Zornheimer Weinstuben

In the nostalgic artists' house from the 17th century, Lucas Christgen serves rolled meat from the Rheinhessen suckling pig, dumplings from the Ditsch pretzel, homemade plum spread and creamy black salsify to go with it in Zornheimer Weinstuben. The chef gets the suckling pig from the Büttner family's Buchenhof in Zornheim, the pretzels come from the Ditsch bakery in Mainz. The glass is filled with a 2019 Bodenheimer Hoch Riesling Lagenwein dry from the Rheinhessen Selection from the winery of the city of Mainz.

In the old town centre of Zornheim, guests will find the Zornheimer Weinstuben in the nostalgic 17th century artists' house. Here, chef Lucas Christgen is in charge and serves his visitors authentic Rhine-Hessian cuisine with local ingredients. Wife Marijana Christgen is responsible for the interior design, which provides the a feel-good atmosphere with an eye for detail.

Rolled meat from the Rheinhessen suckling pig, dumplings from the Ditsch pretzel, homemade plum spread and creamy black salsify.

Christgen sources the suckling pig from the Büttner family's Buchenhof in Zornheim, while the pretzels for the dumplings come from the Ditsch pretzel bakery in Mainz.

2019er Bodenheimer Hoch Riesling Lagenwein trocken from Selection Rheinhessen vom Weingut der Stadt Mainz.

Röhrbrunnenplatz 1, Zornheim, Tel.: 06136 45616 , www.zornheimer-weinstuben.de

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