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What to eat in Frankfurt am Main? Where to eat in Frankfurt am Main? 7 Traditional Foods You Have To Try in Frankfurt Am Main

The best traditional dishes in Frankfurt am Main and the best authentic restaurants that make them, recommended by industry professionals.
Last update: Sun Feb 16 2025
7 Traditional Foods You Have To Try in Frankfurt Am Main
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01
Handkäse mit Musik
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Handkäse mit Musik is a German dish originating from Hesse. It consists of hand-formed handkäse (sour milk cheese) that's topped with raw onion vinaigrette. The onion marinade stands for music (Musik) from the name, which comes in the form of flatulence caused by consuming raw onions.


However, the real reason why it has music in its name is because in the past, the onions were served on the side, while vinegar and oil were served in tiny jars that made music while the servers carried them on a plate. The dish is often served only with a knife, and it's typically accompanied by bread, caraway seeds, and apfelwein (apple cider) on the side.

MOST ICONIC Handkäse mit Musik

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02

Pork Dish

BAVARIA, Germany
4.2
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The term Schweinshaxe is typically used in the southern parts of Germany, predominantly in Bavaria, and it usually refers to a whole pork knuckle that is roasted for hours until it is thoroughly cooked and the skin becomes golden brown and crispy. Pork knuckles are a staple in traditional German cuisine, and they come with various names such as hachse, haxe, haxn, knöchla, hechse, hämmchen, and bötel, mainly depending on the region and a slightly different preparation process.


Eisbein is the northern version of the dish that is typically cured or pickled and then boiled. Though it is commonly found in restaurants throughout the country and the region, Schweinshaxe is a quintessential dish at the popular folk festival Oktoberfest

MOST ICONIC Schweinshaxe

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03

Sausage

FRANKFURT, Germany
3.7
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As the name suggests, frankfurter würstchen is a variety of sausage hailing from Frankfurt, where it has been traditionally prepared for centuries. Lightly seasoned and slim, the sausage is made entirely with pork and is typically added into a natural sheep casing.


Frankfurter würstchen is boiled and lightly smoked, a process which imparts a pleasant hint of smokiness to this German meat specialty. Since the sausage is pre-cooked, it is usually simply heated in simmering water before being enjoyed with accompaniments such as mustard, horseradish, bread, or potato salad, and it is often washed down with a glass of fine apple wine (Apfelwein). 
VARIATIONS OF Frankfurter Würstchen

MOST ICONIC Frankfurter Würstchen

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04
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Leberwurst is a spicy German sausage consisting of a combination of ground pork liver, onions, and spices. The sausage is traditionally consumed with sauerkraut, although it can also be used in sandwiches, where leberwurst is sliced and paired with cheese, mustard, pickles, and bread.


It might be cooked, but most leberwurst varieties are spreadable and can be consumed uncooked. Apart from Germany and Austria, this sausage is popular in many other countries such as Slovenia, Serbia, and Romania, and today there are many varieties of leberwurst, with additions such as mushrooms and cowberries.

MOST ICONIC Leberwurst

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05
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Jägerschnitzel is a traditional version of schnitzel that is topped with a gravy called Jägersoße, meaning hunter's sauce. Originally made with venison or wild boar, nowadays the most common types of meat used for this dish are pork or veal.


In some regions of Germany, the meat cutlets are not breaded, but simply pounded until thin, then seasoned, and cooked. The delicious gravy that accompanies the schnitzel is made with mushrooms, bacon, onions, a splash of wine, and spices such as thyme, rosemary, salt, and pepper. 

MOST ICONIC Jägerschnitzel

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06

Vegetable Soup

BADEN-WÜRTTEMBERG, Germany
4.0
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Kartoffelsuppe is a popular German soup made with potatoes as its key ingredient. The soup is usually cooked with the addition of onions, celery, butter, and milk. It is characterized by a very thick consistency. This soup is a specialty of the Baden region, traditionally served at harvest time, when it is often accompanied by plum cake.


In other German regions, Kartoffelsuppe is often consumed with steamed dumplings. In some varieties of the soup, such as the Berlin Kartoffelsuppe, it is recommended to garnish the dish with croutons and parsley.

MOST ICONIC Kartoffelsuppe

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07
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Frankfurter grüne soße mit eiern und kartoffeln is a traditional dish originating from Frankfurt. The dish consists of green sauce, potatoes, and hard-boiled eggs. This famous local sauce is made with a mixture of sour cream, spices, and herbs such as chervil, borage, garden cress, salad burnet, parsley, chives, and sorrel.


Once prepared, the sauce is served with chopped hard-boiled eggs and small boiled potatoes. This simple local specialty can be found in most traditional restaurants in the area. There are variations on the dish, so it's sometimes served with roasted potatoes instead of boiled potatoes.

MOST ICONIC Frankfurter Grüne Soße mit Eiern und Kartoffeln

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