I have already posted twice about the trendy schauMahl restaurant in Offenbach, in the greater Frankfurt am Main area, which is one of the best restaurants in the region. Both postings were on winemaker dinners, one with Christian Stahl, Weingut Stahl in Franken, and one with Georg Rumpf, Weingut Kruger-Rumpf in the Nahe Valley. As to the winemaker dinner with Christian Stahl, Christoph Kublenz was the head of the kitchen team; he has since left and has become the chef at Biancalina. As to the winemaker dinner with Georg Rumpf, Björn Andreas was the head of the kitchen team; but it this was a BBQ dinner. Each course was prepared in the back court on the grill. Chef Björn Andreas und his team did an excellent job, although, obviously, a BBQ dinner did not offer the chef the opportunity to shine as a regular dinner does.
See:
Fabulous Dinner at schauMahl Restaurant with Winemaker Georg Rumpf, Weingut Kruger-Rumpf, Chef Björn Andreas and Sommelier Pit Punda, Germany
The Bistronomics Cuisine of Chef Christoph Kubenz and the Wines of Winemaker Christian Stahl at Restaurant schauMahl in Frankfurt, Germany
This time, it was just a dinner, without a winemaker introducing his wines, and it was not a BBQ dinner. It thus offered Chef Björn Andreas und his team the opportunity to shine and he grapped the opportunity.
schauMahl
Situated in a renovated Art Nouveau building, the interior of the restaurant schauMahl combines a cozy living room atmosphere with the world of One Thousand and One Nights, coupled with modern illumination. Intensive red light is coming out of a white corner. There are brick walls and furniture in a colonial style. In the window niche is a Buddha.
Host Pit Punda is well known in the Frankfurt gastro scene from his days at Emma Metzler, Cyrano and Zarges. He is ably assisted by his Deputy Esra Egner. Owner Stefan Lang is often in the restaurant. The excellent wine list contains about 100 items, mainly German and Spanish wines.
Chef Björn Andreas is at the helm of the team in kitchen. He was promoted from Sous-chef to Chef about a year ago when former Chef Christoph Kubenz left. Chef Björn Andreas has worked for top chefs, including Alfred Friedrich.
Gault and Millau: Es mag sich auf den ersten Bissen nicht viel verändert haben, und doch gibt es deutliche Unterschiede in der gesamten Stilistik. Kubenz war sensibel und leise, Andreas ist forsch, seine Gerichte sind muskulös. 15 Gault Millau points.
Open Table: Eher steigen die Offenbacher Kickers in die erste Liga auf, als dass es in der Stadt ein gutes Lokal gibt. Dieser Spruch gilt nicht mehr, das Schaumahl lässt staunen: Küche, Keller, Service und Atmosphäre – hier stimmt alles. Das etwas windschiefe Jugendstilbau aus dem 18. Jahrhundert wurde nicht schick geschminkt, sondern behielt seinen Charakter und strahlt Landhauscharme aus. Dazu passt die natürliche und lebensfrohe Art von Gastgeber Pit Punda und seiner Vize Esra Egner.
See also:
The Best Restaurants in the Greater Frankfurt am Main Region, Germany
The Bistronomics Cuisine of Chef Christoph Kubenz and the Wines of Winemaker Christian Stahl at Restaurant schauMahl in Frankfurt, Germany
Fabulous Dinner at schauMahl Restaurant with Winemaker Georg Rumpf, Weingut Kruger-Rumpf, Chef Björn Andreas and Sommelier Pit Punda, Germany
The Dinner
We all had five courses for Euro 66. The menu prices range from Euro 48 (for 3 courses) to Euro 102 (for 9 courses).
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The Best Restaurants in the Greater Frankfurt am Main Region, Germany
The Bistronomics Cuisine of Chef Christoph Kubenz and the Wines of Winemaker Christian Stahl at Restaurant schauMahl in Frankfurt, Germany
Fabulous Dinner at schauMahl Restaurant with Winemaker Georg Rumpf, Weingut Kruger-Rumpf, Chef Björn Andreas and Sommelier Pit Punda, Germany
Cellar Tour, Vineyard Tour, Tasting and Lunch with Georg Rumpf, Weingut Kruger-Rumpf, Nahe Valley, Germany
Chef Björn Andreas was awarded 16 points in the Gault Millau 2015 (released in November 2014) and defended the 16 points this year.
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