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savory and delightfulThe Forsthaus kitchen highlights fresh, regional cuisine. Whether game from our nearby forests, such as venison or wild boar, or lightly prepared fish, such as pike-perch or wolffish – in Forsthaus Rheinblick we serve only what meets our high-quality standards.In summer, refresh your pallet with a crisp salad, a light appetizer, or a savory vegetarian entree. During the autumn and winter seasons, the Forsthaus features the riches of our nearby woods. Mushroom dishes and succulent game specialties define the character of our kitchen and hold prominent place on our seasonal menu. The multi-regional work experience of Maik Schulze and Nicole Geyer has enhanced the Hessisch cuisine prepared in the Forsthaus kitchen. Schulze, born in Westphalia, and Geyer, raised in Upper Bavaria, bring culinary ideas from the Schwarzwald, Elsass, and their own home kitchens to our tables. So don’t be surprised to find a swabian cream of potato soup or a hearty suckling-pig in our menu’s rotation. A wide variety of Rheingau wein rounds off our menu, each readily opened to compliment your meal. |
