Schloss Berg

Schloßstraße 27-29, Perl-Nennig, 66706, Germany

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Chef interview

Gifted 3 star chef cooking in Germany near the Luxembourg border. I had dazzling food there in 2008, one of my best ever 3 star meals.

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Schloss Berg is a small hotel in an old house attached to a casino in the south west of Germany, very near the border with Luxembourg. Away from the buzz of the casino in a separate building is the small dining room that houses chef Christian Bau. The dining room (with a private dining room also available) has a maximum of 30 covers at any given sitting. One change since my previous visits is that there is no longer an a la carte menu: you specify any allergies or preferences in advance, and the kitchen then prepares a menu for you based on the best available produce.

We began with amuse-bouches of very high quality macadamia nuts, delicate Parmesan chips and rolls filled with Parma ham. Additionally there was a shot glass of a moquito of whipped cream and mint, enlivened by a little spice, with a mousse of swordfish apple and fennel with an espuma of green apple. These were top of the range nibbles. A “Panini” of duck liver cream with hazelnut had lovely depth, the nuts providing a welcome contrast of texture. An old favourite, beef tartare with quail egg and osetra caviar, a beautifully balanced creation, completed the round of amuse-bouches. Some excellent home-made foccacia with rosemary bread was served warm, and was as near to perfect foccacia as I have eaten. This was served with butter from Normandy.

The first course as such was soup of carrot and ginger with coriander jelly and an infusion of apple and coriander – the carrot flavour was superb, and the acidity of the apple combined with the spice of the coriander and ginger worked really well (20/20). Next was crab, served both cold and in the form of a warm croquette of crab, plus and enoki mushrooms; the warm croquette in particular had beautiful texture (20/20).

The next dish sounds very simple: Parmesan foam with duck liver, and yet I can hardly begin to describe the remarkable depth of flavour obtained from the liver, and just how well the Parmesan foam imparts an extra layer of flavour to this rich dish – it is simply magnificent (20/20). Tuna roll was served with some toro tuna, soy marshmallow and quinoa, with pickles, wasabi cream and Japanese mayonnaise; on the side was tuna with avocado cream with Japanese stock. The quality of the tuna was impeccable, and the balance of oriental spices carefully orchestrated (20/20).

Raw langoustines were served on goose liver terrine jelly with smoked almonds, ice cream of goose liver and Maldon sea salt. This was very enjoyable, but the liver flavour was so dominant that the langoustine flavour was almost lost (19/20). Next was an impressive dish of artichokes: grilled and also baked, with Parmesan and artichoke chips, coriander and a little bacon. To take a relatively humble ingredient such as artichoke and make it taste this good speaks volume to me about the skill of the kitchen – seasoning, as throughout the meal, was very accurate here (20/20).

The wonderful red prawns from the Mediterranean, gamberoni, were cooked just right and served with cream of cauliflower and an infusion of algae, garnished with Japanese seaweed – I am not sure what the infusion really added here, but the prawns were superb (19/20). Turbot was next, with seawater tapioca, quinoa, carrot chutney, asparagus, samphire tempura and foam of ras el hanout and herbs. This was an elaborate mix of ingredients, yet the combination of textures and the carefully controlled spices worked very well (20/20).

Next, wild sea bass was served with baked okra, seaweed and smoked eel, with cream of aubergine pesto and dashi. The sea bass itself was impeccable, and the eel of superb quality (19/20). For the meat course, Sisteron lamb (from Provence) was the star: lamb belly, sweetbreads and mushrooms were combined with yam and black garlic crumble. I have never eaten better lamb than this – its flavour was truly dazzling (20/20).

A dessert of ice coffee with granite of espresso and cream had deep coffee flavour (18/20). A complex “banana split” dessert had Valrhona ganache, vanilla ice cream and chocolate crisps, banana jelly and marshmallows of mint and cherry. This felt like a component or two too many to me, but the execution was very good (maybe 19/20). As before, the desserts seem to me to be the weak link of the kitchen, almost an afterthought compared to the tremendous effort and thought that goes into the savoury dishes.

Overall this was another dazzling meal, my third here. The Asian influence seems to be strengthening in Christian Bau’s cooking, but as ever the quality of ingredients was impeccable, seasoning precise and technical execution faultless. The flow of the meal moved up and down in terms of richness, and I am not sure whether the sequence of the dishes was quite optimal, while at times there seemed one component too many. Yet in general the balance of textures and the control of these at times complex dishes was outstanding. This is cooking of the highest order.

