Lafleur

Andreas Krolik has been synonymous with fantastic vegan cuisine for years. Here in the Palmenhaus, adjacent to the Palmengarten, the chef creatively combines top-notch ingredients by virtue of extremely precise craftsmanship. His style is modern, yet rooted in classic culinary tradition. For example, the happy marriage of John Dory and Norwegian scallops, with a nutty macadamia crunch, sweet and sour pointed cabbage, firm pumpkin and the exotic touch of a curry-lemongrass sauce, is delicious. In the evening, two set menus are served: Grands Produits with meat and fish, and Ethical Vegan Cuisine a testament to the chef's passion for plant-based cuisine. At lunchtime, there are two appealing set menus, dubbed Casual and Casual Green, each with three or four courses. Service comes courtesy of a very friendly and well-trained front-of-house team led by restaurant manager Boris Häbel, and the decor is stylish and modern. The wine pairings for the set menus are first-rate. Incidentally, the restaurant's name is a nod to the famous Château Lafleur vineyard near Bordeaux.

Two-Michelin-Star Status

• Lafleur is presented as a two-star Michelin restaurant in Frankfurt am Main, highlighting its top-tier culinary prestige.

Relais & Châteaux Member

• The restaurant is listed as a Relais & Châteaux member, joining a curated collection of luxury hotels and restaurants.

Multilingual Online Presence (Chinese, Japanese, English, German)

• The Lafleur website offers content in multiple languages, including Chinese, Japanese, English, and German, indicating international outreach and accessibility for a global audience.

Signature Ingredients

• John Dory: A delicate white fish that forms Lafleur's signature seafood pairing, notably paired with Norwegian scallops to create a harmonious duo celebrated for balance and craftsmanship.
• Norwegian scallops: Sweet, tender shellfish that complement John Dory in Lafleur's iconic seafood pairing, adding luxury and depth to the plate.
• Macadamia nuts: Provide a nutty crunch that contrasts with the delicate seafood and enhances texture, contributing a subtle roasted sweetness.
• Pointed cabbage: Sweet-and-sour pointed cabbage that brightens the dish with acidity and color, helping to balance richness.
• Pumpkin: Firm pumpkin adds seasonal warmth, texture, and balance to the course.
• Curry-lemongrass sauce: An aromatic, exotic sauce that ties the components together with spice and citrus notes, reflecting the restaurant's modern-French kitchen with global influences.