Weekend a Francoforte: grattacieli, verde, arte, design, piatti tipici e vini eccellenti… anche di mela!

Weekend in Frankfurt: skyscrapers, green, art, design, typical dishes and excellent wines … even with apple! …by Cesare ZuccaFrankfurt, Germany.They call it “Mainhattan” for its resemblance to the New York skyline, but beyond the skyscrapers there is much more. Museums, history and architecture, a green city surrounded by an immense expanse of green spaces and wooded areas., Gardens and parks. including the famous Palmengarten botanical garden where you can have picnics, go rowing on the River Main, participate in workshops, attend exhibitions or musical performances.Frankfurt in 1944 was bombed by the Allies and practically razed to the ground.Few buildings survived the bombing. With meticulous skill almost everything has been rebuilt as it was before, in addition, renowned architects have enriched the city with new constructions appreciated by critics and people.Excellent examples are found in the Banks of the Museums.Architecturally avant-garde and intelligent promoter of beauty and taste, Frankfurt has opened the banks of the River Main to wonderful museums dedicated to art lovers, but also simply to the most curious, who can decide to spend a day ranging from architecture to painting, from Jewish history to sculpture, from cinema to crafts.Museo StadelThe monumental building hosts works by Monet, Botticelli, Rembrandt, Renoir, Picasso, Vermeer, Degas, in one of the most important ancient art collections in Germany: as well as modern and contemporary art.

Deutsches Filminstitut & Filmmuseum, German Cinema Museum.Paradise for all movie fans.You will find an extraordinary collection of autographed photos by the biggest movie stars and a vast overview of German cinema from the beginning to the present day through interactive platforms, a theater showing vintage films, permanent exhibitions on the history of the cinema and film production

The Museum für Kommunikation  Museum of Communication. How we communicated in a vault and how we communicate today … from letters to messengers, the telegraph, the telephone up to the much more recent means of television and the internet gradually up to the newest communication systems.We leave the banks of the Main to reach the Old Town. Here, cleverly rebuilt after the bombings, we find the medieval heart of Frankfurt with its spectacular Romerberg square surrounded by the typical wooden beamed buildings, the Rathaus town hall, nicknamed Romer (Rome) by the merchants and importers from all over the world who collected there for establish their business.

Inside there is the famous Hall of the Emperors which preserves 52 portraits of all the emperors who followed one another, while in the center of the square stands the Gerechtigkeitsbrunnen (Fountain of Justice)depicting the divinity in the act of supporting a scale, which symbolically had the function of overseeing the activities of the merchants.

ot far away is the Kaiserdom, the evocative Gothic Cathedral. of Frankfurt, consecrated in 1239 to San Bartolomeo. The Cathedral, which saw the coronation of 10 Germanic emperors, has a 94 meter bell tower and climbing approximately 300 steps, you reach the top of the bell tower to enjoy a truly incredible view of Frankfurt.

Goethehaus, Goethe’s House.Wolfgang Von Goethe, one of the greatest writers, spent his youth years in Frankfurt. His house is now a museum that still retains some of the original furnishings, living rooms, bedrooms and the large library of the writer’s father with well over 2,000 volumes.On the ground floor there is the kitchen with the display of pots and pans and a private well that was used by the family to get water directly from their home.Visit and atmosphere not to be missed.

Skyline and the Main TowerThere are about a hundred skyscrapers that form the Frankfurt skyline and have a height that varies between 300 and 180 meters. Only one can be visited: the Main Tower. Venture up to the top, thanks to a fast panoramic lift, you will reach an observation platform from which you can enjoy the most beautiful panorama of the city at 360 °.Frankfurt CardThe Frankfurt Card is a very useful card that guarantees free public transport, discounts at museums, city tours, restaurants and other attractions! There are individual (1 person) or group (3-5 people), for 1 or 2 daysWHAT TO EATMlanese or Viennese schnitzel? … For centuries Italy and Austria have been contending for its authorship … I’m talking about schnitzel, which in Germany is also a popular fried pork schnitzel accompanied by greens or vegetables.

In fact, in Frankfurt meat reigns supreme: from schweinshaxe, pork shank, to bratwurst, pork or beef sausage accompanied by sauerkraut and potatoes, to rippchen, loin ribs slowly heated in sauerkraut.

