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Margarete Restaurant Frankfurt
Bete Fete. Hering im Pelzmantel von Azubi Oleh + bestes Team beim Essen.

#margaretefrankfurt #frankfurt #ffm #ffmfood #frankfurtammain #frankfurteraltstadt #igersffm #weloveffm #ffmblogger #eatingfortheinsta #foody #foodlover #foodspotting #foodporn #foods #restaurant #foodstagram #truelovecrewlove #kitchenlove #fxxxxfxxxrhelles #welovetofeedyou #frankfurterküche #dailyfoodfeed #crewlove #kitchencrew
Special am Freitag: Lobster zum Lunch und Paella als Stammessen. 🐟🦞☀️🍴 #margaretefrankfurt #frankfurt #ffm #ffmfood #frankfurtammain #frankfurteraltstadt #igersffm #weloveffm #ffmblogger #eatingfortheinsta #foody #foodlover #foodspotting #foodporn #foods #restaurant #foodstagram #truelovecrewlove #kitchenlove #fxxxxfxxxrhelles #welovetofeedyou #frankfurterküche #dailyfoodfeed #lobster #lunch
Margarete Restaurant Frankfurt
Ceviche of the char with borage cress, Gin and crispy cocoa.
The cress is bred by Offenbach’s farmer Kroll. The starter of our spring menu. Come and get!

#margaretefrankfurt #frankfurt #ffm #ffmfood #frankfurtammain #frankfurteraltstadt #igersffm #weloveffm #ffmblogger #eatingfortheinsta #foody #foodlover #foodspotting #foodporn #foods #restaurant #foodstagram #truelovecrewlove #kitchenlove #fxxxxfxxxrhelles #welovetofeedyou #frankfurterküche #dailyfoodfeed #crewlove #menu #spring #springmenu #ceviche
Margarete Restaurant Frankfurt
Fell in love with Charlotte. She’s not only pretty, she’s beautiful inside and out: Avocado cream filled with an almond praline and with coconut ice cream and crisp lemon on top. From friday on in our restaurant.

#margaretefrankfurt #frankfurt #ffm #ffmfood #frankfurtammain #frankfurteraltstadt #igersffm #weloveffm #ffmblogger #eatingfortheinsta #foody #foodlover #foodspotting #foodporn #foods #restaurant #foodstagram #truelovecrewlove #kitchenlove #fxxxxfxxxrhelles #welovetofeedyou #frankfurterküche #dailyfoodfeed #desserts #sweets #spring #menu
Margarete Restaurant Frankfurt
Small bites: Beef tartar with pea sprouts.

#margaretefrankfurt #frankfurt #ffm #ffmfood #frankfurtammain #frankfurteraltstadt #igersffm #weloveffm #ffmblogger #eatingfortheinsta #foody #foodlover #foodspotting #foodporn #foods #restaurant #foodstagram #truelovecrewlove #kitchenlove #fxxxxfxxxrhelles  #welovetofeedyou #frankfurterküche #dailyfoodfeed #catering #fingerfood #tartar
Margarete Restaurant Frankfurt
🔥
#margaretefrankfurt #frankfurt #ffm #ffmfood #frankfurtammain #frankfurteraltstadt #igersffm #weloveffm #ffmblogger #eatingfortheinsta #foody #foodlover #foodspotting #foodporn #foods #restaurant #foodstagram #truelovecrewlove #kitchenlove #fxxxxfxxxrhelles  #welovetofeedyou #frankfurterküche #dailyfoodfeed #catering

Spring essence

We prepare the essence from galliney and do utilise the complete animal:
Legs are part of the current menu, breasts are represented à la carte in combination with sepia. Bones are the basis for the essence which comes with homemade ricotta- and wild garlic-cannelloni. By the way, the wild garlic has been collected by our chefs and apprentices in the forest of Bad Vilbel. The course is finished with the help of amaranth-cress. You may enjoy a vegetarian version, of course.

Tartar of asparagus with Onsen-egg and Bottarga

The green asparagus is grilled on charcoal, thus refined with a decent taste of fire. Pickled like a ham the white asparagus will show you it’s strong and aromatic character. Both vegetables then are cut to a tartar and flavoured with chives’ oil. Onsen is a Japanese steam bath and a place for recreation. This is also true for eggs: at precisely 64 degree they are cooked for about an hour. That is how to keep their delicate texture. Bottarga is the salted roe of the grey mullet, which we shave upon the egg.

Baked hazelnut-asparagus

We do blanche the green asparagus before coating it with crunchy roasted hazelnuts and baking it.

Bass from Iceland 54°

Marinated with miso and sake the fish is softly cooked at 54 degree and afterwards grilled on the skin.

Crunchy leg of galliney

It is stewed first and finally grilled.

Cassoulet

Cassoulet is a beautiful stew from the Languedoc prepared with mild white beans, white wine, lots of spices and vegetables. We extend it to a fine puree. It is served with a salad of spinach and a tarragon-hollandaise. The Nameko-mushrooms are grown by premium breeding farm Kroll in Mühlheim and are a regional product.

Edel Weiss Original Beans

Edel Weiss is the name of our new chocolate, produced in a sustainable way by Original Beans. The chocolate orginates from the Yuna valley in the Dominican Republic. We do pair it with rhubarb to produce a mousse and arrange it with icecream from fennel juice, crisp fennel, a crunchy dough with caramelised fennel and pearls of rhubarb.

See the entire menu.

FXXXXFXXXXR HELLES

We love beer. We enjoy drinking and selling it and we like to have it a good taste. Since we did not discover a beer within Frankfurt that did convince us as consumers, we took matters in hand ourselves: The FXXXXFXXXXR HELLE is as straight and good a beer could be for each and every occasion.

We put emphasis on adding value to our city and region, to restaurant proprietors, who serve beer and everybody holding our FXXXXFXXXXR HELLES in their hand.

Contact us: bestellung@frankfurter-brauunion.de

 

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WIR ESSEN (WE DO EAT)

In cooperation with Büro Schramm für Gestaltung Margarete publishes a series of bookazines. Each booklet tells the story of a road trip to a producer or to a special location where we discovered certain ingredients … then presents the meal preparation and corresponding beverages.

Aside from what we eat it is also the factors of where and with whom, don’t you agree? Togetherness. Thus, these booklets and our regular cooking nights (announced within the newsletter) are our invitation to dine, snack and feast with us and the friends you bring along.

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