The story
MA PETITE CHAMBRE in Koblenz serves French cooking at Hauptstraße 63 in Dieblich, in a small gourmet room beside the Halferschenke inn. Michelin listed it as Recommended in 2026, and Der Feinschmecker awarded it 3.5 that year.
Chef Christoph Schmah runs the room with a menu of six to eight courses. The dishes start from classic French technique and are reworked in his own style. A Gillardeau oyster is seasoned with ponzo and ginger, while the tartare comes with caviar and beetroot. His earlier posts include a first Michelin star in 2012 at Graf Leopold and another in 2016 at Da Vinci in Koblenz.
The beef fillet is paired with foie gras ravioli, and the raspberry tart with verbena is a dessert regulars return for. The wine list is strongest on the Moselle, with German regions well represented. For France, the selection leans toward Premier Crus rather than Grand Crus.
The dining room has a rough stone wall and grey-beige upholstered chairs, and it is quiet in the evenings. In summer the menu moves to the terrace behind the house. The gourmet room opened in April 2024 alongside the inn's regional restaurant.
Recognition
Ambience
Details
History
Concept Christoph Schmah reserves the “small room” right at the entrance of the inn for his refined French cuisine. There, he serves a menu of 6 to 8 courses. Culinary Style While the foundation of the dishes may be classically French, they are always reinterpreted in his own distinctive style, as seen in the Gillardeau oyster seasoned with ponzo and ginger. Schmah also handles this with a light touch in the tartare with caviar and beetroot, or with robust flavor in the beef fillet with foie gras ravioli. Almost a signature dessert: the tempting raspberry tart with verbena. Wine The expertise lies along the Moselle, but is strongly complemented by selections from other German regions. For France, the list leans more toward Premier Crus than Grand Crus, though all are very well chosen. Prices are thoughtfully set to be guest-friendly. Atmosphere A quiet room featuring a rough stone wall and grey-beige upholstered chairs. In summer, the menu is also served on the terrace behind the house. Conclusion Refined enjoyment without intimidation.
Not far from the Moselle, rough stone walls, ivy, and elegantly set tables create a charming atmosphere. Guests can sample lobster soup and duck liver, and enjoy a wide selection of wines.
Location
Facebook
Instagram
X