The historic Kronenschlösschen in Eltville-Hattenheim recently set the stage for the grand finale of the Rheingau Gourmet & Wine Festival. And let me tell you—the legendary Farewell Party at Kronenschlösschen with Hideaways by Quality Lodgings (QL), is anything but a formal, sit-down dinner. It is pure culinary ecstasy! When this festival signs off, it does so in style with vibrant beats, sparkling glamour, and an energy that truly brings the venerable castle to life.

What’s the secret to a perfect night? Great company. I was lucky enough to dive into this culinary marathon with two fabulous women. Tina from Mainhomestaging and Andrea from Zimtkeksundapfeltarte. So, grab a glass of wine or champagne, get comfortable, and let me take you inside the party of the year!

FAREWELL PARTY AT KRONENSCHLÖSSCHEN WITH HIDEAWAYS BY QUALITY LOGDINGS

A Masterpiece of Logistics and Creativity! Forget stiff etiquette and assigned seating—the character of this “cult party” is truly one of a kind! The entire Kronenschlösschen transforms into a vibrant, living venue for gourmets. As you wander through the stately rooms, you’ll find live cooking stations and winemakers tucked into every corner. It’s a place where world-class vintners pour their finest wines personally, and the dance floor starts calling your name while you’re still savoring the last bite of a Michelin-starred dish.

MEET THE STARS BEHIND THE PLATE

A total of ten international chefs, many of them highly decorated with Michelin stars, traveled from the Netherlands, Belgium, and Germany specifically to create magic right before our eyes.

The highlight? The Michelin-starred chefs are right there at the pass. You can watch them plate their masterpieces, peek over their shoulders, and chat with them.

“It is the coolest way to celebrate world-class cuisine. A Kitchen Party where every room holds a new discovery.”

QUALITY LODGINGS (QL)

For me, Quality Lodgings (QL) is a safe space for true, unfiltered hospitality. In a world dominated by massive hotel chains and interchangeable lobbies, this collection is a breath of fresh air. While big brands often lack a soul, QL provides a stage for individualists and visionaries. These are retreats that give you the room to breathe—true anchor points in a hectic world where you can leave the rest of the world at the door.

The network brings together over 100 independent, owner-managed hotels across Europe, stretching from the Netherlands, Belgium, and Germany to France and Italy. But it’s more than just a list of hotels; it is a handpicked selection of true “Hideaways” that share three core values:

• Authentic Design: Every house tells its own story, whether it’s a Baroque castle, a modern design gem, or a historic vineyard.
• Culinary Excellence: Outstanding food is part of the DNA. Almost all properties boast excellent kitchens, many decorated with Michelin stars. At QL, fine dining is just as important as a good night’s sleep.
• Personality: You are never just a room number here. You can feel the personal touch of the hosts. It’s like a “warm embrace” of hospitality.

DUTCH MICHELIN-STARRED CHEFS

BAS DIEPENBROEK* (Kasteel Engelenburg, Brummen)

One of the culinary highlights from our neighbors, and a dish that instantly captured our hearts—was created by Michelin-starred chef Bas Diepenbroek from Kasteel Engelenburg in Brummen, Netherlands.

He presented a stunning Trout with Sea Buckthorn, Caviar, and Orange Blossom. It was a masterclass in balance. The vibrant acidity of the sea buckthorn awakened the freshness of the trout, while the caviar added a salty edge. The hint of orange blossom tied it all together with a delicate citrus finish. Bas* has a truly masterful way of taking classic Dutch cuisine and reimagining it as something modern, light, and utterly refined.

A FAIRYTALE SETTING

His home base, Kasteel Engelenburg, is the ultimate backdrop for such artistry. Imagine a magnificent historic castle nestled within a sprawling park, complete with its own private golf course. It’s a place where high-end luxury meets a wonderfully relaxed and warm atmosphere.

If you are looking for an exclusive hideaway featuring spa & wellness, an extraordinary wine list, and that authentic castle feeling, you will fall in love with this oasis near Arnhem. It is truly a sanctuary for the soul.

