The story
Restaurant Emma Metzler serves bistronomy and French-leaning dishes at Schaumainkai 17 in Frankfurt am Main, and the Schlemmer Atlas awarded it 2 Kochlöffel in 2026. The restaurant sits in the Museum für Angewandte Kunst, with a ground-floor room overlooking the museum park.
Anton de Bruyn, chef and owner, cooked in Hamburg, Vienna and London before opening here in the white building by architect Richard Meyer. The kitchen works nose to tail, turning whole animals into chops and house-made sausages. Trout comes from the Taunus, Bresse chickens from the Odenwald, and Berkshire pigs from the Vogelsberg. Sourdough is baked in house.
Small tables and wall mirrors line the room, designed by Uwe Fischer and Ben Jourdan. Plain Frankfurt chairs and maple tabletops recall the inns of the region. The seasonal menus shift with the calendar. The Christmas menu, for example, runs from a light fish course through house-made ravioli to roasted Simmental heifer with marrow.
Recognition
Ambience
Details
History
Overlooking the museum park, this simply furnished ground-floor restaurant serves inventive cuisine based on a nose-to-tail concept.
Location
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