Alexander Kunz has long made a name for himself in the gourmet scene with his restaurant, and in Bliesen the Kunz family has been a firm bank for gourmets for decades. The tradition of light French cuisine, skilfully refined with regional accents, is the strength of Alexander Kunz, who works confidently with spices and herbs and brings a remarkable aromatic tension to his dishes.
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Alexander Kunz and his culinary skills are known far beyond the borders of the Saarland in the gourmet scene. Inspired by star chefs such as Harald Wohlfahrt and Dieter Müller, Kunz offers a light French cuisine with great attention to detail. Refined with regional elements and his very own imaginative style, he always creates aromatic tensions in his creations. The "Restaurant Kunz", which has been family-owned for over 100 years, offers first-class cuisine and warm hospitality for an upscale lifestyle.
The Saarland stands for pleasure. Perhaps because it has already been French a few times? Only since 1 January 1957 has it belonged to the Federal Republic of Germany, bordering France and Luxembourg to the south and west, Rhineland-Palatinate to the north and east. The second smallest federal state has its name from the Saar, which winds its way through the hilly country in many loops. The capital of the Saarland is the former residence town of Saarbrücken, other worthwhile destinations are the Hunsrück and the Black Forest, the Schaumberg and the Celtic and Roman excavations on the Upper Moselle. Once again to the pleasure: The most popular, typically Saarland dishes in the whole country are the Dibbelabbes and Schaales (Reibekuchen), the Hoorische (meat sausage in the ring), Gefillde (stuffed potato dumplings) and the Geheirade (flour dumplings and potatoes in light bacon sauce). The Mosel-Saar-Ruver wine, a Viez (apple wine) or - especially after a hearty meal - a squeeze (plum brandy) are of course delicious.
Sit down for an evening of fine dining, and then create your very own dessert with guidance from an expert chef. Start by booking a dinner at one of about 80 JRE—short for Jeunes Restaurateurs—restaurants across Europe, run by an association of young chefs known for using traditional cooking methods to innovate the cuisine of their home countries. After your meal, head behind the scenes to the upscale gastronomy's kitchen, where you'll learn how to prepare a sweet treat.
Exclusively for Mastercard cardholders.Priceless
Angebot für junge Feinschmecker unter 30 Jahren
Aperitif, Amouse bouche, 3-Gang-Menü, 2 Gläser Wein, Mineralwasser, Kaffee