FETZ - Das Loreley Hotel

The story

FETZ – Das Loreley Hotel in Oberwesel: Award-Winning Regional German Dining

The Kitchen and Local Sourcing

FETZ – Das Loreley Hotel in Oberwesel anchors its regional German cuisine in the UNESCO landscape of the Upper Middle Rhine. Family owners Marcus and Nadja Fetz direct a culinary approach rooted in sustainable practices and seasonal availability. Their kitchen relies heavily on nearby suppliers like the Demeter Hof Zorn for raw milk cheeses and local farms for poultry and vegetables. The menu shifts regularly to honor what the Oelsberger garden and surrounding valleys yield at any given moment.

Signature Plates and Seasonal Menus

Diners frequently return for the carpaccio of Wisper salmon trout paired with fennel and orange, or the duett vom wild, which combines rose-seared venison with pulled meat and summer rolls. The kitchen also prepares a dedicated vegan menu featuring a sweet-sour zucchini starter and a mushroom gyros bowl with chickpea rice. These carefully composed plates reflect a modern approach to German cooking that respects traditional ingredient pairings. Guests can follow the savory courses with a three-part dessert trio or a walnut and espresso cream ice.

The Terrace and Riverside Setting

The dining space opens onto a distinctive terrace that overlooks the vineyards and river trails of the Rheinsteig path. Visitors often combine their meal with an afternoon hike before retreating to the Riesling lounge for a glass of local white wine. The family-run hotel maintains a relaxed pace where guests can linger over coffee and homemade pralines without feeling rushed. Warm wooden interiors and unpretentious service reinforce the feeling of being welcomed into a working household rather than a commercial venue.