Gasthaus Willems

Gasthaus Willems

True to the motto "Simply good food", the young, committed team around chef Jan Willem Appeltrath serves potato risotto with Lehntaler cheese, colourful vegetable chips and pickled organic shiitake mushrooms at Gasthaus Willems. The potatoes and vegetables come from the Reinheimer vegetable farm in Ginsheim-Gustavsburg, and Appeltrath gets the shiitake mushrooms from Zoar in Alzey. He recommends a 2020 Pinot Blanc and Chardonnay "Halbstück" estate wine dry from the VDP winery Wagner Stempel in Siefersheim.

True to the motto "simply good food", the young, committed team around host and chef Jan Willem Appeltrath serves sophisticated cuisine paired with Rheinhessen wines. Appeltrath sources the ingredients for the dishes from the region and only buys what is in season. Gasthaus Willems has particularly high quality standards when it comes to animal products, which are only sourced if the producers can prove that they keep them in a conscious and respectful manner.

Potato risotto with Lehntaler cheese, colourful vegetable chips and pickled organic shiitake mushrooms

The potatoes and vegetables come from the Reinheimer vegetable farm in Ginsheim-Gustavsburg, while Appeltrath gets the shiitake mushrooms from Zoar in Alzey.

2020 Pinot Blanc and Chardonnay "Halbstück" estate wine dry from VDP winery Wagner Stempel in Siefersheim.

Kapuzinerstraße 29, Mainz, Tel.: 06131 21 09 170, www.gasthaus-willems.de

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