Tucked away in a delightful little street in Frankfurt’s trendy Nordend district – and only a 10 minutes almost door-to-door metro ride from the trade fair grounds – the Crell Cuisine is still an absolute insider tip - even for local gourmets.
The Crell Cuisine opened in November 2007 in the former Zum Gauß, a small and cosy neighbourhood eatery that has been around since about 1880. After a quick refurb which pepped-up a somewhat shaded charm with a minimalistic modern twist chef Chris Crell and his small team have created a “little jewel” of comfy informality that seeks it’s similar on the very lively Frankfurt restaurant scene.
The concept of the Crell – limited offer with the freshest of products – is greatly conditioned by the kitchen size. In a working space little larger than a Smart Fortwo the young and ambitioned Chris dishes out creations that border on sheer magic. Five or six dishes, cleverly concieved to also enable – by varying portions – the creation of multi-course menus, are offered each week; and since very little space is available for refrigeration all ingredients are absolutely market fresh. A typical weekly offer may include starters like chickpeas soup with red-mullet filet, entremes’ of scampi in a coat of coconut with Galia-melon or homemade tortellini with a ricotta-asparagus filling on estragon butter, easy-on-the-eye creations around pike-perch on Med vegetables or filet of lamb in a farce of chicken as main course and for a curtain drop, absolutely divine dessert variations … normally brought to the table by the chef himself.
A genuinely warm service adds to the fun and relaxed atmosphere.
Standard crowd – ranging in age from 20 to 60 - is a mixture of neighbourhood habitués, the local “foodie” scene and guests in town. And in summer you can enjoy all this in a shady little garden.
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