Frankfurt Food and Dining Guide

Frankfurt serves Grüne Soße, a chilled green sauce made from seven herbs and paired with potatoes and eggs, as one of its core traditional dishes alongside Handkäse mit Musik and Frankfurter Rippchen. These plates appear regularly in local kitchens and pair directly with the city’s signature Apfelwein, which residents drink pure or mixed as sauer gespritzt with sparkling water or süß gespritzt with lemonade.

The dishes matter now because July brings the Opernplatzfest, an outdoor event that combines live music with food stalls along central squares and draws both residents and visitors to sample the same heritage items. The festival timing aligns with peak summer weather that encourages outdoor seating at long-established venues.

Where to find the classics

Sachsenhausen remains the main district for Apfelwein taverns that serve Frankfurter Rippchen and Handkäse mit Musik. The Old Town and the revitalized Bahnhofsviertel add further options for the same plates. Kleinmarkthalle, the specialty market that has operated for more than sixty years, stocks the seven herbs for Grüne Soße and offers ready versions at multiple stalls open from 8 a.m. to 6 p.m. on weekdays.

Visitors also encounter the two classic sweets at these same spots: Frankfurter Kranz, the crown-shaped sponge layered with jam, cream and nut brittle, and Bethmännchen, the small almond-marzipan confections. Both appear on daily counters at the market and in Old Town bakeries.

Modern additions to the lineup

Frankfurt’s dining options extend beyond the traditional base to eight Michelin-starred restaurants that incorporate Malaysian and Persian influences while retaining local elements. One of these holds the distinction of being the world’s first vegan Michelin-starred restaurant. The same venues operate in the Bahnhofsviertel and near the Old Town, giving diners a direct contrast between the seven-herb sauce and newer tasting menus.

The evidence for this range sits in the documented presence of the eight starred restaurants and the sixty-plus-year operation of Kleinmarkthalle, both of which continue without interruption. No new openings or closures appear in current records.

Anyone planning a meal can start at Kleinmarkthalle for market produce, move to a Sachsenhausen tavern for Apfelwein and Rippchen, then finish at one of the starred addresses for a modern interpretation. Reservations at the Michelin venues remain advisable during the July festival period.