GUIDO LE BRON DE VEXELA* (Château St. Gerlach)

Michelin-starred chef Guido Le Bron de Vexela* from Château St. Gerlach in Valkenburg aan de Geul presented us a dish, both visually and in flavor. His Yellowtail Kingfish Mosaic was almost too beautiful to eat!

Drizzled with a delicate herb oil vinaigrette, the dish perfectly married French sophistication with the vibrant freshness of premium Dutch produce. On the palate, it was silky, elegant, and lingering. It’s clear that Guido has a natural talent for “the grand stage,” a flair that you feel the moment you step onto his home turf.

AN ENCHANTED VILLAGE OF LUXURY

Château St. Gerlach is far more than just a hotel; it is a magnificent estate on the edge of the idyllic Ingendael Nature Park. With its Baroque castle, its own church, and an expansive sculpture garden, it feels like an enchanted, world-class village.

If you are seeking luxury, spa, and wellness that feels like a true escape from reality, you will absolutely adore this country estate in the Göhl Valley, just a stone’s throw from Maastricht. It is a place where history meets modern indulgence in the most graceful way.

MICHELIN-STARRED CHEFS FROM BELGIUM

ARNE BEIRINCKX* (Aurum, Kasteel van Ordingeen, Sint-Truiden)

Michelin-starred chef Arne Beirinckx* from Restaurant Aurum, located within the breathtaking Kasteel van Ordingen in Sint-Truiden, treated us to a “Belgian soul food” experience at the highest level. His interpretation of the Mussel was a true spectacle!

Imagine a perfect harmony of smoky grilled leeks, salty sea herbs, and a satisfying crunch from mussel crackers and potatoes. The dish was brought together by a velvety buttermilk and seaweed sauce, topped with delicate trout roe. It was bold, creative, and incredibly refined.

A ROYAL TRANSFORMATION

This creative energy perfectly mirrors his home base, Kasteel van Ordingen in the province of Limburg. This majestic moated castle underwent a meticulous 21-year restoration, fueled by a passion for detail. Today, it seamlessly blends grand history with modern luxury.

If you’ve ever dreamed of living like royalty while enjoying a cuisine that reimagines tradition in such a fresh and exciting way, this Belgian gem is a must for your next getaway. It’s an absolute masterpiece of hospitality.

RALPH HERMANS* (La Source, Hotel la Butte aus Bois, Lanaken)

A true highlight that completely caught me off guard was the creation by Michelin-starred chef Ralph Hermans* from the restaurant “La Source” in Lanaken, Belgium. His dish—Scallop with Oxtail, Leek, and Sardine—was a textbook example of “Surf & Turf” at its absolute finest.

The buttery, sweet seafood met the rich, savory depth of the braised oxtail, while the sardine added a bold, salty kick. It is precisely this play with intense flavor contrasts that Ralph Hermans masters so brilliantly!

A HIDEAWAY LIKE NO OTHER

Fitting for such world-class cuisine is his home base at Hotel La Butte aux Bois. Located at the gateway to Flanders’ largest nature reserve, this is far more than just a luxury hotel. It is a celebration of Mother Nature herself!

Imagine wandering through a house where you are greeted not only by cutting-edge modern design but also an incredible collection of gemstones, minerals, and even genuine meteorites from the Moon and Mars. This unique blend of natural history, art, an award-winning spa, and genuine hospitality makes it a “Hideaway” that is truly peerless in Europe.

It is a sanctuary for those seeking luxury that feels entirely natural and effortless. For anyone looking to truly indulge, this gem near the border of Maastricht is the perfect destination.

BEST GERMAN CHEFS

PETER FRIDÉN* (PURS Luxury Boutique Hotel, Andernach)

Peter Fridén from the PURS Luxury Boutique Hotel in Andernach introduced a sophisticated Asian touch to the evening with his Kombu-cured Arctic Char. Imagine butter-soft fish, refined by a deep herb dashi and creamy shiromiso, literally melting on your palate while fermented carrot provides an exciting kick of freshness. It was a true masterclass in umami!

Peter’s culinary precision is the perfect reflection of his “home,” PURS in Andernach. This hotel is an avant-garde design masterpiece envisioned by the world-renowned Belgian designer Axel Vervoordt. It is widely considered one of the most stylish luxury hideaways in Germany. Housed in a historic chancellery building along the Rhine in the Mayen-Koblenz district, it is an essential destination for anyone who lives for high aesthetics and world-class flavor.

