LIFE&TIMES
restaurant and cellar but as it gained in popularity, the owner had to purchase properties off-site.
My accommodation was 200 metres from the main hotel on the third floor of an old wood and stone terrace house. It was perfect and there was sufficient room for a family.
Easily, the standout feature though was the restaurant overseen by Chef/owner Markus Reis. When I was there, it was white asparagus season so each afternoon after a day of cycling I watched Markus stripping the asparagus of its outermost layer. He did this on the narrow street at the front of the hotel and I thought this to be the perfect way to engage potential customers into the restaurant.
It obviously worked, as the restaurant was packed on the two nights I dined there. The focus is on German classic dishes (what the Germans call gutburgerliche Kuche)using fresh ingredients (white asparagus) and generous portions especially the Wiener schnitzel, which I enjoyed one night. With a staggering 1,200 wines listed, plus hundreds of older vintages in the cellar, no diner goes thirsty here.
Wine lovers should make a note to attend the next Mythos Mosel in May next year. Fly from KLIA with KLM (www. klm.com/my) to Frankfurt via Schiphol Airport with a short transit time between flights. The service and inflight entertainment are highly rated and visitors will arrive into Frankfurt Airport pleasantly refreshed.
Travelling directly by train from Frankfurt Airport to the Mosel region takes two hours via fast train. First, travel to Koblenz, change trains for Wittlich, and then taxi or bus to villages along the Mosel River. Save money and use a German Rail Pass (www.raileurope-asean.com) for flexibility in visiting various destinations in the region over a number of days.
The warmer months from June to October are the best time to visit.
Zeltinger Hof (www.zeltingerhof.de) is an expansive boutique hotel in Zeltingen.
Mythos Mosel (www.mythosmosel.de)