Altes Kelterhaus by Markus Plein

The story

Altes Kelterhaus by Markus Plein in Wintrich | French and Asian Fine Dining

The kitchen and its roots

At Altes Kelterhaus by Markus Plein in Wintrich, the kitchen treats the adjacent greenhouse as a primary larder for French and Asian inspired cooking. Fresh herbs and seasonal vegetables move straight from the glasshouse to the pass, anchoring every plate in the immediate landscape. The culinary approach blends French techniques with subtle Asian flavor profiles, letting dark miso and enoki mushrooms sit comfortably next to classical preparations. This dedication to precise sourcing recently earned the restaurant a 2.5 distinction from Der Feinschmecker.

Plates built around provenance

Guests navigating the tasting menus encounter precise compositions like sea bass paired with pearl barley risotto and fresh horseradish. A serving of guinea fowl arrives alongside sweet potato and a delicate asparagus carpaccio dressed with dark miso. Plant‑based diners find equal attention, particularly in the arrangement of roasted celery and zucchini resting on a grain risotto. Even the sweets lean into botanical references, featuring blood orange reductions cut with rhubarb and tonka bean before transitioning to a layered fig dessert.

Spaces shaped by stone and timber

The dining room occupies a historic building originally designed as a wine press, leaving exposed masonry and original beams intact. Outside, guests step onto a garden terrace shaded by mature walnut trees, where the summer light filters through dense canopies. Inside, a quieter lounge invites lingering over a glass of Mosel wine before or after the main service. The overall environment balances architectural weight with unforced hospitality, allowing conversation to flow naturally between courses.