Michelin star cooking in the old farm
The Jungborn is the restaurant for especially sophisticated epicureans in the BollAnts. A remarkable architecture characterises this historic wine cellar in an old farmstead: a sandstone arch built at the foot of a mountain. In all wine villages, these sorts of rooms are always underground. However, due to precisely this design, this restaurant lies in the plain, facilitating lots of daylight through the side windows with a view into the farmyard. An extraordinary atmosphere!
The light and contemporary cooking by head chefs Jens Fischer and Philipp Helzle is currently rated with 1 Michelin star, and is among the best restaurants in Germany (www.restaurant-ranking.com)
A broad palette of regional to international products are among the repertoire of Jens and Philipp. The idea behind the term “Jungborn”: creating a connection to BollAnts’ multiple awarded wellness area with fine vital cuisine coordinated to the SPA themes of Felke, Ayurveda and vinotherapy.
The term “Jungborn” came the founding period of the former “Felke-Jungborns Kurhaus Dhonau”, today the BollAnts. The most important element of this health philosophy was the medicinal clay that is still mined around Bad Sobernheim today for healing purposes. In the early 20th century, a Jungborn denoted establishments that had devoted themselves to a holistic lifestyle through healthy nutrition. The SP opened by BollAnts founder Andres Dhonau in 1907 is considered the founding house of this Felke philosophy on the Nahe.
Petra Helzle & her representative Daniel Wagner-Hartmann are responsible for the restaurant service and the wine selection.