The best restaurants in Hesse in the Mid-Range Price Category
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.
Dirk Schröer's cuisine thrives on the skillful fusion of simple and special ingredients, which he weaves together in the finest way. Guests can also feel the good team vibe in the service. Plus a picture-book view.
Michael Ehrhardt has a soft spot for down-to-earth classics, homemade pasta and stews, prepared the old-fashioned way. His wife Isabelle always has the right wine ready to serve.
Ciccio Di Gregorio and his son Daniel have made a name for themselves - and many friends - with their upscale Mediterranean cuisine. First-class fish bought on the day. Small, elegant and cosy.
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.
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 historic country estate, once Goethe's summer residence, serves regional Rheingau Sunday cuisine with a Mediterranean twist. Unique: the romantic terrace with a view of the vineyards.
See and be seen on Wiesbaden's boulevard: you sit nicely - whether on the countered terrace or inside - and also eat well; especially popular and uncomplicated dishes.
The name stands for the flair and concept of this friendly restaurant. Marc-André Kaltwasser creates weekly changing menus of a reliably high standard from his shopping basket.
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.
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.
Chef and hunter Ralph Stöckle hits the mark with his skillfully prepared dishes, including classics from his Swabian homeland. Apart from the fish, everything is sourced locally.
A lively estate pub with a pretty dining room, warm service and subtle German cuisine. In summer you can dine surrounded by vines and with a view of Eltville and the vineyards.
Recipe books from the Huguenot era were the inspiration for the contemporary interpretations. Poularde suprême is served with macadamia puree, the Piedmontese beef with sautéed radishes.
Here, unnecessary things are dispensed with and yet nothing is spared. The cuisine combines flavours, textures, influences, regional and exotic dishes very harmoniously - both à la carte and on the gourmet buffet.
The Sonne Frankenberg's second restaurant provides a counterpoint to Michelin-starred cuisine. Timo Schröder and Markus Willich's kitchen serves uncomplicated dishes such as quiche, steak, pasta and roulades.
The warm hospitality of the Sinz family is evident everywhere in the cozy parlours and on the terrace. Fine seasonal Rheingau cuisine and hearty dishes. The trout comes straight from the tank.
Organic is not enough for the chefs; they know all their suppliers and only use produce from sustainable rearing or cultivation. Two menus under the motto "Harvest time" and "Good karma" (vegan). Tasty!
Oysters, caviar, currywurst; TV chef Nelson Müller's brasserie concept at Burg Schwarzenstein thrives on casual coexistence. The modern pavilion impresses with a view of the Rhine and a seafood bar.
THE destination restaurant in Frankfurt - in a green oasis on the Main with a view of the skyline. Enjoy international and local specialties in the bright, beautifully designed restaurant and on the terrace.