A Taste of Memories: Moselschlösschen Welcomes New Executive Chef Kristóf Nemes

Traben-Trarbach, June 2, 2025: The Moselschlösschen Spa & Resort is opening a new chapter in its culinary history. Effective immediately, the kitchen is under the creative direction of Kristóf Nemes. The charismatic chef from Győr, Hungary, brings with him experience from top-tier restaurants. After stints at the Ritz-Carlton Vienna, Schloss Lieser, and the Romantik Jugendstilhotel Bellevue, the Moselschlösschen team is delighted to welcome a passionate visionary who has never forgotten his roots. Through his cuisine, he skillfully bridges the gap between soul food and fine dining. His culinary signature stands for fresh cuisine that evokes memories—with depth, passion, and soul.


Nemes combines French culinary techniques with bold, Asian-inspired flavors and influences from his homeland. He doesn’t cook to impress—but to move people. In this interview, the former basketball player reveals how his grandmother inspired him, what culinary concept Moselschlösschen guests can look forward to, and what the key is to seamless collaboration between the kitchen and the service team.

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Mr. Nemes, what inspired you to become a chef?

“I was raised by my grandmother—she was a cook. As a child, I spent every day with her in the kitchen, and I was already making my own pasta when I was in kindergarten. My grandmother’s cooking was very flavorful. That continues to inspire my cooking to this day. For me, cooking isn’t work—it’s a passion.”

How would you describe your cooking style?

“I want to evoke memories and stir emotions. My foundation is French—and I’m very grateful for that. But I also love the bold, daring flavors found in Asian cuisine. That said, I don’t cook Asian food. My style doesn’t follow a straight line. Seasonality is my guiding thread. Let’s call it: soul food meets fine dining.”

Are there any signature dishes that guests can look forward to?

“One of my favorites is a lukewarm scallop appetizer with an olive oil soup made from tomato water, lemon oil, and grapefruit—served with salicorn (a type of seaweed). Or my leg of lamb with flambéed corn, bell peppers, leeks, and chorizo. And for dessert? A honey parfait with crispy honeycomb and spiced apple. Everything has depth, but without any frills.”

Restaurant Moselschlösschen mit Speisen und Ambiente

What will the dining concept at the Moselschlösschen look like in the future?

“At the Moselschlösschen, we follow a daily rhythm: Breakfast, featuring plenty of fresh fruit and vegetables, is served until 11 a.m. Starting at noon, we offer a healthy lunch buffet—with salads, soup, and treats like pinsa or tortillas. In the wellness area, guests can enjoy smoothies and fruit from noon to 5 p.m. From 3 to 5 p.m., they can enjoy cake and other sweet treats here. Starting at 5:30 p.m., we offer a three-course meal as part of our “Verwöhnpension” package—always featuring fresh fish, meat, and vegetarian options. Of course, we accommodate food intolerances and dietary restrictions—that goes without saying for us.”

The Moselle is famous for its wine—what else inspires you here?

“The region is a real treasure. I enjoy working with small producers who deliver outstanding quality: honey from the neighborhood, goat cheese from Vulkanhof, beef from the Eifel. Plus, Luxembourg is just a stone’s throw away. Our suppliers from there bring a touch of French sophistication. My vegetable supplier is also from the region, and I place great importance on incorporating seasonal products into my menus.”

What kind of culinary experience would you like to offer guests after a day at the spa or a hike along the Moselle?

“No austerity—just enjoyment with feeling. Elegant portions, authentic ingredients. And I’m happy to incorporate a bit of ‘nose-to-tail’ cooking from time to time. I talk a lot with my guests and ask them what they like. For me, cuisine is also about communication.”

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With Kristóf Nemes at the helm, the Moselschlösschen is embarking on a delightful future that blends tradition, international flair, and a very personal touch. Guests can look forward to seasonal creativity, surprising flavors, and cuisine that tells stories—all in keeping with the spirit of the restaurant: with dedication, passion, and authentic hospitality.

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