Wein- und Tafelhaus
Trittenheim, Germany
⭐1 Star
The Experience
From Michelin Guide
In this small winemaking village, Daniela and Alexander Oos have turned a winegrower's house dating back to 1672 into a lovely fine dining restaurant where guests really feel at home. The chef cooks up classic cuisine using seasonal ingredients and drawing on Mediterranean and Asian influences; front of house, the cordial proprietress wins over diners with her easy Tyrolean charm. Punchy, elegant dishes made from top-notch ingredients (eg tender and aromatic slow-cooked Wagyu beef saddle with a robust jus full of depth and delicate sweetness) are accompanied by a great wine list with an emphasis on regional labels – there is even Grüner Veltliner from the restaurant's own vineyard, a nod to the hostess's Austrian roots. The glass-walled cube commands a wonderful view of the famous Trittenheimer Apotheke vineyard on the other side of the Moselle. In the pretty garden there is a marvellous terrace. Tasteful little boutique hotel next door.
Unique Things
From Visitor Experiences
Historic Winegrower's House from 1672 Transformed into Fine Dining
Wein- und Tafelhaus is uniquely housed in a historic winegrower's house dating back to 1672, blending heritage with modern fine dining in a small winemaking village.Glass-Walled Cube with Vineyard Views
The restaurant features a distinctive glass-walled cube that offers commanding views of the famous Trittenheimer Apotheke vineyard across the Moselle River, creating a striking connection between dining and the surrounding terroir.Fusion of Mediterranean and Asian Influences with Regional Wines
The cuisine combines classic cooking with Mediterranean and Asian influences, using seasonal ingredients, and is paired with a wine list emphasizing regional labels, including Grüner Veltliner from the restaurant’s own vineyard—a nod to the Austrian roots of the hostess.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Wein- und Tafelhaus in Trittenheim include:
Wagyu beef saddle: This is a standout ingredient featured in a slow-cooked preparation that is tender and aromatic, served with a robust jus that balances depth and delicate sweetness. It exemplifies the restaurant's focus on punchy, elegant dishes made from top-notch ingredients.
Seasonal regional ingredients: The cuisine emphasizes fresh, local produce, reflecting a farm-to-table philosophy that highlights the terroir of the Mosel region.
Mediterranean and Asian influences: While not a single ingredient, the use of Mediterranean herbs and Asian spices or techniques enriches the flavor profiles of dishes, creating a unique fusion that defines the restaurant’s signature style.
Regional wines, especially Grüner Veltliner: The restaurant pairs dishes with an excellent wine list focusing on local labels, including Grüner Veltliner from their own vineyard, which complements the food and honors the hostess's Austrian roots.
These ingredients and influences combine to create refined dishes that are both elegant and deeply connected to the local landscape and heritage. The Wagyu beef saddle, in particular, stands out as a signature ingredient showcasing the kitchen’s skill and quality focus.