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Zur Tant
German
A half-timbered house on the Rhine, old enough to feel settled into the landscape, with a terrace that faces the water and makes sunset feel like someone planned it. Inside, it's a Michelin-starred kitchen running a set menu of four to six courses, the cooking classical and unfussy, built around sourcing that's taken seriously. The kind of room where the food does the talking and nobody needs to explain the concept.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Berkshire pork
“think Berkshire pork from pigs reared in the Black Forest, excellent calf sweetbreads or aromatic wild-caught sea bass”
Michelin Guide -
Calf sweetbreads
“think Berkshire pork from pigs reared in the Black Forest, excellent calf sweetbreads or aromatic wild-caught sea bass”
Michelin Guide -
Wild-caught sea bass
“think Berkshire pork from pigs reared in the Black Forest, excellent calf sweetbreads or aromatic wild-caught sea bass”
Michelin Guide
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