"We are fully booked every evening," says Markus Hebestreit: "People here really do spend much more money on food and wine than in the Black Forest – and they even go out to eat in the middle of the week!"

No wonder: scallops with raspberry mustard, fish soup with fine fish, veal liver, or tuna steak are tempting enough to make you want to stay. The interior of the small restaurant is cozy and stylish, furnished with modern wooden furniture, and works of art by a local winemaker adorn the walls. The restaurant has 40 seats, some of the tables are in the old cellar, and the door is decorated with the year 1656. The spacious courtyard with its beautiful Mediterranean atmosphere can accommodate another 40 guests, just right for a hot summer evening.

"This was a family project," says Beatrix with a laugh. Her aunt, her mother, her niece, the whole family helped renovate and furnish the farm. But it was Beatrix's brother-in-law who set the tone for the new restaurant: the wine enthusiast still composes the wine list for the "Mundarts" from the best vintages of the best winemakers in the area. "When I left Rheinhessen 25 years ago, they were all still making cask wine," recalls Beatrix, "that has changed dramatically."

Before opening the restaurant, the Hebestreits spent days drinking wine, sampling all the new, high-quality Rheinhessen products. Today, their selection includes around 100 different wines, 21 of which are served by the glass. In addition to the regular wine list, there is a wine specialties list with selected red wines, various sparkling wines, noble sweet dessert wines, and even Grand Crus.

The wine list changes every two months so that guests can always discover something new. "Normally, guests come for the food and wine plays a secondary role," says Markus, "but with us, it's the other way around." No wonder Mundart won the Great Wine Capital Mainz's Best of Wine Tourism Award 2018 for the best wine gastronomy.

The Hebestreits have now developed close relationships with "their" winemakers, and stars of the scene such as Thörle and Wagner-Stempel enjoy presenting their wines to guests in person. There are wine tasting dinners and Tastival events, and guests come from Frankfurt, Darmstadt, and the entire Rhine-Main area, as well as Rheinhessen, of course. And sometimes Beatrix even finds inspiration for the menu in crime novels: "There was this Lyoner salad with warm bacon and eggs in one crime novel," she enthuses, "it sounded so good that we recreated it for ourselves." And of course, she adds, "there's always a special bottle of wine in the cellar that we can surprise our guests with."