A genuine institution in Mainz are Gebert's wine bars, which have existed for over 30 years. In 2007, Wolfgang Gebert passed the business on to his son Frank, who is continuing the tradition after a complete overhaul.
Frank Gebert is particularly proud of his network of local producers, with whom he has worked with trust for many years. They supply the basic products for his ambitious kitchen, from which he serves German classics at a high level in a cozy living room atmosphere. "Food is for me when the family comes to a table and as homely as it should be in my restaurant," says Gebert about his philosophy.
For "enjoying Rheinhessen", Frank Gebert has come up with a three-fold idea of the colorful Bentheimer Landschwein .
The meat is supplied by the Selzalhof pig farm from Selzen , which opened last year in late summer and brought the old breed "Bunte Bentheimer" back to Rheinhessen.
The dry three-year-old Sauvignon Blanc Gutswein from the winery Eppelmann in Stadecken-Elsheim , which currently converts the farm to organic certification, harmonizes with the fine triad .