The throne belongs to frankfurter würstchen, tapered lightly smoked pork sausages. They are traditionally served with bread, yellow mustard, horseradish and potato salad – Warning: they must be produced exclusively in the Frankfurt region … watch out for illegal immigrants! Another typical dish is handkäs mit Musik, a cheese-based dish left to macerate for several days in a mixture of oil, vinegar, onion and cumin, all served with bread and butter.

A quile heavy cuisine…true … but wait for the famous Grüne Soße, a green sauce made from seven herbs grown in the traditional city district of Oberrad. You will find it in one of the old taverns of Sachsenhausen, one of the most creative neighborhoods, full of bars and beer houses.

I tested it the Kleinmarkthalle, a mega market where you will find very fresh products to pack as souvenirs, while upstairs a myriad of dining and sales points await you where you can taste the local specialties. Traditionally this sauce is accompanied by hard-boiled eggs and boiled potatoes, strictly accompanied by a glass of applewine … which in many shops replaces wine. Locals enjoy it in rustic pubs, where it is served in an earthenware jug, called “bembel”

It is a kind of cider made from fermented apple juice with different alcohol levels. For over 250 years it has been the most popular drink in Frankfurt, think Saturday. on Sundays and public holidays, you can board the Apple Wine Express and take a tour of the city and … toast for the whole weekend.

As for drinks, however, we know that beer, in Germany, is truly indispensable, especially for lovers of this drink, who here can also taste it in the version made with wheat instead of barley.Last tip: if you are in Frankfurt for the weekend, take a look at the Konstablerwache food market, where you can eat on the spot or to take away.WINESEvery year, at the end of summer, in the heart of the city of Frankfurt am Main, the Rheingau Wine Festival takes place which hosts the wineries of the Rheingau region, considered one of the most important wine areas in the country, renowned for their Riesling and Pinot Noir. Along the crowded route, you can enjoy glasses of various wines from the Rheingau area, perhaps interspersed with a pretzel or a few morsels of sausage.

Among the great producers of the Rheingau Region I would like to mention: Rudolf Fürst. Its Riesling Gran Cru and Premier Cru & Village Weine are especially appreciated by starred chefs. It is red sandstone Riesling, aged in a classic way in old double-piece barrels moderately alcoholic, between 11% and 12.5%. Rudolf is also considered the “wizard of Pinot”, not only for Spätburgunder (Pinot Noir), but also with Frühburgunder, classic, timeless, powerful and elegant wines.

Weingut Robert Weil, historic Rheingau wine estate founded in 1875 by Robert Weil and led today by Wilhelm Weil, his fourth generation direct descendant. Its wine is the quintessential symbol of German Riesling.

Eva Fricke in Eltville, in the heart of the Rheingau. The vineyard is grown in organic farming without pesticides or herbicides and the work in the cellar is aimed at enhancing as much as possible the character of the ancient vines that make up the backbone of the domaine. Despite being a very young reality, Eva has won numerous awards

The crown and the queenA break? Maybe a tea with the most traditional sweet of Frankfurt?Soft, enveloping and scenographic here is the Frankfurter Kranz (Crown of Frankfurt) which with its red cherries instead of rubies and the white coat, really looks like a royal crown and where there is a crown, a queen cannot be missing: Lena Roie , the loveley “Queen of wine 2022”.

WHERE TO EAT WELLLaFleurTwo (well deserved) Michelin stars, idyllic location, surrounded by greenery and flowers, excellent service, top wines and the choreography of the waiters who, twirling lightly, bring the dishes to the table on huge wooden trays … (but how will they do it) not to cross or stumble …)

Hi Andreas, we are in La Fleur, among a riot of flowers….Yes, I must emphasize, however, that the name comes from LaFleur, Chateaux in Bordeaux, in the area where excellent wines are produced.

Speaking of excellent wines and to intrigue the readers of our “Wine Weekend”, do you have any German names in the pairings of your dishes?For a fish dish I would go for our Riesling, a classic and extremely territorial combination, the same goes for a Silvaner, while for the more lively flavors I would go for a Spatburgunder

Your first culinary memories?I was a young boy, we had a large garden with many animals, chickens, hens, pigs. Grandma taught me how to make sausages and cook vegetables, the latter essential ingredients for our meals during the week, since meat dishes were only eaten on Sundays, while on other days there were mainly soups and vegetables.