Below are notes from a meal in April 2009.

Since my visit last year the dining room has been significantly refurbished, and the result is much improved, with a more modern feel. The china is hand-made from a Berlin porcelain maker, Madame Hering. We began with some nibbles: a delicate tartelette of tomato and pesto with lovely, melting pastry, a light swordfish and oyster sabayon with apple foam, tuna with avocado cream, tapenade cream and basil foam, and chorizo cream rolls whose chorizo taste came through really well (20/20). 

A cornet of beef tartare garnished with imperial caviar and cream of smoked eel was terrific, the eel flavour coming through really strongly and working well as a contrast to the beef (20/20). Finally as a nibble was a chilled tomato and olive oil soup, with drops of buffalo mozzarella, tiny calamari and a smooth sherbet of tomatoes. Again the depth of flavour of the tomatoes was remarkable (20/20). Bread had a light foccacia, sourdough, plain, poppy seed bread, black bread, sunflower seed bread and grain breads. These had excellent texture and good seasoning; salted Normandy butter (Echiré) is provided, as well as olive oil from Calabria (19/20 on average, some better).

The first proper course was goose liver from Alsace with truffle and a mousse of Parmesan. It was one of the most perfect foie gras dishes I have ever eaten, the Parmesan mousse and foam a lovely combination with the liver (20/20). Raviolo of smoked salmon had an oyster filling and was garnished with caviar of char and a green apple foam whose acidity was an excellent balance to the richness of the smoked salmon; the dish was garnished with a few tiny beans and shoots (20/20).  Tartare of crab was served with a dashi jelly, watermelon both grilled and as a sorbet, with colourful dots of saki and mirin-based mayonnaise, watermelon reduction and pesto. On the side was delicate kataifi (middle eastern pastry) with a crab filling, which reminded me a little of the angel-hair pasta dish at the old Lucas Carton (20/20). 

Next was a goose liver gateau with green tea crisp, mango jelly and goose liver ice cream with mango compote. The fruit was an excellent foil to the rich liver taste, and the foie gras itself had magnificent texture (20/20). Next was superb blue-fin tuna tartare with a Japanese jelly (made with shiso) and ponzu air. On one side was a lovely salad of abalone and Japanese vegetables, on the other a separate tartare of tuna in a chilled cucumber soup, with tapioca pearls giving an interesting textural dimension, with apple and wasabi ice cream providing acidity and a little bite (20/20).

A beautiful scallop was sweet and perfectly timed, with baby green asparagus, carrot chutney, roasted quinoa, herb mousseline and foam of ras-al-hanout (a Moroccan spice mix). The roasted quinoa was a clever idea, giving a crunchy texture contrast to the rest of the dish, with the baby asparagus having lovely taste (20/20). Blue lobster was lightly poached without a hint of chewiness, served with more excellent morels and tiny broad beans, with a green pea puree and vin jaune sauce. Seasoning was very careful, and the fine produce really spoke for itself. It is very rare that even top restaurants do a good job with lobster, but this was a superb dish (20/20). 

Turbot from Brittany was served with leeks and a salad of herbs, a puree of parsley and a Jabugo ham sauce, alongside a chicken oyster glazed with hoisin sauce. The combination of the fish, subtle ham sauce and the parsley both looked pretty and worked well as a combination, while the tasty chicken oyster was a revelation, enlivened by its oriental glaze (20/20).

Next was Challons duck (from Mièral), served simply with a ravioli of celery and a puree of celery topped with celery leaves, with a jus flavoured with tamarind and coffee. I was a bit worried about this last element, but the coffee was very subtle, and the tamarind gave a gentle sweetness (19/20). The final savoury course was a piece of beef grilled over charcoal, with an aubergine mash and miso, with tempura of asparagus, broccoli, potato and enoki mushrooms on the side. This dish was all about the beef itself, and what a piece it was. The meat comes from a German supplier who specialises in high quality Japanese-style beef, and this was from an American black wagyu cow, the meat having extremely good marbling. While I have had even more marbled beef than this a couple of times in Japan, it can reach the point where the texture is remarkably buttery but the flavour also can seem buttery; here the slab of beef still had a distinct and lovely beefy taste, yet was superbly tender. Certainly this was one of the best few pieces of beef I have tasted (20/20).

