Frieda

Friendly, refreshing, unpretentious – it's undeniably good fun to eat here. In addition to the pleasantly uncomplicated bistro atmosphere and chic design, the cuisine proposed by this pair of restaurateurs goes down particularly well. Lisa Angermann and Andreas Reinke offer ingredient-led modern dishes in the form of a regularly changing set menu dubbed Frieda En Vogue – the vegetarian version Frieda Naturell is available upon reservation. In keeping with the restaurant's ecological ethos, when it comes to choosing ingredients, the focus is on the region and the changing seasons. The friendly and accomplished front-of-house team is headed up by the charming proprietor. There is also a lovely terrace and orangery.

No à la Carte Policy

• FRIEDA serves no à la carte options; the evening is designed as a multi-course experience and the menu concept blends tradition with modern techniques.

Rotating FRIEDA EN VOGUE Menu and FRIEDA NATURELL Vegetarian Option

• The 'FRIEDA EN VOGUE' menu regularly changes and the displayed menu is only an inspiration; there is also a vegetarian-only menu 'FRIEDA NATURELL' but no vegan option is offered.

Concert-like Reservation Commitment and Strict No-Show Penalty

• The restaurant describes the evening as being like a concert, often spanning several hours; they also enforce a strict cancellation/no-show policy, charging 100% of the menu price (125€/person) if guests do not show up and fail to cancel within 24 hours.

Signature Ingredients

• Mangalitza Speck: Heritage breed smoked pork fatback that delivers a rich, slightly sweet, and marbled pork flavor; used as a regional luxury component in the Kaisergranat-Mandel Bisque, signaling Frieda’s rooted, Heimat-inspired approach to high-end cuisine.
• Kaisergranat (Langoustine): A prized crustacean whose delicate sweetness and briny notes are showcased in the Kaisergranat-Mandel Bisque; a defining seafood element that underscores the restaurant’s refined maritime repertoire.
• Austern (Oysters): Oysters featured in the EISBEIN course, providing a briny, oceanic contrast within richly composed plates and illustrating Frieda’s use of premium shellfish to accent flavor complexity.
• Imperial Auslese Kaviar: Add-on of 10 g Imperial Auslese caviar, representing the restaurant’s willingness to incorporate ultra-luxury ingredients to elevate the dining experience.
• Safran-Schwarzwurzel (Saffron Black Gaczde/Salsify): A saffron-infused black salsify that brings an earthy, umami-rich root with saffron’s aromatic lift, contributing a signature vegetal-meets-spice note in seafood-forward courses.
• Topinambur (Jerusalem Artichoke): Featured in Topinambur-Tonka Eis; earthy, nutty sweetness that pairs with tonka elements, highlighting Frieda’s penchant for earthy, textural contrast.
• Tonka (Tonka Bean): Present in the Topinambur-Tonka Eis dessert, providing vanilla, almond, and warm spice nuances; a distinctive aroma that ties together sweet courses with a European terroir sensibility.
• Roscoff Zwiebel (Roscoff Onion): A premium onion variety used with Heilbutt, contributing sweetness and depth with a bright, fragrant aroma characteristic of coastal French produce valued in contemporary German fine dining.
• Waldheidelbeeren (Wild Blueberries): Wild blueberries used in seasonal desserts, offering forest-fresh acidity and depth to balance creamy or tangy elements, reflecting a commitment to natural, regional fruit profiles.
• Ringelbeté Burrata: Creamy burrata featured as a centerpiece in starter compositions, delivering luxurious dairy creaminess and a smooth textural contrast to other course components.
• Bärlauchkapern (Wild Garlic Capers): Green, herbaceous brightness from wild garlic-capers that enlivens delicate meat-and-fish preparations (e.g., Baumpilztatar), underscoring Frieda’s use of herb-forward accents to elevate traditional flavors.

Tasting Menu

• Frieda En Vogue (Tasting Menu, 10 courses): 119,00 € (without halibut) or 135,00 € (with all courses)

Courses:

1. RINGELBETE | Burrata | Himbeersegmente | Salzpistazie
2. BAUMPILZTATAR | Grüne Sauce | Kartoffelchips | Bärlauchkapern
3. SAUERTEIG FOCACCIA | Schnittlauchbutter | Olivenöl
4. EISBEIN | Austern | saure Gurken | Radieschen | Eiskraut – ADDON: 10 g Imperial Auslese Kaviar / 20 €
5. KAISERGRANAT-MANDEL BISQUE | Mangalitza Speck | Miso-Blumenkohl
6. SAIBLING | Safran-Schwarzwurzel | Ochsenmaul Vinaigrette | Bittersalat
7. HEILBUTT | Kürbis Cannelloni | Curry Hollandaise | Roscoff Zwiebel
8. HIRSCHKALBSRÜCKEN | confierter Sellerie | Pilzcreme | Enoki
9. TOPINAMBUR-TONKA EIS | Extra Amer Moelleux / gedörrte Quitten
10. WALDHEIDELBEEREN | Joghurtschaum | Vanillekipferl Streusel

• FRIEDA EN VOGUE is the regularly changing menu. A vegetarian option FRIEDA NATURELL is available upon reservation.

• Signature dishes / Add-ons:

  • Imperial Auslese Kaviar 10 g – 20 € (Addon to Eisbein course)

Prices are in Euro (€) and subject to change.