No one would guess that the small village Gonsenheim -a suburb of Mainz- would shelter such a gourmet restaurant. But I stumbled on it in the web and we found our way. Frank Buchholz is a young chef who among other stations worked at Tantris in Munich and Marquesi in Milano and has now settled down in this renovated peasant-style house. His cooking is modern, with Mediterranean influences, but also emphasizing regional ingredients like white asparagus or game meat.
The ambience is relaxed as is the staff, the light-flooded dining room creates a perfect frame for a great dinner. I could only advise you to give this restaurant a try, you won't be disappointed. The execution of the dishes was flawless and nearly every course delicious.


different kinds of salts for the bread


with compliments of the kitchen


scallop-carpaccio with truffle-vinaigrette and potatoe-mousse: fresh and earthy with a touch of acidity, the potatoes maybe a bit too creamy


pulpo-canneloni with ricotta-artichoke ravioli and balsamic olive vinaigrette. genuine pulpo taste in the canneloni and really loved the acidity of the vinaigrette with tomatoes and olives as a contrast.


First wine: 2007 Ruppertsberger Linsenbusch by Christmann and a direct recommendation - incredibly luscious of fruit and with a nice strucure - gotta visit the estate soon.


nicest neutralizer I had in along time: apple sorbet with celeri and mangoes


Maibock (deer) cooked in dough with purée of celery and peach crêpes - so tender


pre-dessert with compliments of the kitchen


Rhubarb 2 ways with strawberry sorbet and elder - yummy, especially with...


...this Pius Beerenauslese from Keller with a nice acidity to counterbalance the fruit