"Dogs allowed" Restaurants in Rhineland-Palatinate
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.
In the cozy dining room of the pretty house, Holger Stehr serves four- to seven-course menus, peppered with Far Eastern influences. Sommelier Martina Kraemer-Stehr spoils guests with attentive service.
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.
In addition to dishes from classic French brasserie cuisine, head chef Mike Schiller also offers a sophisticated plant-based surprise menu, accompanied by homemade drinks.
Chef Maria relies on tried and tested family recipes, but gives them her very own touch. Her specialties include oven-fresh grain bread, tender beef cheeks and a wide variety of dumplings. Italian classics can also be found on the menu. Very good wine!
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 menu pays homage to the Italian homeland of chef Fabio Daneluzzi, who serves Palatinate country house cuisine with Italian accents. One of the classics: beef roulade à la carbonara.
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.
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.
Straight out of a picture book: nestled in the picturesque landscape, the detached house stands out gracefully. Enjoying peace and nature is also reflected on the plate. Local produce is creatively combined, for example homemade pappardelle with game ragout.
Hegmanns in Neuleiningen offers two menus for its guests from Fridays to Sundays. On Mondays, there is a varied tapas menu with hot and cold snacks. All prepared in-house.
Opposite the Moselle, Christoph Heim presents multi-layered worlds of flavors in a style inspired by Michelin-starred cuisine. He mainly uses regional ingredients - fresh from the market and seasonal.
The creatively designed menu with "Prelude", "Intermezzo", "Coronation" and "Conclusion" arouses curiosity about what's on the plate: a skillfully executed balancing act between regional, Mediterranean and international dishes.
There is no menu. What's on the menu is written on the blackboard: fresh, seasonal products, preferably from regional suppliers, form the basis. Popular: surprise menu in tapas format.
The cozy dining rooms in the renowned hotel have culinary cult status. Here, the Palatinate lives on in regional classics such as Saumagen, rump steak and the legendary Kanzlersuppe.
Guests in the puristically decorated restaurant are well advised with the menus. Composed of predominantly regional products, the dishes shine with aromatic sustainability.
In the hotel's second restaurant, the beautiful marina view alone is worth a visit. The culinary delights are also tempting: the cuisine is international. Sundowner: aperitif and cocktail creations.
The listed ambience is a cozy place to sit, and in summer the beautiful inner courtyard is a tempting spot. Rustic classics come from the kitchen, which are served with the Rhine-Hessian "Schoppe". Own winery.
A baroque building in Zellertal in the Palatinate scores with modern German cuisine. Chef Daniel Hinz travels to the producers himself. The wine list offers plenty of local wines, some by the glass.