View all newsletters
Receive our weekly newsletter - World Of Fine Wine Weekly
  1. Wine & Food
December 1, 2020

Restaurant Vau

By Thierry Dessauve

The phenomenal German fish and game dishes prepared by chef Kolja Kleeberg have earned him endless praise and awards. Daring combinations include Ente mit gezupftem Rotkohl, Quitten, und Maronen (duck with selected red cabbage, quinces, and sweet chestnuts) and Steinbutt mit Kalbbries auf Rotweinschalotten (turbot with veal sweetbread on shallots in red wine).

The boutique restaurant is respected for its refreshing decor, creative cuisine, and extensive wine list.

Guests can choose for wine pairings, head sommelier Thomas Thielecke carefully pair dishes, with each wine selection matching and enhancing each delicious course. Thielecke and the sommelier team are available to guide customers with each wine choice.

The wine service is among the most impressive soars above most in Germany and Alsace. With many German wines and some from across the world, some wines in the restaurant have the VAU name on them, especially produced for the restaurant.

Content from our partners
Wine Pairings with gooseberry fool
Wine pairings with chicken bhuna 
Wine pairings with coffee and walnut cake 

Select and enter your email address For award-winning content from the world’s most respected and intellectually satisfying wine magazine, sign up to our newsletter here
Visit our privacy Policy for more information about our services, how New Statesman Media Group may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications.
Thank you

Websites in our network