MARKUS PAPE* (Meisenheimer Hof, Meisenheim)

Markus Pape* from the Meisenheimer Hof delighted us with his exquisite Foie Gras Terrine. It was a dish that celebrated texture and tradition. The melt-in-the-mouth liver met a “Heaven and Earth” salad, where the bright acidity of apple contrasted beautifully with the rustic earthiness of potato. Served alongside a toasty, buttery brioche and a fruit-forward, zesty Cumberland sauce, it was a wonderfully nostalgic yet sophisticated plate—pure culinary happiness.

A HISTORIC GEM IN NAHE-GLAN

To experience this level of honest, artisanal perfection in full, a visit to the Meisenheimer Hof is an absolute must. This historic jewel is located in the Nahe-Glan region in the district of Bad Kreuznach. The heart of the estate is the magnificent Baroque main building, where hospitality has been a way of life since 1699. Reimagined in 2013 as a dedicated wine hotel, it was restored with immense love and care. It is a place where history breathes, and every glass of wine tells a story of the region’s rich heritage.

HARALD RÜSSEL* (Landhaus Rüssel, Naurath)

For a true burst of freshness, look no further than the station of Michelin-starred chef Harald Rüssel from Landhaus Rüssel in Naurath. His Steelhead Trout was of a quality rarely found—shimmering, firm, and incredibly delicate.

While the combination of crisp kohlrabi, bright apple acidity, and salty trout caviar was an experience in itself, it was the silky buttermilk broth that tied everything together. This dish was a harmonious work of art that tasted exactly like the first days of spring.

A COUNTRYSIDE SANCTUARY IN THE HUNSRÜCK

Harald Rüssel is a true master of regional flavors, a passion that is deeply felt at his beautiful Landhaus Rüssel. This idyllic hideaway is tucked away in the Hunsrück mountains, close to the renowned Mosel-Saar-Ruwer wine region.

With its perfect blend of nature and Michelin-starred dining, it is the ultimate retreat for a relaxed gourmet weekend. Whether you are sitting by the pond in the romantic garden or cozying up in the stylish country-house rooms, every corner of this estate radiates a deep love for the region and world-class hospitality.

DOMINIK SCHAB (Schlosshotel Hugenpoet, Essen)

Who would have thought that land and sea could walk hand in hand so harmoniously? Dominik Schab from Restaurant „1831“, located in the stunning water castle Hugenpoet in Essen, surprised us with a combination that sounds daring on paper but was nothing short of brilliant on the palate.

His signature dish—Cod paired with Veal’s Head and Mussels—was a texture explosion. It was perfectly balanced by the freshness of fennel, the delicate sweetness of elderberry, and the crisp bite of pickled asparagus. It was an incredibly exciting plate that showcased just how modern and creative German high-end gastronomy has become today!

RENAISSANCE SPLENDOR MEETS MODERN SAVOIR-VIVRE

The setting for this refined cuisine is just as spectacular as the menu. Water castle Hugenpoet is an architectural gem of the 17th-century Renaissance, surrounded by an idyllic moat. As one of Germany’s most exclusive castle hotels, it seamlessly unites rich history with a modern savoir-vivre.

If you’ve ever wanted to reside like you’re in a fairytale while enjoying such progressive dining, this destination in the Ruhr Valley belongs at the very top of your bucket list. At Hugenpoet, you truly arrive as a guest and leave as a friend.

MARCUS LANGER (Das Kronenschlösschen, Eltville-Hattenheim)

Of course, the culinary mastermind of the house could not be missing. Executive Chef Marcus Langer thrilled us with creations that proved he is a true master of contrasts. His deconstructed Soljanka was a brilliant homage to a classic, while his Simmental beef tartare on crispy toasted bread with delicate micro-greens was a masterclass in artisanal execution.

A total crowd-pleaser was the pasta swirled in a giant wheel of Parmesan—prepared right before our eyes, creamy, savory, and irresistible! As an elegant counterpoint, the seafood praline with its airy lemongrass foam provided an incredible lightness and zest. This blend of soulful indulgence and refined sophistication is exactly what makes Marcus Langer’s cuisine at the Kronenschlösschen so exceptional.

