The best guesthouses in Frankfurt
The best cider tavern in town. Regional cuisine, only much better than elsewhere. Bernd's meatballs, knuckle of suckling pig or creamy hand cheese are a must. 300 ciders from Germany and around the world. Goldparmäne from Weidemann & Groß is pure joy.
The Ratskeller is unique - just like its owner: architect, chef and butcher Mario Furlanello. With the exception of vegetables, fish and cheese, everything on the plate comes from his own produce.
It smells like a campfire. Incomparably spicy, juicy and meaty steaks. The fantastic fillet bife de lomo is the champion. The minced steak is also legendary. Served with great Bordeaux or red wines from South Africa. Rustic and cosy restaurant, enthusiastic service.
The historic house looks like a small castle. The guest rooms are attractively designed. What comes out of the open kitchen has a rustic charm. Owner Franz Zlunka is Austrian, which is why there is a solid Grüner Veltliner alongside other good wines.
A Frankfurt inn as it lives and breathes. Famous local dishes, hearty atmosphere, rustic milieu. Highlights: braised beef with dumplings, black pudding with bacon sauce, farmer's duck with red cabbage. Power hostess Petra Weck is always on deck.
THE destination restaurant in Frankfurt - in a green oasis on the Main with a view of the skyline. Enjoy international and local specialties in the bright, beautifully designed restaurant and on the terrace.
An inn in the countryside on the outskirts of the city. Family business since 1876. Rarity: they still serve home-pressed cider here, in four flavours, all very good. Good home cooking, ribs and meat platters from the cauldron.
Old inn in the village district of Schwanheim with good food. The juicy, spicy grilled ribs with chili and garlic show that they want to do things a little more smartly. Good ciders, 100 types of single malt whisky. Beautiful backyard garden, often with live music.
Selected suppliers, butchers, bakers and farms are the basis of this sophisticated restaurant. The "small appetizer journey" through Hessian home cooking provides a good introduction. Good selection of ciders and wines, friendly service.
One of the oldest cider taverns. Squirrels (Eichkatzerl) frolic in the summer garden. Good home cooking. Tasting tip: homemade liver dumplings. For the more advanced: handmade cheese rissoles with gravy. Better to order cider than wine.
The last real inn in the middle of the city. Very dedicated and friendly service. Successful hearty dishes such as wild garlic sausage, crispy meatballs, brawn with fried potatoes and chops. Beer and cider on tap. Relaxed and cheerful atmosphere.