A new star on the horizon in the Frankfurt gastro scene - Sommerfeld! When Gustav and Weinsinn, both owned and managed by Matthias Scheiber and Milica Trajkovska-Scheiber and led in the kitchen by Chef Josch Busch, closed earlier this year, Frankfurt lost 3 MICHELIN Guide
stars (Weinsinn - 1, Gustav - 2). A few months later, in the old
location of Weinsinn in the Bahnhofsviertel, Matthias and Milica opened
Sommerfeld, with the previous #2 of Weinsinn, Chef Daniel Pletsch, heading
the kitchen team. Clearly, Chef Daniel Pletsch has the ambitions to
regain the star and my impression after dinner there last night is that
he will succeed. Sommerfeld is a bit different but a lot reminds you of
the old Weinsinn and also a bit of Gustav. Of course, with Matthias
Scheiber and Milica Trajkovska-Scheiber in charge, the service is
impeccable and the ambiance pleasant. The 5-course menu was Euro 149.
The wine list contained many exciting wines (often at the 3-digit Euro
level), so that the 8 of us ended up with 11 bottles of wines.
Château Mouton Rothschild 1979 Magnum and other Fine Wines at Weinsinn in Frankfurt, Germany
Arriving
Open Kitchen
Menu
Amuse bouche
First
Gently pickled char from the Spessart
Dashi-Beurre-Blanc, radishes, chives
Bread Course
Second
Kohlrabi cooked in nut butter
Matured buttermilk, parsley coulis, rapeseed, lemon
Third
Zander confit in olive oil
Fish essence, tomato, roasted linseed
Additional Course
Fourth
Guinea fowl
Raviolo in its own stock with Roscoff Onion
&
Lightly smoked leg
Roasted poultry jus, young artichoke, mushroom, wild herb salad
Dessert
Plum, vanilla cream, umeboshi
Second Dessert
Tarte Tatin made from pear quince, cinnamon, vanilla cream
Chef Daniel Pletsch
The Wines
Bye-bye
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