"Barrier-free" Restaurants in Rhineland-Palatinate
Thomas Schanz has created a true gourmet temple where wine culture is not neglected. His cuisine is exceptionally complex and characterized by a multifaceted aroma.
Fish, seafood, shellfish and meat are fixed components in the refined menu of the Wine Route's first two-star restaurant. If you like to socialize, make a reservation at the long "Schimkow.TISCH".
One of the most exciting new openings of the year: Yannick Noack takes guests on a great culinary journey along the Moselle. Exceptional, tasty creations, also à la carte.
With Christian Binder, the Steinheuers' restaurant remains on course for success. With his ingenious creations, the talented chef creates sustainable enjoyment at the highest level.
Cosmopolitan Peter Fridén lives and celebrates "New Nordic Japanese Cuisine". In his brilliantly presented dishes, he combines Japanese finesse with Scandinavian freshness. Always highly praised.
The "Favorite" hotel in Mainz is more than just a well-established and successful family business, it has been the gastronomic flagship of the state capital for years and a tireless driver of top culinary quality. With the new head chef Aniello Casalino, the Barth family has engaged a talented chef for the tastefully decorated gourmet restaurant, whose dishes are an imaginative and above all exciting mix of flavors based on classic French "haute cuisine". Sophisticatedly prepared from regional and seasonal products, rounded off here and there with a Mediterranean touch. The foie gras is a revelation of fine creaminess, aromatically dynamized with cherry gel and a truffle vinaigrette that is worth remembering. Aniello Casalino gives the scallop, generously decorated with Imperial caviar, an aromatic boost with a lasting saffron aioli and a great balsamic vinaigrette. Casalino also shows his knack for first-class sauces with the beurre blanc, which ennobles the succulent turbot under the pancetta-tomato crust. A deep truffle jus lends the Parmesan-crusted veal sweetbreads additional aromatic brilliance. The French Burgundy duck is imaginatively presented with spicy nduja cream, pickled Tropea onions, black garlic, nashi pear and refreshing orange jus. Excellent! The well-thought-out wine list leaves little to be desired, and the young service team succeeds brilliantly in providing the discreet presence and unobtrusive attention that make hospitality a feel-good experience.
The small restaurant is full of culinary surprises, David Weigang always impresses with excellent aromatic arrangements. This is accompanied by first-class drinks.
Regional haute cuisine, inviting atmosphere, friendly service: guests agree that this is an excellent place to dine on the Ahr. Wines from the hotel's own winery are a popular choice.
Chef Florian Kucher uses local and international ingredients to conjure up creative fine dining menus for his guests. These are served in four to seven courses. Extensive wine selection.
Patron Vjekoslav Pavic focuses on the product. The message is: French-inspired cuisine with international and regional influences and hand-picked ingredients. Virtuoso.
Markus Pope's sophisticated dishes are characterized by their regional character, enriched with international accents. He likes to use ingredients from the surrounding area. Romantic ambience.
Christiane Detemple-Schäfer and her husband Oliver serve classic dishes with a modern twist in the bistro of the family-run hotel. You sit in a modern, stylish interior. Always worth a visit.
A country inn straight out of a picture book. Regional and seasonal dishes are served in a chic ambience, and the first-class game dishes are the specialties of the house.
The focus is on the product when Wolfgang Becker creates his menu. In up to seven courses, freshness, creativity and indulgence in a purist ambience are convincing. Plus: Chef's Table and cooking courses.
The "Café de Paris" has been the heart of Monaco for 150 years and is a brasserie that attracts stars and locals alike. Chef Victor Marion brings Parisian flair to Mediterranean soil and offers an inviting atmosphere for sweet and savoury dishes.
Hans Stefan Steinheuer has made his mark on the German gourmet scene. However, the master chef also stands for first-class, down-to-earth cuisine whose sophistication lies in its simplicity.
The range in Kucher's second restaurant includes Eifel specialties as well as a variety of Asian flavors. Classic: "Sour kidney Swabian style". The meat comes exclusively from the region.
The warm hospitality of the whole team ensures a good atmosphere in the cozy restaurant. The cuisine focuses on regional and seasonal dishes, and the wine list is well-stocked.
Purism in perfection: in eight courses, Helge Straub-Schilling takes guests on a culinary expedition from Rheinhessen to the world. A menu for everyone is served. Many regional ingredients.
Wolfgang Dubs' restaurant is known as an institution beyond the borders of Rheinhessen. He upholds the culinary heritage and reinterprets traditional recipes and dishes from the old days.