Wine restaurant Dohlmühle
Chef Rolf von der Heide offers Rommersheimer Schwein with music in the elegant wine cellar. The fried medallions of the "wrong filet" are stuffed with Scheurebe and onions and served with glazed grapes and caramelized walnuts on pumpkin and mashed potatoes. In addition there is a finely seasoned Schalottensoße. The pork comes from the pig breeding and butcher Eichenhof from Wörrstadt-Rommersheim. This fits a 2017er Weißburgunder semi-dry from Flonheim.