Trier, Germany’s status as its oldest city is very clear at the Porta Nigra — the stone black gate that the Romans built during the time of Caesar Augustus. It’s the largest, most intact Roman gate in the world. Because it’s a UNESCO heritage site, it’s very popular and well-photographed. For that reason alone, you can’t possibly get lost finding Zum Christophel in the Schroeder Hotel — even if you’re jet-lagged — it’s right next door! It’s the hotel with sculptures adorning the outside.
The restaurant specializes in local favorite recipes with a modern twist. I was very happy to be hosted to experience it.
Please check out the list items below for more of the flavors!
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Trier, Germany’s Zum Christophel
Yes, Zum Christophel is in a hotel and sure, there are enough American diners in there to feel like a sequel to Lost in Translation, but the cuisine really is authentically what the locals eat.
When I was there, the menu was only in German and the servers didn’t speak English, so that certainly added to the real deal feel.
Eating at Trier, Germany’s Zum Christophel
I went to the restaurant on a rainy day and everyone was pretty casually dressed. The windows look right onto the gate and world pop music plays in the background, including American.
A little Cafe’ de Paris butter spread was sent out with the bread course. I’ve made it at home and there are like a million components in it! It includes wine, herbs, lemon peel and other aromatics. If you do make it at home, you’ll want to make a huge batch and stick single portions in the freezer . . . it’s that much of a pain to make!
I was there during the white asparagus season, so I went all out: I started with soup. Theirs is served with white foam on top, fried croutons and hard cooked egg in a fine dice. It had a bisque texture/thickness and was pleasantly salted.
To go with the asparagus, I had them pick out a local wine. Asparagus is considered the toughest wine pairing of all! They picked out a Riesling wine from the Mosel River region, which was dry and very tangy: a nicely contrasting flavor.
White asparagus at Trier, Germany’s Zum Christophel
The white asparagus were fat and sweet, almost like fruit . . . instead of a descendant of ancient grasses. I can see why they’re so prized (and pricey). The Hollandaise sauce was rich, with lemon and butter notes. Enough was served on top and I didn’t realize that there was an extra gravy boat of it at the other end of my table.
They allow doggies in restaurants there and I was shocked to see them act so well behaved with the Hollandaise sauce around . . .mine would have been up on his hind legs, whining!