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.

Following the theme "Room for your taste", chef Christoph Arenz welcomes his visitors to the Das Nack restaurant. In addition to typical regional hearty dishes, various Mediterranean dishes are also served here. Enjoyment is always the top priority. The cosy furnishings with orange accents and armchairs from which you won't want to get up after your meal round off host Arenz's concept.

Ox cheeks braised in Pinot Noir with potato-horseradish mash and colourful vegetables

Arenz gets the ox cheeks from the Färber slaughterhouse in Alzey, the vegetables come from Stein's Kräuter und Garten in Mainz.

2018 Spätburgunder Ortswein dry from the Gres Winery in Appenheim.

Pfarrstraße 13, Gau-Bischofsheim, Tel.: 06135 3043, www.restaurant-nack.de

No Takeaway

Glockenberg hut on the Gauberg © Daniel Schmidt

Small Mainzer Höhenweg

Hiking in the orchard © Dominik Ketz

Hiwweltour Zornheimer Berg

Contact details:

Das Nack

Pfarrstraße 13

55296 Gau-Bischofsheim

Tel: (0049) 6135 3043
E-Mail: mail@das-nack.de

Contact details:

Das Nack

Pfarrstraße 13

55296 Gau-Bischofsheim

Tel: (0049) 6135 3043
E-Mail: mail@das-nack.de