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Lu’s: kitchen tradition redefined

Lu’s: kitchen tradition redefined

Lu's

Vibrant, fresh and colorful – that’s the mantra of chef Luisa Jordan. For about a year, she has taken the reins of the restaurant at the family-run wellness hotel Jordan’s Untermühle in Köngernheim, near Mainz. Since June 2023, it has shone under her nickname “Lu’s” and charmed guests with the concept of “Colorful Indulgence” – a completely reimagined approach to creative, multi-faceted cuisine.

From regional diversity to international culinary delights

Luisa and her team have mastered the art of combining primarily local ingredients with globally inspired flavors. They create light, delicious dishes such as jewel rice with kohlrabi, peas, roasted onions and tahini cream, or monkfish with pearl barley, celery, mango and shellfish broth. They also enrich the menu with creative interpretations of traditional dishes, such as beef roulades with hazelnut cream and romanesco.

Lu's
© Jordan’s Untermühle

A new experience: the “pleasure trip

Lu’s offers the renewed “pleasure trip” offer until the end of October for 459 euros per person, which includes two nights in a double room. The breakfast buffet, a savory-sweet afternoon snack, as well as a five-course dinner in the evening with corresponding Rhine-Hessian wines are also part of this package. In addition, a welcome and farewell gift from Lu’s kitchen enriches the stay.

Gastronomic passion meets wellness

Luisa Jordan spent her childhood in the hotel and in close proximity to the kitchen. Over time, she developed her own motto: “Gastronomy is simply awesome”. Her culinary journey took her from Rhineland-Palatinate to the gourmet restaurant Luce D’Oro at Schloss Elmau and the two-star restaurant Facil in Berlin. Her training as an Ayurvedic chef and her travel experiences shape her style: her dishes are not only tasty, but also particularly digestible.

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Lu's
© Jordan’s Untermühle

Future plans and personal retreat

In the hotel store, Luisa plans to sell a selection of her own products. In private, she finds relaxation with her chickens, which provide eggs for select breakfast dishes. The homemade bread, baked according to the original Untermühle recipe in a traditional wood-fired bakery in the neighboring village, is also an absolute highlight.

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