Barrier-free – restaurants in Rhineland-Palatinate
The table culture celebrated in this chic restaurant is magnificent. The cuisine shines with creative highlights, indulgence at its very best. There is also a rich selection of top-quality wines.
Refined creations with perfect preparation, Hans Stefan Steinheuer's dishes are an experience for all the senses. Gabriele and Desirée Steinheuer provide the perfect wine accompaniment.
As if a guest dining at a friends house - this is how the double Michelin-starred chef Daniel Schimkowitsch wants his vision to be understood. Up to eight courses are served in a chic ambience, all with a powerful aroma and concentrated flavour.
Culinary gem with surprise cuisine. David Weigang mainly uses regional products and his creations are all cleverly prepared. First-class non-alcoholic pairing.
From 7 p.m. on Wednesdays to Saturdays, head chef Wolfgang Becker cooks a four to six-course menu with a focus on the ingredient. The jack-of-all-trades Becker is also a trained winemaker - the wine list has his exhibits on hand.
In the evenings, Philipp Helzle treats guests to creative seasonal menus in the hotel's Michelin-starred restaurant. The emphasis varies, but one thing remains the same: the focus on the best ingredients. Those who wish can eat à la carte.
With its elegant surroundings, Florian Kucher offers two phenomenal set-menus of up to six courses. Always showcasing the passion of his cooking. A brilliant wine list with 1700 wines.
Refined French cuisine is the passion of restaurateur couple Christiane Detemple-Schäfer and Oliver Schäfer. And this is served in five to seven seasonal courses. Cigar lounge next door.
Every room is thoughtfully furnished down to the last detail, with a harmonious mix of old and new styles. This is also the case in the realm of chef Markus Pape, who is creative and uses regional products.
The team arranges elaborate plates in four to six courses. The style is based on regional, French and international cuisine. Accompanied by matching wines from their own estate.
Head chef Jörg Diekert offers his guests two menus, which can be varied as desired. All dishes are prepared à la minute - a pleasingly attractive offer with plenty of flavour power.
Japanese, Scandinavian and French cuisine under one roof. The new gastronomic concept at YOSO sounds extraordinary, and Peter Fridén succeeds in creating extremely exciting and creative dishes here.
Jean-Philippe Aiguier cooks French, seasonal and regional dishes in his kitchen with a great deal of creativity and a love of detail and produce - and everything is organic! The cheese course is a matter of the highest importance. They have their own farm store.
The ambience is dignified, the Saumagen world-famous: Chef Felix Kersten cooks Pfalz dishes and international delicacies using regional and seasonal products according to classic recipes.
Rustic wooden floors, reclaimed wood furniture, light-coloured linen fabrics: the vintage-style ambience with a view of the Rhine, the cuisine is close to nature, contemporary and seasonal, with a focus on vegetables.
Patron Vjekoslav Pavic may simply call his pretty restaurant a brasserie, but the dishes he conjures up in the kitchen come from higher spheres. No wonder there are so many regulars.
Like a visit with old friends; in a relaxed atmosphere in the immediate vicinity of Mainz Cathedral, you will be spoiled with urban contemporary cuisine and a brasserie character. Much regional produce.
Chris Brigitte and Andreas Hegmann highlight products from carefully selected producers. International dishes are presented with an attention to detail and with full transparency. On Thursdays, there is a tapas menu.
Michelin-starred chef Florian Kucher here focuses on refined country cuisine. His pretty wine tavern excels at highlighting regional delights. A classic dish to try is the kidney stew.