please note that due to the current situation, our restaurant will remain closed until Monday, June 1, 2020 including.
Thank you for your understanding.
A dedicated team. An exclusive ambience. Unique culinary creations. These are the hallmarks of Victor's FINE DINING by Christian Bau, who was awarded his three Michelin stars in 2005 and has retained them ever since.
Bau's menus read like a map of the world, with unique dishes created from exquisite ingredients, from exotic shellfish and seafood, to meat-based dishes to stunning desserts. Accompanied, of course, by matching wines selected for you by Nina Mann, Gault&Millau's 'Sommelière of the Year 2020'.
Head chef and host of Victor's FINE DINING since 1998, Christian Bau made a strong impression right from the start, gaining his first Michelin star in his first year. Just seven years later, he became Germany's youngest three-star chef – and has remained at those Olympian heights ever since.
After completing his culinary studies, Christian found his first mentor in Harald Wohlfahrt and began to impress with his execution of classic French cuisine. But it was not until he travelled in South East Asia that he began to develop the inimitable style for which he is known today. He was in fact one of the first chefs to combine haute cuisine with Japanese products.
But this was not the only area where he proved to be a natural innovator. His carte blanche concept was a pioneering approach, while his 4 Hands Dinners saw him working alongside other top chefs such as Jan Hartwig, Simon Taxacher, Sergio Herman and Nick Bril (not a method of working for which Michelin-starred chefs are particularly noted!). Bau's motto? 'Do things with passion or not at all.' He cooks with joy and commitment, day after day – and that is reflected in his dishes.
For more information, please visit www.christian-bau.de.
As the restaurant's sommelière, Nina Mann is responsible for the – in the truest sense of the word – fluid accompaniment of the menus. Offering sensible advice on the choice of wines, she always finds the perfect match to go with each course and to please each guest's personal preference and taste. The young wine expert's suggestions include the finest regional blends sourced from succulent grapes along the Moselle, Saar and Ruwer rivers, the grand classics from Bordeaux and Bourgogne, and superb surprises for true connoisseurs.
But Nina Mann is not only a state-approved and extraordinarily talented expert in the field of wines. She has also earned a qualification as a 'Certified Sake Sommelier' in London – an absolutely ideal combination given the cosmopolitan culinary style cultivated by Christian Bau, whose creative œuvres reflect his special penchant for drawing inspiration from Japan.
Nina Mann has been honored three times as 'Sommelière of the Year': 2016 by 'Falstaff', 2018 by 'Schlemmer Atlas' and 2020 by 'Gault&Millau'.
Make a reservation for Victor's FINE DINING by Christian Bau using our online reservation form. Please note our opening hours.
At our special Chef's & Sommelière's Table, groups of four to eight people can sample the best of the best. Following an aperitif in our lounge, take the seat of honour at Victor's FINE DINING restaurant, where the creativity of the food and the excellence of the service are seamless from start to finish. Select wines for your meal in consultation with our sommelière Nina Mann. Then relax and enjoy an unforgettable evening.
Looking for a venue for a special event – a wedding, birthday or business dinner? At Victor's FINE DINING by Christian Bau, you can book the entire restaurant for you and your guests' exclusive use.
Reservations must be made at least seven days in advance. Please call +49 (0)6866 79118, or send us your request by email, and we will advise you further.
With our gift vouchers, it's easy to give food enthusiasts the perfect present. Visit our online voucher shop or just ask one of our staff during your visit. You can also purchase room vouchers for all of our hotels.
'Light, contemporary and open to world influences' is the best way to describe our cooking style. It's based on French haute cuisine but takes in a variety of Asian, and especially Japanese, influences. We use spices and cooking techniques from the Far East. Only the freshest ingredients are used, sometimes raw. Centre stage are fish and shellfish, which make up about 85% of our menu.
Opening hours are as follows:
Lunch: Sunday from 12:00. Due to new workplace legislation, the restaurant closes at 15:30 and the menu is limited to six courses. The latest reservation slot is 13:00. Diners seated at that time will be limited to four courses.
Dinner: Wednesday to Sunday from 19:00. To be able to choose from the complete menu, we recommend you are seated by 19:45. After this time, the menu will be limited.
Monday and Tuesday: closed. Please also note our holiday periods.
We specialise in fish and shellfish. Each one of our dishes comprises many ingredients, carefully prepared and put together, that come together to form an integral taste experience. The following allergies and intolerances can, subject to prior notification, be accommodated:
Meat, fish, shellfish, lactose, gluten, pregnancy-related restrictions, specific ingredients, nuts and stone fruit.
