Restaurant review
Abt- und Schäferstube, Amorbach
“We certainly had a lovely time at the Schafhof, which was primarily down to the cosy atmosphere and the attentive, friendly service. As for the food, well, it was quite good, but with too many ifs and buts. The cuisine caters to mainstream tastes, with a definite flair for presentation, but is far too unambitious in culinary terms. It’s not clear where the kitchen – or the restaurant as a whole – is heading under the new management. If they want to regain their Michelin star, they absolutely must do more; if, on the other hand, they aim to cater to a broader clientele, then the path they’ve chosen is probably the right one, though it’s less appealing to discerning diners. A separate fine-dining area could be a solution to this supposed dilemma, but for that to happen, the kitchen would need to step up its game considerably.” (Published in April 2026)
New opening
Villa Florhof opens in Zurich
The signature restaurant at Lalique’s first boutique hotel is set to open this autumn
Reopening
Noma is back in Copenhagen
Following René Redzepi’s departure from day-to-day operations, the gourmet restaurant is resuming business in his home town
Restaurant review
The Aquarela, Patalavaca
"Tradition and modernity blend to create a unique taste experience."
