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Many international cuisines are represented in the financial hub of Europe. For vegetarians there's usually at least one meatless dish on a German menu, and substantial salads are popular, too (though often served with speck, or bacon). The city's most famous contribution to the world's diet is the Frankfurter Würstchen—a thin s
Many international cuisines are represented in the financial hub of Europe. For vegetarians there's usually at least one meatless dish on a German menu, and substantial salads are popular, too (though often served with speck, or bacon). The city's most famous contributi
Many international cuisines are represented in the financial hub of Europe. For vegetarians there's usually at least one
Many international cuisines are represented in the financial hub of Europe. For vegetarians there's usually at least one meatless dish on a German menu, and substantial salads are popular, too (though often served with speck, or bacon). The city's most famous contribution to the world's diet is the Frankfurter Würstchen—a thin smoked pork sausage—served with bread and mustard, but not with sauerkraut like the American hot dog also called a frankfurter. Grüne Sosse is a thin cream sauce of herbs served with potatoes and hard-boiled eggs. The oddly named Handkäs mit Musik (literally, "hand cheese with music") consists of slices of cheese covered with raw onions, oil, and vinegar, served with dark bread and butter (an acquired taste for many). There is the Rippchen, or cured pork chop, served on a mound of sauerkraut, and the Schlachtplatte, an assortment of sausages and smoked meats. All are served with Frankfurt's distinctive hard cider drink, Apfelwein, by the glass or ceramic pitcher.
Smoking is prohibited inside Frankfurt's bars and restaurants, but allowed in most beer gardens.
With sepia-toned murals of merrymaking above the dark-wood wainscotting, this Apfelwein classic succeeds in being touristy and traditional all at once, and it's a genuine favorite of local residents. The kitchen produces the same hearty German dishes as other nearby taverns, only better. Cider is served in large quantities in the noisy, crowded dining room with many large, communal tables. Reservations are recommended on weekends. Warning: it serves no beer! The family also operates a hotel upstairs.
There aren't many classic Apfelwein locales left, but this is one of them. It's just as it has been since the end of the 19th century: walls covered with giant paintings darkened with age, giant stoneware pitchers called Bembels, glasses that are ribbed to give greasy hands traction, long tables that can seat 12 people, schmaltzy music, hearty food with daily specials, and, as is traditional, no beer. Try this one if you want to truly capture the spirit of Old Sachsenhausen.
The restaurant on the ground floor of the Städel art museum changes from a casual bistro at lunch to an elegant restaurant open until midnight. Lunch features pastas and panini, or a three-course prix-fixe business lunch. The dinner menu changes every two months to take advantage of seasonal items such as chanterelles, but always includes German favorites such as schnitzel and a few international favorites. The café is open between lunch and dinner for coffee and pastries. The same company operates café locations at the Frankfurt airport.
This is a traditional-looking restaurant that has been reinvented with a modern vibe; it also claims to have the largest Apfelwein and cider selection in Germany, some of which is used to marinate meats. More than 200 labels are represented, including those from other countries, and cellar tours are offered to diners who request one. It's on the eastern edge of Sachsenhausen, on the border with the Bruckeviertel (Bridge Quarter) neighborhood. Reservations essential on weekends.
This friendly Apfelwein restaurant offers typical decor, with traditional wood paneling and coat hooks on the wall. It's popular with locals, who come for regional favorites, including dishes with the ubiquitous Frankfurter green sauce, but also a rarity: beer. Save room for appelkranzen, battered and fried apple rings dusted with cinnamon sugar and served with ice cream.
The menu is typical of Old Sachsenhausen—apple wine and sauerkraut are served—but the interior is bright and modern and the Frankfurt specialties are a cut above the rest. As proprietor Kay Exenberger puts it, "We're nearly as fast as a fast-food restaurant, but as gemütlich (quaint) as an apple wine locale must be". It's so popular that reservations are a good idea, even at lunch, and everything can be wrapped up to go. Many rave about the chocolate pudding with vanilla sauce.
This small restaurant and wine bistro is a favorite of both locals and visitors. The menu, dramatically different from those of its neighbors, focuses mostly on seafood, including lobster. The fish and shellfish are prepared in a variety of styles, but the strongest influence is French, as is also the case with the lamb Provençale, one of the nonseafood specialties. For dessert, try the vanilla ice cream with warm raspberry sauce. There's an extensive choice of regional wines by the glass. Reservations are strongly recommended on weekends.
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