Sommerfeld

Sommerfeld operates around the creative philosophy "With head, hand, foot & heart" and draws its essence from previous projects, travels and encounters. It combines menu, wine, room and art into a single concept and positions itself as a place of inspiration in central Frankfurt am Main. The house describes the dining experience as an untroubled walk in sunlight with a curious eye for ingredients and details encountered along the way. The kitchen offers a degustation tasting menu currently priced at €159 per person and emphasises careful planning and day-fresh produce. Reservation and cancellation policy requires guaranteed bookings and provides modification deadlines, and the team accommodates vegetarian requests and adapts the menu for allergies or intolerances with at least 24 hours' notice. The restaurant is recognised in the Michelin Guide as SELECTED and presents an integrated approach pairing food and wine with a designed interior and contemporary art. The interior is art-integrated and presented as an open, thoughtfully designed room. The fit-out and furnishing concept is credited to Milica Trajkovska Scheiber, and the layout features an open kitchen. The overall vibe is contemporary and relaxed, with most guests dressing smart casual. Sommerfeld serves a creative international tasting menu focused on seasonal, day-fresh ingredients. The cooking employs precise techniques such as confit and charcoal cooking. The menu is presented as a composed multi-course degustation that is paired and complemented by an extensive wine list. Specialties include marinated navette with yogurt, Piedmont hazelnut and dill; Regenbogenforelle (rainbow trout) from the Eifel; Zander cooked over charcoal; lamb from Gut Buchenhofen; and caramelised quince with millefiori honey ice cream.