MAIN TOWER Restaurant & Lounge

A great location in the heart of Frankfurt. Take the lift up to the 53rd floor and bag a table by the window to experience a view you don't often get to enjoy – the panorama over the rooftops of Mainhatten is downright spectacular! The cuisine is equally impressive. A modern set menu comprising five to seven expressive courses is on offer. The clear Asian, mainly Japanese influences can be seen, for example, in Ikejime Hamachi, Gamba Blanca, Wasabi, 20 year old matured Mirin. First-class product quality. You can sip an aperitif in the lounge before dinner (from 9pm you are also welcome just for drinks). A reservation gets you a free ticket for the lift and also grants you access to the observation deck.

A signature menu with modular cut-down options

• The chef’s-choice signature format is offered as 4 to 7 courses, with specific omissions spelled out at each step down.

High-rise dining as a core feature

• The restaurant sits in Frankfurt’s Main Tower and trades on skyline views as part of the experience.

Explicit upgrade pricing

• Premium swaps and additions, including wagyu A5 and caviar, are priced and presented as structured options.

Signature Ingredients

• Foie gras: Paired with quince and umeboshi, sits as a defining luxury marker in the signature menu structure.
• Imperial caviar: Listed with char and leek, a high-salinity accent course built around roe.
• Koji and miso: Fermentation tools used overtly, appearing as named components rather than background seasoning.
• Ponzu and tom kha gai: Citrus-soy acidity and Thai coconut-lime aromatics, a clear signal of the kitchen’s Asian influence.
• Atlantic cod, mackerel and sardine: A seafood-heavy spine, with fish treated as the main event across multiple courses.

Signature Menu, Chef’s choice

• 7-course menu (complete): €159
• 6-course menu (without foie gras): €135
• 5-course menu (without foie gras and cod): €119
• 4-course menu (without foie gras, cod and char): €98

Example courses (as listed)

• Mackerel, sardine, pickled vegetables, ponzu
• Foie gras, quince, umeboshi, brioche
• Carrot, miso, honey vinegar, blackcurrant
• Char, Imperial caviar, leek, koji
• Atlantic cod, tom kha gai, green papaya, peanut

Add-ons (examples): Belgian caviar with turbot +€55, Japanese wagyu A5 instead of turbot +€75.