Vis à Vis

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.

Clear the cowshed, expose the brickwork and turn it into a restaurant that sounds pretty crazy. At Vis à Vis in Osthofen, the atmospheric restaurant with wine bar was created in an unconventional way. Chef Kevin Muth and sous chef Dennis Helfert are both young and dedicated, and rely on a creative kitchen with traditional influences. Both are deeply rooted in their region Rheinhessen and source good products from the environment, but do not cook dogmatically regionally. What is better elsewhere, such as poultry from France, just comes from there.

For "enjoying Rheinhessen", the two pork chops have been combined with a black pudding crust, which is served with potatoes, roasted onions and Pinot Noir jus . Their basic ingredient, the meat , they get from the butcher David from Worms . A 2014 Spätburgunder dry from the Bechtheimer Geyersberg goes perfectly with this dish.