Restaurant review
Genusswerkstatt, Mainz
"With Helge Straub-Schilling, the Genusswerkstatt is moving away somewhat from the minimalist style of its predecessor. The dishes are now more compartmentalised and in some cases more complex. Particularly striking is still the very good price-pleasure ratio - probably also favoured by the concept - which is hard to beat in the Rhine-Main region." (Published in May 2025)
![[Translate to English:] 33 Auszubildene des Hotel Bareiss legen erfolgreich ihre Prüfungen ab | Foto: Hotel Bareiss](/fileadmin/_processed_/b/6/csm_33_Auszubildene_des_Hotel_Bareiss_legen_erfolgreich_ihre_Pr%C3%BCfung_ab._160f9cf712.jpeg "[Translate to English:] 33 Auszubildene des Hotel Bareiss legen erfolgreich ihre Prüfungen ab | Foto: Hotel Bareiss")
Training
Top trainer Bareiss: in high demand and much sought-after
33 apprentices have successfully completed their training at Bareiss, whilst 45 have currently started their training there.
![[Translate to English:] Wiesn-Auftakt zum Oktoberfest 2026 im LOUIS Hotel | Foto: Tony Gigov](/fileadmin/_processed_/a/e/csm_1_wiesn-warm-up-2026-hotel-louis-rooftop-361-by-tony-gigov-A7409277_28d6f62c1a.jpg "[Translate to English:] Wiesn-Auftakt zum Oktoberfest 2026 im LOUIS Hotel | Foto: Tony Gigov")
Oktoberfest Warm-up
LOUIS Hotel: Kick-off for Oktoberfest 2026
Around 65 invited guests enjoyed the first signs of the fifth season high above the rooftops of the old town.
