L.A. Jordan

Excellent cooking

A winery, a hotel, and two restaurants – this is the ensemble surrounding the Ketschauer Hof. A bright aesthetic and an elegant interior characterize the gourmet area, under the direction of Chef Daniel Schimkowitsch.

Concept High-caliber fine dining in the historic setting of the Ketschauer Hof. A menu featuring 5 to 7 courses. Four-course options available on Wednesdays and Thursdays by advance reservation. Culinary Style Daniel Schimkowitsch’s menus rank among the most thoughtfully conceived and refined in the country, his fascination with Japan and premium ingredients shining through in purist-driven presentations. Highly aromatic and meticulously crafted from the very first small plates, ranging from an intense Thai beef salad to the “Pot au feu” made with Poltinger lamb. Norwegian scallops paired with Miyagawa mandarin perfectly showcase their freshness and quality, just as the firm-fleshed, finely glazed royal red fish does, accentuated with a wasabi beurre blanc and a sauerkraut-mirin quenelle. The main courses are equally dynamic: loin of lamb from Gutshof Polting arrives with a crisply rendered fat cap, accompanied by a crisp heart of lettuce and two complementary sauces (a classic jus and a vinaigrette) both infused with lamb notes. Wine Stephan Nitzsche offers knowledgeable and charming recommendations; his list of approximately 1,000 selections is internationally focused with an emphasis on the Palatinate region (notable vintage depth!). Atmosphere Stylish rooms blending historic charm (domed vaults) with contemporary minimalism, alternately with or without white tablecloths. Friendly and relaxed service; a lovely terrace in the inner courtyard. Verdict Masterfully presented fine dining in an evocative atmosphere.