A SANCTUARY OF CONNOISSEURS

Under the leadership of owner Johanna Ullrich and her dedicated team, the Kronenschlösschen is far more than just a hotel; it is the culinary epicenter of the Rheingau. Located in Eltville-Hattenheim, this historic estate combines the grand charm of a manor with a personal, almost familial warmth.

You can feel the living hospitality in every corner, whether during their legendary festivals or while enjoying a quiet glass of wine in the idyllic garden. For me, it is the ultimate “living room” for gourmets—a place for those who seek the extraordinary but want to feel completely at home. A true fixed star in the Quality Lodgings (QL) family!

THE SWEET FINALE

What would a night of endless highlights be without a grand finale? For the crowning culinary conclusion of the Farewell Party at the Kronenschlösschen, we were treated to a choice of two desserts—different as night and day, yet both absolutely enchanting in their own way.

• • Orchard Elegance: Braised Quince
    Braised Quince with Almond Creamy (Cremeux) and Sour Cream. The quince was beautifully aromatic and tender, finding an elegant partner in the velvety almond cremeux. The sour cream added that vital spark of freshness needed after an evening of intense flavors. It was a wonderfully harmonious plate that showcased the pure finesse hidden in local fruits.
  • Exotic Magic: Soud’s Oriental Sundae
    On the other side of the spectrum was Soud’s Oriental Sundae. Imagine the finest saffron ice cream melting on your tongue, paired with a crispy couscous crumble for the perfect crunch. The addition of fennel and an airy date foam was a daring move that paid off brilliantly. It was a dessert that, for a brief moment, transported us straight into the world of One Thousand and One Nights!

20 VINTNERS AND THE AGONY OF CHOICE

What would such an evening be without the perfect companions in your glass? We were truly spoiled for choice, with around 20 world-class vintners personally presenting their liquid treasures.

There is a unique magic in being able to chat with the winemakers themselves while they pour you a glass of their finest vintage. It is this seamless interplay between culinary craft at the stove and passion in the vineyard that makes the Farewell Party so extraordinary. From crisp, mineral Rieslings of the Rheingau to bold international reds, every pour told a story of terroir and dedication.

WINERY PRINZ VON HESSEN (Johannisberg)

One name in the Rheingau stands for both deep tradition and a bold new era is Winery Prinz von Hessen. We were particularly impressed by their 2024 Johannisberger Riesling trocken (VDP.Ortswein). It is a wine that captures the mineral-rich terroir of its home perfectly—straightforward, precise, and vibrantly fresh.

However, as a true Riesling fan, the “heartpiece” of the evening for me was the 2024 Steckenpferd Riesling Spätlese. The “Steckenpferd” line is the estate’s creative playground, where they push the boundaries of quality without compromise. It strikes a brilliant balance between delicate fruit sweetness and lively acidity, leaving an incredible depth on the palate.

Wines like these prove how modern and courageous this estate is in writing the next chapter of its history. It is a sip of pure passion from the region’s best vineyards, showcasing exactly how fresh and exciting the Rheingau tastes today!

MATTHIAS CRASS (Erbach)

Matthias Crass is undoubtedly one of the most exciting winemakers in the region right now. His Erbacher Steinmorgen Riesling Sekt (extra brut) served as the ultimate aperitif—vibrant, crisp, and boasting a fantastic structure that woke up the palate instantly.

But the red wine enthusiasts were in for a treat as well: the 2022 Assmannhäuser Höllenberg Spätburgunder RGG is nothing short of a monument. It is velvety and profound, carrying that signature spice and character only found in the famous steep slate slopes of the Höllenberg.

At his winery in Erbach, Matthias Crass masterfully captures the unique “terroir” of his vineyards while adding his own distinct, modern signature. It’s a perfect example of how the new generation of Rheingau winemakers is honoring the land while pushing for world-class innovation.

THE NON-ALCOHOLIC SELECTION

If you chose not to drink alcohol, you didn’t have to miss out on a single thing. Quite the opposite! We all know that a long night of partying sometimes calls for a “smart break,” or perhaps you were simply the designated driver. Either way, the non-alcoholic selection was served at a true high-end level.

