kitchen's emphasis on high-quality, carefully sourced ingredients.