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Restaurant 1718
Sit together with friends, enjoy the savoir-vivre of the restaurant and have a good time together.
With the popular bouillabaisse 1718, the fine fish dishes and the tarte tatin dessert on the menu, the cuisine sets a distinctly francophile tone.
The new and expanded wine list is completely different: it focuses on the Palatinate and the wineries around Deidesheim, but also looks beyond the region and features numerous exquisite national and international wines in its portfolio.
The light-flooded interior in black and white is characteristic of both the fireplace room and the fountain room. While the stylish combination of baroque elements and modern furnishings in the rooms creates a cozy feeling of comfort, a seat on the terrace with a wonderful view of
the idyllic inner courtyard and park is a reward in summer.
By the way… The name – the year 1718 – goes back to the founding father of the now neighboring winery Geh. Rat Dr. von Bassermann-Jordan. In the same year, Peter Jordan, originally from France, acquired the first vineyards in Deidesheim and his descendants later acquired the Ketschauer Hof estate with the manor house.
The 1718 restaurant seems to have been born with a love of food and wine and a close connection to France.
Opening hours
Fri – Tue | 6 pm – 2 pm
last Order 8.30 pm
In summer from May 1 to October 31, extended opening hours at weekends
Sat + Sun | 1pm – 2pm
last Order 4.30pm or 8.30pm
Kitchen break 5pm – 6pm
Wed + Thu | Days off
Special opening days 2025 + 2026
December 25, 2025
Christmas menu for lunch & dinner
December 26, 2025
Christmas menu for lunch & dinner
December 31, 2025
at 6.30 p.m. New Year’s Eve menu
Father’s Day, May 14, 2026 | 1 – 11 p.m.
last order 4.30 p.m. or 8.30 p.m.
Kitchen break 5-6 p.m.
December 25, 2026
Christmas menu for lunch & dinner
December 26, 2026
Christmas menu or à la carte lunch & dinner
December 31, 2026
at 6.30 p.m. New Year’s Eve menu
Cancellation on public holidays
Changes to your reservation can be made online at OpenTable up to 1 week before the table reservation.
No-shows or cancelations less than 1 week in advance will incur a fee of €50 per person.
Dogs are welcome in the restaurant
Only events with a buffet are excluded.
E-charging stations
Charging stations for your e-vehicle are available in our hotel parking lot – 50 cents per kWh.
With the popular bouillabaisse 1718the fine fish dishes or the dessert tarte tatin on the menu, the 1718 cuisine sets distinctive francophile accents.
The new and expanded wine list is primarily dedicated to the Palatinate and the and the wineries of the region around Deidesheim region.
Team
At the GmbH, he is responsible for two restaurants: Restaurant 1718 at the Genussresort Ketschauer Hof and Restaurant RIVA at Hotel Kaisergarten Deidesheim. While the cuisine at Restaurant 1718 has a clear Francophile accent, RIVA focuses on Mediterranean cuisine, particularly Italian. His team players in both kitchens, above all the sous-chefs, carry the individual characteristics of each kitchen and switch from one restaurant to the other when called upon.
What makes Restaurant 1718 stand out?
Dinner at Restaurant 1718 is a special experience for our guests. They are delighted to find our modern Restaurant 1718 within the historic walls of the Ketschauer Hof. The interior plays exactly with this successful blend of history and modernity and gives the restaurant a special charm of coziness.
The 1718 kitchen briefly and concisely summarized by the chef:
We have suppliers on hand who supply us directly from the wholesale markets in France. This allows us to draw on the full range of ingredients, especially when buying fish, but also vegetables and delicatessen products.
What are 1718 “classics”?
Our fish soup, the Bouillabaisse 1718, is at the top of the list. Also the “Rossini” fillet of beef or the popular snail pan.
And because eating together is so nice…
Mike Deuschel loves the intrinsic table culture of eating together in the southern latitudes. You eat together, talk about how it tastes, share the food and give it to the other person. “You only do that with someone you like,” says Deuschel, and it is in this spirit that he uses the saying “Food makes you happy”.
That’s why you’ll always find a dish “for two” on the menu, such as the boeuf bourguignon.
Team
Service
Julian Berkhemer
acting restaurant manager
…works as a restaurant manager in the RIVA restaurant and is currently acting head of Service 1718. In addition to his role in operational service, he sees himself as the first point of contact for his team. He coordinates the services, the people and everything around them, preferably after 10 o’clock.
His passion is not his job, but above all his son.
And when he does find time for himself, he likes to play with his blocks, audio books and computer games.
I love my job, the daily challenge and the people in my team.
Eric Lay
Chef de Rang
…started at Restaurant 1718 in July 2024 and has already actively supported this year’s big summer party at Ketschauer Hof.
