Espenhof

Wine restaurant Espenhof

In good weather in the Mediterranean vineyard and in cooler temperatures in the cozy wine restaurant, there is the refined creation of blood sausage and apple trullo in the Espenhof. Head chef Tobias Datow from the Hauck butchery in Gau-Odernheim sources the blood sausage. The junior chef of the winery, Nico Espenschied, donates a dry 2018 Veltenbummler - Grüner Veltiner from Flonheimer Binger Berg from their own winery.

How nice if every member of a family finds a place that fits it optimally. Heike and Wilfried Espenschied have set the course as parents, through daughter Lena the winery has been expanded to include restaurant and country hotel. Son Nico and his wife Laura are passionate about the winery.

In the restaurant, chef Tobias Datow points the way. He was especially influenced by his mentor, the star chef Rolf Straubinger of Burg Staufeneck. Tobias Datow is a passionate breeder of cattle and sheep, which is why he is very careful with meat and above all he likes good food. Since 2017, Datow has been assisted at the stove by the second Chef de Cuisine Aljoscha Freitag.

For "enjoying Rheinhessen", after a great success last year, the sophisticated wine-based " Blutwurst-Apfel-Trullo" ("Black pudding apple trullo ") is once again based on the typical Flonheim vineyard cottages in the style of the Apulian Trulli.
The blood sausage refers Datow from the butcher Hauck from Gau-Odernheim.
Nico Espenschied donates the dry 2018er Veltenbummler - Grüner Veltiner from the Flonheimer Binger Berg of the winery Espenhof in Flonheim.

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Contact details:

Weinrestaurant Espenhof

Hauptstraße 76

55237 Flonheim-Uffhofen

Tel: (0049) 6731 962730

Contact details:

Weinrestaurant Espenhof

Hauptstraße 76

55237 Flonheim-Uffhofen

Tel: (0049) 6731 962730

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