The story
Restaurant Kunz, at Kirchstraße 22 in Sankt Wendel, serves a classic French kitchen and holds one Michelin star for 2026. Owner Alexander Kunz and head chef Patrick Jenal have worked together for more than twenty years, and the house carries a family tradition of over a century.
Patrick Jenal continues that tradition and adds accents of his own, pairing regional produce with clear, authentic flavours. Alexander Kunz cooks in the light French style of chefs he admires, and whole duck and Poulet de Bresse turn on a Molteni rotisserie. Seasonal entrées change with the market.
The Signature menu includes Breton monkfish with green asparagus, blood orange and lemon hollandaise. The Traditional menu offers braised ox cheek with potato and celery mousseline, creamed savoy cabbage and baked onions with port jus. The wine list holds 120 selections, 20 of them by the glass.
Susanne Jenal and Anke Kunz look after guests on the floor with an attentive, warm manner. The stylish yet cozy dining room is complemented by a fireplace room that serves a regional menu, and a conservatory. Schlemmer Atlas awarded the restaurant four Kochlöffel for 2026.
Recognition
Details
History
High quality cooking
50 kilometers north of Saarbrücken: In the stylish gourmet restaurant, the cuisine by Patrick Jenal, the menu, and the wines impress. The same applies to the fireplace room (regional menu) and the conservatory.
Lobster, truffles, and scallops are popular ingredients in upscale restaurant cuisine. There is the opportunity to participate in regularly held culinary events.
Concept Gourmet cuisine in a traditional building in the city center. Two menus ("Signature" and "Traditional") and a large à la carte selection. Kitchen Style Owner Alexander Kunz and Head Chef Patrick Jenal have been a highly coordinated team for many years. Their style is classic French, featuring dishes such as skin-on zander on colorful Puy lentils with white balsamic sauce; braised ox cheek with potato-celery mousseline, creamed savoy cabbage, and baked onions with port jus in the "Traditional" menu. The "Signature" menu offers, for example, Breton monkfish with green asparagus, blood oranges, and lemon hollandaise. Wine 120 selections are available, 20 of which are served by the glass. Atmosphere Susanne Jenal and Anke Kunz attend to guests attentively in a stylish yet cozy ambiance. Conclusion An established, reliable venue with a well-coordinated team.
Beef tartare, Marseille fish soup, and Chateaubriand are popular at the second restaurant of Haus Kunz, located opposite the village church.
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