The story
In the Palmengarten, Frankfurt's celebrated botanical garden, Restaurant Lafleur offers a modern French dining experience that has earned two Michelin stars. The restaurant is part of the Tiger & Palmen Gruppe, a group founded by Margareta Dillinger, Johnny Klinke, and Robert Mangold, who have been shaping Frankfurt's gastronomic and cultural scene since the 1980s. Lafleur itself opened in 2012, following extensive renovations of the historic Gesellschaftshaus Palmengarten, designed by architect David Chipperfield.
At the helm of the kitchen is Chef Andreas Krolik, whose cooking has secured the restaurant's two Michelin stars. The cuisine is modern French, with a focus on exquisite, refined dishes. The team behind the dining experience is equally dedicated: Maître and Sommelier Miguel Martin, Sommelière Alexandra Himmel, and Service Director Boris Häbel ensure that each guest enjoys a relaxed and memorable evening. The restaurant's walk-in wine cellar houses an impressive selection of top wines, predominantly from Germany, France, and Italy.
Dining at Lafleur is an occasion in itself. The restaurant is a member of both Relais & Châteaux (since 2015) and Les Grandes Tables du Monde (since 2018), reflecting its commitment to exceptional hospitality and culinary excellence. The atmosphere is one of understated elegance, allowing the food and service to take center stage. The group's philosophy emphasizes values such as responsibility, community, and a constant pursuit of renewal, ensuring that every detail of the evening is thoughtfully considered.
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Excellent cooking
A first-class and stylish venue in the beautiful Palmengarten! Chef Andreas Krolik crafts vegan tasting menus that are refined and surprising – but that's not all.
Concept Andreas Krolik blends French haute cuisine with contemporary lightness and a sustainable ethos. Two menus featuring three to seven courses—one omnivorous, one vegan—reflect his philosophy: respect for nature and an appreciation for the essential. Culinary Style Krolik’s kitchen impresses with precision, depth, and an almost meditative calm. Whether it is pan-seared black cod fillet with macadamia rice crunch and apple curry sauce or saddle of venison from Hessian game with spice glaze and brioche rapeseed crust, every dish reveals structure, elegance, and aromatic clarity. The vegan compositions hold their own without compromise: they are not mere substitutes, but independent, nuanced creations defined by intense flavor, seasonal vitality, and artisanal refinement. Wine Sommelier Valerie Poulter navigates a list of over 1,000 selections with sure instinct. Her pairings underscore the depth of the cuisine and lend the menus additional brilliance. Atmosphere A bright interior, clean lines, and views of the surrounding greenery cultivate an atmosphere of refined tranquility. The service, led by restaurant manager Boris Häbel, is warm and unobtrusive. Conclusion A culinary masterpiece that achieves perfect balance between classic tradition, modern innovation, and principled conviction.
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