Do you like cooking at home?Of course, when I have a day off. I live in the countryside, just outside the city, and I love going to the market, where I find very fresh products. I like to be inspired by them for a ‘made at home’ dish ….

A destination you love for your weekends?Norway because I love to fish and I find them my paradise. I also love the Langhe with truly breathtaking views, such as the wines and the cuisine, especially that of the Piazza Duomo restaurant in Alba, where I had the pleasure of meeting Enrico Crippa

 Three words to describe your menu?Seasonal, tasty, powerful.Andreas, if you hadn’t become Chef….Well, becoming a chef was not my priority… I wanted to be a forest guard, in the middle of the woods, in contact with nature, trees, animals. The decision to become a chef came later and today I’m thrilled.

A recipe for our readers?I chose a vegan dish that I love very much. I use sliced turnips that I stuff with an intense pesto, an excellent complement to the subtle taste of beetroot. The marinated cucumber rolls and sweet and sour pickled radish add freshness and texture to the dish, the sweet-sour yuzu peel brings a pleasant exotic note while the herbs and wild flowers add subtle sour notes.

All the ingredients are framed and brought together by the radish marinade, in which the still juice of the fresh turnips is also processed and an omnipresent but very pleasant acidity and a certain fruity / exoticism of the yuzu peel cubes is brought to the plate. The marinade gives the dish a certain sweetness and enhances the nice crunchiness of the croutons.

WHERE TO SLEEPI would like to point out two hotels that I think are very interesting. Both are part of large hotel chains, with facilities all over the world, which is already a guarantee.Scandick Museumsufer, of the Swedish group of the same name. Nordic imprint, elegant and above all functional in its essentiality. I had already pleasantly experienced the one in Stockholm and I must admit even the German brother ‘did not disappoint me. It is located in the heart of the city, close to the Exhibition Center, the Museumsufer, the street of Art and just a five minute walk from the train station, the Opera, the Theater and the magical Fountain of Fairy tales are all within walking distance.

The Museumsufer riverside promenade, which is directly opposite the. Hotel, offers a large selection of contemporary and historical exhibitions with over 20 museums. Excellent and healthy self-service breakfast buffet where you can also make yourself a super centrifuge at your pleasure (my favorite: apples, carrots, celery and ginger)Here and there small ingenious ideas, such as the very useful mini shop with everything “… I forgot to bring, …” The Hotel’s must-have souvenir, the symbol and mascot of the Scandick, a mighty Swedish moose, made of rubber floating version in the bathtub .. Meliá Frankfurt CityMy second suggestion is a brand new 4-star hotel, a new jewel of the prestigious Spanish chain present all over the world ….It is located inside a spectacular skyscraper that rises majestically in Senckenberg, one of the most famous and central districts of the city. With innovative architecture, first-class facilities and exclusive services, the Meliá Frankfurt City offers comfortable rooms and suites with panoramic views and balconies.

It also has a large wellness area with sauna and solarium, a fully equipped gym with cardio and weight machines. Among the amenities, the lift which, upon your call, automatically schedules your arrival to your floor. I loved it!

ObenOn the 15th floor with breathtaking views over the city is Oben, the restaurant that bears the signature of the famous chef Íñigo Urrechu and the Executive Chef is Javier Barros, who was born in Germany but moved to Santander at the age of six. in the north coast of Spain, where he started his first activities as a chef, taking a look at the famous cuisine of the Basque Country.

Oben’s menu develops a concept between Spanish and German cuisine.There is no shortage of Iberian citations, such as las croquetas that Javier serves with Jamon Serrano and porcini mushrooms.Sometimes the menu takes us to Mediterranean atmospheres, with smoked cod stuffed with an “ensaladilla”, pine nuts, vinaigrette, lemon, caviar or grilled cuttlefish with “piquillo” chilli and “Sriracha” mayonnese.

Selected wines, mainly from Germany and Spain, complete this culinary journey. in which both Chefs seem to have a lot of fun, even if Javier confessed to me (smiling) that “Unfortunately there is not a dish on the menu that is rather difficult to make … or at least that cannot be as” sabroso “as that that grandmother Mariangela used to prepare on Christmas Eve: fried aubergines with eggs and flour “... Unparalleled!

