Being a chef: that was the Rheinhessen native's dream even as a child. In 2018, Diana returned to the family business after completing her training and now spoils her guests in Flörsheim-Dalsheim in Rheinhessen with traditional country cuisine—prepared to modern perfection. Whether it's venison roulade like grandma used to make or braised pork cheeks, the down-to-earth dishes are a perfect match for the region and Rheinhessen wine.

The chef learned her craft in renowned establishments under excellent chefs: Karl-Emil Kuntz in Herxheim-Hayna, the Meurer brothers in Großkarlbach, Karl-Josef Fuchs in Münstertal/Black Forest, and Alexander Kunz from Saarland have set standards for fine country cuisine in southwestern Germany. Diana now applies her experience in her own restaurant: straightforward cuisine made with regional products.

"Diana" is also the name of the goddess of hunting – in the Schmitt family, father Peter, brother Daniel, and Diana herself go hunting. Delicious game specialties such as roast venison, wild boar burgers in summer, and game stew in autumn are highlights on the menu.

The game is hunted by the family in their own hunting grounds.

This typical Rheinhessen family business has plenty to offer visitors: the Schmitt guesthouse, located in Peter Schmitt's listed, renovated family home, offers three vacation apartments and six double rooms for overnight guests. The interior design reflects the modern, tasteful style of the business.

The modern interior design of the country restaurant matches the straightforward style of the cuisine. Guests can enjoy a cozy atmosphere on the garden terrace, which is also used for events. Mother Gabriele is responsible for service. The historic Weedenbornerhof in the center of Flörsheim-Dalsheim has been owned by the Schmitt family for 235 years.

The Schmitt family has been growing grapes for over 200 years—son Daniel and his wife Bianka cultivate 16 hectares of vineyards. The couple are pioneers of the natural wine movement and have been Demeter-certified since 2012. The wines from this organic winery, made "only from grapes," are sold under exotic names such as "FREI.KÖRPER.KULTUR" (free body culture) and "WILD PONY" and feature eye-catching labels designed by Bianka Schmitt herself.

Many of the exceptional wines are exported abroad – including to world-class restaurants. The family restaurant Tacheles serves almost exclusively high-quality white and red wines from its own vineyard. But there is also a wine in a Bocksbeutel (a traditional German wine bottle) from Franconia, the home of mother Gabriele Schmitt.

The Schmitts also impress with their events: they provide enjoyable entertainment with covered wagon rides through the vineyards to wine tastings in their "Wingertsheisje."

The Landrestaurant Tacheles and Gästehaus Schmitt more than deserved the Great Wine Capitals Best of Wine Tourism Award 2022 in the "Wine Gastronomy" category with this unique ensemble.