Enjoy Rheinhessen

Participating companies

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.

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.

Le sweet

In the old town of Mainz, near the carnival fountains, the Le Bonbon team serves a fillet of beef on shallot-Spätburgunderjus with truffled mashed potatoes and fried herbs. When it comes to mushrooms, the brothers Ivecen trust in Stein's herbs and garden in Mainz-Gonsenheim. A matching wine accompaniment is the specially for the brothers bottled "Three Brothers Riesling" dry from Nierstein.

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.

Wasem Monastery Engelthal

In a historic monastery atmosphere, chef Berno Lammers serves a variation of the delicately fruity Riesling, consisting of a mousse, a parfait and a creme brûlée served with grape ragout. The Riesling for the refined dessert comes from the own winery Wasem. For this Lammers recommends a fruity 2017er white wine cuvée from Ingelheim.

show on map

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

back

Events & Wine festivals in Rheinhessen




Packages & Day programs

in Rheinhessen

back

Packages & Day programs in Rheinhessen



Accommodations & Hotels

in Rheinhessen

back

Accommodations & Hotels in Rheinhessen



Winegrowers & Wineries

in Rheinhessen

back

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