The story
At Carte blanche in Frankfurt am Main, the name means “free hand” – and that is exactly the concept. There is no à la carte menu. Instead, chef and patron Sebastian Ziese shops daily for fresh, seasonal, and mostly regional ingredients, then builds a surprise menu from what he finds. The result is a six-course tasting menu that changes constantly, driven by the market rather than a printed card.
The approach is both creative and sustainable. Ziese works with whole animals, making his own sausages and charcuterie. Vegetables and fruit come from fields in Oberrad; potatoes, eggs, and some meats arrive from a farm in Bad Vilbel-Gronau. Bread is baked in-house. This farm-to-table ethos runs through every dish, giving the modern cuisine a clear sense of place.
The dining room is intimate and welcoming, designed by restaurant manager Zola Zingler, who also curates the wine and drinks list. The space is meant for comfort and discovery – a place where guests might try something they would not normally order.
Carte blanche holds a Michelin Recommended distinction, a recognition that aligns with its commitment to ingredient-driven cooking and a genuinely personal dining experience.
The six-course menu is priced at 118 euros, with an optional wine pairing for 72 euros. Recent purchases listed on the restaurant’s website include venison from the Rheingau, scallops with chervil and hazelnut, Umbrian black truffle, Camembert de Normandie, and local apples. The drinks list features a house Champagne called “Carte blanche,” regional ciders, and a thoughtful selection of German and French wines.
Carte blanche is open Wednesday through Sunday from 18:30. Reservations are made via the website or by email.
Recognition
Ambience
Details
History
White Card" or "Free Hand" is the name of the restaurant located north of the city, featuring high ceilings and stucco moldings. The name says it all, as there is no menu in the usual sense.
Concept As the restaurant name suggests, there is no fixed menu, but rather a surprise tasting menu of 4 to 6 courses, prepared from seasonal and predominantly local products. Culinary Style Owner and head chef Sebastian Ziese places great emphasis on market freshness, meaning what is served to guests is decided daily. This constantly inspires new culinary ideas; the ambitious chef is certainly creative. His dishes are meticulously crafted and perfectly balanced in flavor. Bread, sausages, and ham are also made in-house. Wine In addition to an attractive selection of champagnes and non-alcoholic beverages such as mountain apple juice and craft beer from South Tyrol, the wine list features a good selection of organic wines from Germany, Italy, France, and Austria. Atmosphere A cozy ambiance where enjoying food is a true pleasure. Conclusion A delightful surprise concept that you would gladly try again.
Location
Facebook
Instagram