Vis à Vis

In the Vis à Vis restaurant, the Spieß family offers their guests authentic, modern cuisine with traditional influences. Chefs Kevin Muth and Dennis Helfert serve a Riesling cheese soup with leek melt and liver ravioli. They source the liver from the local butcher Lenger in Osthofen. A 2020 Riesling and Gewürztraminer estate wine dry from their own Spieß winery is served in the glass.

The Spieß family from Osthofen shows what real hosts look like. In the Vis à Vis restaurant, they present their guests with authentic, modern cuisine with traditional influences, combining Rheinhessen products with the flavours of distant countries. Chef Kevin Muth and sous-chef Dennis Helfert are deeply rooted in the region and source most of their ingredients from producers in the neighbourhood.

Riesling cheese soup with leek melt and liver ravioli

The Lenger butcher's shop in Osthofen supplies the liver for the ravioli.

2020 Riesling and Gewürztraminer Gutswein dry from the Spieß Winery in Osthofen.

Friedrich-Ebert-Straße 53, Osthofen, Tel.: 06242 5012973, www.visavis-osthofen.de

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