Bellpepper_Restaurant

Bellpepper at the Hyatt Regency

In the gourmet restaurant overlooking the Rhine, chef Sven Ole Hastreiter cooks pikeperch with green beans, bacon and pears. The pears are from Obsthof Weyer in Mainz-Finthen. A great wine accompaniment to the fish dish is a 2016 Pinot Blanc dry from Hohen-Sülzen.

A restaurant with a view of the Rhine is the exception rather than the rule in Mainz. But not only the view of the Rhine is worth seeing, also the view in the opposite direction, to the open show kitchen, has its charm in the Bellpepper. Chef Sven Ole Hastreiter always knew: I'll cook once! At the Bellpepper, he relies on exciting creations that combine regional and international cuisine. He attaches great importance to the integration of high-quality and fresh products, which he prefers to source from local suppliers. His personal goal is to surprise his guests with an innovative kitchen every day. The menus are rounded off by a wide selection of regional and international wines.

Sven Ole Hastreiter cooks pike-perch on green beans, bacon and pears for the action "enjoying Rheinhessen". The pears are from Obsthof Weyer in Mainz-Finthen . A great wine accompaniment to the fish dish is a 2016 Pinot Blanc dry from Hohen-Sülzen.

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