Schiller’s Manufaktur

Rating: 16
Author: Gault&Millau

Mayener Straße 126, 56070 Coblenz, Germany

16/20
Remarkable Restaurant

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1 PHOTOS

Chef: Mike Schiller
Cooking: French | Gastronomic | Vegetarian
Services: Access for people with disabilities | Accommodation | Private Parking | Private Room | Terrace
Style: Casual | Romantic | With family | With friends

Gault&Millau's review 2025

The restaurant takes a two-pronged approach and does well to do so. À la carte, you can order French-inspired classics from Mike Schiller and his team, the likes of which are no longer often prepared in German kitchens. Bouillabaisse, homemade venison sausages or a mélange of veal kidneys, sweetbreads and calf's head. Wow! But maybe you can also have steak fries and then crêpes Suzette? If you want a little more refinement, ask for the surprise menu in four courses and can expect a lot. Of course we did, appreciated the oyster with gin and cucumber at the start, but even more so the tavolata spread out on the table for the first course. Hot and cold snacks of the spectacular kind. Scallop with herb salad, perfectly matched or mushroom dashi, terrific light zucchini blossom tempura, venison ham or a well thought-out cashew praline. Of course, there was also very good bread and rillettes. In the second course, tail and scissors of lobster with passion fruit jus and brown butter, we discovered ginger and found a lot of juicy lobster meat. Once again, the monkfish was cooked on the middle bone, wonderfully juicy, with dried tomatoes, olives and a crunchy, refreshing Passe Pierre. This was a pleasing contrast to the otherwise served mini portions of fish fillet. Also because you sit here so wonderfully, set back from the street, almost motherly cherished, in summer in the garden or at least, with the doors open, close to it, we were blown away. The fact that the lemon tart prepared for dessert was a disappointment – the dough too soft, the filling not refreshing enough – hardly mattered. There were also all kinds of funny little things afterwards, explained by the patissière according to flavors at the table. Fairly priced wines, preferably from the surrounding area, and the hotel rooms are further attractions of the company, which is the undisputed culinary leader in Koblenz.