The restaurant Willichs in Mainz is representative of the growing development of vegan cuisine in Rheinhessen. Here, innovative plant-based cuisine is combined with a deep love of working together. In conversation with one of the two owners, Carl F. Grünewald, it becomes clear just how much teamwork forms the basis for creative and high-quality vegan dishes.
A bold step into vegan cuisine
About a year ago, Carl F. Grünewald decided to set up his own business together with Jan W. Appeltrath - with a deliberate focus on vegan cuisine. "I'm vegan myself, and it was clear to me: either we go vegan or we don't," he explains. For him, the motivation was to establish a cool vegan cuisine that had hardly existed in Rheinhessen until now. With Willichs, he wants to show that vegan food can not only be healthy, but also creative, delicious and stylish.
Creativity through teamwork
Teamwork is a central element of his philosophy. "What makes cooking so enjoyable is working together as a team," he emphasizes. For him, it is essential to develop dishes together with his team that offer depth and variety. "When you limit yourself, you become more creative," he says. The team always tries to create sustainable dishes with a lot of sophistication, which is made possible by their shared passion for cooking. He emphasizes: "Eating together is much more fun, and it's much more meaningful when you pull together."
Vegan cuisine as a trend and an opportunity
Carl F. Grünewald sees the development of vegan cuisine in Rheinhessen in a positive light. "It is moving out of a niche and becoming more widely known," he says. Acceptance is growing and more and more guests appreciate the quality and taste of plant-based dishes. He emphasizes: "At the end of the day, it's just food. It doesn't harm anyone and it's a question of awareness." For him, vegan cuisine is a moral decision that is also climate-friendly and protects animals. What's more, he has never felt fitter himself since he started eating an exclusively plant-based diet. Many typical Rhine-Hessian dishes have always been vegetarian. Spundekäs, Backesgrumbeere, onion tart, Dibbekuchen... hearty, vegetable-heavy and delicious with a fine glass of wine. There's nothing missing.
Challenges and future prospects
Of course, there are also challenges: Finding staff who are passionate about what they do is difficult. "It's harder at the beginning because you have to establish yourself," he explains. But the positive response and the unsolicited applications show that something is happening. He is convinced: "The vegan movement will only get bigger." For the future, he sees a trend towards even more innovation and a stronger foothold in the food service industry.
Wine and regional ties
Willichs makes perfect use of the combination of vegan cuisine and Rheinhessen wines to offer guests a holistic experience. "Our dishes pair wonderfully with the wines from Rheinhessen," he says. The restaurant is therefore not only a place for creative plant-based dishes, but also an ambassador for the diverse wine region.
Conclusion: More than just a restaurant
Willichs in Mainz shows that vegan cuisine is more than just a trend - it is an opportunity for innovation, team spirit and sustainable enjoyment. And therefore definitely worth a second article. Come by again. We'll tell you more about it soon.
WILLICHS WEINBAR RESTAURANT | GARTENFELDSTRASSE 9 | 55118 MAINZ
PHONE 06131 3397133 | MAIL POST@WILLICHS-MAINZ.DE
Monday-Friday 12.00 to 14.30 & from 17.30
Saturday & Sunday from 17:30
