International hospitality with Frankfurt roots
Cuisine at Margarete primarily focuses on interpreting the market-fresh local and traditional while continuing to add creativity and flair. Our kitchen emphasises high-quality products that are in season.
All dishes and meals are made carefully from scratch and are prepared without any convenience products.
In order to keep our standards high, we keep our menu manageable and may include daily variations to our offerings.
Our menu prices are based on the ingredients and not on the love and attention we put into preparation. The breakfast eggs come from farmers, we make our own noodles, and the bulk of our wines are from the region. Besides the occasional outstanding beef from the USA, everything else comes from Europe.
Cuisines that prompts curiosity because it is curious
Curious and rooted in the region. With a view for everything good – whether simple or exceptional. A playful cuisine that refines venison with pecan, but leaves the red cabbage and potatoes alone – the classic side dishes for a good roast. Whether a hearty or refined dish – all of the senses are stimulated. When combined, the individual products result in a well-rounded composition. Margarete values innovation. However, those who prefer the traditional will also find what they’re looking for.