Raro opens

SCHRIESHEIM - Dustin Dankelmann's Raro restaurant is about to open. After a long planning phase and eight months of renovation work, it will now be able to open on 25 September, according to the restaurant's newsletter. Subscribers will initially have the opportunity to reserve a table, but the reservation function will be open to everyone from 26 September.

The RARO restaurant will be open Wednesdays to Saturdays inclusive. On Wednesdays and Thursdays there will be five courses for 155 euros, on Fridays and Saturdays seven courses for 185 euros. The menu will vary on a daily basis, as the restaurant is guided by the harvest in its own gardens. The following menu is given as an example:

Carpaccio of beetroot from the salt dough

Curry herb / Milan purple navette / mini kiwi / mature soya sauce Lemon grass / garden ginger

Lobster carrot "Gniff"

Indian banana / fennel / winter purslane / shallot vinaigrette with old balsamic vinegar

Kohlrabi "Superschmelz" from the sugar crust

Kohlrabi extraction / chestnuts / mountain savoury

Rose of char from Forellenhof Spohn

Young beetroot / caviar sauce / chives

Grilled black-feathered chicken from the Ochsenschläger farm in Wattenheim

Jerusalem artichoke / aronia berry / savoy cabbage braised in hay & mugwort with quince

Cassis wood sorbet

Mirabelle plum compote / pineapple sage / spruce shoot vinaigrette

Garden apple

Japanese shiso leaves / apple and yuzu leaf sorbet / grapes / young hazelnuts

Dustin Dankelmann originally studied biology before discovering his love of good food. After an internship with three-star chef Juan Amador in Mannheim, he only had one goal in mind: to one day receive high accolades from guests and a professional audience in his own restaurant. Top stops along the way were: Training with 2-star chef Hans Stefan Steinheuer on the Ahr, an internship at the "Vendôme" with 3-star chef Joachim Wissler in Bensberg, followed by a stint at the 3-star establishments of Yannick Alléno in Paris and Klaus Erfort in Saarbrücken, at whose side he had already realised his own highly acclaimed creations. On the recommendation of his mentor Erfort, he then took up the position of head chef at "959" in Heidelberg, where he was immediately awarded 16 points and named Germany's "Discovery of the Year" by Gault&Millau. His "astonishing culinary virtuosity at such a young age" was recognised. In the same year, the "Große Guide" predicted that "Dankelmann's path to further success and greater attention" was clearly mapped out.But first, Dankelmann graduated from the Heidelberg Hotel Management School in 2021 as the best master chef and launched a project that is probably unique in Germany to date: his gardeners are growing over 750 rare varieties from all over the world, including almost forgotten vegetables, fruit and herbs - sustainably produced "arable crops" that will serve as healthy suppliers for the future restaurant.