Menges_Genusswerkstatt 2

Genusswerkstatt Menges

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.

Behind the name Genusswerkstatt Menges stands the restaurant of the couple Menges. Their work is under the motto "Homemade is still best". That is why they have been producing purely handmade natural products such as liqueurs, vinegars and spice blends and have been offering them in their online shop since 2008.

Armin Menges has been working as a chef since the mid-90s and is the head of the kitchen. The menu includes a selection of meat dishes, as well as Mediterranean and vegetarian creations, refined with their own ingredients and fresh spices from the garden.

In the lovingly renovated half-timbered house, the hosts present Menges Sous Vide cooked pork cheeks in nasturtium with potato froth and root vegetables.
They source the vegetables from Becker's vitamin varieties in Alzey , the meat from the Sonnenhof - Eicher Landwutz in Eich.
To the hearty dish the 2015 Spätburgunder harmonizes dry from the winery Bernhard-Räder in Flomborn .

Contact details:

Menges_Genusswerkstatt

Langgasse 55

55234 Flomborn

Tel: (0049) 6735 2697004

Contact details:

Menges_Genusswerkstatt

Langgasse 55

55234 Flomborn

Tel: (0049) 6735 2697004

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