The gastronomy, Wolfgang Dubs and Rheinhessen belong together like no other. The full-blooded host and cook has been passionately involved for over forty years and takes enough time for every single one of his guests. Today, Wolfgang Dubs leads Landhaus Dubs amid the Osthofen vineyards. Wolfgang Dubs has always remained true to his homeland despite his great successes. Among insiders Dubs literally counts as a reformer of the Rheinhessen cuisine, because he was very early in the foreground of what the region has to offer, and refined with French and Mediterranean influences.
For "enjoying Rheinhessen", Wolfgang Dubs prepares local zander fillets from the fishery Dieter Stitz from Lorsch for fennel barley risotto in a light saffron sauce . For the fish dish Wolfgang Dubs recommends a 2015er
Silvaner Spätlese dry from Flomborner Feuerberg .