For dessert we had an ice cream of lemon with white chocolate and popping candy, and iced mouse of Amalfi lemon on a slab of blood orange. A warm tart of rhubarb and crumble with foam of Marscapone and ginger was excellent, with just a hint of acidity from the rhubarb. Also very impressive was a sherbet of uzu with a tarte of lemon and a grapefruit mousse, with deep flavour (desserts from 19/20 to 20/20). At the very end was a chocolate “earth” made form 70% Valrhona chocolate with coffee jelly and passion fruit cream; the texture was interesting, but I found this the least good of the desserts (it is all relative, still perhaps 18/20). A barrage of chocolates (such as salted caramel, and passion fruit and coconut) and petit fours with dark, rich coffee completed the experience. 

This was simply a dazzling meal. Normally if you are lucky in a three star restaurant you will get one really memorable dish, but inevitably there are some (hopefully minor) disappointments. In this meal dish after dish was superb, with fabulous ingredients, clever combinations of flavours, superb technical execution and attractive presentation. I have to think back to the days of Joel Robuchon in his prime to recall a complete meal of this quality. Christian Bau is without doubt one of the most gifted chefs in the world today, and I hope that he gets wider recognition from an English-speaking food press who seem happy to fawn over considerably less able chefs from other countries. If you love food, do yourself a favour, take a flight to Luxembourg and eat the food at Schloss Berg.

Our excellent female sommelier kindly paired my courses with a set of German wines to match the various dishes. It is a testament to the depth of the German wine industry that this worked very well, yet it is hard to even buy a decent Germany wine in the UK. For the record I sampled the following wines during the meal:  2006 Serriger Schloss Saarstein Riesling Auslese Feinherb Weingut Schloss Saarstein from Saar (which went well with the goose liver). Then 2007 Goldberg Riesling Weingut van Volxem from Saar. 

Next was 2005 Riesling Held Sybille Kunst from the Mosel. Then 2006 Riesling Schieferterrassen Weingut Heymann-Lowenstein from Mosel, then 2007 Keuper Grauburgunder Spätlese dry Weingut Dr. Wehrheim from Pfalz. Next was 2007 Chardonnay Trocken Weingut Alexander Laible from Baden, then 2007 Ganshorn Im Sonnenschein Riesling Weingut Okonmierat Rebholz from Pfalz. This was followed by 2006 Grauburgunder dry Weingut Johner from Baden, then 2006 Spatburgunder Sternenberg Weingut Dulin from Baden. Next was 2004 Nikodemus Weingut Ellwanger from Württemberg, then 1997 Piesporter Goldtropfchen Riesling Spätlese Weingut Grans-Fassian from Mosel, and finally 1992 Elysium Weingut Koehler-Ruprecht from Pfalz. The pairing was highly successful, and I was pleased the sommelier could demonstrate such a wide range of styles from Germany, including red wine.

What follows are notes from a meal in October 2008.

The floor is marble and there are wooden beams visible in the ceiling. The walls are cream and the tables well spaced, with quite good lighting from various side lamps. Chairs are comfortable and traditional, with red and blue striped upholstery. The room has a welcoming but luxurious feel, with Limoges china used. It did not need the background muzak. 

We went for a tasting menu, which is listed at EUR 185. There is a choice of seven mineral waters, such as Voss at EUR 14, or the local water at EUR 8.50. The wine list has 22 pages each of white and red wines, with choices such as Ridge Geyserville 2001 at EUR 50 for a wine that costs EUR 23 in the shops, JJ Prum Wehlener Sonnenurh Riesling Kabinett 2003 at a very fair EUR 45 for a wine that costs at least EUR 30 in the shops. We let the very knowledgeable female sommelier choose a flight of wines to suit the menu. We began with a trio of nibbles, a cocktail of melon which did not have very strong flavour, a crisp cannelloni stuffed with tasty chorizo cream, and a tartelette of tomato with delicate pastry. All very nice but this did not prepare us for the delights to come.

An oyster, salmon and fennel tart garnished with little leaves was a very successful mix of flavours and textures (20/20) while smoked sardine and a jelly of lemon made a lovely nibble out of the humble sardine (19/20). A cone of tartare of beef with caviar was also lovely (19/20). A slice of foccacia made with rosemary and thyme was served warm at this point, and was simply superb, the bread meltingly soft, the herbs adding an extra dimension; this was the best foccacia I have eaten (20/20). 

