The best restaurants in Rhineland-Palatinate in the Mid-Range Price Category
New paths in the legendary house: Pfalz meets Italy. Fabio Daneluzzi skillfully combines regional dishes with his Italian roots and interprets traditional dishes from both countries in a new way.
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.
Solid and cosy, you feel at home in the comfortably furnished restaurant. The kitchen skilfully cooks its way through international cuisine, accompanied by just the right wines.
Good food and good wine - that's the gastronomic motto of this family-run business, whose country cuisine not only attracts regular guests. Home-style and homemade, that's guaranteed here.
Guests at the hotel restaurant on the banks of the Rhine enjoy international cuisine made from regional ingredients. The consistently high quality of the dishes and the competent, friendly service are always praised.
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.
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.
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.
A straightforward menu, but imaginative and creative cuisine: Jochen Sitter cooks in his pretty half-timbered ensemble with a recognisable seasonal focus. The dishes change regularly, and there's always great bread.
Rustic atmosphere, no fixed menu, and all dishes are displayed on a large blackboard. The focus is on the multi-course surprise menu in small portions, with an extensive accompanying wine selection.
Frank Seyfried spoils not only hotel guests with his Mediterranean cuisine with a regional touch and high-quality products, within the direct view of the Moselle. Changing daily recommendations and highly praised service.
Creative, modern and regional is the kitchen style that Christoph Schmah has made his name with. His choice of products is often regional and organic - and always first-class. They also have guest rooms.
Comfortable armchairs and vintage furniture in a historic sandstone vault. The Hermannshof is run by Philipp Helzle, who serves seasonal dishes with a regional twist. Nice and casual.
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.
Tradition is very important in this friendly family business, and the cuisine is accordingly classic and homemade. Game dishes and Wiener schnitzel are the favorites here.
The Poststube indulges in down-to-earth dishes with passion and always prepared from the best products. Roast venison and veal liver taste just as good here as the melted cheese dumplings.
Carl Grünewald's innovative concept, which serves his maximum of twenty guests a standardized ten-course creation with a regional and seasonal focus, fits in with the relaxed, casual atmosphere.
Wolfgang Becker's second restaurant uses high-quality produce to create an elegant country-style cuisine. Seating is in the rustic wood-panelled dining room or in the vaulted cellar, in summer there is additional seating on the outside patio.
Located in the Knipser winery, mainly the estate's own wines are served by the glass. The kitchen serves hearty Vesper classics. The polished tables are beautiful. Simply enjoy.