Authentic Caffs - Germany
Aachen
Käselust (shop/pub), Pontstrasse 6 (near Rathaus)
T +49(0)2414017449
Last visit: Dec. 2006.
Great choice of cheeses from all over Europe, for sale or to eat upstairs for lunch with grilled vegetables accompanied by a glass of German wine. A.o. Bavarian Obatzer and two varieties of Austrian Bergkäs (smelly and very smelly, no doubt).
Anywhere
In every town, especially in main railway stations: ‘Bratwurst’ (pork sausage), always served in a roll. We risk missing (international) trains to get one. The ones I favour are Krakauer and Thüringer.
Frankfurt/Main
Café Diesseits (pub), Konrad-Broßwitz-Straße 1, (Bockenheim)
T +49(0)69704336
Last visit: 2005.
Frequented by both arty and/or politically conscious students and young mothers (categories that are not necessarily mutually exclusive, of course). Good coffee, tea nana. Baked camembert, omelettes, cakes. The usual German non-gutbürgerlich stuff, but well made.
Frankfurt/Main
Farmer's market at Konstablerwache (Thursdays and Saturdays)
Last visit: 2005.
One of the very few reasons to visit Frankfurt's centre (life takes place in the quarters around it). Lots of good vegetables, goat's cheese, bread, sausages. Very good choice of herbs for one's garden. Not to be missed: the wines and sekts of Weingut Rollanderhof.
Frankfurt/Main
Mosebach (restaurant), Sandweg 29 (U4, Marianplatz)
T +49(0)694930396
Last visit: 2005.
‘Immerwährende Handkäs’, good food and equal German wines (reds too). Interesting mixture of normally excluding atmospheres: ‘gutbürgerlich’ and arty.
Frankfurt/Main
Zur Sonne (pub), Berger Straße 312 (Bornheim)
T +49(0)69459396
Last visit: 2004.
Traditional Ebbelweikneipe (cider pub). Order a home made cider (sauer gespritzt = with mineral water) and eat a ‘Handkäs mit Musik’ (soft yellow cheese; mit Musik = with vinegar and caraway). If you’re less adventurous: they also serve a good ‘grü’ Soss’ (Frankfurter speciality: green sauce, made of seven herbs and served with boiled eggs and potatoes or boiled meat) and an excellent ‘Schlachtplatte’ (pork sausages from freshly slaughtered animals; we even loved the black pudding). Large garden with wood tables where street vendors sell Bretzel.
Käselust (shop/pub), Pontstrasse 6 (near Rathaus)
T +49(0)2414017449
Last visit: Dec. 2006.
Great choice of cheeses from all over Europe, for sale or to eat upstairs for lunch with grilled vegetables accompanied by a glass of German wine. A.o. Bavarian Obatzer and two varieties of Austrian Bergkäs (smelly and very smelly, no doubt).
Anywhere
In every town, especially in main railway stations: ‘Bratwurst’ (pork sausage), always served in a roll. We risk missing (international) trains to get one. The ones I favour are Krakauer and Thüringer.
Frankfurt/Main
Café Diesseits (pub), Konrad-Broßwitz-Straße 1, (Bockenheim)
T +49(0)69704336
Last visit: 2005.
Frequented by both arty and/or politically conscious students and young mothers (categories that are not necessarily mutually exclusive, of course). Good coffee, tea nana. Baked camembert, omelettes, cakes. The usual German non-gutbürgerlich stuff, but well made.
Frankfurt/Main
Farmer's market at Konstablerwache (Thursdays and Saturdays)
Last visit: 2005.
One of the very few reasons to visit Frankfurt's centre (life takes place in the quarters around it). Lots of good vegetables, goat's cheese, bread, sausages. Very good choice of herbs for one's garden. Not to be missed: the wines and sekts of Weingut Rollanderhof.
Frankfurt/Main
Mosebach (restaurant), Sandweg 29 (U4, Marianplatz)
T +49(0)694930396
Last visit: 2005.
‘Immerwährende Handkäs’, good food and equal German wines (reds too). Interesting mixture of normally excluding atmospheres: ‘gutbürgerlich’ and arty.
Frankfurt/Main
Zur Sonne (pub), Berger Straße 312 (Bornheim)
T +49(0)69459396
Last visit: 2004.
Traditional Ebbelweikneipe (cider pub). Order a home made cider (sauer gespritzt = with mineral water) and eat a ‘Handkäs mit Musik’ (soft yellow cheese; mit Musik = with vinegar and caraway). If you’re less adventurous: they also serve a good ‘grü’ Soss’ (Frankfurter speciality: green sauce, made of seven herbs and served with boiled eggs and potatoes or boiled meat) and an excellent ‘Schlachtplatte’ (pork sausages from freshly slaughtered animals; we even loved the black pudding). Large garden with wood tables where street vendors sell Bretzel.
posted by Elisabeth at 4:57 pm
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