Forget flat water or overly sweet sodas—here, enjoyment without the “proof” was put on a pedestal. It is such a welcoming feeling when guests who choose not to drink alcohol are treated with the same exclusivity and sophistication as everyone else. From complex botanical infusions to sparkling grape elixirs, the “zero-percent” front was a masterclass in modern refreshment!

MANUFAKTUR JÖRG GEIGER (Schlat)

If anyone can make fruit dance, it’s Jörg Geiger. For me, his creations are the ultimate crown of alcohol-free pairings. I was particularly struck by the Grande Réserve. It combines a complex aromatic profile with an incredibly refined structure.

The secret to its exceptional elegance? It is refined with Grand Cru Champagne—de-alcoholized, of course! The result is a depth and finesse so remarkable that you don’t miss the wine for a single second.

For those who love a bit of sparkle, the ViSecco and TeaSecco are so complex and finely pearled that they easily hold their own against any traditional sparkling wine. Another highlight for the adventurous was the Grad Wanderung 35. A composition that proves just how much character can be found in heirloom fruit varieties and wild herbs. A true gamechanger for any party!

ORGANIC HERITAGE – OBSTHOF AM STEINBERG (Nieder-Erlenbach)

A true taste of home from the Frankfurt region! The alcohol-free creations from Obsthof am Steinberg, such as the Apple-Quince or the 2022 Karcherbirne, are nothing short of liquid luxury. It is fascinating to see how these heirloom apple and pear varieties develop a depth of character that can easily hold its own against any top-tier wine. This is organic quality you can truly taste—a wonderful sense of “terroir” and down-to-earth authenticity.

Owner Andreas Schneider is a genuine pioneer when it comes to extracting the very best from the 200+ heirloom fruit varieties on his certified Bioland farm. Through single-varietal pressing and a strict commitment to avoiding artificial additives, he creates drinks with impressive depth and a fine tannic structure. It’s inspiring to see how he preserves tradition while shaping a modern, alcohol-free culture that brings pure joy to the glass.

THE WHO’S WHO IN YOUR GLAS

With this density of world-class vintners, even the most ambitious palate reaches its limits! You would probably need three full days (and a very resilient liver) to truly do justice to every single glass. Beyond my personal highlights, there was so much more to discover as the Rheingau showed off its most sparkling side.

SPARKLING MOMENTS

The region’s famous “Sekt” (sparkling wine) culture was on full display, offering moments of pure effervescence:

• BARTH: Sekt Fleur de Blanc Brut + the Sekt Ultra Pinot Brut Nature
• Schloss VAUX: VAUX Riesling Sekt brut + and 2019 L’artiste Sekt brut
• Weingut Egert: “Sophie” Sekt, 52 months of yeast storage + Rheingauer Spätburgunder Rosé

THE ICONS OF THE RHEINGAU

Even if I couldn’t sample every single glass, though heaven knows the temptation was there! There is something deeply special about tasting wine from producers who have shaped the history of German viticulture for centuries. You could feel the pride in every pour. These are the names that put the Rheingau on the global map, and seeing them present their wines with such modern enthusiasm was a highlight of its own.

• Kloster Eberbach | Johannishof (2024 CHARTA Riesling Qualitätswein + 2024 FINESSE Riesling feinherb VDP Gutswein)
• Schloss Vollrads (2024 „1716 Cabinet“ Riesling trocken VDP.ORTSWEIN + 2024 Winkel Riesling feinherb VDP.ORTSWEIN)
• Balthasar Ress (2024 Hattenheim Schützenhaus Kabinett + 2024 Hallgarten Hendelbarg)
• Saltaren Wines ( 2022 EDILIA Riesling trocken Mittelheimer Sankt Nikolaus + LABEJA 2023 Riesling trocken)
• Weingut Bausch (2024 Hattenheimer Schützenhaus Riesling + Hattenheimer Hassel Riesling feinherb „einPS“)
• Weingut Sohns (2023 Weißburgunder M trocken + 2023 Riesling Alte Reben Geisenheim Kläuserweg)
• Offenstein Erben (2024 BESTES FASS Eltviller Riesling trocken + 2025 TRIO Weißweincuvée trocken)
• Wohlfahrt-Franke (2022 Gewürz Tapir Gewürztraminer trocken Rüdesheimer Bischofsberg + 2022 Lippen Bärti Spätburgunder trocken Rüdesheimer Klosterberg)
• Georg Müller Stiftung (2022 Hattenheimer Schützenhaus Riesling 1G VDP.ERSTE LAGE + 2019 Hattenheimer Engelmannsberg Pinot Noir 1G VDP.ERSTE LAGE)

