In Geberts Weinstuben in Mainz, owner and chef Frank Gebert cooks a Rheinhessen blood and liver sausage strudel on apple and horseradish vegetables for this year's campaign. The apples come from the cultivation of Nikolaus fruit farm in Mainz, and the blood and liver sausage for the strudel is supplied by Acker butcher's shop in Bodenheim. To accompany the hearty dish, Gebert recommends a 2020 Offroad Muskateller dry from Beck winery in Stadecken-Elsheim.
At Geberts Weinstuben in Mainz, family comes first. Guests are welcomed in a cosy atmosphere and can feel completely at home. Tradition and quality form the base for Frank Gebert's creations, as he puts together high-quality dishes from classic regional products. The dishes are served by Marianne Gebert and her service team in the vine-covered courtyard garden when the weather is nice and are rounded up with a large selection of Rhineland-Palatinate wines.
Rheinhessen blood and liver sausage strudel on apple and horseradish vegetables
The apples grow at the Nickolaus fruit farm in Mainz, the blood sausage and liver sausage come from the Acker butcher's shop in Bodenheim.
2020 Offroad Muskateller dry from the Beck Winery in Stadecken-Elsheim.
Frauenlobstraße 94, Mainz, Tel.: 06131 611619, www.geberts-weinstuben.de
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