Note: An article from mainzMAGAZIN Spring/Summer 2009 (text revised in 2014 for specific reasons)

The design of the Adagio, which was redesigned in 2014, is glamorous. Elegant black combined with beige and turquoise blue elements creates a modern and stylish ambience in the à la carte restaurant. If you feel like going out on the spur of the moment—just for a bite to eat—but appreciate an unusual ambience, this is the place for you.

Chef Dennis Giessmann interprets classic recipes from the Mediterranean region in his own unique way, with a special appreciation for lifestyle, quality, and good products. Market-fresh, regional ingredients are used to create the finest dishes. Down-to-earth cuisine that is creative but not pretentious.

Sommelier and restaurant manager Oliver Habig treats his guests to exquisite wines. Adagio also hosts monthly culinary events: top winemakers are invited to the "Wine&Dine" events to talk about their work and their wines. Music lovers will enjoy the "Jazz&Dine" events.