Restaurant Villa Merton

For years, owner André Großfeld and the proficient team led by head chef Philippe Giar have been putting their heart and soul into running the elegant Villa Merton, establishing a real destination for connoisseurs. Their cooking style could be summed up as creative, passionate and regionally influenced. The quality of the ingredients is second to none. With its ceiling mouldings, hardwood floors and stylish details, this listed villa in the elegant diplomatic quarter makes for a prestigious setting. To the rear of the building there is a gorgeous terrace. The friendly, professional staff are always on hand, yet discreet. Tip: The Monday evening Gourmet Special. The Chef's Table can be booked Tuesday to Saturday. In addition to the fine dining restaurant, which is open in the evening, at lunchtime there is a bistro menu.

• Two parallel gourmet menus, one vegetarian, with an option to scale from four to seven courses.
• Chef's Table service is part of the restaurant's offer, and the house also runs a lunchtime bistro alongside evening fine dining.
• The dining room sits inside a historic villa in Frankfurt's diplomatic quarter, with a terrace behind the house.

• Zander
• Skrei (winter cod)
• Kale, potato, bacon
• Veal liver dumpling
• Short rib, US beef fillet
• Jerusalem artichoke (vegetarian menu)
• Beetroot, wild mushrooms, smoked goat cheese

A one-star address in a listed villa, offering a multi-course Gourmet Menu and a vegetarian counterpart, with flexible four to seven course formats. Recent courses include marinated zander with pickle sorbet and applewine, skrei with kale and brown-butter hollandaise, veal liver dumpling with sauerkraut beurre blanc, and a main of short rib and US beef fillet.