Restaurant Schlossschänke

Schloss Johannisberg has two reasons to celebrate this year: firstly, it is the 250th anniversary of the discovery of the late harvest at the renowned Riesling vineyard. Secondly, Mainz restaurateur and hotelier Christian Barth has been appointed to run the Schlossschänke - an innovative entrepreneur who, together with his team, is bringing a breath of fresh air to the restaurant with its terrace and magnificent view of the Rhine Valley. The tastefully modernized ambience creates an unagitatedly chic feel-good atmosphere, which host Cem Yoldas and his service team confirm with open friendliness. Head chef Simon Kieslich manages the balancing act between fine dishes and regional classics, which are a must in the Schlossschänke. The "Schloss-Brettchen to share" includes hearty Rheingau sausage and cheese specialties, wild boar pepperlings from local hunts, half country eggs, air-dried ham and warm crusty bread. The kitchen skilfully looks beyond the local plate with a two-piece dish of carabineros, succulent king prawns, which are given a wonderfully exotic touch by coconut and passion fruit. A perfectly roasted zander with wild garlic puree and veal head jus is just as impressive as the Viennese soup stew, classic Wiener schnitzel or the spicy lamb shoulder roll roast. The highlight for two is the premium-quality Châteaubriand with béarnaise sauce, pepper sauce, spinach, mushrooms and homemade chips. The patisserie rounds off the menu with a mascarpone cream, strawberries and white chocolate - a successful new start.

Head chef Simon Kieslich brought a breath of fresh air to the castle restaurant. Now the cuisine shines with a successful mix of regional classics and dishes with a fine gourmet touch.