The Best Restaurants with 1 Falstaff Fork(s) in Rhineland-Palatinate
Family-run for generations: Christa and Christian Storch have been at the helm of the restaurant, built in 1876, since 2006 and offer classic dishes with a modern twist.
Freshly prepared dishes, beautifully arranged: this characterises the work of Sven Molitor, who combines down-to-earth cuisine and regional dishes with a view beyond the horizon in the Vulkaneifel region.
The French-international cuisine of head chef Lars Wolf impresses with many fish dishes. Dine in a beautiful, stylish ambience. Cozy terrace with a view of the restored building ensemble.
Patron Walter Curman's restaurant is located at the Matthias Dostert winery. Curman combines creative, internationally influenced cuisine with down-to-earth classics from his Austrian homeland.
The cuisine in the pretty old town house is Italian-international. In the evening, Thomas Manthey serves a three- or four-course menu of the guests' choice, and on Thursdays there is always a set tasting menu.
Chef René Klütsch's guests love his mix of classic cuisine and modern interpretations. Particularly popular at the Landgasthof: "Grandma's Sunday roast reloaded" from Eifel Simmental cattle.
Marcus Fetz and Jan Maus focus on high quality, local produce in their cosy, modern restaurant in creating flavourful dishes. The game dishes come with a modern twist.
Alexander Frien and his kitchen crew use what the immediate surroundings have to offer to create creative, fresh and varied dishes in this small country hotel. Always beautifully arranged.
Food pairing at its best: winemaker Fumiko Tokuoka's estate winery restaurant. The dishes are perfectly matched to wines. The small menu features wonderful Japanese dishes.
Regional, sustainable, product-oriented: These are the attributes that passionate restaurateur Kevin Markus uses to describe his philosophy. He focuses on modern pub cuisine in the heart of the Westerwald.
Sophisticated and down-to-earth, this is how Eva Eppard defines her cuisine, set in the historic mill near Mainz. Head chef Jonas Herber skilfully executes this philosophy with seasonal-inspired dishes.
Mediterranean cuisine is on the menu at the small bar with kitchen, which serves a variety of dishes alongside recurring classics. Daily recommendations with a twist - and always from the south. Highly praised.
In this upscale country house style, In addition to standards such as Viennese veal schnitzel and tarte flambée, there are fine, seasonally changing creations - all served with wines from the region. If you want to stay overnight, book a guest room.
Florian Spindler focuses on traditional dishes from his native Pfalz and combines them with wines from his own winery. Always present: thinking outside the box. New: wine bar with tapas.
A historic mill from the 11th century forms the setting, while nostalgic and cozy guest rooms are the heart of the restaurant. Moselle Franconian cuisine, with produce from the surrounding area served. Wines are also from nearby vineyards.