The story
In Frankfurt’s leafy Diplomatenviertel, a 1927 villa built for the industrialist and philanthropist Richard Merton now houses one of the city’s most accomplished kitchens. Since 2015, chef André Großfeld has been the host and creative force behind the gastronomy here, earning a Michelin star in his first year and holding it ever since.
Großfeld, born in 1977, trained under Alfons Schubeck and later worked at Hamburg’s “Marinas und im Wollenberg” and Munich’s two-star “Tantris” under Hans Haas. He opened his first restaurant, GROSSFELD – Gastraum der Sinne, in 2005, which immediately received a Michelin star. His cooking style is described as creative, passionate, and regionally influenced, with a credo of focusing on the actual product and a goal of top-quality food with minimal fuss.
The restaurant offers two distinct dining experiences. From Tuesday to Saturday, the gourmet carte presents two refined seven-course menus, one of which is vegetarian, allowing guests to compose their own individual tasting journey. For a more relaxed approach, the bistro menu is available Monday through Friday, featuring a weekly changing business lunch and an à la carte selection of German classics.
For those seeking a deeper connection with the kitchen, the Chef’s Table seats two to six people directly in the kitchen. Here, guests watch Großfeld and his team roast, soufflé, and plate a six-course menu with aperitif and wine pairing. A private room is also available for groups of up to ten, where the kitchen will create a bespoke six-course menu based on your favorite dishes.
The restaurant also hosts seasonal events, including an “80s Party” and special Easter menus. The villa itself, with its history of international understanding through the Union International Club founded in 1956, provides an atmosphere that is both elegant and welcoming. Bistro Villa Merton’s modern cuisine, grounded in classic technique and regional products, continues to earn it a place among Frankfurt’s top dining destinations.
Recognition
Ambience
Details
History
High quality cooking
Fine dining in a stately villa from 1927, located in the city's diplomatic district. At lunch, the business menu entices guests, while in the evening, the gourmet menu features a selection of up to seven courses.
Concept An elegant gourmet restaurant in the diplomatic quarter. On Monday evenings, a gourmet special is offered as a surprise menu. The lunch menu is served in two or three courses, while the larger evening gourmet menu, also available in a vegetarian version, features four to seven courses. Cuisine Style Housed in a protected historic villa, the kitchen draws on French inspiration. Popular classics from owner André Großfeld and head chef Philippe Giar include the wonderfully flavorful coq au vin with ratatouille and potato gratin, and the perfectly glazed veal sweetbreads, served with premium mushrooms, spinach, and a fine velouté sauce. Wine The extensive selection of champagnes is particularly noteworthy, complemented by carefully curated German and international wines to suit every taste and budget. Atmosphere The stylish interior, featuring some colorful decor, exudes charm and flair. A beautiful summer terrace is also available. Conclusion A reliable choice for lunch and dinner for hours of culinary enjoyment.
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