High-quality Hessian cuisine very close to the airport: the restaurant at the Steigenberger Airport Hotel delights people from all over the world.
The ingredients come from the region, they are prepared with spices from all over the world: the restaurant at the Steigenberger Airport Hotel interprets Hessian cuisine in a modern way. Frankfurt green sauce is served with boiled brisket and quail egg, and goulash is often made with oyster mushrooms. In addition to fish and meat dishes, there are also excellent options for vegetarians. In the 19th century, the Unterschweinstiege – named after the stables where the pigs of Frankfurt's city forest were once kept - was a popular excursion destination and it remains so to this day. It now welcomes people from all over the world with Hessian charm and cosmopolitanism here, right next to the city forest and in the immediate vicinity of the airport.
The ingredients come from the region, they are prepared with spices from all over the world: the restaurant at the Steigenberger Airport Hotel interprets Hessian cuisine in a modern way. Frankfurt green sauce is served with boiled brisket and quail egg, and goulash is often made with oyster mushrooms. In addition to fish and meat dishes, there are also excellent options for vegetarians. In the 19th century, the Unterschweinstiege – named after the stables where the pigs of Frankfurt's city forest were once kept - was a popular excursion destination and it remains so to this day. It now welcomes people from all over the world with Hessian charm and cosmopolitanism here, right next to the city forest and in the immediate vicinity of the airport.
Good to know
Openings
Cuisine types
Regional Kitchen
German
Eligibility
For Groups
for individual guests
License (master data)
Nearby
