Favorite Restaurant

Rating: 16
Author: Gault&Millau

Karl-Weiser-Straße 1, 55131 Mainz, Germany

16/20
Remarkable Restaurant

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1 PHOTOS

Chef: Aniello Casalino
Cooking: European | French | Gastronomic | German | International | Local | Mediterranean | Vegetarian
Services: Access for people with disabilities | Accommodation | Electric charging station | Private Parking | Private Room | Terrace
Style: Bar | Elegant

Gault&Millau's review 2025

The fact that the family-run Parkhotel Favorite is also Mainz's favourite when it comes to gourmet is due to Tobias Schmitt, a talented cooking hero who is at the stove in the dignified restaurant and has placed it at the top of the state capital. However, to be honest, the Mainz competition is modest. It is gratifying, however, that the gourmet restaurant is also open at lunchtime and takes care of the guests just as warmly as in the evening service. Tobias Schmitt shows what he means by his "light, modern and contemporary cuisine", after the obligatory kitchen greeting with Mainz hand cheese praline and baked goose liver praline, with a tartare of Mediterranean vegetables, topped with burrata ice cream, potato chips, marinated cucumber, gel made from peppers and jalapeño. The cauliflower ragout presents itself as if from an aromatic cast, coated with kohlrabi and served with coconut-lemon foam and purple chips. Not fish, not meat, a taste highlight from the contrasting vegetable-fruit box. Again more on the same line, on the other hand, is the two kinds of lobster, a composition of lobster salad, confit pieces and marinated avocado. In addition, ice cream again, this time with basil flavor and actually superfluous for the aromatic overall impression. Classically fried on the skin, Tobias Schmitt does it perfectly with sea bass. In addition, a dollop of olive-potato mash, a few green sea asparagus, wild broccoli and paprika foam refined with Pernod. And the Mediterranean door opens, chapeau. Since the unspeakable barbecue carts in front of the supermarkets sell off their cheap broiler chickens, poultry is almost out in high-end gastronomy. Tobias Schmitt shows with the tender, flavorful Kikok corn-fed chicken that there is another way. And tastes great. He accompanies the comeback of chicken with pointed cabbage, carrot pieces and carrot cream, sauce béarnaise espuma and a spicy tarragon jus. The dessert, on the other hand, remained on the floor. Marinated berries, lemon ice cream, pecan mousse and a profane vanilla chantilly are not enough for the final flight of fancy.