The story
Lafleur, at Palmengartenstraße 11 in Frankfurt am Main, holds two Michelin stars (2026) for the modern French cooking of chef Andreas Krolik. It sits in the Palmengarten and has been a Relais & Châteaux member since 2015.
Krolik cooks French haute cuisine with a lighter, contemporary hand and a sustainable outlook. He offers two menus of three to seven courses, one omnivorous and one vegan. The vegan dishes are built as cooking in their own right, not as substitutes, and the Schlemmer Atlas gave the restaurant 5 Kochlöffel in 2026.
Fish takes a prominent place on the menu. One example is pan-seared black cod with macadamia rice crunch and an apple curry sauce. Game appears too, as a saddle of Hessian venison with a spice glaze and a brioche rapeseed crust. The kitchen follows the seasons, and the sources describe the results as precise and calm.
Sommelier Valerie Poulter looks after a list of more than 1,000 selections and pairs bottles to the menus. A walk-in wine cellar holds top bottles, mostly from Germany, France and Italy. The dining room is bright, with clean lines and views of the surrounding greenery. Boris Häbel leads a service team described as warm and unobtrusive.
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Excellent cooking
Concept Andreas Krolik blends French haute cuisine with contemporary lightness and a sustainable ethos. Two menus featuring three to seven courses—one omnivorous, one vegan—reflect his philosophy: respect for nature and an appreciation for the essential. Culinary Style Krolik’s kitchen impresses with precision, depth, and an almost meditative calm. Whether it is pan-seared black cod fillet with macadamia rice crunch and apple curry sauce or saddle of venison from Hessian game with spice glaze and brioche rapeseed crust, every dish reveals structure, elegance, and aromatic clarity. The vegan compositions hold their own without compromise: they are not mere substitutes, but independent, nuanced creations defined by intense flavor, seasonal vitality, and artisanal refinement. Wine Sommelier Valerie Poulter navigates a list of over 1,000 selections with sure instinct. Her pairings underscore the depth of the cuisine and lend the menus additional brilliance. Atmosphere A bright interior, clean lines, and views of the surrounding greenery cultivate an atmosphere of refined tranquility. The service, led by restaurant manager Boris Häbel, is warm and unobtrusive. Conclusion A culinary masterpiece that achieves perfect balance between classic tradition, modern innovation, and principled conviction.
A first-class and stylish venue in the beautiful Palmengarten! Chef Andreas Krolik crafts vegan tasting menus that are refined and surprising – but that's not all.
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