Dinner at 1-star Michelin Restaurant Steins Traube in Mainz, with Philipp and Alina Stein, Germany, 2022

Annette and I had dinner at Steins Traube, a Michelin-starred restaurant in Mainz-Finthen, in June 2022, with friends.

Chef Philipp Stein 

Philipp Stein was borne in Mainz, where his parents were the fifth generation to own and run the Steins Traube restaurant. In 2019, at the age of 29, Philipp and his wife Alina took over the family restaurant, after a period of renovation. Alina Stein manages the service in the Steins Traube restaurant. 

After working with Dirk Maus, at the Ente in Wiesbaden, with Dieter Müller and at Waldhotel Sonnora, in 2014, Philipp Srein took up his first position as head chef at the Favorite restaurant in Mainz. In the same year, he was awarded a Michelin star and became the youngest Michelin-starred chef in Germany in that year. Philipp and Alina Stein met at the Favorite restaurant, where Alina holding the position of restaurant manager. Since 2017 Philipp Stein he has been a regular television chef on the ARD program ARD-Buffet.

Michelin Guide Deutschland

Michelin Guide Deutschland: Philipp Stein represents the sixth generation at the helm of this restaurant. His ambitious cooking attaches great importance to the changing seasons. An example from the menu is the lukewarm-marinated cured veal tongue with cream of chives, pumpkin and toasted seeds. Smart, modern interior, a lovely courtyard and a really friendly junior chef at your service. 

Dinner 

You have a choice between à la carte, Menü Légère (Euro 80) and Menü Prestige (Euro 125). We all took the Menü Prestige and had 12 bottles of wine. There were 8 of us.

Dinner was outside, in the lovely courtyard of the restaurant. Because of noise restrictions, we moved inside to finish the dinner.

Menü Prestige

Fine de claire oysters #3

Baked curry prawn croustillant in kataifa dough

Carpaccio of dried water melon, imperial caviar, dill mayonnaise, olive, tomato, smoled almond

Ceviche of lake trout, coconut vinegar, coriander, shallot, sweet potatoe, coconut

Wild red prawns, marinated fennel, chanterelles, lovage, lobster jus

Crispy pork belly, octopus curry, dried apricot, pistachio, pepper

Sweetbreads, morel, wild mushroom, cream peas

Saddle of venison, macadamia crust, green asparagus, medlar, parsley root puree, pepper laurel jus, sauche riche

Blackberry mousse, biscuit base, violet, Bodenheimer milk ice cream, meringue, hibiscus

Food and Wine 

Outside

 

Inside

Bye-bye

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