The story
RAUSCH is not merely a restaurant; it is a condition. The name itself promises an experience that engages all senses, a moment that lets everything else fade away. Here, the focus is on the essential: excellent produce, creative techniques, and purist elegance. The cooking is finely tuned, never overthought, and always in sync with the seasons.
The kitchen reimagines the taste of home. Traditional methods and the necessities of earlier days become the playground for flavours. Original tastes like salt, smoke, vinegar, and fat anchor the creations. Every dish is an invitation to pause and experience.
Chef Jochim Busch brings a clear signature: reduced, precise, emotional. After years in top-tier gastronomy, he has developed a style full of depth and elegance. His cooking aims to touch, to turn taste into a memory.
Maitre Philipp Günther shapes the atmosphere with a fine instinct. He understands his guests' wishes and creates the setting where the essential can breathe. Every visit feels personal, relaxed, and rooted in genuine hospitality.
The team works with calm, precision, and warmth. People who listen, who shape the experience, who care – knowing that a good Rausch is not always loud, but always fitting.
The atmosphere is stylish and intimate, inviting you to slow down, to experience, to remember. The wine list, with a European focus, offers the right bottle for every palate and occasion, completing the culinary offering. RAUSCH is a place that simultaneously relaxes, inspires, and delights.
With a Michelin Recommended distinction, RAUSCH in Frankfurt am Main stands for modern cuisine that is radically focused on the essentials – a truly memorable state of mind.
Recognition
Ambience
Details
History
Executive Chef Jochim Busch and Philipp Günther offer a menu featuring smoky and grilled flavors. It is paired with a selection of 500 European wines. A private dining area for 12 guests is available.
Concept Contemporary fine dining on the menu (4–5 courses plus upgrades). Culinary Style As head chef at the "Gustav" restaurant, Jochim Busch was among the very best in the culinary world. Following his departure in 2024, he returns – alongside his friend Philipp Günther as maître d'. In new premises, they continue their success story. The aperitif is served in the kitchen, where guests can strike up conversations with the chef and host. The menu can be streamlined or expanded with Busch classics such as grilled leek with hazelnuts or cheese spaetzle with summer truffle. Smoked and grilled preparations take center stage – for instance, scallops on sauerkraut and mussel vinaigrette, dry-aged char seared on one side and served on a smoked fish rack with refreshing sorrel, or charcoal-grilled Taunus venison. Wine A wine list featuring around 500 selections, with a focus on Europe. Atmosphere Relaxed yet elegant ambiance. Custom-mixed hues in earth and powder tones – a pink kitchen! – paired with Scandinavian design. Conclusion The name says it all: "Rausch" offers indulgence, lightness, and flavor.
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