Das Nack
In the restaurant Das Nack with its cosy interior, Christoph Arenz serves his guests ox cheeks braised in Pinot Noir with potato-horseradish mash and colourful vegetables. He uses vegetables from Stein's Kräuter und Garten in Mainz, and the ox cheeks are sourced from the Färber slaughterhouse in Alzey. Arenz serves his guests a 2018 Spätburgunder Ortswein dry from the Gres winery in Appenheim.