Schanz brings three-star ambition to the Mosel without trying to outshine the river and vineyards around it. Thomas Schanz's cooking is modern French in structure, but the restaurant's personality is shaped by German wine country: clarity, acidity, mineral tension and a respect for ingredients that pair beautifully with Riesling. The room is small and focused, the plates meticulous. What makes it memorable is not spectacle, but concentration, as if the whole meal had been filtered through slate, citrus and quiet confidence.