MAINZ, Germany, October 11, 2016 — The rise of Frank Buchholz to German television stardom just seemed to flow simply from his desire to cook well. He was awarded a Michelin star in 2006 for his efforts at his successful restaurant in Mainz-Gonsenheim, Buchholz.
Eventually, however, he heeded his inner desire to open a new restaurant on the water, offering local wines and regionally-inspired cuisine. So in 2011 on a busy section of the Rhine, he launched Bootshaus, where pedestrians, cyclists, and loyal customers can continue to enjoy his tradition of quality food from locally-sourced suppliers.
The latter is of paramount importance to Buchholz, who believes his suppliers are vitally important to his success. As a case in point, he oversees the growth and development of a flock of geese that, when fully grown, are processed or sold during “goose season.” Some customers drive all the way from Frankfurt to purchase these geese for their superior quality and flavor.
The location Buchholz chose for his new restaurant was an old local rowing club’s clubhouse. The sheds out back still house the boats used by rowers right out front on the Rhine. The building was renovated with large, open, floor-to-ceiling views of the waterway, providing the space with a clean, modern ambiance. The light wood flooring complements the other furnishings chosen by Buchholz, like Finnish lamps, Italian chairs, and German oak tabletops.
Daily specials are available at Bootshaus as well as an à la carte menu. But why hurry? Enjoy the impressive views with a locally grown and produced Riesling or Kirner Weizen, a Hefeweizen or wheat beer. Recently, one of the restaurant’s late summer offerings included three courses featuring cream of carrot soup with chili and tomatoes, stroganoff with potatoes, and Bavarian cream with grapes for dessert. Incredibly, you can feast on all this (except for the beer or wine) for just €15.
Buchholz remains well known as a food star on German television, appearing on many shows including the upcoming Iron Chef series so popular in the United States. He shows no signs of slowing down as he currently readies the release of his 14th book, which will feature not only recipes, but a behind-the-scenes look at his many local farmers and suppliers.
Buchholz says that his food at Bootshaus represents what he feels is the best of Mainz: a modern and youthful reinterpretation of a wine restaurant with a history of quality and tradition.
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