Mainz's gastronomy scene has an outstanding new addition: "Brunfels Restaurant & Bar" in the hotel of the same name offers first-class German cuisine in a casual, stylish club atmosphere, which chef Kevin Petersen presents with a fine sense of tasteful arrangements, modern styles and a sophisticated twist. You can start your culinary journey with small potato rösti, topped with beef tartare and crowned with Umai Modern caviar. Or you can start with Sylt Royal oysters, served with grilled lemon, apple balsam mignonette and pumpernickel. The Mainz starter is the creamy, tangy Spundekäs, a regional classic served with sourdough bread and salted butter. Among the main courses, the Wiener Schnitzel with its fluffy breading and potato and cucumber salad is a winner. The Brunfels burger in sourdough brioche - topped with juicy grilled beef, Appenzeller cheese, crispy guanciale, red onions, tomatoes and lettuce. Among the fish dishes, the pickled salmon trout with red radish, whey and early leek is a winner. The perfectly fried North Sea halibut is bathed in Riesling beurre-blanc, accompanied by salted lemon, savoy cabbage and guanciale. The herb-glazed king oyster mushrooms served with wild mushroom zabaglione, parsley, leek and black walnut also offer a variety of flavors. The perfectly grilled venison steak from a local hunt gains in aromatic complexity with a potpourri of chorizo, pear, black cabbage and Jerusalem artichoke. A well-stocked wine list with a focus on Rheinhessen, where the friendly service staff know their way around and make accurate recommendations.
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