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.