The Michelin-starred chef Mike Schiller, who, together with his wife Melanie Stein-Schiller, is infusing Hotel Stein in Koblenz with his unique brand of hospitality, has a down-to-earth approach to food that also incorporates tremendous sophistication.

For Schiller, everything that happens in the kitchen is a work of art, and every ingredient is carefully selected and prepared by the maestro himself. The top-rated restaurant’s offers range from classic French haute cuisine to vegetarian delights, and seasonal and regional dishes from the Mosel region. The menu includes dishes such as oysters and lobsters, duck liver pâté, delicate vegetables and salads sourced from local growers, as well as desserts sweetened and infused with the flavours of honey from the chef's own beehives.

The person behind the restaurant’s award-wining cuisine is Mike Schiller, who trained as a chef and pastry chef and broadened his profound culinary skills in various leading positions over many years. He spent many years working in a number of high-end Swiss restaurants such as in St. Moritz and was chef de partie at the 2-star restaurant Hummerstübchen in Düsseldorf. Since 2004, he has been producing and serving top-rated cuisine at his own restaurant in Koblenz and has been awarded a Michelin star and three Gault Millau stars ever since.

He is renowned for his creativity and imagination, as well as talent for creating novel and unusual dishes, dressings and gravies – which are a favourite of his. He is also commonly referred to as a “master of flavours and textures”. His playful approach to food, ability to draw inspiration from the unusual and pursuit of perfection are always magnificently reflected by every one of the dishes he serves. That means that, no matter what the dish, such as a spring-time dessert like a white chocolate mousse with woodruff and celeriac that melts on the tongue, surprise and delight will always be guaranteed.

In all of this, Mike Schiller is never shy about his skills and actually loves being approachable and passing on his knowledge. Everyone eating at Schiller's restaurant will receive friendly and personal advice when it comes to selecting from his culinary creations. He has also set up a very special culinary school at which small groups of six to eight people can watch over his and his team's shoulder in the restaurant kitchen during opening hours to learn some of his tricks. Attendees also actively join in with the cooking, which is a fantastic experience, great fun and gives people the skills to recreate these top-rated recipes at home. They are also provided with a video about how to cook a range of other dishes, which includes a delicious Mediterranean fish stew.

The “Schiller’s Manufaktur” products sold on site at the hotel restaurant and online all feature Mike Schiller’s Michelin-starred restaurant's signature.

explains Melanie Stein-Schiller.

The include sweet things like fig marmalade and elderberry syrup, as well as savouries such as meats for barbecuing and rustic beef roulades – in short, a range of foods for creating a kind of star-rated, rustic, home cooked feast at home. Many of the recommendations change with the seasons and depending on the occasions, while others, such as sauces, soups or meat stocks, are always on the menu by way of providing solid and delicious fare for those who like to keep things simple.

That said, a stay at the Hotel Schiller, which is located just outside Koblenz's old city centre near the banks of the river Mosel and housed in a characterful historic brick ensemble, also makes the perfect setting for a relaxed break, and for dining and enjoying some of the most outstandingly creative cuisine on offer in the region.