The story
At Frieda, guests step into a space that feels both familiar and extraordinary. The team describes the atmosphere as "familiär und doch außergewöhnlich" – family-like yet exceptional. Here, culinary excellence meets the traditional dishes of the region, reinterpreted for today. The kitchen believes that innovative gastronomy only reaches its full potential when it embraces global trends and techniques without forgetting its roots. Solid craftsmanship, they say, is the foundation for anything new and valuable.
Frieda does not serve à la carte. Instead, guests choose between two evolving tasting menus. The FRIEDA EN VOGUE changes regularly, sometimes even daily, reflecting the season and the chef’s inspiration. For those who prefer a plant-based focus, the FRIEDA NATURELL offers a purely vegetarian experience. Both menus are built around the same core idea: contemporary German cuisine that respects tradition while looking forward. A carefully curated wine list, including a pairing option tailored to each menu, completes the evening.
The restaurant’s dedication to high-quality cooking earned it a Michelin star in 2026. It is a recognition of the precision and care that define every plate. The team approaches each service with the same intensity as a concert performance – an evening that lasts several hours and is designed to be memorable. Guests are asked to reserve with that understanding, and to honour their booking: a no-show policy reflects the value placed on the team’s daily preparation and the desire to welcome every guest who waits for a table.
Frieda’s kitchen is happy to accommodate light allergies and intolerances if notified in advance, but cannot take responsibility for life-threatening conditions. For younger guests up to twelve years old, advance notice allows the team to prepare something special. The restaurant is open Tuesday through Saturday from 6 pm, with Sunday and Monday as rest days.
Recognition
Ambience
Details
History
High quality cooking
Concept The menus “Frieda en vogue” and “Frieda Naturell” feature nine or ten courses. Kitchen Style Lisa Angermann and Andreas Reinke put considerable effort into creatively staging very high-quality ingredients. The menus are meticulously paired with bold, harmonious flavors. A raviolo, cleverly filled with porcini cream and roasted onions, reaches perfection with a crustacean bisque. Pink short ribs are accompanied by runny egg yolk, artichoke cream, and the pungent Belper Knolle cheese. Wine As worthy of recommendation as the champagne selection are grower sparkling wines such as the Pinot Noir Sekt Brut Nature by Konni & Evi from the Saale-Unstrut region, as well as wines from renowned VDP estates. Atmosphere Artworks break up the intense aquamarine of the walls. The enthusiasm of Lisa Angermann and her team, along with their expertise in the kitchen, wine, and service, fills the compact room with its own distinct aura. Conclusion A culinary experience that leaves a lasting impression.
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