The story
Gotthardt's by Yannick Noack, at An der Fähre 3 in Koblenz, is a modern French restaurant that holds two Michelin stars (2026) for excellent cooking. It sits within the FÄHRHAUS Koblenz hotel on the Moselle, and its menus also draw on Mediterranean ingredients.
Chef Yannick Noack builds dishes around sharp contrasts. Reviewers cite gooseberry with smoked mackerel, Iberico ham and Mimolette with lobster, and vine peach with Wagyu. Dessert might pair mandarin with pumpkin. The pairings are bold, and the execution is precise enough that Schlemmer Atlas awarded the restaurant four Kochlöffel.
Guests begin at a counter that runs through the middle of the room, separating the open kitchen from the dining tables. Throughout the evening you can watch the team prepare each course. A chef's table seats four. From the terrace, the view extends across to a small marina on the Moselle reservoir.
Diners choose a menu of five to eight courses or order à la carte from eleven individually composed dishes. The wine list leans on Germany, France and Italy, and the by-the-glass selection offers a broad range.
Recognition
Ambience
Details
History
Excellent cooking
Set against the stunning backdrop of the Moselle, Chef Yannick Noack and his cohesive team offer an open fine-dining concept and a chef's table experience for four guests. Each menu features five to eight courses.
Concept Guests gather for a culinary welcome at the counter, which runs through the center of the room, separating the open kitchen from the dining tables. Yannick Noack and his team personally engage with them during this initial interaction. Throughout the evening, you can keep an eye on them as they prepare the six- to eight-course menu. Chef’s table for four. Cuisine Style Bold and well-executed. Noack stages his dishes with a focus on striking contrasts, such as gooseberry paired with smoked mackerel, Iberico ham and Mimolette with lobster, vine peach with Wagyu, or mandarin with pumpkin for dessert. Wine The wine list is expertly curated with selections from Germany, France, and Italy, and the by-the-glass selection also offers a remarkable range. Atmosphere Your gaze remains fixed on the culinary theater in the kitchen all evening long. Even more captivating, however, is the view across the terrace to the small marina on the Moselle reservoir. Conclusion Witnessing fine dining in the making and then savoring it—a truly fascinating blend.
Excellent views of the Moselle and the marina, especially from the terrace. In the evening, guests gather for an aperitif and enjoy fine cuisine, featuring dishes such as beef tartare and turbot.
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