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 savour Rheinhessen. Together with the butcher next door, the pasta maker from the neighboring village, the oil miller outside by the stream and many other producers. In addition, the local winemakers provide wines from their cellars and round up this culinary experience. 

Bellpepper_Restaurant

Bellpepper at the Hyatt Regency

In the gourmet restaurant with a view of the river Rhein, chef Daniel Göhler serves three kinds of pumpkin with beetroot, mirabel almond pesto and wild herbs. He sources the pumpkin, beetroot and herbs from Stein's Kräuter und Garten in Mainz. A 2019 Chardonnay "S" Ortswein trocken from the VDP Weingut Spiess in Bechtheim is served in the glass.

BenzOliver_Gericht

Benz Oliver

In his restaurant in Ober-Olm, owner and chef Oliver Benz serves sour veal kidneys in cream sauce with fried potatoes. The veal kidneys come from Hamm butcher in Stadecken-Elsheim, the potatoes from Reinhilde's farm shop in Klein-Winternheim. The regional classic goes well with the 2020 Pinot Gris feinherb from Eulenmühle winery in the neighbouring village of Nieder-Olm.

DasCrass_Terrasse

DasCrass

In the restaurant Das Crass, chef Michael Immoos and sous-chef Nils Sieben call the shots between pots and pans and cook braised haunch of venison with potato and porcini mushroom thalers and pear and celery vegetables. The venison is supplied by hunter Peter Zahn from Erbes-Büdesheim. A 2016 cuvée of Cabernet Sauvignon and Merlot quality wine dry from the Bretz winery in Bechtolsheim will be complete match.

Das Nack

In the restaurant Das Nack with its cosy interior, Christoph Arenz serves his guests ox cheeks braised in Pinot Noir with potato-horseradish mash and colourful vegetables. He uses vegetables from Stein's Kräuter und Garten in Mainz, and the ox cheeks are sourced from the Färber slaughterhouse in Alzey. Arenz serves his guests a 2018 Spätburgunder Ortswein dry from the Gres winery in Appenheim.

100 guilder mill

100 Guldenmühle

This year, in the restored mill, owner Eva Eppard will be serving fried liver dumplings with roasted onion pesto, mustard sauce, potato mousse and white cabbage. She gets the liver dumplings from the Dobroschke country butchery in Bingen, and the potatoes come from the Müller fruit farm in Ober-Flörsheim. Eppard serves a 2020 Weißburgunder Gutswein dry from Luff winery in Jungenheim.

Fetzer's_Thilo and Edmund Fetzer

Fetzer's Restaurant Lindenhof

At the family-run traditional Fetzer Inn, owner Edmund Fetzer presents baked black pudding and foie gras on truffled mashed potatoes with glazed apples and lamb's lettuce. For the black pudding, he relies on Landmetzgerei Dobroschke in Bingen. The apples come from Markus Kirn in Ingelheim. A good pairing is the 2016 Frühburgunder Schlossberg dry from Selection Rheinhessen from J. Bettenheimer winery in Ingelheim am Rhein.

Geberts wine bars

Geberts Weinstuben

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.

Good life at Morstein

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…

Jordan's sub mill

Jordans Untermuehle

The Jordan family spoils their guests with special moments of pleasure in the restaurant and hotel of the same name, Jordan's Untermühle. Braised pork cheeks on pumpkin and potato miscellany with two kinds of tarragon are served here. The family obtains the pork cheeks from the Eckert butchery in Bodenheim. The 2018 Pinot Barrique quality wine dry from Sternenfelserhof - Weingut Kopp in Nierstein goes well with the meal.

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Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: 06731 89328 0
E-Mail: info@rheinhessenwein.de

Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: 06731 89328 0
E-Mail: info@rheinhessenwein.de