Victor’s Fine Dining is located in the beautiful castle Schloss Berg, which is part of the Victor’s Residenz-Hotel Schloss Berg. The Renaissance castle at the top Mosel in Perl-Nennig stands on the edge of Saarland and is very close to France, Luxemburg and Belgium. With its Mediterranean villa and small Renaissance castle, the luxury Victor’s Residenz-Hotel Schloss is gently nestled among vineyards.

Chef Christian Bau was born in 1971 in Germany’s Offenburg. He is married to Yildiz who is the Restaurant Manager in the restaurant today. Together with a professional team and the assistance of top sommelier Nina Mann, Yildiz serves the guests with German professionalism and style. Christian Bau himself started his culinary career in 1987 with a training at Ringhotel Götz Sonne Eintracht in Achern. He continued to various German restaurants before he took on a position at Restaurant Schwarzwaldstube for legendary Harald Wohlfahrt. He worked with Wohlfahrt for five years before he became the Chef de Cuisine at Victor’s Fine Dining Schloss Berg in 1998.

Behind the castle façade, one will discover the quite unique fine-dining experience of Victor’s Fine Dining. Creativity and the intensity of the flavours brought this restaurant to what it is today: one of the best haute cuisine restaurants in Germany.

Chef Christian Bau firstly became a master of the French cuisine and was recognised for it before he completely changed the concept of the cuisine into a highly creative, contemporary cooking with massive influences from Asia. This demands enormous skills as well as bravery. Chef de Cuisine Christian Bau is one of the few chefs in the world who successfully managed to make this change and combine these kitchens into a high-end fine dining experience. There are several top French-cuisine restaurants located in the area around Victor’s Fine Dining Schloss Berg. Previously, Chef Bau’s restaurant was “more of the same at the highest level”, so it was a fresh breeze when Christian decided to take his cooking into a far more contemporary direction with lots of Asian influences included. Today, his cooking at Victor’s Gourmet-Restaurant is an inspiring combination of top creativeness and boldness.

The ‘Paris – Tokyo’ menu simply lists ingredients together with a wide choice in the number of courses. From appetisers to final desserts & petit fours, the dishes are at once attractive and precisely decorated, combining influences from both European and Japanese cuisine. Chef de Cuisine Patron Bau plays with taste, texture and colours. Each dish impresses with great artistry. Like the praline of foie gras from the Alsace, with a whole hazelnut inside, and layered with a gel made of coffee. Or the red gamberoni, combined with a dim sum of gamberoni, yam, a gel of green Thai curry, a mousse jasmine rice and finished with a jus made of gamberoni.

His highest attention to details, mind-blowing balance between the flavours, utmost caring about the ingredients, playfulness, and sheer craziness, bring Restaurant Victor’s Gourmet to the top level of gastronomy. You will be surprised at the big armada of dishes which will come your way. Prepare yourself for deep and intense flavours in a castle environment you never will forget. Victor’s Fine Dining Schloss Berg is a must in Germany.

Written by Andy, Sven & Frank