Two culture award winners as guests in the Rheingau. Hannah Wohletz and Pauline Ramm are the Genuss Culture Award winners 2025. The two trainees won the talent competition of the Josef Laufer Foundation with their innovative concepts. They will travel from Munich and Sylt for the award ceremony and celebrate their sustainable ideas on an evening at the Geisenheim winery Dillmann on August 25, 2026.

“The submitted Genuss concepts are similar in many ways. Both emphasize the importance of regional and seasonal references. Ideally, they both want to grow many ingredients in their own gardens and both place great importance on a genuine relationship between guests and hosts,” said the chairman of the foundation board, Josef Laufer, expressing his enthusiasm for the winners. “They represent our generation of pleasure.”

Pauline Ramm and Hannah Wohletz are among the most innovative trainees in Germany. Both understand pleasure in harmony with our surroundings, did not know each other before but connected immediately, and will delight all guests that evening with what the Rheingau nature has to offer.

For Pauline Ramm, bees and their economically significant role in pollination serve as a symbol for sustainable enjoyment. Moving away from gluttony towards conscious perception. Hannah Wohletz envisions her own self-sufficient restaurant in the future, where everything processed comes from her own farm and garden. They are looking forward to “being able to implement our ideas live in front of guests for the first time.”

The conscious approach and the awareness of responsibility towards our nature is also a guiding principle at the Dillmann winery, which is equipped with its own herb garden, located in the middle of the vineyards. At a single, long table, the shared ideas and products are intended to provide a happy enjoyment experience on August 25. The two 21-year-old women “represent the future of gastronomy, which more than ever is accompanied by the knowledge of the transience of things,” Laufer continued.

The vegetarian menu by chef Hannah Wohletz consists of an amuse-bouche, a bread basket, and ingredients from the vegetable garden, meadow, forest, and field, along with a petit four for dessert. Decorations and the entire framework crafted by Pauline Ramm create an awareness for enjoyment from the region. Local herbs, flowers, flower seeds, beeswax, linens, and a wine accompaniment by the hosts will fill the evening, the net proceeds of which will go to the charitable foundation work and thereby promote young gastronomy talents in Germany.

In case of bad weather, the table will be set up in the Dillmann winery's pressing hall in Geisenheim. Doors open at 6:30 p.m. The participation fee is 95 euros, including the entire program, all food and drinks. Reservations can be made at info@joseflauferstiftung.de.