Adagio in the atrium

Adagio in the atrium

In Restaurant Adagio in the Atrium, restaurant manager and sommelier Oliver Habig serves an exciting dessert in a stylish ambience: plums with rose angel, hazelnut crisp and cream with homemade yoghurt ice cream in fennelsud. The fruit is from Carl Grünewald von Weil's Bauernladen in Mainz. In addition, Sommelier Habig will donate a 2017 Riesling Spätlese from the Nackenheim Rothenberg from the Gunderloch winery in Nackenheim.

The largest owner-managed private hotel in Rhineland-Palatinate, the Atrium Hotel, is located in Mainz's Finthen district. The adjoining restaurant Adagio is modern and Mediterranean, the name stands for slow enjoyment and the careful handling of products.

In the Adagio, Carl Grünewald has the say between pots and pans. He feels deeply rooted in the region and is not completely unknown due to his professional career in Mainz. The 30-year-old concentrates in the atrium on bringing local producers on board and sourcing the ingredients from nearby sources. Local fruits and vegetables as well as herbs and spices can not be missed in the kitchen. In addition, sommelier Oliver Habig makes wine recommendations.

Grünewald recommends an exciting dessert for the action "Enjoy Rheinhessen". He serves prunes with rose angel, hazelnut brittle and cream with home-made yoghurt ice cream.
The fruit comes from Carl Grünewald von Weil's Bauernladen .
In addition, sommelier Oliver Habig will donate the 2017 Riesling Spätlese from the Nackenheim Rothenberg from the Gunderloch winery in Nackenheim .

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Contact details:

Adagio im Atrium

Flugplatzstraße 44

55126 Mainz

Tel: (0049) 6131 4910

Contact details:

Adagio im Atrium

Flugplatzstraße 44

55126 Mainz

Tel: (0049) 6131 4910

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