Fresh, young world cuisine refined with finesse - and wine!

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Germany's youngest star chef comes from Mainz. At the age of only 24, Philipp Stein defended his Michelin star in 2014 as the then new chef at the gourmet restaurant ‘Favorite’ and also scored 16 points with Gault Millau. As icing on the cake, the readers of the magazine "DER FEINSCHMECKER" voted him "Rising Star of the Year" 2014. In the following year he was awarded "Young Talent" by Gault Millau. The success continues: For years, the now 29-year-old Mainz cook has been at the top. In the meantime, he has even received up to 17 points for ‘Favorite’, which is considered one of the best restaurants in Germany.
As a chef in the wine region where he was born, many of his creations are closely linked to Rheinhessen's successful product - wine!
As of summer 2019 Philipp Stein will take over his parents’ restaurant in Mainz-Finthen (a district of Mainz) and will be cooking there.

Mr. Stein, what is your recipe for success?

Philipp Stein: I like to be close to the guests, go out into the restaurant and sometimes give one or the other tip. The guest should feel completely comfortable, pampered - and enjoy being surprised at times.
Where do you place the most value when creating your dishes?
Philipp Stein: Freshness and a very high quality of the products are an absolute prerequisite. And for me, the seasonal specialties of our region are very important. During spring, these are clearly asparagus dishes in this region. Our guests can be curious about what we have come up with this year to make the king's vegetables delicious and creative. Of course, accompanied by suitable wines!
Suitable wines ... A good keyword. To what extent is wine an important regional product for you and your culinary art?
Philipp Stein: The combination of both is very exciting and is automatically included: no matter if the wine is selected first or the dish. Achieving the perfect harmony between the two is always my goal. As a native of Mainz, I grew up with our regional wines and am therefore always wine oriented.

Perfect harmony - that sounds like a great challenge?

Philipp Stein: It is a big, but also a motivating and great challenge, which turns out differently. It also depends on whether our sommelier or a guest comes with an exciting wine and I create the menu. Or if I only contemplate based on the dish and then go with the sommelier in search of the perfect wine to do so.
Do you have a tip for all hobby cooks who like to cook with wine?
Philipp Stein: Yes, very much. So that you can really taste some of the wine in the food, I recommend adding a small shot of the selected wine. Enjoy your meal!

Event tip: wine, tapas and beats

Since early 2017, a modern wine bar complements the Restaurant ‘Favorite’. Not to be missed: every first Saturday of the month, starting at 8.30 p.m., it's time for "wine beats at the wine bar". The wines of young wild winegrowers meet bar food and tapas and, of course, accompanied by music!

Favorite restaurant at the Favorite Parkhotel

Recipe: Tuna tartare in ceviche style with coconut and sweet potato, served with a glass of Riesling cabinet

Coconut sauce:

  • 400ml coconut milk
  • 1 shallot roughly diced
  • 1 clove of garlic
  • 4 stems of coriander
  • 40ml lime juice
  • Sea salt
  • Tabasco

Puree the coconut milk, shallots, garlic, coriander and lime juice in a blender, then season with salt and Tabasco and pass through a coarse sieve. Refrigerate until use and store for one day only. Mix well again before use.

Sweet-potato cream:

  • 100g sweet potatoes
  • Juice of 2 oranges
  • 2 cinnamon buds
  • Salt, pepper, sugar, nutmeg

Peel the sweet potatoes, cut them into small pieces and then slowly steam them with the orange juice and the cinnamon blossoms in a pot with a lid until soft. Then remove the cinnamon blossoms, puree the sweet potatoes in a blender and season with salt, pepper, sugar and nutmeg. Once the cream has cooled down slightly, we will put it in a piping bag for easier handling.

Tuna Tartar:

  • 400g white tuna, roughly diced
  • 4 branches of coriander, finely chopped
  • 20ml coconut vinegar
  • 10ml white balsamic vinegar, aged for 5 years
  • 1 table spoon lime juice
  • Sea salt

Put the tuna tartare in a bowl and then the bowl into another bowl filled with ice cubes to keep it nicely cold while marinating. Season with cilantro salt, lime juice and vinegar and mix carefully with a fork, so that the structure of the fish does not break. It is important to always "over-season" the tartar, as it still loses some flavor when it pervades.

  • Avocado slices
  • 2 shallots, cut into fine rings
  • Different cress and flower varieties
  • Japanese mountain pepper
  • Fresh coconut

Put some of the coconut sauce in a slightly recessed dish and put the tartare on top. Sprinkle the Japanese mountain pepper over the tartare and spread the shallot rings and sweet potato cream points over it. Distribute the avocado slices all around and finally grate the fresh coconut and spread the flowers and herbs over it.