"Contemporary Cuisine" Restaurants in Hesse
Jochim Busch's cooking is getting better and better: more confident, more concise and now unmistakable and as sustainable as possible with products from the region. Great gastronomic cinema in a very pleasant setting.
Erik Arnecke stands for very natural gourmet cuisine with character, which reveals its class in the subtle nuances. The standards of the ingredients used could hardly be higher.
Right at the top (on the 53rd floor) and in the heart of the city: in addition to the magnificent view from a height of 187 meters and the stylish design, the varied and sophisticated creations are sure to impress.
Beautiful inside and out - and after a three-year break, it's back in top form. Young Philipp Schlosshauer cooks modern, creative, harmonious and regional dishes in this historic location.
A ray of hope in the station district: in this modern restaurant you can enjoy a little cosmopolitan flair and a correspondingly modern cuisine with deep regional accents at a high level. Extensive wine list.
Consistently vegan, regional, seasonal and sustainable - and incredibly tasty. Ricky Saward sets standards in his narrow two-storey mini restaurant, with the chefs also taking care of the service.
Meat from our own pastures, products from local producers and ingredients from all over the world form the basis for a varied menu. The menu includes lobster, sole and bison fillet with wild broccoli.
Whether for a quick lunch, coffee and cake or dinner with regional ingredients this is a good address for all occasions - choose between dining in the urban restaurant or on the large terrace in the countryside.
Many guests rave about the bouillabaisse, foie gras and monkfish, others about the cheese or ham platter and the excellent wine selection. Friendly restaurant with big city flair.
Book early! There aren't many seats in the cool dining room or "uff de Gass", and they are very popular thanks to the sophisticated bistro cuisine and relaxed atmosphere. Reasonably priced menus.
Relaxed enjoyment - this is possible in the casual style of the great restaurant. Regional gourmet cuisine with a variety of dishes and a great selection of wines make sure of that.
A jewel box with an elegant interior. "Chef Ralf" (Dörr) presents a broad repertoire from "very home-style" to refined, for lunch and dinner. Good service. Beautiful terrace.
Chris Bastian Draisbach impresses in this picturesque half-timbered house with modern interpretations of French-German cuisine, always made from fresh, high-quality and regional ingredients.
True to the motto "Classic lasts the longest", Rheingau wines and tried and tested dishes are served in a romantic setting. In summer, the historic terrace surrounded by vines is a tempting place to sit.
The cuisine offers more than the restaurant might suggest at first glance and is more in keeping with the designer chairs that give the restaurant its name. Milan Müller and Dennis Aukili mainly use organic products.
A lively estate pub with a pretty dining room, warm service and subtle German cuisine. In summer you can dine surrounded by vines and with a view of Eltville and the vineyards.
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.
Great location at the Westhafen. The glass front of the stylish restaurant offers a view of the Main, with a terrace right on the water. Fine dining including delicious Frankfurt green sauce.
Organic is not enough for the chefs; they know all their suppliers and only use produce from sustainable rearing or cultivation. Two menus under the motto "Harvest time" and "Good karma" (vegan). Tasty!