The story
FAVORITE restaurant in Mainz, at Karl-Weiser-Straße 1, is a French and Mediterranean fine dining room that earned one Michelin star in 2026. It sits inside the FAVORITE parkhotel, with views over the Rhine and Main from the edge of the Stadtpark.
Casalino took over the kitchen in August 2025. The 31-year-old cooked at Traube Tonbach, most recently as sous chef at the starred 1789 and Schatzhauser, and earlier at La Pergola in Rome. His cooking combines Mediterranean aromas, French precision and regional, seasonal produce, with a clear focus on how individual components work together.
Der Feinschmecker names langoustines brushed with lobster butter, veal sweetbread in a parmesan crust, and Burgundy duck served with a raviolo filled with duck leg ragù. Menus run four to seven courses, with one vegetarian option, and lunch offers three or four courses. Dishes from the chef's tasting menu include seared foie gras with port wine ice and blackberry, and red mullet under an Amalfi lemon and herb crust.
Light fills the dining room, and the hotel has been in the Barth family's hands for more than 50 years, which shows in the attention paid to table culture. The wine list features German bottles across every quality tier, alongside prestigious international labels.
Recognition
Ambience
Details
History
High quality cooking
Guests are treated to a magnificent view of the Rhine and Main, along with a variety of sophisticated menus centered around lobster and squab, served in a light-filled dining room. Aniello Casalino prepares the dishes.
Concept In the elegantly appointed gourmet restaurant, new executive chef Aniello Casalino serves his sophisticated creations across two menus—one vegetarian—featuring four to seven courses. Lunch offers three- and four-course options. Culinary Style Presented with an open-minded yet stylistically assured approach to haute cuisine, Casalino’s intricately developed dishes offer compact flavor arrangements of enduring aromatic depth. Standouts include the langoustines brushed with lobster butter, the veal sweetbread in a parmesan crust, and the Burgundy duck, served with a raviolo stuffed with duck leg ragù. Wine The extensive wine list features German selections across all quality tiers, alongside prestigious international labels. Atmosphere Elegant table culture is a top priority at this family-run hotel and chic restaurant. Conclusion Creative fine dining set within an upscale and inviting ambiance.
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