Sommerfeld

Rating: 16
Author: Gault&Millau

Weserstraße 4, 60329 Frankfurt, Germany

16/20
Remarkable Restaurant

1 PHOTOS

Chef: Daniel Pletsch
Cooking: French | Gastronomic | German | Local | Vegetarian
Style: Casual | Elegant | Romantic | With friends

Gault&Millau's review 2025

Inspired by her fascination for architecture and art, the name is a reminiscence of the Sommerfeld Villa in Berlin, the first joint project of the Bauhaus. The result is a reinterpretation of a place of well-being and indulgence! The newly assembled team around chef Daniel Pletsch already operates at a very high level and combines the best of both previous worlds. A five-course menu is offered with a small pre- and post-program. The sunflower crustado with piquillo peppers, sheep's cheese, Taggiasca olive and rocket already shows that vegetables will play a greater role in the concept in the future. Great as a second greeting: marinated cucumber (cut as spaghetti) with quail egg, smoked char roe and lettuce, a wonderfully balanced accord of acidity and iodinity with congenial textual accentuation. A gently pickled char is just as harmonious in harmony with the beautiful, slightly creamy acidity of a dashi beurre blanc, radishes and chives – that's just good to the point, nothing is too much or too little on the plate. But this catchiness does not mean a lack of tension, as each plate contains fine exclamation marks that are waiting to be discovered – here, for example, the well-worked texture of the char, which is the focus. Kohlrabi cooked in nut butter shines in combination with matured buttermilk, parsley coulis, rapeseed and lemons – simply wonderfully intense, but due to the well-incorporated acidity, light and pulsating. In the main course, guinea fowl in two courses, formidably worked out and beautifully staggered – first a Maultaschen in its own broth, then the lightly smoked leg with artichoke, stone mushrooms and a wonderful roasted poultry jus, quite excellent! Finally, caramelized vineyard peaches inspire, which with power and filigree at the same time as sour cream and thyme honey only set a provisional end point, before a grandiose plum tart ends the well-framed and not sprawling round! An excellent first visit that makes us curious about further developments!

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Daniel Pletsch Chef

Daniel Pletsch Chef
Matthias Scheiber Sommelier

Matthias Scheiber Sommelier
Milica Trajkovska Scheiber Chef de service

Milica Trajkovska Scheiber Chef de service