A chilled soup of tomatoes and olive oil had within it tender lobster, squid, radish, buffalo mozzarella and a tomato sorbet. The flavour of the tomatoes was remarkable, and the other elements tasted individually lovely as well as working together nicely (20/20). A small basket of breads, white rolls, sesame seed roll and pumpernickel breads were all excellent, the pumpernickel bread in particular having dazzling taste (20/20). 

Sushi of langoustine was very delicate, served with light tempura of salicorn (samphire) and ponzu air, which gave a welcome freshness while still letting the beautiful flavour of the langoustine speak for itself (19/20). Crayfish and scallop carpaccio was served with candied fruits (avocado, apple) and had exceptionally clean flavour (20/20). Next for me was terrine of foie gras from Landes with an ice cream of goose liver. The foie gras parfait was topped with a layer of coffee and morello cherry cubes. The foie gras itself was silky and had wonderful rich flavour, while the cherry and coffee flavours offset the richness perfectly (20/20). 

Next was belly of pork with caviar of prawn and a green apple mousse lending a balance of acidity (19/20). Loin of blue-fin tuna was served with a salad of mushrooms, with an aioli of sesame, an amazingly delicate fried soft shell crab and a little soup with tuna tartare, wasabi and green apple; the tuna itself was superb and the taste elements went together particularly well (20/20). 

Atlantic turbot was next, served with ravioli of prawn and tartare of prawn, and a compote of peppers with infusion of crustaceans. The turbot was very high quality and timed to the second, the prawns also excellent (19/20). Veal from Limousin was served in three ways, as a saddle, a sweetbread and as a croustillant with excellent crunchy texture. This was complemented by terrific cauliflower (perfectly cooked al dente), a jus of cauliflower and a sherry vinegar (19/20). 

Venison loin from the Eiffel was my main course, served with a mole sauce that is nothing like the brown chocolate mess you sometimes see in ambitious Mexican restaurants in the US: here the chocolate was just used to thicken the meat juices, with a little carefully controlled use of spices, resulting in a thick, gorgeous complement to the perfectly cooked meat. This was served with a ravioli of black pudding and a selection of perfectly cooked autumn vegetables (sweetcorn, mushrooms, beetroot), a natural foil for the venison (20/20).  

Cheese is from Bernard Anthony of Alsace, perhaps the top affineur, who supplies many of the top end 3 star restaurants. Unlike some places, the cheese here is delivered weekly, meaning it is in excellent condition. Brillat Savarin was very creamy, St Maure soft and not chalky, St Nectaire excellent, as well as the aged Comte for which Anthony is famous (20/20). 

Pineapple Victoria had cream of coconut and a sorbet of coconut and pineapple, with a guava jelly and lime, with a little tuile as garnish (19/20). To finish off the meal was an interpretation of black forest gateau. A ganache of bitter chocolate was superb, served with ragout of cherries, a sherbet of cherries, a kirsch bonbon and little cubes of cherry; the presentation was exquisite, as was the taste (20/20). 

Petit fours kept up the standard of the meal, with an apricot tart, creamy marzipan, almond jelly, raspberries all superb (20/20). Assorted chocolates included hazelnut, mint, rum ganache, passion fruit amongst many others. A measure of how good these were is that the salted caramel was far superior to the excellent version at Artisan du Chocolat, which may be the best you can get in the UK. Service was superb throughout, welcoming and attentive, never missing a beat. 

This was one of the best meals I have ever eaten. Perhaps its obscure location in a corner of Germany means it does not get the press attention of a 3 star in somewhere like Paris, yet Christian Bau’s cooking is simply magnificent. 


Further reviews: 11th Jun 2022 | 15th Aug 2019 | 04th Mar 2017

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User comments

  • Upnworld

    Superb review. I like how tidy and understatedly stylish their entrance looks, excellent interior too. It's amazing how their parade of dishes invites consistently full praise from you - the place seems the very epitome of German perfection. I will strongly consider a visit here (and to Schwarzwaldstube) when I am in Germany.

  • JDS

    Dinner tonight was spectacular. Series of pre-meal starters were fastastic, with the foie ice cream + foie mousse inside cherry-chocolate-coffee shell. Particularly enjoyed the various fish preparations. No cheese course with the full fixed menu, which as a welcome relief (this is my 4th 3-star dinner in 5 days!). Service attentive, but not over-the-top. Excellent sommolier, reasonably fair wine mark ups.