In some cases, if one diner has multiple allergies, we may not be able to accommodate him/her. Please speak to us before you make a reservation by calling +49 (0)6866 79118 (Weds-Sun) or emailing firstname.lastname@example.org
We are not a vegetarian restaurant but can offer a vegetarian menu (max. five courses and subject to ingredients available) subject to prior notification. We do not offer a vegan menu.
Menu prices may change in accordance with availability of ingredients. See our current menu.
Prices are shown on our menus.
Simply call +49 (0)6866 79118, email email@example.com or use our reservation form. Reservations can be made in person from Wednesday to Sunday.
In the afternoon and on days when the restaurant is closed, our colleagues in the hotel will be glad to assist you for table reservations for up to five people. Please call +49 (0)6866 790. For enquiries or special requests regarding your visit to the restaurant, please email us at firstname.lastname@example.org.
You have to make an advance payment of € 200 per person on Fridays and Saturdays, as well as for events and the evenings before public holidays. As you know, we only use the best produce from all over the world – and it is always a major logistical and organisational challenge to deliver this to us here in Nennig. The quantities delivered to us are calculated exactly, in accordance with the number of guests we have staying with us. If they then fail to turn up, we are often forced to dispose of this valuable produce, as it must always be 100% fresh when we use it. The waste of such precious food items is not only morally damaging, it is also serious for us as an enterprise. By asking for an advance payment, we want to avoid having empty or half-empty tables on these extremely popular days. If you are prevented from attending, we cannot unfortunately refund your ticket, but you do have the opportunity to pass it on to a third party. Subsequently, if we are also unable to pass the table on to a lucky person on the waiting list, we will keep back the amount equivalent to the advance payment. We hope that you understand and agree with our reasons for taking this action.
For group bookings, please call us on +49 (0)6866 79118 or email email@example.com. For parties of six or more, we serve a set menu, which we agree with you about one week before your visit. Allergies or intolerances can be accommodated subject to notification.
For groups of eight or more, we require a signed agreement as a guarantee of your reservation. The agreement will contain specific cancelation deadlines, which will apply even if you subsequently change the number of diners.
You can cancel your reservation in writing without charge up to 48 hours before arrival (email firstname.lastname@example.org or fax +49 (0)6866 79100). If you cancel after this deadline, we will do our best to pass your table on to people on our waiting list. If this is not possible, we will unfortunately have to charge your credit card with a cancellation fee of €150 per person in order to at least partly cover our losses.
For groups of eight or more, special cancellation deadlines apply (as per agreement).
We want your visit to be relaxed, pleasant and uncomplicated. Men don't need to wear a tie, but shorts and sandals are not allowed.
The restaurant is located in a historic castle with a cobbled courtyard and stairways. There are also a few steps in the entrance area and the restaurant itself. Our staff will be happy to help guests in wheelchairs up and down the stairs. The toilets in the basement are reachable by lift but are not adapted for disabled use.
Please notify us in advance of anyone on your party who uses a wheelchair, so that we can seat your group at an appropriate table.
Dogs are not allowed anywhere in the restaurant.
Children are very welcome. Special child-friendly dishes can be prepared on request. In view of the length of the evening meal, we recommend that guests with children under the age of ten make a lunch reservation..
Parking places are available at the hotel.
We are happy to issue vouchers, which will be sent subject to receipt of payment. Please visit our voucher shop or contact us or our colleagues at the hotel.
The restaurant is located in Victor's Residenz-Hotel Schloss Berg, a luxury five-star-superior hotel (Germany's highest category). You will find us in the renaissance Schloss Berg castle along with 17 individually furnished rooms and suites. The main part of the building is in the style of a Mediterranean villa – a visual reminder of the Romans, who brought their ars vivendi so successfully to the Mosel region.
We will be happy to make a hotel reservation for you. This way you can relax and enjoy your evening – and, of course, our outstanding wine list.
... please call us on +49 (0)6866 79118 (lines open Weds - Sun) or email email@example.com.
'We want to make people happy with our work.' It's not just host Christian Bau who lives up to this sentiment every day – it's the entire Victor's FINE DINING team. How? By being happy themselves.
Every individual gives a 100 percent, every day. Which is why every individual is so important. And Christian Bau makes sure his team knows it. Respect and appreciation are vital ingredients for creating passion in the kitchen and in service. As an employer as much as a restaurant, Victor's FINE DINING fully deserves its three stars.
Want to join our team? Want to work at an exclusive three-star restaurant with fair working time regulations and time off in lieu? Then show us why you are so passionate about working at Victor's FINE DINING by Christian Bau.
Small but deliciously potent! Everyone who's ever been to the second-smallest federal state of Germany knows as well as everyone who lives here: Saarland is synonymous with culinary diversity and distinction. And Victor's name stands for the same. Join us for a finger-licking good tour de food!
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