Franzbrötchen aka the German Cinnamon Bun


Every nation has its ups and downs. It’s glorious moments. Germany is not different. Every visiting tourist is dragged through a series of places with WW2 tag on it. Not glorious and mostly boring for younger generations. We have been lucky to live in peace time for two generations in a row. A rare tourist guide will mention Napoleon marching through Germany. A very rare one will talk about the emperor’s taste in wine, women and food. Almost never you will hear German food culture influenced by French. Yet the influence obvious: from wine to desserts, from Rhine to Elbe, from syntax to word building – German culture was cradled by French *I am probably going to be beaten for writing this*.

Napoleon is known to had marched as far as Hamburg and he brought food some of the eating habits to the North. The legend has it, he introduced Northern German version of the Cinnamon Bun to Hamburgers, what is known today as the Franzbroetchen.

Frankfurt Green Sauce and Culture of the Cities

Food, Wine

Art explores why green sauce and old city walls are important in history, art and life in general.




Kougelhopf, Alsatian Brioche, or the “yummy yeasty cake we had with our coffee in France”. Traditionally, you dip the Guglhupf in foie gras, washing it down with some Riesling. But it pairs with coffee just as well.

The almonds perfectly baked.

The Grie Soss aka the Frankfurt Special

If you want the true taste of Frankfurt, combine equal parts of fresh Chervil, Borage, Garden Kress, Sorell, Chives, Flat Parsley, Salad Burnett or Dill or Tarragon –
Wait, what?