    We were here in September 2013 and had the five course "carte blanche". We were overall very happy with the food, although there were a couple of dips, but then the lobster dish and the beef dish were truly among the very best dishes I've ever had. We never really felt welcome here though, and it was in particular the sommelier who seemed overly strict and bossy. Luckily, it didn't ruin the night though. Read full review and see pictures at:

  • Kat

    We dined here in August of 2012. While it is indeed attached to the casino, you never have any sense of that after entering the restaurant itself. The staff really couldn't have been warmer, friendlier and more anxious to please, it seemed. The chef came out after to see us off and he was just the most pleasant man. The food was fantastic; I can't think of one particular favorite because every dish was perfectly executed. We have eaten at every 3-star restaurant in the US and several abroad (so far), so we have plenty to compare with as well. I believe chef Bau is producing world-class magic at this small, tucked-away location. I find it amusing that the reviewer who complained first about no air conditioning and the suffocating heat, then about not understanding why the cheese course must be pre-ordered so it can come to room temperature, doesn't realize his own contradictory remarks. If it was so sweltering hot, would you rather have the cheese sitting out in the heat awaiting your decision? I believe we've been asked on several occasions at the beginning of dinner, whether we'd be wanting the cheese course or dessert; it's not that unusual, but perhaps the fact should have been announced at the time of ordering. I hope to visit Germany again and if I am fortunate enough to do so, will definitely make a point of revisiting Schloss Berg. I did not know much about German wines, and although I did not get the wine pairing, the sommelier was very gracious and wrote down everything I tried so that I could try to find it again (good luck in the US!). I don't know what it's like to stay there in the hotel, we drove out and thoroughly enjoyed our evening, it was a gorgeous drive through the wine country.

  • Name unavailable

    I just returned from visiting several three and two star michelin in germany and have eaten here in early june, with some friends. Every year, we visit an average of fifteen three and two stars around the world and have been doing this for the past twenty years. In germany we recently dined at la vie, bareiss, schwingshackl esskultur, schloss berg, vendome, im schiffchen, la vision, schwarzwaldstube. At the end of may we looked up your review and saw the previous comment of mp dubai and hoped we have not made the wrong decision. This meal finally happened in the first week of june. Although we can't talk about the previous comment's experience on the cheese (no one wanted cheese), our experience was the opposite of the previous reviewer: we preferred schloss berg to the other restaurants. They served the best food we have been eaten during this whole gastronomic voyage, the atmosphere elegant and the service was perfect.

  • Name unavailable

    My wife and I ate at Schloss Berg in April 2012. We didn't have a great experience. The hotel attached reminded me of a motorway motel - somewhere Alan Partridge might stay. It's got a really cheesy looking casino attached to it too. I don't know why anyone would want to come to stay there, apart from the restaurant. Maybe for business conferences or something. It didn't have any air conditioning either, so we were boiling in the night. The restaurant isn't very large, and it's a little quiet inside. I didn't love the layout. The food was okay, but there wasn't a single dish that blew us away. We had eaten at Bareiss and Schwarzwaldstube the previous nights, which really had a wow factor, but this did little for either of us. It was all very pretty, but I found the flavours lacking something. We discussed the meal with other couples over breakfast the next morning, and came to the same conclusion. We probably picked a bad night, judging by other rave reviews. (And the bad meals make the good meals even better) I was a little put out when I mentioned halfway through that I was looking forward to the cheese course, I was told I couldn't have it. Why? Because they hadn't taken it out of the fridge to warm up, and I had to order it at the beginning of the meal. Eh? I haven't come across this approach before. We looked around the restaurant, and nobody else was having it either, so this doesn't seem a great way to upsell an extra course. The service was pretty good, but the English wasn't quite good enough to explain the courses well enough, and the main ingredient of the meal wouldn't be mentioned. Much more time was spent on the German guests, but then I could always learn more German. (My GSCE level C grade German gets me to the cinema or the train station, but that's about it!) Disappointing overall. We graded this a 6/10.

  • S Lloyd

    Just dined at this restaurant this Friday. For those this may be useful, here's some fresh new updates on Victor Gourmet Restaurant Shloss Berg: This Chef is indeed a Genius!

