Located in the prestigious FÄHRHAUS Koblenz, a luxury hotel on the banks of the Moselle River renowned for its exceptional cuisine and outstanding service, the restaurant provides Noack with the perfect stage to further develop and showcase his creative, modern, and avant-garde culinary style.
It is a place where he brings his vision of open, transparent gastronomy to life, offering guests a truly unique dining experience. We were delighted when our editor-in-chief received an invitation to GOTTHARDT‘S by Yannick Noack – an opportunity she gladly accepted. Of course, we also took the chance to sit down with the chef himself and talk about his latest developments and future plans.
AVIAIR: Yannick, thank you for the invitation. It’s wonderful to be here in your new restaurant, your new sanctuary. GOTTHARDT‘S now carries your name. How does it feel to run a restaurant so deeply connected to your identity?
YANNICK NOACK: Hi Sabine, I’m happy to have you here and to introduce you and AVIAIR to GOTTHARDT‘S by Yannick Noack. To answer your question – it’s both exciting and challenging. This is more than just a restaurant; it’s a continuation of my journey. I wanted to create a place where we cook with absolute dedication and offer guests a dining experience that truly moves them. Having my name on the door comes with a responsibility – it means everything inside must reflect my vision.
This is about more than just great food; it’s about emotions, memories, and an atmosphere where every guest feels at home.
Was it always your goal to have your own restaurant?
Absolutely. I knew early on that I wanted to work in high-end gastronomy. I still remember when I was five or six years old, and my grandparents took me to a three-star restaurant. It was an incredible experience – both in terms of emotions and flavors. When I was seven, I took part in a cooking class with my grandmother, led by Dieter Müller at the Schlosshotel Lerbach in Bergisch Gladbach. From that moment, it was clear to me: this is what I want to do. I even shaped my education around it, completing my specialist high school diploma in nutrition and home economics. After completing my apprenticeship at Schlosshotel Lerbach and later working in renowned establishments like Vendôme and Victor’s Fine Dining, I knew that one day, I wanted to leave my own mark.
You’ve certainly found the perfect setting for your vision here at FÄHRHAUS.
I’ve always seen FÄHRHAUS Koblenz as one of the region’s finest addresses. When the opportunity arose to bring my own concept to life here, I didn’t hesitate. Frank Gotthardt, owner of FÄHRHAUS Koblenz, and I were fortunate to share the same vision and dream: to bring high-end cuisine to guests in a truly special way. That dream became reality with GOTTHARDT‘S by Yannick Noack.
The decision to establish the restaurant in this form was a natural step. It now has its own distinct identity – a place where modernity, openness, and the highest culinary standards come together. We completely redesigned the kitchen and developed a concept that reflects my philosophy: creative dishes, absolute product quality, and a relaxed atmosphere that redefines fine dining.
What defines your cuisine? What does GOTTHARDT‘S by Yannick Noack stand for, in culinary terms?
Our cuisine is clear, precise, and product-focused. The main ingredient is always the priority – whether it’s a piece of fish, meat, or vegetable. Quality is paramount. I love playing with textures, combining new flavors, and working with elements like fermentation or unique nut and seed aromas. Regionality plays a big role, but I don’t follow it dogmatically. To me, "regional" includes the entire German-speaking region, and if a dish benefits from an ingredient beyond that, I’m open to it.
When I think of the menu you served us, the words "flawless execution, deep thought, and meticulous detail" come to mind. How do you create your dishes?
A lot starts in my head. After years in top-tier gastronomy, I can think in flavors and anticipate combinations. Creativity begins where technique and craftsmanship have been perfected. My team and I often experiment for days until a dish conveys exactly what we want it to. Guests also play a role in this process – we watch how they react, whether they’re surprised, whether a dish resonates with them. Fine dining isn’t just about impressing people; it should evoke emotions.
At just 29 years old, you earned two Michelin stars, making you Germany’s youngest two-star chef. How important is it for you to maintain them?
Michelin stars are an incredible honor, but they shouldn’t be the sole motivation. What drives me is delighting guests and giving them an experience that goes beyond food. Of course, stars come with pressure – they set a certain expectation. But that’s precisely what excites me: delivering excellence every day, without losing a sense of ease and enjoyment.
When you step into GOTTHARDT‘S by Yannick Noack and take in the atmosphere, it doesn’t feel like a typical Michelin-starred restaurant. There’s a certain lightness in the air – it’s hard to describe, but you can feel it.
Exactly. We’re more approachable, more open. Our service is professional but relaxed. Guests can watch us at work, ask questions, be part of the experience. An open, transparent kitchen is essential to us – we want everyone to feel welcome, without the rigidity of traditional fine dining.
It seems like fine dining is undergoing a transformation.
Absolutely. In the past, fine dining was often elitist, almost intimidating. Today, it’s about creating an atmosphere where the focus is purely on enjoyment. Guests expect a story, a personal touch, an emotional connection. I believe our profession will continue to open up – not just through new concepts but also in how we engage with guests and present our dishes. We don’t just cook – we tell stories.
Finish this sentence: Success, to me, is …
… when guests don’t come because of a rating but because they feel comfortable, because they had a special evening, and because they want to come back. If someone remembers a dish years later, we’ve done everything right.
And your personal favorite dish?
A great sourdough bread, fantastic butter, and a glass of wine. Sometimes, the simplest things bring the greatest joy.
