Finally I got to visit one of Frankfurt’s most acclaimed fine dining locations, Restaurant Villa Merton*, where Chef Matthias Schmidt is applying a cuisine which could be qualified as regional, experimental and natural. Without doubt, there are some striking similarities to restaurant Noma chef René Redzepi’s philosophy, as Schmitt as well has a focus on regional specialties, gathering herbs and fruit and sourcing meat and fish in the very region of Frankfurt.
After I had a provisional introduction to Matthias Schmidt’s cuisine at a pop-up restaurant last year, a friend’s visit was the right occasion to discover his philosphy “full throttle”. We opted for the seven course menu named “Stoff”, here’s the story of our dinner. Read the rest of this entry »Google+