21 Best Restaurants in The Pfalz and Rhine Terrace, Germany

An 18th-century complex is the home to the Bassermann-Jordan wine estate and an elegant restaurant, which has one Michelin star. Choose a six-, seven- or eight-course menu from the selection of Mediterranean-influenced Asian dishes, or order à la carte; and select a wine from more than 500 bottles from all over the world, including every vintage of Bassermann-Jordan wine since 1870.

Dine inside the cozy brick-lined former horse stables or outside on the lovely patio at this restaurant inside the historic stone houses of the Steinhauser Hof. There's no à la carte ordering here, only ambitious tasting menus: choose from one of two five-course menus (extra for wine pairings), or splurge even more on the six-course menu.

It's one of the more formal Mainz wine taverns, yet Schreiner still attracts a mixed, jovial clientele who come to enjoy excellent local wines and delicious, refined takes on regional German cuisine, often with a Mediterranean twist. During periods of warm weather, you can sit in the garden .

Speyer's oldest beer garden, a 15-minute stroll through the gardens behind the cathedral, is a popular, leafy spot to pass the afternoon. There's a good selection of beer, and the portions of rustic, regional fare are enormous. There's a good selection of vegetarian choices too. If you're hungry, try one of the grilled steak dishes, served—rather nontraditionally—with fries.

Tucked behind a wooden portal on a cobblestone street, this vaulted sandstone "cellar" (it's actually on the ground floor) feels very cozy, but equally inviting is the Tuscan-style terrace, with its citrus, olive, palm, and fig trees. The regular menu includes rustic regional dishes as well as Mediterranean-inspired options.

Sure, it's a bit of a tourist trap, but then again, how often do you get the chance to eat in the world's biggest wine barrel? The two-story "giant cask" is divided into various rooms and niches with rustic wood furnishings, but you can also sit outside to enjoy the restaurant's regional wines, regional specialties, and international dishes.

It's loud, it's busy, and the small selection of high-quality beer is brewed on-site in a labyrinth of vaulted cellars. The menu offers regional snacks as well as hearty Bavarian fare, from Schweinehaxen (pork knuckle) to sauerkraut.

Gebert's smart yet traditional wine tavern serves refined versions of regional favorites and modern European cuisine using fresh, seasonal ingredients. The geeister Kaffee (coffee ice cream and a chocolate praline in a cup of coffee) uses delicious, handmade chocolate pralines.

Heiliggeist's modern, minimal decor is a striking contrast to the historic vaulted ceilings in this former almshouse and hospital church, which was built in 1236. This lively café-bistro-bar serves elaborate salad platters, creatively spiced fish and meat dishes, and the house specialty, Croustarte, an upscale version of pizza. It's a popular brunch spot on weekends.

A long-time staple on "Vintner's Lane," this half-timber building houses a homey, rustic, wood-beamed dining room, and a sleek, airy dining area in the modern extension. As well as the Palatinate regional dishes, such as liver dumplings and Saumagen, you can opt for more internationally influenced dishes such as seared sea bream with sage gnocchi or Charolais steak with herb butter. Also a family-run wine estate, there is a standout wine list, featuring a range of local aromatic Muskateller wines.

Friendly service and fresh seasonal dishes make for an enjoyable dining experience in the town hall's vaulted cellar (dating from 1578). The frequently changing menu offers entrées such as Sauerbraten nach Grossmutters Art (sour pot roast the way grandma used to make it) or Bachsaibling (brook trout) in a red-wine-butter sauce.

Named after the patron saint of the wine industry, this upscale restaurant offers traditional Palatinate cuisine, such as veal dumplings or Saumagen, and what is probably the best wine list in the region. An inviting outdoor terrace offers an affordable lunch menu while the restaurant offers an excellent dinner, including a prix-fixe menu with wine pairings. If the weather is good, sit at a table on the market square with a glass of chilled Riesling. Dinner in the dining room is more formal and more expensive Michelin-starred Schwarzer Hahn (dinner only, Wednesday–Saturday. Closed Jan.) has served its elaborate regional haute cuisine to royal and political figures from around the globe.

This tiny, historic wood-paneled pub close to the river is a favorite with locals young and old, who come to enjoy glasses of regional wine with traditional Mainzer snacks such as Handkäse (a sour milk cheese marinated in vinegar and caraway). 

The Esel (donkey) lends its name to this wine pub and one of its specialties, Eselssuppe, a hearty soup of pork, beef, and vegetables. The excellent menu of regional specialties is dictated by the seasons, and the ingredients—from cheese and meat to fruit and vegetables—are all sourced locally.

Behind a group of lush, potted plants and a sign on a pink-and-white house reading "Bier- und Weinstube Tenne" is Petersilie, a traditional wine tavern in the heart of the town on the Römerplatz. The menu offers both homey Pfälzer fare and international cuisine, from Saumagen (stuffed pig's stomach) to chili con carne.

It's small and often packed with local families, but the rustic cooking in this cozy restaurant is worth the wait: hearty portions of regional specialties will delight both your mouth and your wallet. The Leberknödel (liver dumplings) and Rumpsteak (rump steak) are both excellent, and there's also a nice selection of fresh salads.

Wines, fine spirits, and regional delicacies are offered in the former premises of the family-owned distillery. Don't miss a chance to sample their fruity Muskateller wine, and you might also want to pick up a bottle of their fresh red or white Pfälzer Traubensaft (grape juice) as a tasty souvenir.

This 19th-century vaulted brick cellar has rustic wood furnishings and cozy niches perfect for settling down for an evening of hearty Pfälzer and wider German food. The restaurant has long been a promoter of the global Slow Food movement, and its dishes, created using locally sourced ingredients, include Blutwurst (blood sausage), Maultaschen (large ravioli), and Tafelspitz (slow-cooked rump cap of beef, with horseradish sauce).

Located a little to the west of the center, by the banks of the Rhine, this house brewery serves a good range of classic German dishes such as meat loaf with Spätzle (egg noodles) as well as regional specialties. Service and decor are bright and cheery, and you will be surrounded by copper vats and oak barrels as you dine.