Frank Buchholz’s rise to German television stardom all just seemed to flow 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 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 that his suppliers are vitally important to his success. In one 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.” There are customers driving all the way from Frankfurt to purchase these geese for their superior quality and flavor.
The location Buchholz chose 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 and offers a clean, modern ambiance. The light wood flooring complements the other furnishings chosen by Buchholz like Finnish lamps, Italian chairs, and German oak tabletops.
There are daily specials and an à la carte menu, but why hurry? Enjoy the impressive views with a locally 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 is 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 is also ready to release his 14th book, which will feature recipes and 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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