What to Eat in Frankfurt: A Food Guide to 5 Iconic Dishes

Frankfurt sits on the Main River in Hesse, surrounded by orchards, market gardens, and forests that supply a compact but distinctive regional kitchen. A temperate climate with defined seasons shapes its table: crisp salads and cold plates in warm months, hearty meats and braises as temperatures fall.

Local eating habits balance quick weekday meals with leisurely weekend spreads. The city’s markets encourage home cooking, while traditional cider taverns serve robust, affordable fare. You’ll notice an emphasis on regional herbs, pork specialties, sour-milk cheeses, and baked goods suited to the beloved afternoon coffee ritual.

Frankfurter Grüne Soße is a cold, vividly green herb sauce built on seven specific herbs: borage, chervil, cress, parsley, burnet, sorrel, and chives. Finely chopped, they’re folded into quark, sour cream, or Schmand, with a touch of vinegar or lemon, oil, salt, and pepper. Served over halved hard‑boiled eggs and alongside waxy boiled potatoes, it can also accompany schnitzel or boiled beef. The herb bundle traditionally comes from Frankfurt‑Oberrad market gardens and enjoys EU PGI protection, tying the flavor to local fields. Expect cool creaminess with peppery cress, lemony sorrel, cucumber‑like borage, and a gentle sweetness from chervil, all balanced by dairy tang. The sauce marks spring and early summer, when herbs peak, and appears at home tables, canteens, and seasonal festivals. On warm days, it’s a full meal: light but satisfying, anchored by potatoes and eggs.

Handkäse is a tangy, low‑fat sour‑milk cheese shaped by hand and ripened to a firm, elastic texture with a glossy surface. For Handkäse mit Musik, the small cheeses are marinated in vinegar and neutral oil, strewn with raw onion rings and usually caraway; some add a pinch of paprika. The marinade penetrates over several hours, softening the bite while leaving the cheese pleasantly squeaky. Flavor skews lactic and sharp, with onion heat and herbal caraway notes that pair neatly with dry local Apfelwein. It’s eaten as a light meal or snack with buttered rye bread, often standing in for dinner during the week. The joking term “Musik” nods to the aftereffects of onions, part of the dish’s tavern lore. You’ll find it year‑round in Hesse, particularly in traditional cider houses, where its assertive character complements a glass of tart apple wine.

Frankfurter Rippchen are lightly cured pork cutlets, gently heated in hot water or sauerkraut broth until just tender. They’re plated with Sauerkraut stewed with lard or clarified butter, caraway, juniper, and a hint of sugar to balance acidity, plus mashed potatoes and yellow mustard. Unlike Kasseler, Rippchen are typically not smoked, so the flavor is cleaner and less intense, with mild saltiness and juicy texture. The kraut brings a bright, lactic tang and soft bite that cuts through the pork, while potatoes add ballast. This is classic Hessian comfort food, found in canteens, at fairs, and especially in apple‑wine taverns, where hearty plates fit cool weather and convivial evenings. Many locals order it in autumn and winter, though it appears year‑round. It’s a reliable snapshot of the region’s taste for cured meats, brassica sides, and straightforward, satisfying plates.

Frankfurter Würstchen are slim pork sausages in natural casings, delicately smoked and fully cooked, then served properly warmed—not boiled—by holding them in hot water around 70–80°C. Gentle heating preserves their snappy casing and subtle smoke, with a mildly seasoned, fine‑grained interior. They’re commonly paired with a crusty roll and mustard or a side of potato salad for a quick, unfussy meal. The name is protected in the EU with PGI status, anchoring production to the Frankfurt region and its butchery traditions. You’ll encounter them at casual gatherings, fairs, and home “Abendbrot” spreads, where cold cuts, bread, and condiments form dinner. Their portability and clean profile make them popular with families and at workplace canteens. Simple as they are, the technique—never letting them boil—is key to maintaining the hallmark snap and gentle aroma.

Frankfurter Kranz is a ring‑shaped layer cake that nods to Frankfurt’s history as a coronation city. A buttery sponge or sandkuchen is baked in a crown mold, split into layers, and filled with vanilla buttercream and a thin smear of red jam, typically redcurrant or raspberry. The exterior is coated with more buttercream and covered in Krokant—crunchy caramelized hazelnut or almond pieces—sometimes decorated with glacé cherries. The result is rich but balanced: nutty crunch contrasts with tender crumb, while the tart jam keeps the buttercream from overwhelming. It’s a fixture of the “Kaffee und Kuchen” tradition, served in the afternoon with coffee, and appears at birthdays and family celebrations across the region. Many bakeries offer it year‑round, and skilled home bakers prepare it for special occasions, preserving a 19th‑century pastry legacy.

Frankfurt’s cuisine blends herb‑driven freshness, dairy‑based specialties, and straightforward pork cookery, all anchored by a strong cider‑house culture. Seasonal produce and market gardens add nuance, while classic cakes sustain the coffee‑time ritual. If this whets your appetite, explore more food‑focused guides on Sunheron.com to plan your next culinary trip.