"Classic & Traditional Cuisine" Restaurants in Hesse
The Ente is an institution in Wiesbaden, just like the Kurhaus opposite, and has been decorated with a Michelin star without interruption for 44 years. Michael Kammermeier cooks at the cutting edge. Legendary wine list.
The people of Wiesbaden love going out to the Goldstein Valley - and many fans come from far and wide. There are good reasons for this: a wonderful ambience, impeccable food, excellent wines and host Günter Gollner.
The wine list alone, which is peppered with all kinds of Rheingau rarities, is worth a visit. The menu offers hearty and delicious dishes with a typical regional character made from top-quality produce.
The gourmet restaurant belonging to the stylish hideaway Schloss Hohenhaus takes sustainable cuisine to the extreme. Ten courses with products from the region and Brittany are served in an intimate setting.
Dirk Schröer's cuisine thrives on the skillful fusion of simple and special ingredients, which he weaves together in the finest way. Guests can also feel the good team vibe in the service. Plus a picture-book view.
Time, appreciation and uncompromising quality are the cornerstones of this gastronomic institution. Enjoyment based on the principle of "the best of the simple" is practiced in every detail.
The elegant ambience creates a relaxed atmosphere, thanks to the exemplary service. The cuisine combines classic and modern and places the product at the center. Features a popular Chef's Table.
The historic country estate, once Goethe's summer residence, serves regional Rheingau Sunday cuisine with a Mediterranean twist. Unique: the romantic terrace with a view of the vineyards.
See and be seen on Wiesbaden's boulevard: you sit nicely - whether on the countered terrace or inside - and also eat well; especially popular and uncomplicated dishes.
A special place at the monastery and on the outskirts of the city in the countryside. Nicolas Sieberling's internationally inspired cuisine contributes to the feel-good factor of this dignified country house. Predominantly regional ingredients.
Fabian Sollbach has improved in his second year; his Francophile compositions are now more refined and more flavourful. Relaxed atmosphere in the narrow dining room. Great porcelain.
The name suggests that wine plays a major role here. It's worth taking a look at the extensive rarities menu. Chef Michael Hemberger will spoil you with every trick in the book.
The "foresters" not only know their way around venison, deer and venison aspic, but also have a knack for other regional delicacies and fish. Cozy restaurant with terrace.
The view from the top floor of the Henninger Tower is breathtaking, but the dishes are also something to behold (and taste!). Modern interpretations of German classics dominate.
Recipe books from the Huguenot era were the inspiration for the contemporary interpretations. Poularde suprême is served with macadamia puree, the Piedmontese beef with sautéed radishes.
Here, unnecessary things are dispensed with and yet nothing is spared. The cuisine combines flavours, textures, influences, regional and exotic dishes very harmoniously - both à la carte and on the gourmet buffet.
The Sonne Frankenberg's second restaurant provides a counterpoint to Michelin-starred cuisine. Timo Schröder and Markus Willich's kitchen serves uncomplicated dishes such as quiche, steak, pasta and roulades.
The warm hospitality of the Sinz family is evident everywhere in the cozy parlours and on the terrace. Fine seasonal Rheingau cuisine and hearty dishes. The trout comes straight from the tank.
In the carefully modernized former Cistercian refectory, you can enjoy hearty meals and regional delicacies, preferably with a glass of Rheingau Riesling from the associated winery.