The story
Frieda, at Menckestraße 48 in Leipzig, earned a Michelin Star in 2026 for its contemporary kitchen. There is no à la carte here, only set menus.
"Frieda en vogue" changes regularly, sometimes on the day itself, so the menu shown online is only a guide. "Frieda Naturell" is fully vegetarian, and you request it when you reserve. Lisa Angermann and Andreas Reinke stage very good ingredients with bold, harmonious flavors. A raviolo of porcini cream and roasted onions comes with crustacean bisque. Pink short ribs arrive with runny egg yolk, artichoke cream and Belper Knolle cheese.
The champagne selection is a strong point, and so are the grower sparklings. One example is the Pinot Noir Sekt Brut Nature by Konni & Evi from the Saale-Unstrut region. Wines from VDP estates fill out the list. If you prefer, pairings are matched to the menu.
Artworks break up the intense aquamarine of the walls in a compact dining room. Der Feinschmecker rated the concept 2.5 in 2026. The house compares an evening here to a concert, and a visit can last several hours. The menu currently costs 125 € per person.
Recognition
Ambience
Details
History
High quality cooking
Concept The menus “Frieda en vogue” and “Frieda Naturell” feature nine or ten courses. Kitchen Style Lisa Angermann and Andreas Reinke put considerable effort into creatively staging very high-quality ingredients. The menus are meticulously paired with bold, harmonious flavors. A raviolo, cleverly filled with porcini cream and roasted onions, reaches perfection with a crustacean bisque. Pink short ribs are accompanied by runny egg yolk, artichoke cream, and the pungent Belper Knolle cheese. Wine As worthy of recommendation as the champagne selection are grower sparkling wines such as the Pinot Noir Sekt Brut Nature by Konni & Evi from the Saale-Unstrut region, as well as wines from renowned VDP estates. Atmosphere Artworks break up the intense aquamarine of the walls. The enthusiasm of Lisa Angermann and her team, along with their expertise in the kitchen, wine, and service, fills the compact room with its own distinct aura. Conclusion A culinary experience that leaves a lasting impression.
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