{"id":16525,"date":"2025-07-14T14:52:09","date_gmt":"2025-07-14T12:52:09","guid":{"rendered":"https:\/\/rheinhessenblog.de\/?p=16525"},"modified":"2025-08-13T09:12:43","modified_gmt":"2025-08-13T07:12:43","slug":"vegan-cuisine-in-rhine-hesse-das-willichs-in-mainz","status":"publish","type":"post","link":"https:\/\/rheinhessenblog.de\/en\/vegane-kueche-in-rheinhessen-das-willichs-in-mainz\/","title":{"rendered":"Vegan in Rheinhessen: Part 1 | The Willichs in Mainz sets an example"},"content":{"rendered":"
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The restaurant Willichs<\/a> 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. Gr\u00fcnewald, it becomes clear just how much teamwork forms the basis for creative and high-quality plant-based dishes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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One of the owners, Carl F. Gr\u00fcnewald (left), with head chef Sebastian\nSchmidt<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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A bold step into vegan cuisine<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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About a year ago, Carl F. Gr\u00fcnewald decided to start his own business together with Jan W. Appeltrath - with a conscious 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 plant-based 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Vegan food - not only healthy but also creative, stylish and delicious.<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Creativity through teamwork<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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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.\"<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Sustainable dishes with a lot of sophistication - made possible by a\npassionate team that always puts its heart into developing a new\nmenu again and again<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Vegan cuisine as a trend and an opportunity<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Carl F. Gr\u00fcnewald sees the development of plant-based 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 are appreciating 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. Spundek\u00e4s, Backesgrumbeere, onion tart, Dibbekuchen... hearty, vegetable-heavy and delicious with a fine glass of wine. There's nothing missing.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Acceptance is growing and more and more guests appreciate the quality\nquality and taste of the plant-based dishes. Enjoy a fine\nglass of Rhine-Hessian wine and you will want for nothing.\nnothing is missing.<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Challenges and future prospects<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Willichs makes perfect use of the combination of vegan cuisine and Rhine-Hessian wines to offer guests a holistic experience.<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Wine and regional ties<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Conclusion: More than just a restaurant<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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WILLICHS WEINBAR RESTAURANT | GARTENFELDSTRASSE 9 | 55118 MAINZ
PHONE 06131 3397133 | MAIL POST@WILLICHS-MAINZ.DE<\/a> | https:\/\/willichs-mainz.de\/<\/a><\/p>

Monday-Friday 12.00 to 14.30 & from 17.30
Saturday & Sunday from 17:30<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Part 2 will follow shortly!<\/strong><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Das Restaurant Willichs in Mainz steht stellvertretend f\u00fcr die wachsende Entwicklung der veganen K\u00fcche in Rheinhessen. Hier verbindet sich innovative pflanzliche Kochkunst mit einer tiefen Liebe zum gemeinsamen Schaffen. Im Gespr\u00e4ch mit einem der beiden Inhaber, Carl F. Gr\u00fcnewald, wird deutlich, wie sehr die Zusammenarbeit im Team die Grundlage f\u00fcr kreative und hochwertige pflanzenbasierte Gerichte […]<\/p>\n","protected":false},"author":21,"featured_media":16523,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[318],"tags":[],"class_list":["post-16525","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wein-kulinarik"],"acf":{"":null},"yoast_head":"\nVegane K\u00fcche in Rheinhessen: Das Willichs in Mainz<\/title>\n<meta name=\"description\" content=\"Die vegane K\u00fcche in Rheinhessen: ein Beitrag zum Restaurant Willichs in Mainz. Zusammenarbeit im Team ist die Grundlage f\u00fcr kreative und hochwertige vegane Gerichte. Rheinhessen-Blog\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rheinhessenblog.de\/en\/vegan-cuisine-in-rhine-hesse-das-willichs-in-mainz\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vegane K\u00fcche in Rheinhessen: Das Willichs in Mainz\" \/>\n<meta property=\"og:description\" content=\"Die vegane K\u00fcche in Rheinhessen: ein Beitrag zum Restaurant Willichs in Mainz. Zusammenarbeit im Team ist die Grundlage f\u00fcr kreative und hochwertige vegane Gerichte. Rheinhessen-Blog\" \/>\n<meta property=\"og:url\" content=\"https:\/\/rheinhessenblog.de\/en\/vegan-cuisine-in-rhine-hesse-das-willichs-in-mainz\/\" \/>\n<meta property=\"og:site_name\" content=\"Rheinhessen-Blog\" \/>\n<meta property=\"article:published_time\" content=\"2025-07-14T12:52:09+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-08-13T07:12:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/rheinhessenblog.de\/wp-content\/uploads\/2025\/07\/willichs-Bild-2-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1708\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Sabine Steffens\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sabine Steffens\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/rheinhessenblog.de\\\/vegane-kueche-in-rheinhessen-das-willichs-in-mainz\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/rheinhessenblog.de\\\/vegane-kueche-in-rheinhessen-das-willichs-in-mainz\\\/\"},\"author\":{\"name\":\"Sabine Steffens\",\"@id\":\"https:\\\/\\\/rheinhessenblog.de\\\/#\\\/schema\\\/person\\\/cbd7447235fbf472d12a0e8b6c7a0831\"},\"headline\":\"Vegan in Rheinhessen: Teil 1 | Das Willichs in Mainz setzt ein Zeichen\",\"datePublished\":\"2025-07-14T12:52:09+00:00\",\"dateModified\":\"2025-08-13T07:12:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/rheinhessenblog.de\\\/vegane-kueche-in-rheinhessen-das-willichs-in-mainz\\\/\"},\"wordCount\":740,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/rheinhessenblog.de\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/rheinhessenblog.de\\\/vegane-kueche-in-rheinhessen-das-willichs-in-mainz\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/rheinhessenblog.de\\\/wp-content\\\/uploads\\\/2025\\\/07\\\/willichs-Bild-2-scaled.jpg\",\"articleSection\":[\"Wein & Kulinarik\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/rheinhessenblog.de\\\/vegane-kueche-in-rheinhessen-das-willichs-in-mainz\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/rheinhessenblog.de\\\/vegane-kueche-in-rheinhessen-das-willichs-in-mainz\\\/\",\"url\":\"https:\\\/\\\/rheinhessenblog.de\\\/vegane-kueche-in-rheinhessen-das-willichs-in-mainz\\\/\",\"name\":\"Vegane K\u00fcche in Rheinhessen: Das Willichs in Mainz\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/rheinhessenblog.de\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/rheinhessenblog.de\\\/vegane-kueche-in-rheinhessen-das-willichs-in-mainz\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/rheinhessenblog.de\\\/vegane-kueche-in-rheinhessen-das-willichs-in-mainz\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/rheinhessenblog.de\\\/wp-content\\\/uploads\\\/2025\\\/07\\\/willichs-Bild-2-scaled.jpg\",\"datePublished\":\"2025-07-14T12:52:09+00:00\",\"dateModified\":\"2025-08-13T07:12:43+00:00\",\"description\":\"Die vegane K\u00fcche in Rheinhessen: ein Beitrag zum Restaurant Willichs in Mainz. 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