Restaurant review
Sommerfeld, Frankfurt am Main
Forum member HerrDittsche comments, “Sommerfeld has retained the strengths of Weinsinn in crafting modern, balanced and interesting flavour profiles that never come across as contrived. Occasionally, they now incorporate the odd more luxurious ingredient, such as truffles or halibut. Fortunately, however, the majority of the menu remains down-to-earth. Fortunately, as this provides a refreshing contrast to many other restaurants cooking at this level.” (Published in February 2026)
Restaurant review
Anna Stuben, Ortisei in Val Gardena
“My highlights were the pasta dish and the dessert. Some of the dishes had a temperature issue (i.e. they were too cold). Sous-vide cooking is still used quite frequently here, but this did not have a negative effect on the texture. The atmosphere is impressive, and the service is extremely friendly.” (Published in…
Judgement
No compensation for the Kronenschlösschen
Action for civil liability arising from a search of a hotel and restaurant business dismissed
