Altes Kelterhaus by Markus Plein

The story

Altes Kelterhaus by Markus Plein in Wintrich: French gourmet dining on the Moselle

Altes Kelterhaus by Markus Plein serves French gourmet cooking at Am Martinergarten 13 in Wintrich, on the Moselle. Schlemmer Atlas awarded the restaurant 3 Kochlöffel in 2026, and Der Feinschmecker gave it 2.5 in the same year. The kitchen is set in a natural stone house, and the menus change with the season.

Cooking with regional produce

Markus Plein builds his menus around local ingredients. Butter is churned fresh, bread is baked in house, and the venison ham is made in the kitchen. Vegetables come from the restaurant's own garden, and the fish arrives fresh from the Moselle.

Dishes on the table

The gourmet menu has moved through courses such as sea bass with pearl barley risotto, horseradish and enoki, and guinea fowl with sweet potato, dark miso and asparagus carpaccio. Scallops appear with two kinds of beet and fermented asparagus. Braised kid comes with a nut purée, and a vegetarian or vegan menu follows the same French approach, with a vegetable dish of celery, zucchini and garden beets over pearl barley risotto.

The room and the wine

The dining room is in a lovingly renovated natural stone house, and the service is composed and warm. The wine list covers the Moselle thoroughly, and guests can add a wine tour to any of the 3, 5, 6 or 8 course menus.

FACT-BOOK NOTE: The CANONICAL city field reads "Kell", but the postal address in the same record and the website both give Wintrich, so the article uses Wintrich.