The story
High above Frankfurt, Franziska serves progressive German vintage cuisine from the top of the Henninger Tower. Head chef Mathis Thünemann channels the spirit of Christian Mook's great-aunt, an innovative cook who grew her own produce and blended German staples with Asian and Middle Eastern influences decades ago. The kitchen honors her memory by updating classic preparations like hand cheese ravioli or pizza with Ahle Worscht through a modern lens.
The kitchen presents its vision across three menus, including a Late Dinner option beginning at 21:30. Traditional staples receive precise modifications, like Schinkennudeln Deluxe layered with truffle foam or gebratene Brezenknödel accompanied by wild mushrooms. Sweet finales recall specific eras, with Toast Hawaii remastered to feature caramelized pineapple and the Kalter Hund designed to trigger memories of 1970s children's birthdays. These dishes demonstrate how regional ingredients can be treated with technical sophistication.
The dining room occupies the summit of the Henninger Turm, enclosed by floor-to-ceiling glazing that delivers a continuous 360-degree panorama of Frankfurt. A fully open kitchen reveals the culinary action to guests seated at the integrated counter, blending high-altitude dining with direct chef interaction. Across the space, the Barrel Bar centers around a greenish iridescent marble slab and walls clad in golden dot tiles. Bar chef Yannick Wewerink operates a laboratory-style station equipped with centrifuges, dehydrators, and liquid nitrogen to produce custom syrups and aromatics.
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