Genusswerkstatt Mainz Highlights Ambitious Cuisine and Wine Pairings

Chef Helge Straub-Schilling continues to present ambitious aroma cuisine at 'Genusswerkstatt' in the Mainzer Atrium Hotel, featuring dishes like carrot tartare and salmon trout, expertly complemented by Sommelière Maike Wifang's wine selections.

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fazGerman6d ago

Genusswerkstatt Mainz: Karotten-Tatar, Lachsforelle und rosa Verjus

Chefkoch Helge Straub-Schilling bringt in der „Genusswerkstatt“ im Mainzer Atrium Hotel eine ambitionierte Aromenküche auf die Teller. Sommelière Maike Wifang schenkt dazu bemerkenswerte Begleiter in die Gläser.

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Genusswerkstatt Mainz Highlights Ambitious Cuisine and Wine Pairings

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Genusswerkstatt Mainz: Karotten-Tatar, Lachsforelle und rosa Verjus

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