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.

Geberts wine bars

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.

Menges_Genusswerkstatt 2

In the lovingly renovated half-timbered house, host Armin Menges presents Sous Vide cooked pork cheeks in caper cress leaf with potato froth and root vegetables. The vegetables come from Becker's vitamin varieties in Alzey, the meat from Sonnenhof - Eicher Landwutz. He also donates a dry 2015 Pinot Noir from the Bernhard-Räder winery in Flomborn.

Good life at Morstein

In the fine-dining restaurant in the listed center of Westhofen, chef Bernd Witte presents "scallops" made from turnips with lamb's lettuce, purslane, nasturtium and truffle dressing. He draws the purslane from his own Morstein cultivation and further needs of the farm shop Klein in Westhofen. There is a 2017 Grauburgunder dry from Weinolsheim.

Jordan's sub mill

In the historic Untermühle in Köngernheim, chef Tiago Crisóstomo serves a sous vide cooked beef rib with duck potatoes, apple chutney and sage jus. When it comes to meat, he trusts the farm estate Acker in Bodenheim. To his court he gives a 2016 Sylvaner Old Vines dry from Westhofen.

LaGallerie_Interior with guests

In the heart of Mainz, just a stone's throw from St. Stephen's Church with its famous Chagall windows, chef Christoph Rubel cooks a 40-hour cooked piece of beef on potato and pumpkin purée with purple straw. The potatoes for the puree come from Weil's Bauernladen in Mainz-Finthen. An ideal way for a 2014er Assemblage (red wine cuvée) dry from Bermersheim.

Dialect Restaurant

In the gourmet restaurant, chef and owner Markus Hebestreit serves apple kitchens with tonka bean ice cream. The apples for his dessert variation come from the farm shop Schmitt in Mainz-Laubenheim. The sweet dish is ideally accompanied by a 2016 Scheurebe selection from Saulheim.

Pollers Hausje

Host and chef Jörg Poller cooks in the lilac-colored, rustic Häusje a pair of local deer, a slice of the leg and homemade sausages in a Dijon Burgundy jus with Ratatouille and Parmesan polenta. The meat he obtains from the hunting area Daxweiler from Stromberg. He recommends a 2015 red wine cuvée dry from Bechtolsheim.

Vis á Vis_Gastraum

In the refurbished cowshed, Kevin Muth and Dennis Helfert serve their guests with pork chop in blood sausage crust, which is served with potatoes, roasted onions and Spätburgunderjus. The meat is supplied by the butcher David from Worms. A 2014 Spätburgunder dry from Bechtheimer Geyersberg rounds off the dish ideally.

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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

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Events & Wine festivals in Rheinhessen




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Packages & Day programs in Rheinhessen



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Accommodations & Hotels 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