"Mediterranean Cuisine" Restaurants in Rhineland-Palatinate
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.
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.
Anyone setting off for a little country getaway in the South West Palatinate will be cooked for by the Borst family in Maßweiler with great finesse and attention to detail. Cordial service. Wine list with over 300 items.
An elegant Art Nouveau ambience provides the setting for the sophisticated dishes that chef Sebastian Messinger serves up using the best produce from near and far. Classically modern.
Jochen Sitter manages the balancing act between a rustic half-timbered atmosphere and creative dishes. Guest-friendly: you can also combine three starters on the menu. Bread from our own production.
An idyllically situated country hotel straight out of a picture book. In the adjoining restaurant, guests can enjoy down-to-earth cuisine that always has a special, aromatic twist.
The cuisine is Mediterranean and the ambience is friendly. Ingredients from the region litter the menu. Jürgen Süs pays meticulous attention to high-quality products and creates his dishes with great passion.
At the gates of the state capital Mainz, German and Mediterranean-French influences merge into creative dishes in a cozy country house atmosphere. Many regional wines. Friendly service.
Rheinhessen hospitality in the Kreuzgewölbe. Many of the products used in the smart restaurant to create fine, modern-inspired dishes come from the surrounding area.
At the foot of the historic Are castle ruins lies Christian Storch's restaurant, which treats its guests to a wide variety of dishes - including a modern twist. His wife Christa runs the service.
Owner and head chef Thomas Manthey takes his guests on an Italian journey. Every Thursday: dining room tasting menu in five small courses. Lunch also available on Thursdays and Fridays.
In the modern hotel restaurant with summer terrace, the focus is on pizza, pasta and grilled meat from the Green Egg. Palatinate wines from renowned estates are also served.
A former Baptist church provides the setting for classic Italian cuisine, skillfully presented by Mario D'Errico and his team. At lunchtime, you can choose between a set menu or main course.
The name says it all in this small restaurant, where the focus is on Mediterranean cuisine: freshly prepared pasta, crispy pizza with a choice of toppings, changing daily specials. Charming service.
Head chef Ali Boussi is committed to regional cuisine, but always adds a Mediterranean touch to his dishes. The restaurant has flair and the wine list is well-stocked.
A restored vaulted cellar provides the setting for Alexander Frien's creations, which range from home-style Palatinate to Mediterranean. In the summer months, meals are served in the cozy inner courtyard.
Martin Gehrlein has cooked all over the world and returned to the Palatinate. Since 2005, he has been impressing guests in his cozy, rustic restaurant, where regional products meet solid craftsmanship.