The story
Restaurant Vinum in Frankfurt anchors its Italian cuisine in nineteenth century stone vaults originally built for wine storage. These underground chambers were carved in 1893 by the Schulz & Wagner merchant family to maintain steady temperatures for aging barrels. They operated strictly as a Fasskeller until 1970, leaving the original architecture largely untouched when the space transitioned to public dining. Matthias Wagner later converted the empty vaults into a restaurant, establishing a continuous thread of hospitality that links the original trade to today’s service.
Dana Lekic has directed the kitchen since 2008, drawing on a menu that balances regional flavors with imported produce. Guests regularly order the beef tagliata prepared with precise grilling methods, while the house risotto offers a creamy counterpoint to heavier plates like veal schnitzel. This balanced approach earned the venue a 1.5 ladle rating from the Schlemmer Atlas, recognizing how the Mediterranean kitchen handles both meat based mains and lighter vegetable sides. The team also prepares a small selection of pizzas for casual evenings.
Vaulted ceilings and exposed brick frame the dining area near the Alte Oper. Wood paneling lines the adjacent wine room, where a tiled stove maintains a steady warmth throughout cooler months. The low lighting highlights the original stonework, allowing diners to settle into the historic architecture without feeling rushed between courses. Every table sits close enough to hear the clink of glassware against ceramic plates.
Recognition
Ambience
Details
Location
