The listed building in the middle of Nieder-Olm, where Das Crass is located, was built as early as 1830. In 1970 it was restored with great attention to detail and became a country inn in a modern country house style
remodeled. Chef of the house is the native American Michael Immoos. He offers an ambitious fresh country kitchen, which is seasonal, and relies on Rheinhessen wine specialties. Immoos likes to serve his dishes in Italian bowls in large bowls and place them in the middle of the table, because in the Crass is the get-together and socializing in the first place.
How good regional meat can taste, Immoos shows at "Rheinhessen
enjoy "with venison schnitzel on leeks with roasted couscous and fresh autumn mushrooms. The chef takes the venison from the hunting ground Peter Zahn from Erbes-Büdesheim. A 2 012 Cabernet Sauvignon comes dry from Stadecken-Elsheim , which rounds off the game dish perfectly thanks to its powerful and spicy note.