Note: An article from mainzMAGAZIN (opens in a new tab) Fall/Winter 2021

In July 2020, pankratz moved into Lindenplatz in Hechtsheim after a complete renovation. Junior manager and chef Paul Schmiel runs the restaurant, which is connected to his parents' farm shop, where fruit and vegetables are sold alongside products from the farm's own production: fresh bread, fine pastries, delicious desserts, sauces, fresh pasta, and salads—here, shopping is combined with good taste. Owned by the same family for eight generations, tradition and modernity are equally reflected throughout the farm complex and in the pankratz menu. The cuisine features regional products that are available depending on the season: vegetables from Ginsheim, meat from the Eifel, trout from the Wispertal. The dishes are creatively interpreted and surprise with their variety of flavors and presentation.

A dinner at pankratz can easily consist of 18 courses. Each one is a feast for the eyes and a treat for the palate. The evening flies by in no time, as new delicacies are constantly being served. Schmiel follows the motto "Nature decides what's on the table." The menu is constantly changing. Sometimes his plans even change while he is cooking, reveals the Hechtsheim native. Guests at pankratz can therefore look forward to evenings full of surprises. Each course is explained briefly but lovingly at the table. The joy of the special flavors is then contagious.

The restaurant itself is cozy yet simple and modern in design. Warm wooden furniture harmonizes with concrete colors, stone, and the spacious open kitchen, which allows a glimpse behind the scenes. The restaurant is named after the great-grandfather and great-great-grandfather of the current Pankratiushof generation. Where pigs were once kept and straw was stored, today people cook, bake, and dine: not only from Thursday to Saturday evening, but also from Wednesday to Saturday in the morning. Then breakfast lovers will be in their element: hand-stirred strawberry jam on homemade sourdough bread or butter croissants, homemade charcuterie, mozzarella made from Bodenheim milk...

Tip: Be sure to reserve in advance!