(Oeder Weg 21 in Frankfurt, Germany)

This stylish bar and restaurant seems to be crowded every day. The interior is modern with lots of s...teel and glass decor. The bar area is located on three different levels. Many candles and accessories can be found on the small tables and in the restaurant area. The guests are young and fashionable. At the weekend, reservations are recommended. Usually the DJ zooms with hip-hop and house music in the evenings. [moreless]

(Liebigstraße 47 in Frankfurt, Germany)

Since July 1993 the restaurant Gargantua has been located in Liebigstraße 47, in a beautiful town ho...use built in 1902. The building belongs to the Westend of Frankfurt where many houses have survived the war and also the building craze of the early seventies undamaged. Liebigstraße is a street with much green and many linden trees. It is located between the English style Grüneburg Park, Palmengarten and the synagogue. In front of the restaurant there is a garden where in summer we have room for about 30 guests. The garden is richly grown with ivy and equipped with traditional French garden furniture and marble tables. Here our guests are served in summer at noon and in the pleasant temperatures of the evenings - in late afternoon the garden lies in shade, and at night it is cooled by a gentle breeze stirring from Grueneburg park above. Our rooms point North, and that is why we have chosen warm tints of apricot and ocher for our walls, painted in an old technique from the South of France ? a style that may well be called an elegant country house style. The guest room is L-shaped, with two parts of about the same length. In the entrance there is a long table from cherry together with a wooden bench of Biedermeier style and old bentwood chairs. Here our guests can just have a glass of wine. All in all, the Gargantua provides space for about 45 to 50 guests. For the Gargantua cooking, only fresh ingredients are used according to the season. Our menu changes with the market. We cook according to the recipes of Klaus Trebes, who travels a lot and collects impressions to transform them into dishes that distinguish by the first class quality of the used products. [moreless]