In the restaurant Das Crass, chef Michael Immoos and sous-chef Nils Sieben call the shots between pots and pans and cook braised haunch of venison with potato and porcini mushroom thalers and pear and celery vegetables. The venison is supplied by hunter Peter Zahn from Erbes-Büdesheim. A 2016 cuvée of Cabernet Sauvignon and Merlot quality wine dry from the Bretz winery in Bechtolsheim will be complete match.
In the restaurant and at events, as well as in the cosy, modern hotel, Das Crass places great emphasis on attentiveness and hospitality. In the heart of the house, the kitchen, chef Michael Immoos and sous-chef Nils Sieben focus on ambitious, fresh country cuisine with seasonally changing dishes. The dishes at Das Crass are accompanied by the best wines of the region, which are traditionally served by the glass. When the weather is nice, guests of the house can sit on the cosy summer terrace and be pampered by the dedicated team.
Braised leg of venison with potato and porcini thalers and pear and celery vegetables
The venison is supplied by hunter Peter Zahn from Erbes-Büdesheim.
2016 Cuvée Cabernet Sauvignon and Merlot quality wine dry from the Bretz winery in Bechtolsheim.
Pariser Straße 129, Nieder-Olm, Tel.: 06136 814480, www.dascrass.de
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