The word “Tacheles” comes from the Yiddish language, translated it means goal or purpose. You could also say “not beating around the bush” – this is corresponding exactly to Diana Schmitt’s cooking philosophy: she prefers to stir the pot. “Tacheles is not just a name for me, it’s a plan of action!” she proudly explains. The dishes in this country restaurant are straightforward – and to the point.
When dreams come true
Becoming a chef was for the Rheinhessen native a childhood dream. In 2018, Diana returned to the family business after her apprenticeship. There, in Flörsheim-Dalsheim in Rheinhessen, she now spoils her guests with traditional country cuisine – in modern perfection. Whether it’s roulade of venison just like grandma used to make, or braised pork cheeks: the down-to-earth dishes are a perfect match for the region and the Rhine-Hessian wine.
Coming home with experience
The chef learned her trade in renowned establishments with excellent chefs such as Karl-Emil Kuntz in Herxheim-Hayna, the Meurer brothers in Großkarlbach, Karl-Josef Fuchs in Münstertal / Black Forest and Alexander Kunz from Saarland, who have set standards in fine country cuisine in southwest Germany. Diana is now putting her experience into practice in her own restaurant providing straightforward cuisine with regional products.
“Diana” is also the name of the goddess of hunting – very apt as together with her father Peter and her brother Daniel, Diana too is an avid hunter.
Delicious game specialities, such as roast venison, wild boar burger in summer, and venison pot in autumn are highlights on the menu. They come from their own hunting grounds.
The historic Weedenbornerhof in the centre of Flörsheim-Dalsheim has been owned by the Schmitt family for 235 years. The modern interior design of the country restaurant corresponds to the straightforward orientation of the cuisine. Mother Gabriele is responsible for the service and the guests can sit comfortably on the garden terrace, which is also used for events.
Certificated 4-star-guest house
The typical Rhine-Hessian family business offers much to pamper its visitors: Three holiday flats and six double rooms are available for overnight guests in the Schmitt guesthouse. This renovated listed building was once Peter Schmitt’s parent’s house. The interior design is in keeping with the modern, tasteful orientation of the business. The Schmitt family has been growing grapes for over 200 years – son Daniel and his wife Bianka, one of the pioneers of the natural wine movement, work the 16 hectares of vineyards which has been Demeter certified since 2012.
The wines of the organic winery, “only from grapes”, are offered under exotic names such as “FREI.KÖRPER.KULTUR” or “WILD PONY” and come with eye-catching labels – designed by Bianka Schmitt herself. Many of the exceptional wines are exported abroad – also to world-class restaurants.
In the family restaurant Tacheles, the menu features almost exclusively the high-quality white and red wines from the restaurant’s own vineyard. But there is also a wine in the Bocksbeutel: from Franconia, the home of mother Gabriele Schmitt.
The Schmitts offer enjoyable events: from covered wagon rides through the vineyards to wine tastings in their “Wingertsheisje”.
The “Landrestaurant Tacheles” and “Gästehaus Schmitt” have more than earned the prize for the Great Wine Capitals Best of Wine Tourism Award 2022 in the category “Wine Gastronomy” with this unique overall ensemble.
To learn more about “Tacheles Landrestaurant” visit the website.
About the blogger:
TV- and wine journalist Wolfgang Junglas is responsible for tv broadcasts such as “The Election of the German Wine Queen” in the entertainment editorial department at SWR Television in Mainz. He is also a writer, president of Weinfeder e. V., president of FIJEV and lecturer at Geisenheim University, Geisenheim.
Learn more about Rheinhessen and its wine capital Mainz on their page: Mainz | Rheinhessen