The story
Steins Traube is a French kitchen at Poststraße 4 in Mainz, Germany, and it holds one Michelin star (2026). The restaurant sits in the Finthen district and has been run by the same family for generations, with the current chef, Philipp Stein, the sixth in his line to work at the stove.
Stein's cooking is French-inspired but unfussy. Der Feinschmecker describes an approach that keeps the focus on the ingredients, with few embellishments. An Asian thread shows up in the yellowtail mackerel sashimi, while the galantine of marinated Alsatian goose liver stays firmly classic.
The corn hen roulade, served with butternut squash purée and truffle jus, is the dish most often pointed to as a highlight. Two menus run alongside the à la carte dishes, so guests can choose how much of the kitchen they want to try.
The dining room is bright and welcoming, with an elegant à la carte area and a cosy winter garden for cooler months. The wine list covers Rheinhessen labels alongside selections from international regions.
Recognition
Ambience
Details
History
High quality cooking
Concept Contemporary gourmet cuisine in a stylish restaurant. Philipp Stein is the sixth generation of his family to work at the stove and offers two menus alongside à la carte dishes. Culinary Style Stein's style is French-inspired, yet unpretentious and straightforward. The ambitious chef favors an unadorned, aromatic focus on the ingredients. A true taste masterpiece is the corn hen roulade, served with butternut squash purée and truffle jus. The Asian influence is successfully executed with yellowtail mackerel sashimi, while the galantine of marinated Alsatian goose liver is classically French. Wine Those who love wines from Rheinhessen will find every renowned label here – and of course, selections from international wine regions. Atmosphere The bright, welcoming interior complements the warm hospitality of the entire team. Conclusion A small culinary paradise in the suburb of Finthen that is always worth a detour.
In a western suburb of the city, fine dining with an extensive international wine selection is highly sought after at this establishment, which has been operating since 1906. Chef Philipp Stein offers two high-caliber menus
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