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. Continue reading →