The story
RAUSCH at Reuterweg 57 in Frankfurt am Main is a modern international kitchen built around smoke and fire, rated 4 Kochlöffel by Schlemmer Atlas in 2026. Chef Jochim Busch cooks here with his friend Philipp Günther running the room.
Busch was head chef at Gustav before leaving in 2024. At RAUSCH he works in new premises, and Günther is the maître d'. Guests take their aperitif in the kitchen, where they can talk with both men. The menu runs four to five courses, and Busch's older dishes can be added, such as grilled leek with hazelnuts or cheese spaetzle with summer truffle.
The kitchen's stated cornerstones are salt, smoke, vinegar and fat, applied to local flavors and traditional methods. Scallops arrive on sauerkraut with a mussel vinaigrette. Dry-aged char is seared on one side and set on a smoked fish rack with sorrel. Taunus venison is grilled over charcoal. Menus follow the seasons.
The kitchen is pink, and the dining room uses earth and powder tones with Scandinavian design. The mood is relaxed but polished. The wine list holds around 500 bottles, mostly European, and a private room seats 12. The Michelin Guide lists RAUSCH as Recommended for 2026.
Recognition
Ambience
Details
History
Concept Contemporary fine dining on the menu (4–5 courses plus upgrades). Culinary Style As head chef at the "Gustav" restaurant, Jochim Busch was among the very best in the culinary world. Following his departure in 2024, he returns – alongside his friend Philipp Günther as maître d'. In new premises, they continue their success story. The aperitif is served in the kitchen, where guests can strike up conversations with the chef and host. The menu can be streamlined or expanded with Busch classics such as grilled leek with hazelnuts or cheese spaetzle with summer truffle. Smoked and grilled preparations take center stage – for instance, scallops on sauerkraut and mussel vinaigrette, dry-aged char seared on one side and served on a smoked fish rack with refreshing sorrel, or charcoal-grilled Taunus venison. Wine A wine list featuring around 500 selections, with a focus on Europe. Atmosphere Relaxed yet elegant ambiance. Custom-mixed hues in earth and powder tones – a pink kitchen! – paired with Scandinavian design. Conclusion The name says it all: "Rausch" offers indulgence, lightness, and flavor.
Executive Chef Jochim Busch and Philipp Günther offer a menu featuring smoky and grilled flavors. It is paired with a selection of 500 European wines. A private dining area for 12 guests is available.
Location
Nearby
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