Mainz Genusswerkstatt with a new team line-up

MAINZ: The GenussWerkstatt restaurant in the Hotel Atrium in Mainz has reopened after a five-month break. As before, the evening at the GenussWerkstatt starts at 7 pm for all guests. They will be served a menu consisting of an introduction, seven courses and a sweet finish. All courses will be prepared in the restaurant so that guests can watch chef Helge Straub-Schilling and his team, while sommelier Maike Witfang will continue to be responsible for the service. However, most dishes will be served by the head chef or his sous chef Tim Eckert.

Following the relaunch of the restaurant, Helge Straub-Schilling is not only planning to expand the menu by one course, there have also been changes behind the scenes. Previously, the Genusswerkstatt had its own small team of three people and was therefore clearly separated from the restaurant team. Helge Straub-Schilling has now changed this. "The restaurants are still separate, but I have now involved the entire a la carte kitchen team in the production of the GenussWerkstatt. I also take turns bringing different chefs into the restaurant to prepare the dishes. On the one hand, to give everyone in my team the feeling of belonging and contributing their own part to the whole. On the other hand, so that the guests can see how many people are working in the background. Of course, the whole thing still takes place in a very quiet, pleasant atmosphere in the restaurant, without disturbing the guests. My team and I have set ourselves very high goals with the GenussWerkstatt, which I believe we can only achieve together. The division of production among the entire team alone is enough to realise that a whole new sense of cohesion is emerging," explains Helge Straub-Schilling.