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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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Muscheln rheinische art is a traditional dish originating from the Rhine region. The dish is made with mussels from the North Sea and white wine from the middle and upper Rhine region as key ingredients. The mussels are cooked in vegetable stock and white wine, then served in their shells with a bit of stock.
The dish is traditionally accompanied by brown bread and butter on the side. It’s usually served as an appetizer, but it can also be served as the main course. There are a few variations on the dish, so beer is sometimes added to the stock instead of wine.
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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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Frankfurter schneegestöber is a traditional cheese spread originating from Frankfurt. This regional specialty is made with a combination of cream cheese, Camembert, butter, onions, paprika, parsley, and black pepper. The cream cheese, Camembert, and butter are first crushed with a forked and mixed well until all the ingredients blend together.
The mixture is enriched with the addition of paprika powder, onions, and black pepper. Once mixed, frankfurter schneegestöber is sprinkled with finely chopped parsley, and it's then served with farmhouse bread as an appetizer. The dish is especially popular in Sachsenhausen's (largest district in Frankfurt, south of the Main river) inns, where it's often paired with Apfelwein.
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