180-Degree culinary views

The first successes were not long in coming. In 2012, the man from the Moselle received his first Michelin star. In the meantime, the list of accolades from renowned restaurant guides has grown long: the Michelin Guide has awarded Thomas Schanz and his team its highest rating of three stars. Gault&Millau, too, has no room for improvement with five toques, and has also awarded the titles of ‘Rising Star of the Year 2017’ and ‘Chef of the Year 2021’. Other top ratings and ‘Chef of the Year’ awards include Der Große Guide with 5.5 toques, Schlemmer Atlas with five cooking spoons and Der Feinschmecker with five Fs.

Having reached the pinnacle of the culinary Olympus, Thomas Schanz is still down-to-earth, and his restaurant has remained one thing above all else: an established family business, with generations working together passionately to achieve success. Without jumping on trends or pigeonholing himself into culinary categories, Thomas Schanz creates flavourful and light menus in which herbs and essences provide an exciting backdrop for the main ingredients without overpowering them. He demonstrates creativity, an impeccable sense of composition and the ability to execute with precision. For all the perfection on the plate, there is a self-confident serenity that reinforces a progressive and playful approach to traditional French cuisine and regularly leads to new, unconventional interpretations.

With three Michelin stars under his belt, the exceptional talent Thomas Schanz will be travelling from Rhineland-Palatinate to Salzburg in October 2024 to present his light and complex creations at Restaurant Ikarus. Dishes on the menu include foie gras gratte-ciel, rosé sea bream with sorrel and Kaviari Kristal caviar, and ballotine of poussin with white truffle from Alba. Culinary highlights from one of Germany’s most exciting cuisines, not to be missed.