The story
Restaurant 1811 in Hofheim am Taunus serves modern Italian cooking. Chef Carmelo Riccardo Cali opened this space in 2018 after training at the Michelin starred Restaurant Carmelo Greco in Frankfurt, the Hotel & Restaurant Kronenschlösschen in Eltville, and Es Passeig on Mallorca. He describes his approach as honest Italian cooking that prioritizes genuine craft and precise technique over rigid tradition. The open kitchen allows diners to watch the preparation directly from the mezzanine level.
The evening service splits into a casual bistro format and a structured fine dining program featuring four to seven course tasting menus. Diners encounter precise combinations like pickled mackerel with fennel and toasted almonds alongside roast beef dressed with paprika and bulgur. These Italian dishes reflect a broader kitchen philosophy that treats seafood and meat with equal structural clarity. The signature progression moves through yellowfin tuna paired with cucumber, caper, ponzu, and nori, before shifting to Nebraska beef served with apricot, salicornia, and cubeb pepper.
The dining room avoids formal stiffness, favoring an unpretentious layout where guests order freely at the counter or settle into the main seating area. Italian wines anchor the cellar, complemented by classic selections from neighboring European regions. Reviewers from the Schlemmer Atlas and Der Feinschmecker have highlighted the kitchen’s balanced approach to Italian cooking, noting how the open sightlines and relaxed pacing let the ingredients speak. The straightforward service keeps the focus squarely on the plates.
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Carmelo Riccardo Cali offers a surprise menu in the evening or a quick three-course lunch. There is also an à la carte option, along with a direct view into the open show kitchen. Simply great!
Concept Modern creative Italian fine dining. At lunch, an attractive quick lunch is offered; in the evenings, casual bistro cuisine. On Fridays and Saturdays, gourmet experiences feature the surprise menu Carta Bianca in 4 to 7 courses or the 1811 Experience Menu, also available in a vegetarian version. Culinary Style What the ambitious and talented Carmelo Riccardo Cali cooks up is truly remarkable. His repertoire ranges from moules frites and gnocchi with sage and nut butter to homemade ravioli del plin (small Piedmontese ravioli), delicate duck breast, and cod served with celery, beetroot, and kataifi (crispy threads). Wine Italy is well represented on the wine list, but classics from other European regions are also available. Atmosphere Appealing ambiance; from the mezzanine, you have a view into the open kitchen. Conclusion Carmelo Riccardo Cali has what it takes to become a favorite Italian restaurant with his refined yet grounded cuisine.
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