The Best Restaurants with 2 Falstaff Fork(s) in Rhineland-Palatinate
The "Café de Paris" has been the heart of Monaco for 150 years and is a brasserie that attracts stars and locals alike. Chef Victor Marion brings Parisian flair to Mediterranean soil and offers an inviting atmosphere for sweet and savoury dishes.
Brasserie classics and hearty seasonal dishes: Chef Christoph Schmah has mastered the entire repertoire. Cooking takes place in the beautifully restored quarry stone building on the Moselle. Menus by the table.
An elegant Art Nouveau ambience provides the setting for the sophisticated dishes that chef Sebastian Messinger serves up using the best produce from near and far. Classically modern.
Hans Stefan Steinheuer has made his mark on the German gourmet scene. However, the master chef also stands for first-class, down-to-earth cuisine whose sophistication lies in its simplicity.
The range in Kucher's second restaurant includes Eifel specialties as well as a variety of Asian flavors. Classic: "Sour kidney Swabian style". The meat comes exclusively from the region.
The menu pays homage to the Italian homeland of chef Fabio Daneluzzi, who serves Palatinate country house cuisine with Italian accents. One of the classics: beef roulade à la carbonara.
Restaurant culture at its finest: Joachim and Corina Buggle are the eighth generation to run this traditional family-owned business in the romantic Lahn Valley. A tastefully decorated country inn offering cuisine that is, in the best sense of the word, down-to-earth yet refined. You’ll sit in the cozy, wood-paneled restaurant, where the friendly staff will take good care of you and offer excellent recommendations. Start your culinary journey, for example, with glazed veal sweetbreads—the “Buggie”—served with a creamy black salsify purée, edamame, and a morel cream sauce. Or you might choose the two-course scallop selection: one served as carpaccio and the other classically grilled. A great choice for an appetizer is the Norwegian wild salmon tartlet, served with crispy potato rösti and a deeply aromatic green sauce. Joachim Buggle also stays true to his down-to-earth style in his main courses. He pairs the homemade beef roulade with apple-red cabbage and mashed potatoes; the truffled breast of black-feathered chicken is served with a delicately flavored celery purée; and as the icing on the cake, a Madeira jus bathes the wonderfully tender meat. With the Lofoten skrei, the delicately seasoned saffron sauce elevates the perfectly cooked fish, while the accompanying lemon-tarragon risotto adds a touch of freshness. Those who prefer something a bit heartier would do well to try the grilled octopus: served with tagliatelle, artichoke, sun-dried tomatoes, and a very robust caper sauce. Last but not least, a mascarpone rice pudding with spiced cherries and cinnamon ice cream—and this “down-to-earth, home-style” cuisine shows itself at its very best. At its very, very best!
Whether in the restaurant or on the summer terrace: Hubert Scheid has the right touch for balanced, down-to-earth, creative cuisine, which he always skillfully refines with a Mediterranean touch.
The warm hospitality of the whole team ensures a good atmosphere in the cozy restaurant. The cuisine focuses on regional and seasonal dishes, and the wine list is well-stocked.
Thierry Roussel's wonderfully cozy and chic restaurant may be small, but it offers great culinary productions from the French kitchen classics, peppered with modern accents.
Purism in perfection: in eight courses, Helge Straub-Schilling takes guests on a culinary expedition from Rheinhessen to the world. A menu for everyone is served. Many regional ingredients.
Wolfgang Dubs' restaurant is known as an institution beyond the borders of Rheinhessen. He upholds the culinary heritage and reinterprets traditional recipes and dishes from the old days.
A cozy atmosphere in the wood-panelled dining room and vaulted cellar: contemporary country house cuisine is served. The wine list features the restaurant's own wines. At lunchtime: quick and business lunches.
Straight out of a picture book: nestled in the picturesque landscape, the detached house stands out gracefully. Enjoying peace and nature is also reflected on the plate. Local produce is creatively combined, for example homemade pappardelle with game ragout.
Hegmanns in Neuleiningen offers two menus for its guests from Fridays to Sundays. On Mondays, there is a varied tapas menu with hot and cold snacks. All prepared in-house.
Opposite the Moselle, Christoph Heim presents multi-layered worlds of flavors in a style inspired by Michelin-starred cuisine. He mainly uses regional ingredients - fresh from the market and seasonal.
Jean-Philippe Aiguier works with certified organic products in a listed building and conjures up dishes for his guests that focus on the product. Specially made dishes.
Jochen Sitter manages the balancing act between a rustic half-timbered atmosphere and creative dishes. Guest-friendly: you can also combine three starters on the menu. Bread from our own production.
The creatively designed menu with "Prelude", "Intermezzo", "Coronation" and "Conclusion" arouses curiosity about what's on the plate: a skillfully executed balancing act between regional, Mediterranean and international dishes.
There is no menu. What's on the menu is written on the blackboard: fresh, seasonal products, preferably from regional suppliers, form the basis. Popular: surprise menu in tapas format.