New service management at Schlicht.Esslokal

KOBLENZ. Judith Haas joined the management team at Schlicht. Esslokal in Koblenz in January 2026. As service manager and deputy restaurant manager, she coordinates service, is responsible for operations in the dining room and works closely with head chef Rebecca Fischer and restaurant manager Richard Sänger. Management at Schlicht. is deliberately shared, with decisions being made jointly.

Schlicht. Esslokal is a restaurant where the kitchen and service are perfectly coordinated. The cuisine is product-focused, minimalist and precise: salt, homemade fermented products such as miso and garum, and dried forest herbs are always used in such a way that the natural flavour of the ingredients clearly comes to the fore. This approach characterises the entire business. The attentive and discreet service follows this rhythm. Explanations are concise, conversations arise from genuine interest. The wine selection is clearly structured and finely tuned to the dishes. During the week, there is a small menu and à la carte, while on weekends, the large and small menus are offered.

Judith Haas brings extensive experience to this approach. Her time working in Germany and abroad has shaped her perspective: several years in Australia and Canada, restaurant management at Margaux in Limburg, and her work at Nobelhart & Schmutzig in Berlin. There, she initially worked as a commis de rang in the restaurant and later took over the development, management and design of the Hausgemachtes online shop. She led the team, planned product ranges, purchasing, prices and logistics, took care of marketing measures and customer contacts, both B2C and B2B, and was involved in branding the in-house product series lebens=mittel. Her profile is complemented by her training as an Assistant Sommelière (WSET Level 2).

At Schlicht. Esslokal, she combines her experience in the kitchen, service and organisation to provide a service that is consistently guest-oriented. Here, service is not defined by itself, but by the experience that begins on the plate and continues in the dining room.