Accommodation – restaurants in Hesse
Great European classics in the romantic, sophisticated setting of the Rheingau gourmet hotel. Since 2020, the well-travelled Roland Gorgosilich has been setting striking accents with flavours and influences from all over the world.
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 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.
Erik Arnecke stands for very natural gourmet cuisine with character, which reveals its class in the subtle nuances. The standards of the ingredients used could hardly be higher.
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.
Beautiful inside and out - and after a three-year break, it's back in top form. Young Philipp Schlosshauer cooks modern, creative, harmonious and regional dishes in this historic location.
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.
Chic restaurant in the new Adina Hotel. In a modern ambience or on the terrace, brasserie cuisine with an Asian touch is served at lunchtime and in the evening.
Johannes "Jean" Frankenbach's dishes are pure pleasure - for all the senses. Since 2011, he has enriched the family business with his interpretation of French-inspired gourmet cuisine.
Meat from our own pastures, products from local producers and ingredients from all over the world form the basis for a varied menu. The menu includes lobster, sole and bison fillet with wild broccoli.
The gourmet restaurant has a humble origin - once the stables of the stagecoach station - but impresses with its discreetly elegant atmosphere. Constantin Kaiser's refined gastronomic style is a perfect match.
The little duck waddles around cheerfully, but feeds itself from its mother's kitchen and wine cellar. "Fine dining - simply casual", as it is rightly called, with a French and Italian twist.
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 gourmet restaurant in the Alte Oberförsterei impresses with its sophisticated menus. Pedro Fernandes cooks with great passion. Light-flooded conservatory and pretty terrace overlooking the Main.
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.
True to the motto "Classic lasts the longest", Rheingau wines and tried and tested dishes are served in a romantic setting. In summer, the historic terrace surrounded by vines is a tempting place to sit.
In summer the sun warms you on the terrace, in winter the open fire in the cosy restaurant. The regional dishes have a kick. Mirabelle plum parfait from the Hofgut fruit is recommended to round off the meal.
In this historic half-timbered jewel, the cuisine impresses at lunchtime and in the evening with modern and sophisticated creations, which can be enjoyed in stylish dining rooms or in the idyllic courtyard. Good service.
Living sustainability, yet free from dogmatism. This includes grain fields, meat from their own hunt, and sheep from their own herds - and yet Danish langoustine can be found on the menu alongside German sturgeon, for variation.