A chic midtown rendezvous despite being cramped and claustrophobic, Erno's draws everybody from visiting film stars to bank executives. Under its former chef and namesake, Erno Schmitt, this restaurant became the first in Frankfurt to earn a Michelin star. He's gone, but Valéry Mathis's food seems to improve every year, and we actually like this bistro better than before. Frankfurt foodies recommend the people-watching possibilities, the fine service, and the sense of theatrical flair.
The kitchen serves fish brought fresh by air from European waters. The chef offers both cuisine moderne and what is known as cuisine formidable. The most exciting (and expensive) appetizer is artichokes in puff pastry with sautéed potatoes and foie gras. For a main course, try pigeon with duck liver in a savory truffle sauce. Another excellent choice is filet of venison coated with truffles and served with a smooth and creamy savoy cabbage. A most recommendable main course is a braised leg of rabbit so tender it falls off the bone. It is served on a bed of lentils and diced carrots infused with a dash of curry. Also delicious is rack of lamb with a ragout of white beans and sea bass with beets and a truffle sabayon.
- © Frommer's 2013
- Very Highly Recommended 2010