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Ex-Weideman chef Thierry Müller is behind the success of Avocado. Under his management the restaurant has reached new culinary heights. He combines new Mediterranean ideas with traditional French cooking, producing dishes like duck on apple salad and rack of lamb with pesto. The daily specials board is a very popular choice offering fresh, seasonal creations. The wine list is strong on reds from Bordeaux and Burgundy, as well as from Spain and Germany.
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This is a real insider tip with a great setting on the River Main overlooking the impressive Frankfurt skyline. Borussia is removed from the hubbub of midtown, and ideal for sampling sophisticated local cuisine. Start with either handkäse or fi nes de claires oysters before moving on to grüne sosse or variations of pike-perch, with fantastic gourmet salads served with prawns and fi sh medallions.
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From dawn until dusk this oasis of tranquillity is frequented by an array of professionals from the surrounding skyscrapers and by a young and more laissez-faire crowd. Wooden fl oorboards, pastel-coloured walls and subdued background music offer just the right setting in which to enjoy the daily changing menus. Owner and chef, Sasa Riger, spares no efforts to ensure that ingredients are always direct from the market and seasonal.
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French/Mediterranean cuisine with some surprises: specialities at this rustic restaurant include tête de veau, carpaccio with a caper-onion vinaigrette, and beef roulade. Portions are substantial, but leave room for one of the sensational desserts, like the heavenly crème brûlée. The excellent 600-strong French wine list is reputedly the best in Frankfurt. The atmosphere is laidback for such a gourmet rendezvous, and booking is essential.
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Journalist and passionate foodie Klaus Trebes delights diners with creative cuisine with a Mediterranean accent inspired by his travels. Gourmet concoctions include rack of lamb in olive crust, venison terrine with cranberries and roasted nuts or pike-perch on lentils with mustard butter. Seasonal highlights are truffl e, lobster and game. The desserts, like the poppyseed parfait with dates soaked in rum, are truly splendid.
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