  • Amol Parnaik

    Agreed (Sept 2010), this is cooking of the highest level. Clearly Christian as an amazing chef and his integration of Asian flavors into French techniques was virtuosic. After a few canapés, I was really excited about continuing the meal which to me is the key for amuse bouche. The pairing wines married well too. After the canapés, there were some tangents from a traditional French meal due to the Asia flavours. So at this point, the enjoyment of the meal did depend on how much you enjoyed such tastes, Japanese flavours being the most dominate. Thankfully, I adore Japanese food so was delighted from start to finish. My only criticism though was that I don’t feel that meal was very continuous. Each dish was fabulous by itself but except for the canapés, I didn’t feel the next course continued from the one before it. The best example of this was the duck liver. Phenomenal cooking here, rich, deep, hearty flavours, but very heavy. This was followed by the Tuna roll which was much lighter and cleaner in flavour, and also phenomenal. Like you said, the lamb was the star and real star so maybe if the dishes were in a different order, the meal would have crescendoed to this. Overall though, this is the best there. All heavenly. This was a different experience to dining at a ‘standard’ French top end 3 star but equally as enjoyable. I think if you don’t care for Asian food as much, you may not feel the same way.

  • Albert

    Had dinner at Schloss Berg 26.12.2008. It was outstanding in every way, service excellent, outstanding pre courses kept on coming, accompanying wine selection perfect and fairly priced. Best 'modern' 3 star i have eaten!

  • IFS

    Great review, Andy - I am really sad that I couldn't join you... I had a quite similar meal about three weeks before and would second every sentence. And, compared to my last meal in December things are even more focued, elaboate and to the point. Christian's style gets more and more pronounced. Personally, as you said, I think he has an immense potential and the journey of emanzipation from the tradition just began last year... Hope to join you for one of your next meals there;-)

  • Peter

    Great review! And the dishes look amazing! Just one question, since I don't know if the "what I paid per head" has been updated, as well: did you have wine pairings? And if so, how much did the meal cost, beverages included? I love your website and your reviews, by the way (you are one of the few online-reviewers who seems to be truly unbiased and uncorrupted...!)

  • Greg Brozeit

    Note to Andy: I just looked at the comment you posted for Schoss Berg and realized I left out part of a sentence. It should read "...June 2008 and we could not have been treated any better had we been the first table for a grand opening." Next time I'll proof my writing a bit better. Thanks again for the updates. I'll be in Berlin in a couple of weeks and may try Fischers Fritz again. Loved that foie gras! Happy travels and dining to you!

  • Greg Brozeit

    Reading this review and the comments brought a smile to my face. I was part of the last table to leave on the last evening before the restaurant closed for vacation in June 2008. I wouldn't dispute Andy's review nor could I add to it. This is a review that does the meal justice. Christian Bau's food is a special experience, but, in my view, it should amplify the cuisine of the region on all sides of the border rather than drown them out. The food, the service, the dining room were all perfection. I hope to exeperience it again one day. My only complaint would be the hotel, which had the feel of an American chain resort. This restaurant deserves better.

  • SMG

    I couldn't possibly agree any more with Andy's review. Of the 20 3-star meals I've been to this year, Shloss Berg is at the top of the list (slightly ahead of Veyrat) in terms of food and service. I dined at the restaurant on 11/28/08 and was most impressed with the flavor combinations. You get the sense in each of the dishes that Christian Bau takes himself very seriously but also has a playful side - the beautiful curry sorbet that paired with the crawfish and scallops dish was a wonderful complement, as was an expert mole sauce that brought out the flavors of the venison. Sometime you find yourself at restaurants that are trying to do too much and putting too much on each and every single plate, and often that causes some sense of confusion that detracts from the dish. While the chef's cooking certainly pushes in that direction, he is very careful not to overwhelm the diner, and one really does get the sense that everything on the plate is necessary for that full experience. As for the service, I have but one anecdote: early in the meal, they brought out the chef's cookbook that also focuses on the restaurant and its staff. I know the game - trying to sell their own merchandise - but as I don't speak a word of German, I didn't pay much attention to it. By the end of the meal, I happily bought the cookbook because I felt a real connection to the people working at the restaurant, and that book would help me to better remember them and my experience. I enthusiastically recommend Schloss Berg to anyone reading this, and were it closer to any major metropolitan area, I am wholly confident that this place would receive an awful lot more press.

  • IFS

    Andy, thanks for your appreciation of the new German three star restaurants. I cannot agree more that Christian Bau is one of a kind. My last meal there was almost the same as yours and I proclaimed it "meal of my life" (see Will include you to my blogroll... Best Ingo

  • SamanthaF

    Wow - Reason to visit Germany Number 1. Looks great - particularly the veal dish.