Restaurant in Trier, Germany
Michelin-recognised modern dining at mid-range prices.
Gastraum holds back-to-back Michelin Plates (2024, 2025) and a 4.8 Google score from over 800 reviews — all at a €€ price point that is rare for this level of recognition in Trier. It is the strongest mid-range modern cuisine booking in the city, easy to secure, and well-positioned for wine-focused visitors exploring the Mosel region.
Book Gastraum if you want modern cuisine done with enough seriousness to earn back-to-back Michelin Plate recognition (2024 and 2025) at a mid-range price point that rarely matches that level of ambition in Trier. At €€, it sits in a category where most kitchens are coasting; Gastraum is not. With a Google rating of 4.8 across 806 reviews — a volume that filters out fluke praise — this is one of the more dependable dinner bookings in the city. Booking is easy, which makes the quality-to-effort ratio hard to argue with.
Gastraum operates at Bernhardstraße 14 in Trier, a city better known internationally for its Roman heritage and Mosel wine country than for its restaurant scene. That context matters, because a Michelin Plate in a mid-sized German city is not a consolation award , it signals that the kitchen is producing food that warranted the Guide's attention at all. Two consecutive plates, in 2024 and 2025, suggest that standard has held rather than spiked once.
The atmosphere at Gastraum reads as focused rather than performative. For a food and wine traveller passing through the Mosel region, the room offers the kind of settled energy that lets a meal breathe: not a loud bar crowd, not a stiff formal dining room with its attendant silences. That middle register is harder to calibrate than either extreme, and when a kitchen at this price level manages it, it becomes a practical reason to choose this room over competitors charging significantly more. If you are arriving from a day of vineyard visits along the Mosel, the ambient feel here is a good fit , present but not demanding.
The cuisine type is listed as Modern Cuisine, which at €€ and Michelin Plate level in Germany typically means a kitchen that takes technique seriously while keeping the menu approachable rather than academic. For context, Germany's more technically intensive modern restaurants , places like Schwarzwaldstube in Baiersbronn, Aqua in Wolfsburg, or Vendôme in Bergisch Gladbach , operate at a different price tier and with a different register of formality. Gastraum is not in that conversation, nor does it need to be. At its price point, the comparison set is local, and within Trier, it is the most credentialled modern kitchen in the mid-range bracket.
Trier's position in the Mosel wine region is the single strongest argument for thinking carefully about what you drink here. The Mosel produces some of Germany's most precise Rieslings , wines that range from searingly dry Grosses Gewächs bottlings to late-harvest styles with structural acidity that makes them genuinely food-compatible across a full meal. A Modern Cuisine kitchen operating in this city, at this level of recognition, should be pairing against that context. Whether Gastraum's list leans heavily into Mosel producers or ranges more widely is not confirmed in available data, but the expectation from a credentialled restaurant in this wine region is that the list does something more than stock the obvious names.
For an explorer visiting the region specifically for wine, Gastraum's location makes it a logical anchor dinner. The broader Trier wine scene , which you can map through our full Trier wineries guide , offers significant depth, and a meal at a Michelin-recognised kitchen is a reasonable way to experience that produce alongside food that can meet it. If the wine program is a priority and you want a comparison, BECKER'S Weinhaus is the other Trier option with Classic Cuisine credentials and a name that signals wine-first identity. The approaches differ in style and price; the right choice depends on whether you want a modern kitchen or a more traditional one built around the cellar.
Germany has produced serious wine-and-food pairings at a regional level in places like the Pfalz and the Rheingau, and Mosel restaurants at Michelin level tend to reflect that regional pride. Internationally, if you have eaten at wine-integrated modern kitchens such as Maison Lameloise in Chagny, you will have a sense of what the format can achieve. Gastraum operates at a different scale, but the underlying logic , a serious kitchen in a great wine region, at an accessible price , is the same proposition.
If Gastraum is part of a broader modern cuisine itinerary through Germany, the restaurants worth benchmarking against include JAN in Munich, CODA Dessert Dining in Berlin, ES:SENZ in Grassau, and Victor's Fine Dining by Christian Bau in Perl , the last of which is geographically close to Trier and operates at a notably higher level of ambition. Internationally, Frantzén in Stockholm represents what the modern cuisine format looks like at full stretch.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Gastraum | Modern Cuisine | Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| Bagatelle | French Contemporary | Michelin 1 Star, World's 50 Best | Unknown | — |
| BECKER'S Weinhaus | Classic Cuisine | Michelin 1 Star | Unknown | — |
| Schloss Monaise | Classic French | Unknown | — |
A quick look at how Gastraum measures up.
Contact Gastraum directly via their booking channel before arriving — this is standard practice at Michelin Plate-level restaurants in Germany, where kitchen teams typically accommodate restrictions when given advance notice. Given the modern cuisine format at Bernhardstraße 14, last-minute requests are riskier than pre-notified ones. Don't assume flexibility on the night.
At the €€ price point, Gastraum is good value relative to its recognition — two consecutive Michelin Plates (2024 and 2025) at mid-range pricing is a credible combination. You're getting serious kitchen output without the premium pricing of a full Michelin star venue. For Trier specifically, the competition at this level is thin, which strengthens the case further.
No dress code is documented for Gastraum, but a Michelin Plate restaurant in a mid-sized German city typically runs dressy-casual — neat clothing rather than formal wear. Overly casual dress (trainers, shorts) would likely feel out of place given the kitchen's level of ambition.
Specific menu items are not documented here, so a firm dish recommendation isn't possible. What is clear is that the kitchen operates in a modern cuisine format with enough consistency to earn Michelin Plate recognition two years running — order from the sections the kitchen clearly treats as its core output, and ask your server what's driving the menu that week.
Yes — back-to-back Michelin Plate recognition (2024 and 2025) at a €€ price range makes Gastraum a practical choice for a birthday dinner or anniversary where you want a meaningful meal without a three-star price tag. In Trier's dining scene, it sits clearly above casual options. Book ahead rather than walking in.
Whether Gastraum offers a tasting menu format is not confirmed in available data. If it does, the Michelin Plate credential across two consecutive years suggests the kitchen has the consistency to justify a multi-course commitment. Confirm the format and current pricing directly when booking.
BECKER'S Weinhaus on the same Trier circuit offers a wine-led dining experience with strong Mosel provenance, making it the most relevant local alternative if the wine programme matters as much as the food. Schloss Monaise provides a more atmospheric, estate-setting option outside the city centre. Bagatelle targets a different register — check its current format before treating it as a direct comparison.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
