Seven Swans

Rating: 18
Author: Gault&Millau

Mainkai 4, 60311 Frankfurt, Germany

18/20
Prestige Restaurant

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1 PHOTOS

Chef: Ricky Saward
Cooking: Gastronomic | Local | Vegan | Vegetarian
Services: Garden | Private Room | Terrace
Style: Bar | Casual | Exceptional setting | Romantic | With family | With friends

Gault&Millau's review 2025

Exclusivity and obstinacy: The most independent cuisine in the most idiosyncratic house in town with the most radical philosophy for the most patient guests: That's roughly how you could describe the concept of the Seven Swans. For most of those who try to reserve a table here, however, the name of the operating company "Seven Swans is dead GmbH" is somewhat understandable: the telephone and the seats are constantly occupied. Now at least a booking system is being established, as we know it from the "Noma": On four days a year, tables can be reserved for the quarter after next – and then it's time to be quick. It remains to be seen whether the hype about the Seven Swans will reach Copenhagen dimensions – the "Noma" has always allocated all seats for a season within three minutes. Ricky Saward would be able to do it - because he also cooks like no one else does and does not stop at what he has achieved, but continues to experiment day after day on ever new processing methods, processes and ingredients for his radically regional, vegan cuisine from permaculture cultivation in Frankfurt's narrowest house with a floor-wide and floor-high window with a view of the Main. Now the historic cellar is also being used, and the first floor is being transformed into a kitchen lab for fermentation, distillation and other techniques that guests can experience. The kitchen show lasts about four hours – served at the same time for all guests – and the plate creations made exclusively from ingredients from the immediate vicinity (meaning: no pepper, no citrus fruits, and certainly no hip gourmet ingredients from all over the world) are explained in detail. The nice thing about it: Sawards fermented, marinated, dehydrated, rehydrated, pickled, frosted, dried, cured, steamed, steamed, baked, stewed, smoked, roasted, fried, grilled, juiced, vaporized or simply raw vegetables, flowers, mushrooms, berries and herbs simply taste so good, no, exceptionally good. The formerly exclusively natural wine-oriented accompaniment still exists, but has also been supplemented by a menu with less extravagant items - or you can rely on the self-developed non-alcoholic accompaniment.