The story
Verbene, at Brunnenhof Königspfalz in Koblenz, Germany, is a modern German restaurant that earned one Michelin star in 2026. The avant-garde kitchen works with regional and seasonal produce from growers the team knows personally, and the menu moves through four to six courses.
David Weigang builds each dish as a journey through the season and the region. The restaurant says colour, form, texture and smell matter as much as taste. Menus and drinks also draw on impressions from travel and spices from around the world, and the monthly rotating menu changes with them.
The chestnut soup opens the meal with a velvety intensity, lifted by fresh purslane and plum. The signature Voie Gras, a vegetarian take on foie gras, comes with physalis from Boppard and beech nuts that balance sweetness, acidity and nuttiness. Ox cheeks arrive with palm cabbage, lye dumplings and Belper Knolle, and a dessert of nectarines, corn and mirin closes the menu.
The 22 seats sit in a charming old town house, which keeps the evening intimate and away from the bustle of the city. The wine list offers 120 selections, with a focus on German and French bottles.
Recognition
Ambience
Details
History
High quality cooking
Concept Modern fine dining with local roots and international standards. A monthly rotating menu (4–6 courses). Culinary Style David Weigang stages his creations as a journey through the season and region: The chestnut soup opens with a velvety intensity, accompanied by fresh notes of purslane and plum. The signature dish featuring Voie Gras (vegetarian foie gras), physalis from Boppard, and beech nuts unites sweetness, acidity, and nuttiness. Ox cheeks with palm cabbage, lye dumplings, and Belper Knolle demonstrate precise craftsmanship, textural diversity, and harmony. The dessert with nectarines, corn from Oelsberg’s garden produce, and mirin rounds out the menu with a fruity finish. Wine The wine list comprises 120 selections, focusing on German and French varieties. Atmosphere The 22 seats in the charming old town house provide an intimate world of indulgence away from the hustle and bustle. Conclusion Creative cuisine, harmonious wines, and personalized service combine to create a thoroughly successful fine dining experience.
Four to six fine courses are served in the bright downtown restaurant near the Moselle riverfront – including the vegetarian "Voie Gras", for example with apple, mushrooms, and pretzel bread.
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