The story
Wein- und Tafelhaus sits at Moselpromenade 4 in Trittenheim, where the Oos family runs a French kitchen with Mediterranean touches and a 1 Star Michelin rating for 2026. The restaurant overlooks the Trittenheimer vineyards, and its seasonal cooking draws on regional produce and local wines.
Alexander Oos cooks the menu and builds his dishes on classic French technique. The Schlemmer Atlas awards the house 3 Kochlöffel for 2026. Daniela Oos, an Austrian-born hostess, leads the dining room and brings Austrian influence to the wine list and the deli.
Beef tartare arrives with oxtail jelly, well seasoned and rich. A cauliflower preparation with quail egg and clarified buttermilk is topped with caviar. Pan-seared scallop comes with a crustacean sabayon, and flamed cod is finished with miso beurre blanc and papaya. Recent menus have closed with raspberry mousse served with palatschinken.
The dining room is a glazed cube set almost in the vineyard, with a country-house feel and a rural design. In warm weather the terrace offers quiet views of the Trittenheimer Apotheke slope. The wine list leans on Mosel bottles and includes Austrian varieties. Guests can also stay in the boutique hotel on the riverbank.
Recognition
Ambience
Details
History
High quality cooking
Concept Relaxed gourmet restaurant in a former winemaker's house with a terrace not far from the Mosel. Evening menu in 4 to 6 courses, plus a fine cheese selection. Culinary Style Alexander Oos favors classic French cuisine as the foundation for his refined dishes, prepared at a high level of craftsmanship. For starters, he impresses with juicy and well-spiced beef tartare with oxtail jelly, or a thoughtfully composed blend of cauliflower, quail egg, and clarified buttermilk, topped with a generous portion of caviar. The pan-seared scallop with crustacean sabayon is just as much a culinary delight as the flamed cod with miso beurre blanc and papaya. Wine Extensive selection of Mosel wines, attractively complemented by Austrian varieties. Atmosphere Stylish ambiance in a cozy country-house style. Friendly young service staff under the direction of hostess Daniela Oos. Conclusion A harmonious dining experience characterized by warm hospitality.
Located near the Moselle and facing the Trittenheim vineyards is the family-run restaurant. It features a viewing terrace, a boutique hotel, a deli, and a cooking school. Alexander Oos cooks.
Location
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