With the Kimpton Main Frankfurt, the banking city has gained another symbol of its aesthetic metamorphosis: behind the historic façade of the former Deutsche Bank, the hotel combines international esprit with an urban Frankfurt identity. The individually designed rooms and suites quote the formal language of the Bauhaus era. The hotel also offers culinary experiences that go beyond the usual. On the fifth floor, the "Lazuli" welcomes guests with casual elegance and a breathtaking view of the Frankfurt skyline. The purist interior sets the tone for a gastronomic concept that focuses on reduction rather than chichi. Jörg Ludwig, who came to Frankfurt many years ago from the "Sansibar" on Sylt and most recently made a name for himself as head chef at the "Gerbermühle", is responsible for this. The menu reads like a small world tour of the classics. It starts with a salty breeze from the Atlantic: Gillardeau oysters, served with mignonette vinaigrette and lemon. Refined and aromatic, the lobster bisque follows, gently refined with cognac and tarragon. If you prefer something fresher, go for the tuna tartare with avocado, cucumber and ponzu - or choose the stronger meat version: beef tartare with potato straw, seasoned to perfection. In the main course, the Wiener Schnitzel is a classic example of its kind: wafer-thin, crispy and golden yellow, accompanied by potato and cucumber salad, cranberries and lemon. The finale is a small selection of French raw milk cheeses - and a sweet finish with a Crème Catalana, whose intense caramel note will stay in your memory.
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