"The very good cuisine in this Rheinhessian restaurant is always worth mentioning. On the selected menu there is seasonal freshness to choose from for every taste. The owner and chef Michael Knöll manages a great connection between tradition and refinement. The dishes not only rely on “fat” as flavorings, but are pleasantly light with herbs and aromas. Therefore, the four-course menu (with Amuse Gueules) can be handled well, although the portions are not microscopic. Like many restaurants, the Weedenhof in the Corona period also left feathers: At present, the couple Knöll manages the operation to two. There are even more things that the kitchen does and that the service works smoothly. By the way: If you want to stay due to the wine tour, you must reserve one of the seven rooms in time."
