The story
Feinschliff, at Kirchplatz 8 in Sinzig, is a modern Asian and European kitchen that Der Feinschmecker included in its 2026 guide. The restaurant runs a changing four-course menu, with an optional wine pairing for the evening sitting.
Paul Heuser runs the kitchen and describes his cooking as crossover, with Asian and European flavours on the same plate. He spent four years as sous-chef at Yoso in Andernach, which holds a Michelin star. Earlier stations included Schloss Bensberg and the two-star Fährhaus on Sylt.
Buffalo comes with corn salad and miso, and red shrimp appear in a green curry. In winter, duck is served with red cabbage and dumplings. The lunch menu is simpler, with zander fillet, bacon sauce, mashed potatoes and mustard sauerkraut.
Floor-to-ceiling windows let daylight fill the dining room. Natural wood, stone and leather sit alongside darker tones, and a central kitchen cube puts the live cooking in view. The wine list offers around 60 carefully chosen bottles, and hostess Victoria Lölsberg helps guests choose.
Recognition
Ambience
Details
History
Concept A fixed four-course menu that changes regularly is offered at a fair price. A lunch menu is available from Thursday to Monday. Culinary Style In this small, highly personal restaurant, Paul Heuser runs the kitchen and combines flavors from around the world, frequently incorporating Asian elements. Buffalo is served with corn salad and miso, while red shrimp feature in a green curry. A classic winter main course is duck with red cabbage and dumplings. The lunch menu offers down-to-earth dishes such as zander fillet with bacon sauce, mashed potatoes, and mustard sauerkraut. Wine A small, carefully selected wine list featuring 60 selections. Atmosphere Abundant natural light floods in through floor-to-ceiling windows, complemented by a clean-lined interior and warm, welcoming service from hostess Victoria Lölsberg. Conclusion Innovative cuisine with excellent value for money.
Elegant interior design, dark colors, and a kitchen island behind glass. Paired with four courses of modern cuisine by Paul Heuser – complete with a matching wine pairing, amuse-bouches, and petit fours.
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