A star in Koblenz's old town
David Weigang and Verena Schimmel have earned a new star in the Michelin sky with their restaurant Verbene. Here, guests get to enjoy freshness, comfort and exceptional dishes created using regional ingredients.
'Modern and seasonal cuisine that brims with finesse'
[Guide Michelin]
This is how the Michelin Guide praises the skills of David Weigang and his team, which is overseen by his partner Verena Schimmel. The restaurant is described as a chance to experience a top-class restaurant away from the usual hustle and bustle, in the charming Brunnenhof area. And with that, the star-awarding judges perfectly sum up what guests can expect at Verbene. Seating only 22 guests, it's a real haven in a quiet spot, but right at the heart of Koblenz’s old town. The restaurant recently gained a sort of sibling in the form of a bistro on the banks of the Rhine, which shares the same name. This is also run by David Weigang and Verena Schimmel, with the sous chef of the "Verbene" restaurant in charge of the kitchen. It offers views of the Ehrenbreitstein Fortress, accommodates up to fifty guests and doesn’t have the same need for table reservations. The bistro offers a small, up-to-date fresh menu. The philosophy of both addresses is the same:
'We chose the name ‘Verbene’ quite deliberately because 'verbena' is a healing, fragrant, pleasantly spicy herb that originally comes from South America and thrives throughout Europe. It cultivates tranquillity, and brings together a sense of originality and worldliness.'
[David Weigang, owner of restaurant Verbene]
It is exactly this mindset which he uses to create the elegant dishes that can be enjoyed as multi-course meals at the Verbene restaurant and in a scaled-down way at the Verbene bistro. The majority of ingredients come from select, mainly small producers within the region. Fish, for example, is fished for at Lake Laach. Cheese, poultry and meat are supplied by farms in the Eifel region, where respect for animals is a matter of course.
'Everything here is set up to make you feel good... that holds true for everyone, including our team,' says Weigang. It’s the only way to create with heart and soul, he adds.
This relaxed approach is shared with guests.
Perhaps the fact that David Weigang and Verena Schimmel didn't make a conscious effort to get a Michelin star also contributes to the carefree feeling. In 2017, after stints at Germany's top restaurants, they launched their own venue with five daily-changing dishes on the menu and two employees.
However, the playfulness and sophistication of their cuisine led to Verbene being suggested to the Michelin editorial team by guests. The reviewers came... and were thrilled. So, the restaurant Verbene is now a 2023 Michelin star newcomer.
Pairing haute cuisine with regional charm, seasonal delights such as vegetarian “voie gras” with young spinach, marinated morel mushrooms and brioche, and alpine cheese from Bohlheimer Hof with Perigord truffles and lamb’s lettuce are accompanied by a fantastic drinks selection, including non-alcoholic options. Exciting new and fine classic wines, preferably from the Mosel area, meet aperitif specialities such as fig leaf granita with summer berries and sparkling wine. Carefully house-made pralines offer an ultimate indulgence. They too change with the seasons, but the classic “Brunnenstein” chocolates are always a delicious treat for both taste buds and eyes: melt-in-the-mouth nougat covered in freeze-dried raspberries, slightly crunchy and tart. As well as being on the dessert menu at the restaurant, they are also sold at a small separate artisan outlet on Mehlgasse.
