When the chefs combine the treasures of the region with their personal accents, surprises are just as inevitable as they are welcome.
Many protagonists of a fine regional cuisine have declared their willingness to help fans of good taste from the middle of September until the beginning of November to enjoy "Rheinhessen". Also involved are the butcher next door, the pasta maker from the neighboring village, the oil miller outside by the stream and many other producers. From the cellars of the winemakers come the local and vineyard wines to make the enjoyment experience really round.
In the historic mill, owner and chef Eva Eppard cooks Ossobuco beef with celery, kale and Gau-Algesheimer potatoes from the vegetable farm Andreas Hellmeister from Gau-Algesheim. For this she gives a 2015 red wine cuvée dry from Appenheim.
In Restaurant Adagio in the Atrium, restaurant manager and sommelier Oliver Habig serves an exciting dessert in a stylish ambience: plums with rose angel, hazelnut crisp and cream with homemade yoghurt ice cream in fennelsud. The fruit is from Carl Grünewald von Weil's Bauernladen in Mainz. In addition, Sommelier Habig will donate a 2017 Riesling Spätlese from the Nackenheim Rothenberg from the Gunderloch winery in Nackenheim.
In the gourmet restaurant overlooking the Rhine, chef Sven Ole Hastreiter cooks pikeperch with green beans, bacon and pears. The pears are from Obsthof Weyer in Mainz-Finthen. A great wine accompaniment to the fish dish is a 2016 Pinot Blanc dry from Hohen-Sülzen.
Owner Oliver Benz serves in a rustic ambience in Ober-Olm Krautwickel with red wine sauce and puree from the Ober-Olmer Grumbeere. The potatoes are supplied by Reinhilde's farm shop from Klein-Winternheim. For this Benz recommends a 2015er St. Laurent dry from Essenheim.
Chef Michael Immoos serves shrimps on leeks with roasted couscous and fresh autumn mushrooms in a comfortable, well-being ambience. For this he uses the venison from the Jagdgebiet Peter Zahn in Erbes-Büdesheim. A 2012 Cabernet Sauvignon comes dry from Stadecken-Elsheim.
Chef Rolf von der Heide offers Rommersheimer Schwein with music in the elegant wine cellar. The fried medallions of the "wrong filet" are stuffed with Scheurebe and onions and served with glazed grapes and caramelized walnuts on pumpkin and mashed potatoes. In addition there is a finely seasoned Schalottensoße. The pork comes from the pig breeding and butcher Eichenhof from Wörrstadt-Rommersheim. This fits a 2017er Weißburgunder semi-dry from Flonheim.
In the midst of the Osthofen vineyards, chef and owner Wolfgang Dubs presents local zander fillet from the fishery Dieter Stitz from Lorsch on fennel barley risotto in a light saffron sauce. To do this, he hands his guests a 2015 Silvaner Spätlese dry from the Flomborner Feuerberg in the modern restaurant rooms.
In good weather in the Mediterranean vineyard and in cooler temperatures in the cozy wine restaurant, there is the refined creation of blood sausage and apple trullo in the Espenhof. Head chef Tobias Datow from the Hauck butchery in Gau-Odernheim sources the blood sausage. The junior chef of the winery, Nico Espenschied, donates a dry 2018 Veltenbummler - Grüner Veltiner from Flonheimer Binger Berg from their own winery.
In the lovingly run family business, chef Edmund Fetzer brings baked blood sausage slices with glazed apple rings on potato and celery puree on the plate. The main ingredient comes from the butcher Dobroschke from Ingelheim am Rhein. A nice companion is a 2017 Ingelheimer Pinot Noir Blanc de Noir dry.
Chef and owner Frank Gebert entertains his guests in a cozy living room atmosphere with a trio of colorful Bentheimer Landschwein. When it comes to meat, he trusts in the pig paradise Selztalhof from Selzen. A great dish for a dry 2018er Sauvignon Blanc from the winery Eppelmann from Stadecken-Elsheim.