The story
Just outside Frankfurt, in Oberursel, Kraftwerk has been a destination for memorable dining for nearly two decades. Hosts Daniela Finkes and Bertl Seebacher run this multiple award-winning restaurant with a clear philosophy: honour the past while embracing the new. Their kitchen is guided by the quote, “Tradition is not the worship of ashes, but the passing on of fire.” That fire burns bright in every dish.
Kraftwerk’s cooking is rooted in Austrian home cooking – the dishes of mothers and grandmothers – but reinterpreted with international products, modern techniques, and fresh ideas. The kitchen calls this Contemporary Austrian Cuisine, and it’s what earned the restaurant a Michelin Recommendation. The menu tells stories: a clear Tafelspitz broth opens the meal; a playful “Lachs ösiatisch” pairs Austrian pumpkin seed oil and horseradish with sashimi and ponzu; a main course combines beef fillet with goulash influences. Each plate balances familiarity with surprise.
Service here is personal and passionate. Daniela Finkes oversees the dining room, pairing fine wines with the food and ensuring every guest feels cared for. The atmosphere is elegant yet relaxed, suitable for an intimate dinner or a celebration with up to 150 guests. From Tuesday to Saturday evenings, Kraftwerk offers a space where tradition and modernity meet – and where the fire of Austrian cuisine is passed on, one plate at a time.
Recognition
Ambience
Details
History
Housed in a former power plant with a spacious hall ambiance, the restaurant features a stylish interior complete with vintage cars, a showroom, and a cooking workshop. Two menu sizes and an à la carte selection.
Location
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