While the icons held court, some of the most thrilling moments of the night happened at the stations of the “Young Wild Ones” (Die Jungen Wilden). This new generation of winemakers is shaking up the status quo, and their energy was absolutely contagious.

• Weingut Dillmann mit (2021 RÉSERVE Rüdesheimer Berg Rottland Riesling trocken + 2024 HEIDE WITZKA Sauvignon Blanc trocken). 

BEYOND THE BORDERS

While the Rheingau was the proud host of the evening, the party’s horizon stretched far beyond its own vines. Other renowned wine regions stepped into the spotlight with their own exceptional drops, and they were essential ingredients in this “party of superlatives.”

PFALZ 

• Georg Mosbacher – (2024 Deidesheimer Mäushöhle Riesling trocken (VDP.Erste Lage + 2024 Sauvignon Blanc Fumé trocken) 

MOSEL

• Mönchhof & Christoffel Erben – (2024 GRAND LAY Riesling trocken + 2024 Erdener Treppchen Riesling Kabinett feinherb) 

RHEINHESSEN

• Weingut Espenhof (2020 Syrah & Cabernet Franc trocken Herz + Hand)
• Weingut Fleischmann (2024 Grauer Burgunder „S“ trocken + 2024 Chardonnay „S“ trocken)

A TOUCH OF ITALY

What would a legendary cult party be without a hint of the Italian lifestyle? Anyone who knows me knows that a small detour to Lake Garda is like a holiday in a glass for me. It brings that unmistakable Mediterranean flair to the heart of the Rheingau.

• Cà dei Frati (Lake Garda): Featuring the 2024 Rosa dei Frati and the I Frati Lugana DOC. This has been my absolute favorite wine for years! It’s fresh, elegant, and always feels like a sunset over the water.
• Cantina Ottella (Lugana): Their 2023 Lugana and 2023 RosesRoses were equally captivating, proving once again why this region is a world leader in crisp, soulful whites and rosés.

SPIRITS & BOTANICALS

When the night called for a “clean cut” after the wine journey, the spirits bar provided the ultimate playground for the senses.

• Hine Cognac: Forget heavy, woody notes. Hine is a revelation, focusing on a nearly floral lightness and a silky texture that feels incredibly modern.
• Chartreuse: The legendary herbal liqueur of the Carthusian monks. With its 130 secret botanicals, it remains a mysterious and complex classic that provided the perfect, aromatic punch to end the tasting.
• The Gin Bar: A vibrant selection of botanicals for those who wanted a crisp, refreshing highball to carry them onto the dance floor.

MUSIC & MAGIC – THE RHYTHM OF THE NIGHT

As we feasted our way from one station to the next, Flavius & Eurosound provided the ultimate soundtrack. Flavius’s saxophone playing is nothing short of legendary—it has a way of electrifying the air. But when his daughter, Linda Teodosiu (a powerhouse vocal star!), took the stage, the room truly caught fire.

There was no staying in your seat; the energy was as sparkling as the champagne in our glasses. The transition from fine dining to a high-octane party was seamless, proving once again that the Kronenschlösschen knows how to host like nowhere else.

A NIGHT TO REMEMBER

It was an evening overflowing with inspiration, wonderful conversations with Tina and Andrea, and flavor explosions that will linger in my memory for a long time. A big thank you to the team at Kronenschlösschen and Gourmet Connection for the fantastic organization of this “Party of the Year.”

OVER TO YOU!

Have you ever experienced the Rheingau Gourmet & Wine Festival? Which of these incredible plates would have tempted you the most? Or which of these stunning locations is going straight onto your travel list? I’d love to hear your thoughts, let’s chat in the comments!

Susan