美森海默酒店

In this pretty little restaurant you can savour the ambitious classic and regional cuisine rustled up by your dedicated host and head chef Markus Pape. The staff gladly recommend wines from the nearby Disibodenberg estate to pair with dishes such as "Soonwald venison served two ways – loin and leg, sea buckthorn, celeriac, root vegetables, radicchio, sauce grand veneur". The various buildings of the Meisenheimer Hof make for an attractive mix of the historical and modern – in the restaurant as well as in the hotel's themed guestrooms. In summer, the terrace between the buildings is delightful.