Gotthardt's by Yannick Noack

Exclusivity is a word that comes to mind when thinking about this small restaurant in the Fährhaus hotel: a prime location on the Moselle riverfront, an elegant, upscale interior accommodating only 20 diners. Four of these are at the Chef's Table in the open kitchen, which is visible from every corner. Right at the pass, the chefs welcome you with a first pre-dinner drink. The culinary reins are held by Yannick Noack, previously acclaimed for his work at PURS in Andernach. He serves up a modern and creative take on classic cuisine. Dishes such as Breton sole with Savoy cabbage, red pepper and ox marrow, and venison with pistachio, Cherry Coke and beetroot are delicately crafted and exhibit remarkable finesse. Order à la carte or compile your own set menu with five to eight courses. Wine pairings are available. With an emphasis on European labels, the well-curated list is complemented by an appealing range of house-made alcohol-free options. Polished and professional service provides the perfect finishing touch.

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