He appreciates the upscale and sophisticated standard at 1718. Particularly, he likes the informal atmosphere, which allows him to respond even better to guests.
In addition, h also likes the fact that he can work with the entire 1718 team at celebrations (weddings, birthdays…) in the “Kelterhaus” ballroom and in the garden.
On the first few days, I was personally taken by the hand by the deputy restaurant manager RIVA. The team spirit in the company is remarkable.
Torben Kühn
Chef de Rang
…came to our company via a recommendation and has been with us since November 2023. He currently supports both the RIVA restaurant and the 1718 restaurant. “However, he fell head over heels in love with Restaurant 1718. Why? Because of the French dishes, because of the special interior design…
In his free time, he likes to spend time with his girlfriend and the two of them enjoy ice skating. However, he can also get something good out of cozy evenings with friends while gaming and enjoying a good glass of wine.
I'm excited to see what awaits me here and I'm really looking forward to my job at Restaurant 1718.
Raphaela Von Boeltzig
Commis de Rang
…joined our company as part of her training as a restaurant and event catering specialist. She successfully completed her training and was taken on permanently in July 2025. Since then, the young woman has been part of the service team as a Commis de Rang in Restaurant 1718.
She particularly likes the familiar, homely atmosphere and the provocative interior design in a modern-classic mix.
If she were a guest at 1718 herself, she would choose the “Sole à la Grenoble” from the current menu, which is served with potato and nut butter mousseline and a refreshing lemon and caper sauce.
In her free time, she likes to do things with friends.
I'm really pleased that I was taken on after my apprenticeship. I feel really at home in the 1718 team and I'm excited to see what else awaits me here
Kitchen
Mike Deuschel
Chef
Since May 2024, he has been responsible for two kitchens at the GmbH: the “RIVA” at the Hotel Kaisergarten Deidesheim and the “1718” at the Genussresort Ketschauer Hof. The ages of his two teams range from the youngest trainee, not yet of age, to over 60.
“My large team has a wide variety of human needs. I want to listen carefully, otherwise it won’t work. It’s like a big family,” says Deuschel with a smile.
When he’s not stirring the pots at RIVA or motivating his team there, he prefers to be out and about on his bike with his family of five.
I have two families: the Deuschel family and the RIVA family.
Mario Lehmann
Junior sous-chef
…has been back in the Palatinate since January 2024, after five years abroad, and has been part of the 1718 kitchen team ever since. Returning to the Palatinate has made it easy for the nature lover. The people here are open and quickly become friends. And in the Palatinate Forest and the vineyards, he can switch off easily.
He loves working in the small, family-run 1718 team. He has a soft spot for French cuisine – he loves butter, he loves sauces, he loves fish. The 1718 totally picks him up.
His warm and open minded influence of the team is rather calm when something goes wrong with the trainee.
A feel-good atmosphere in the team means a lot to me. It's important to me to surround myself with people who are good for me. There are many long-standing employees in our company, which is a very good sign in the restaurant/hotel industry.
Adrian Ochs
Commis de Cuisine
…has enriched the kitchen crew in the position of entremetier since June 2025. He loves this job, he says with a smile on his face, because it is complex and varied. The fact that he is allowed to creatively help design the surprise menu at Restaurant 1718 is also a lot of fun.
His favorites from the current menu are the stuffed Imperial quail with light
pepper cream, summer squash and chanterelles or the Charolais beef fillet with oxtail, truffle jus, wild broccoli and creamy polenta.
In his free time, he enjoys cooking for friends and keeping fit with weight training.
I love the harmonious interaction between service and cuisine. I often wished for that in previous jobs, and it works perfectly here.
Simon Weddehage
Apprentice chef
…started his apprenticeship in August 2025. Because he has already gained experience in the kitchen through temporary jobs, he is already familiar with many of the processes and can already work well in the position of Garde Manger, for example on cold starters and desserts.
If he were a guest at Restaurant 1718 himself, he would definitely sit outside on the covered balcony in summer. From there you have a beautiful view of the park and the inner courtyard, he enthuses. He would choose from the current menu: the boeuf bourguignon for two with
potato and nut butter puree and bacon and pearl onion melt and the crème brûlée for dessert.
I'm pushed here and can learn a lot, and I'm grateful for that.
Praphawadee Waffenschmidt
Dishwasher
…the fun-loving Thai has been washing up everything she can get her hands on since 2009.
You can count on her for big celebrations. “Pha is a machine,” her team colleagues in the kitchen say affectionately about her.
She collects her annual vacation and prefers to spend a few weeks at a time in Thailand – a big reunion with family and friends every year!
I've been here for so long. This much is clear: I'm staying here until I retire.