Zum Riesen

Rating: 12
Author: Gault&Millau

Rheinstraße 54, 76870 Kandel, Germany

12/20
Gourmet Restaurant

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1 PHOTOS

Chef: Andreas Wenz
Cooking: German | International | Seafood | Vegan | Vegetarian
Services: Accommodation | Garden | Private Parking | Private Room | Terrace
Style: Casual | Romantic | With family | With friends

Gault&Millau's review 2025

Since 1696, the Hotel Zum Riesen has been a haven of good hospitality. Andreas Wenz cooks with the best ingredients (such as wild-caught shrimp, sea bass slaughtered according to the Ikejime method or Miéral pigeon breast) just as ambitiously classic as vegan, with a more noticeable and tasteable Japanese influence on a regional product basis. It's nice that the terms on the menu are clearly explained for less polyglot guests, and it's also nice that, in addition to the menus, you can also order à la carte classics from foie gras to innovative dishes such as purple curry soup with Egerling tempura.