Steins Traube

Thanks to the commitment of the Stein family, what began in the early 20C as a village tavern has evolved over the decades into a modern restaurant serving sophisticated cuisine. Owner and head chef Philipp Stein represents the sixth generation at the helm. There is no doubt about his outstanding culinary talent. What may, at first glance, seem simple is actually exceedingly complex in terms of flavour and harmony, yet accessible for all that. His dishes demonstrate a restrained elegance, but he is also able to draw on a bolder sense of innovation when he deems it necessary. An excellent wine list is also available. Choosing where to sit is not easy, because the smart and modern yet cosy interior is just as inviting as the beautiful inner courtyard. Friendly service comes courtesy of Alina Stein, your cordial young hostess.

Michelin-star status

• Steins Traube is a Michelin‑starred restaurant (1 star) in 2023 and 2024, signaling a high level of culinary craftsmanship.

Private dining options and event capacities

• The venue offers multiple dedicated spaces for events: Traubenstube for 20–50 guests, Kaminzimmer for 10–18 guests, and a Garten (garden) and Wintergarten. The restaurant can be booked exclusively for 40–80 guests, making it a flexible venue for celebrations.

Century-long family-owned heritage with a modern twist

• The restaurant has been delighting guests for over 110 years in Mainz-Finthen, blending modern elegance with cherished tradition, led by the Stein family (Alina & Philipp Stein).

Signature Ingredients

• Lobster (Hummer): Lobster-based dishes are highlighted in Steins Traube’s seafood-forward repertoire, with the Hummer-soup (Hummersuppe) cited in reviews as a signature starter. This ingredient showcases the restaurant’s finesse in extracting sweetness and briny depth from lobster, often complemented by careful wine pairings from their esteemed cellar.
• Venison (Hirschkalbsrücken): A standout main course, the Hirschkalbsrücken (venison loin) represents the restaurant’s command of game meat—sourced to reflect regional Rhine hinterland flavors—and is typically prepared with a precise jus to accentuate the meat’s aroma and texture.
• Prawns (Garnelen): Prawns figure in signature preparations such as curry-garnelencroustillant in Kataifi dough, illustrating Steins Traube’s willingness to fuse global influences with refined technique, producing a crisp pastry texture and nuanced curry notes.
• Octopus: Octopus appears among notable seafood offerings, underscoring the restaurant’s seafood-centric repertoire and modern European approach to cooking octopus to tenderness and flavor balance.
• White asparagus (Weißer Spargel): White asparagus is celebrated as a seasonal Mainz regional specialty, reflecting the restaurant’s emphasis on local, seasonal produce and refined preparations during its seasonal window.
• Beef / Steaks: The menu includes beef-focused dishes and steaks, highlighting the restaurant’s range from classic, robust beef preparations to more delicate, haute cuisine presentations, contributing to the restaurant’s signature meat offerings.