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. 

In line with chef Carl Grünewald's culinary feel-good concept, the finest dishes are created at Restaurant 44 in the Atrium Hotel (formerly Adagio) in Mainz. This year's special is a trio of pumpkin dishes with pumpkin seed oil, young leek and wood sorrel. Grünewald sources the pumpkin from Weil's Bauernlädchen in Mainz-Finthen. A 2020 Sauvignon Blanc Gutswein dry from the Knewitz winery in Appenheim matches it perfectly. Flugplatzstraße 44, Mainz, Tel.: 06131 4910, www.atrium-mainz.de

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.

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.

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.

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.

At Dohlmühle, chef Rolf von der Heide offers cheeks and fillet of Rommersheim pork in a fine Dornfelder sauce with rosemary-muscat pumpkin and mashed potatoes au gratin in the elegant vaulted restaurant. The meat comes from the Eichenhof pig farm and country butchery in Wörrstadt-Rommersheim. Agood match is the 2018 Cabernet Sauvignon quality wine dry from the Dohlmühle winery in Flonheim.

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.

At Landhaus Dubs, full-blooded host Wolfgang Dubs serves his guests a fillet of roe deer back with foie gras in truffle sauce, parsnip puree and potato-mushroom strudel. The venison comes from the regional hunting master Klaus Nitsch from Westhofen. A 2018 Bechtheimer Frühburgunder "S" dry from Ökonomierat Geil-Erben winery in Bechtheim is served by the glass.

The modern family business combines a winery, a country hotel and a wine tavern with chef Tobias Datow bringing national cuisine to the plate. As a special offer, he serves chicken liver parfait with rapunzel salad, caramelised walnuts, sweet and sour marinated pumpkin and homemade yeast plait. The family grows the walnuts in their own organic garden, the rapunzel salad comes from the Alzeyer Früchteecke. To match, there is a 2019 La Roche Sauvignon Blanc dry from the family's own Espenhof winery.

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.

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Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: (0049) 6731 951074 0
E-Mail: info@rheinhessenwein.de

Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: (0049) 6731 951074 0
E-Mail: info@rheinhessenwein.de

Rheinhessen offers much more

Events & Wine festivals

in Rheinhessen

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Events & Wine festivals in Rheinhessen




Packages & Day programs

in Rheinhessen

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Packages & Day programs in Rheinhessen



Winegrowers & Wineries

in Rheinhessen

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Winegrowers & Wineries in Rheinhessen




Our Service contact:

You need assistance with a booking or have another question? We're here to help!

(0049) 6136 9239822Mo-Do: 08:30 - 16:30Fr: 08:30 - 15:00Or simply by mailservice@rheinhessen.info