Sommerfeld

Having already proved their culinary credentials in their restaurants Weinsinn and Gustav (now closed), Matthias Scheiber and Milica Trajkovska Scheiber have created an exciting new concept here on the premises of Weinsinn – a kind of fusion of their previous ventures. The atmosphere is airy, inviting and friendly. Done out in Bauhaus style, the chic, upscale interior features various artistic details that provide decorative touches. The open kitchen turns out a diverse range of highly distinctive seasonal dishes. These are ingredient-led and pared down to a few components, a case in point being the grilled pointed cabbage, fermented mushroom broth, cremini mushroom and smoked egg yolk. The five courses making up the set menu are presented to diners by the chefs themselves. The suggested wine pairings are excellent, as is the selection of labels on the wine list, which has a predilection for Germany and France and an impressive range of vintages. Helpful recommendations are also forthcoming. Spacious wine shop in the basement, adjacent to the wine cellar.

• One Michelin star restaurant in Frankfurt am Main.
• Operates a dégustation-only format, a single tasting menu served in the evening.
• Runs at Weserstraße 4, in the former Weinsinn location.

Signature Ingredients

• Seasonal vegetables
• Fermented and pickled components
• Mushrooms
• Cabbage and brassicas
• German and French wines

Sommerfeld is a set-menu restaurant in Frankfurt, built around a single dégustation menu that changes with the seasons. Reservations are handled online, and the kitchen can accommodate vegetarian requests with advance notice. The restaurant operates in the former Weinsinn address, with a Bauhaus-leaning dining room and an open kitchen.