Here is the recipe for the vegan dish by Chef Andreas Krolik!RAW MARINATED TURNIPS WITH TURNIP LEAF PESTO, RADISH MARINADE, CUCUMBER, RADISH, AND YUZU PEELRecipe for 6 peopleIngredients Marinated Turnips· 2 pieces of large turnips with fresh leaves.· 10g Chardonnay vinegar· Pinch of salt and sugarPreperation Marinated TurnipsCut the leaves off the turnips, wash, pat dry and set aside for the pesto. Wash the turnips, dry them, and slice them with a vegetable slicer into 36 pieces about 1 mm thin. Lay the slices flat on a tray, sprinkle with vinegar and season with a little salt and a pinch of sugar. Then let them marinate for 30 minutes and cut the slices round with a diameter of 5.5 cm and refrigerate covered.Ingredients Turnip Leaf PestoAll ingredients should be refrigerated so that the pesto does not get hot when blending:· Approx. 60g turnip leaves plucked without stems· 60g roasted Marcona almonds· 80g organic rapeseed oil· 5g lemon olive oil· SaltPreparation Turnip Leaf PestoBlend/mix all ingredients with a hand blender or alternatively in a mortar to a homogeneous pesto, season, and store in an airtight container in the refrigerator.Cucumber & RadishIngredients Cucumber & Radish· 1 large cucumber washed and peeled· 2 medium radishes washed· 10g olive oil· Pinch of sea salt and sugar· Splash of Chardonnay vinegarPreparation Cucumber & RadishUsing a vegetable slicer, thinly slice the cucumber lengthwise by 2 mm around the core and then cut into 24 strips 10 cm long and 2 cm wide. Season the strips with a little sea salt and sugar and mix gently. Put them in a sieve and let them marinate and drain for 30 minutes. Then marinate the cucumber strips with the vinegar and olive oil, twist into small rolls and then cover and refrigerate. Slice the radishes about 1 mm thin and place in ice water until ready to serve.The cucumber and radish sections can still be used for the radish marinade as a chowder, see below.Radish and Yuzu PeelIngredients Radish Marinade· 500g white radish· The cuttings from the sliced turnips (see above)· 12g homemade elderflower syrup, alternatively purchased· 12g homemade elderflower vinegar, alternatively purchased· 10g grape seed oil· 10g olive oil· 6g organic yuzu juice· Approx. 1g guar gum· Sea saltIngredient Insert for the Marinade/Emulsion· 20g radish cubes cut in 2mm· 20g cucumber cubes cut in 2mm· 20g yuzu peel cubes cut into 2 mm, from fresh yuzu pickled by yourself in Kochi· 10g chives cut into very fine rollsPreparation Radish Marinade & InsertWash the white radish and freshly juice it together with the beet sections (you will need about 200g of juice). Mix all ingredients except the oils and the guar gum in a mixing bowl with a blender. Then slowly add the oils and mix in the guar gum. The marinade should have a light binding. Season with salt and strain through a micro sieve.Mix all ingredients for the insert with the marinade and refrigerate.GarnishIngredients Garnish· Approx. 20 ml lemon olive oil· 18 fine yellow frisee lettuce tips· 18 pieces of very fine chive tips· 18 pieces of pickled radish fruit· 18 pieces of small shield steamer leaves· 6 red wood sorrel leaves· 6 borage flowers· 6 pea flowers· 6 thin strips of pickled fresh yuzu peel, about 4 cm long· 2 tablespoons very finely chopped rye sourdough bread croutons toasted in oilFinishing/ Mise en placePlace 18 slices of the cut out beetroot next to each other flat on a baking tray and place some of the turnip leaf pesto in the center of each slice. Then top with the remaining 18 slices of the turnip slices (like ravioli). Carefully arrange 3 of these “ravioli” in a star shape in each of 6 small, deeper plates. Place 3 cucumber rolls in between the “ravioli” in each plate and place 1 more cucumber roll in the center of each plate. Generously dress everything with the radish marinade. Finally, on each cucumber roll, except the one in the center, arrange a small bouquet of a frisee tip, a radish fruit, a radish slice, a chive tip, and a shield steamer leaf, and scatter another wood sorrel leaf, 1 borage flower, and 1 pea flower in each plate. Put a yuzu peel strip on the cucumber roll in the center of each plate and put a few drops of lemon olive oil in each plate, finally sprinkle mini sourdough bread croutons over each plate.INFOFrankfurt Tourism City ToursOfferte per gruppiOfferte speciali Musei