Gut Leben am Morstein

In the cosy vineyard of Gut Leben am Morstein, chef Bernd Witte serves various plant-based components with ingredients from his own cultivation. Cauliflower is served with brown bread, green leek sauce and maize grits. On request, the "Savoury Rheinhessen" dish can also be integrated into a menu. For starters, there is carrot with marigold, coriander dressing and lamb's lettuce; for dessert, Bernd Witte serves pumpkin with burnt cream, sunflower seed ice cream and sorrel. A 2020 Kalksteiner Pinot Gris dry from the Seehof winery in Westhofen harmonises well with this.

The cosy restaurant Gutleben am Morstein with adjoining vineyard is set against the backdrop of the extensive historic gardens. Here, chef Bernd Witte and his team serve a variety of plant-based dishes made from regional ingredients, combining his refined culinary skills with the strong flavours of home-grown herbs and vegetables from the Morstein garden.

Cauliflower with brown bread, green leek sauce and corn grits.

The dish can also be integrated into a menu; for starters there is carrot with marigold, coriander dressing and lamb's lettuce, and for dessert Bernd Witte serves pumpkin with burnt cream, sunflower seed ice cream and sorrel.

Marigold, lamb's lettuce, leek, sunflower seeds and wood sorrel come from his own cultivation in the Morstein garden in Westhofen.

2020 Kalksteiner Frühburgunder dry from the Seehof Winery in Westhofen.

Mainzer Straße 8-10, Westhofen, Tel.: 06244 9186772, www.am-morstein.de

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