Jochim Busch and Philipp Günther in a frenzy

FRANKFURT AM MAIN. The name says it all: At Rausch, which opened in Frankfurt's Westend in mid-June 2025, everything revolves around indulgence, lightness, the intoxication of the senses, colours and flavours. There could hardly be more experience and expertise for a new opening: Jochim Busch, previously head chef at Gustav for a decade and awarded two Michelin stars for the last five years, and Philipp Günther, with his great expertise as a host, have been friends for many years. Both ventured into self-employment and fulfilled a shared dream with the Rausch.

Reuterweg 57 is a familiar address in Frankfurt, having been home to the Gustav restaurant for many years. However, apart from the address and the demand for top quality, little remained the same when Jochim Busch and Philipp Günther opened the doors to the most exciting new opening of the year in mid-June. The two thoroughbred restaurateurs have known each other for 15 years, when they worked at Brenners Park-Hotel in Baden-Baden. Jochim Busch then moved to the Tigerpalast in Frankfurt, Philipp Günther worked in Australia and on a small luxury yacht before he also came to the Main metropolis, where the two crossed paths again in the catering scene. Since then, the two have been friends for many years and have now opened their first restaurant together.

Relaxed riot of colours in a frenzy

"We have completely redesigned the premises according to our ideas; you enter the restaurant via the terrace, which is furnished with lounge furniture in summer. And then you're right in the kitchen, the centrepiece of the restaurant," explains Busch. At two tables right in the entrance area, guests can enjoy an aperitif if they wish and have a relaxed chat with the chef and host before taking their seats. Three rooms are lined up in a semi-circle, revealing that several small shops in the Wilhelminian style building have been combined here. The colour concept consists of earthy and powdery-warm tones such as dark oxblood red, old rose and grey-brown, giving guests a feeling of relaxed security. The interior is designed in natural materials, two large dark red tables are eye-catchers, the other tables have a stained wooden surface. High-quality Danish furniture by Muuto, handmade crockery and an exciting, net-like lighting concept by Artemide, which runs through the ceilings of each room, complete the concept.

Reunion with classics from Busch's kitchen

The food concept also reflects the modern lightness that is important to Jochim Busch and Philipp Günther. The focus is on the flavours of home. "Regionality and seasonality come naturally to us, but we don't make a dogma out of it. We combine German cuisine with joie de vivre and esprit, and our guests should simply enjoy their time with us. For us, there are no predetermined lines, we don't want to restrict ourselves in any way, but cook freely and innovatively," explains Busch. He uses a lot of vegetables in his sophisticated cuisine and strikes a good balance between new dishes and his refined classics such as dehydrated beetroot or pickled char in sophisticated variations. Those who don't want to eat a set menu can order à la carte, while special dishes such as the two-course guinea fowl are designed for two people. "Our wine list currently includes over 500 items with a focus on Europe with everything that tastes good, goes well with our cuisine and is well-crafted," says host Philipp Günther. The Rausch has room for a total of 30 guests, with an open-plan private room for up to 12 people.
Rausch is open from Tuesday to Thursday from 6.30 pm, on Friday from 12 pm to 2 pm and from 7 pm. The restaurant is closed at weekends, but exclusive bookings and selected events can be organised on Saturdays.