The story
In the heart of Hattenheim, a half-timbered house from 1720 has been a gathering place for wine lovers and food seekers for generations. What began as a wine tavern is now Zum Krug, run by the Laufer family. Josef Laufer III, the third-generation chef, trained with Johann Lafer and in Wiesbaden before taking over in 2003. He added the "Altes Rathaus" next door, turning it into modern event spaces and seven regionally themed hotel rooms. The kitchen’s philosophy is clear: the diversity of the pure, the original, clear taste. Michelin has recognised this commitment, awarding Zum Krug a place among their Recommended restaurants.
The seasonal menu changes with the market, but the cooking stays true to the region. Start with the house-beaten Norwegian salmon, served with raw marinated celery, pickled lemon, arugula, and a surprising sorbet made from Rheingau egg yolk. Or the hand cheese cheesecake with cauliflower, apple, and walnut salad in an estragon dressing – a clever, light take on a classic. Main courses lean hearty yet refined: sauerbraten from biodynamic beef with potato dumplings and cranberries; crispy guinea fowl breast and leg in a creamy poultry sauce with black walnuts and homemade tagliatelle. The wine list – awarded “Wine List of the Year” by Gault&Millau – focuses on Rheingau Rieslings from the family’s own vineyard and other top local growers.
Zum Krug’s dining room is typical Rheingau: wood-panelled, with a main room and two smaller side rooms. It feels lived-in and welcoming – the kind of place where the Laufer family is often present. The hotel rooms are “small and fine”, individually furnished with a blend of antique charm and modern comfort. Outside, there is a terrace for warm days. With its own wine estate, private dining spaces, and a schedule of events like the wine Frühschoppen, Zum Krug is a true Rheingau destination – rooted in the past but very much alive today.
Recognition
Ambience
Location