The story
Since August 2025, the kitchen at the FAVORITE restaurant in Mainz has been under the command of a new chef. Aniello Casalino, at just 31 years old, brings with him experience from some of Europe’s most celebrated kitchens, including the three-starred La Pergola in Rome and the legendary Traube Tonbach in Germany, where he served as Sous Chef in the starred 1789 and Schatzhauser. His arrival has brought a fresh energy to the restaurant, which is part of the family-run FAVORITE parkhotel, a Mainz institution for over 50 years.
Casalino’s cooking is a personal narrative. He describes his philosophy as a journey through his own history, weaving together Italian warmth, French finesse, and Asian lightness. The result is a style rooted in Mediterranean cuisine, but executed with a modern, precise hand. The menu is built around seasonal, regional products of the highest quality, each component treated with respect. A sample menu reveals dishes like a variation of French foie gras with port wine ice and black salsify, or a perfectly seared scallop with truffle hollandaise. The kitchen’s skill has been recognized with a Michelin star, a testament to the ambition and consistency of the dining experience.
The restaurant sits within the FAVORITE parkhotel, overlooking the greenery of the Mainzer Rosengarten and the city park. In warmer months, the dining room extends to a panoramic terrace, offering a tranquil setting for a long lunch or dinner. The wine list is extensive, and the team offers thoughtful pairings, from a regional focus to international rarities. For those seeking a deeper experience, the chef hosts a regular Thursday Chefs Table and occasional kitchen parties, where guests can watch the team at work and taste directly from the pass.
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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