This beautiful parquet floor, these crystal chandeliers above the elegantly laid tables, velvety soft chairs, discreet niches where private matters remain private. At the latest when turbot from Brittany is served with beurre blanc and caviar, when you savour the Noilly Prat from Ragout Fins, you think: France, court cuisine.
But there are also cabbage rolls of Main zander with sauerkraut, "Saure Zipfel", Aisch char or saddle of venison from the Steigerwald with eggnog. At the latest when the menu ends with a "Frankenberger Schlosskiesel" made of white chocolate with beetroot as a petit fours, you think: Franconian. The finest country cuisine.
French. Franconian. Fine. In the elegant ambience of the gourmet restaurant Le Frankenberg, chef Steffen Szabo offers haute cuisine that is not intimidating despite its finesse, but tastes like the region: down-to-earth. Great fine dining cinema, but relaxed. The excellent white wines from the restaurant's own Schlossgut estate, including those from the three monopole vineyards "Louise", "Hölle" and "Wolfsgrube", which are developed by cellar master Maximilian Czeppel into multi-award-winning wines with a strong character, go well with this. The 400 items on the wine list also include exquisite red wines - especially from the partner estate Vergenoegd Löw from Stellenbosch in South Africa. Le Frankenberg is a gourmet experience, definitely worth a diversion. Also for gourmets who love vegetables: Szabo also conjures up an eight-course vegan menu.
Reservations from 20th September under:
Tel. +49 (0) 9339 9714 571
Email: hotel@schloss-frankenberg.com
The view through such a panoramic window and the view from this terrace are well worth the effort. Hikers and cyclists who have made it up to the Amtshaus look down on the stunning hilly landscape they have just traversed: the vineyards, the forest, the orchard meadows.
Locals and day trippers can not only enjoy the view from the Amtshaus, but also eat their hearts out. The rustic tables serve traditional Franconian cuisine with modern twists such as bratwurst with cabbage or sour sausages. However, chef Steffen Szabo would not be a star chef if he did not add his personal touch to such dishes. Right on the border between the Catholic and Protestant parts of Franconia, the Middle Franconian (with marjoram, full-bodied) and Lower Franconian (mild, lighter) bratwursts compete on his plates in a culinary contest.
The feel-good atmosphere, the regional cuisine and the wines bottled in the castle make the Amtshaus a place of cosy hospitality. The interior can accommodate up to 90 guests. The spacious outdoor terrace for up to 40 guests impresses with its stunning views of the castle's vineyards. The castle bottlings taste particularly good here, and a rosé and a secco have recently been introduced in summer. Winemaker Maximilian Czeppel offers "wines that make you want to keep drinking". Guests can take home memories of their favourite Frankenberg moments with the castle wine discovery package.
Please inform us about allergens, vegan, and vegetarian menus at least 2 weeks before your visit. For groups of 5 or more, we serve a unified menu.
Reservation is strongly recommended!
For reservations, please contact:
Contact: Phone +49 (0) 9339 – 9714 571
Email: hotel@schloss-frankenberg.com
The region's talent is drawn out into the big, wide world of cookery. He gains recognition, fame and Michelin mentions with his culinary creations, even becomes Bavaria's youngest star chef - and returns to his home: Weigenheim, a village with just under 1000 inhabitants where everyone knows everyone else. Steffen Szabo rents an old farmhouse and wants to see his young son grow up here, because you can move around much more freely here than in the big city. He is done with fine dining; at home he cooks on the wood-fired stove again. Then the mayor knocks on the door. Upstairs, Frankenberg Castle is being restored and a new gourmet restaurant is to be built. He wonders if he can't imagine...
Steffen Szabo could. The top chef has come full circle. When he was seven, as a schoolboy, he used to play with the children of the then owner Baron von Lerchenfeld in the castle courtyard. Now, as Chef de Cuisine of the fine dining restaurant Le Frankenberg and the rustic Amtshaus, he sets the tone for the castle's cuisine. He has dedicated himself to French haute cuisine, but remains true to his roots. He combines contrasts in his creations: Tradition and modernity as well as extravagance and the down-to-earth nature of his native cuisine - and thus acts as a Franconian ambassador of flavour. Today, he sometimes feels "like in a fairy tale, like in the cinema" at Schloss Frankenberg. Fine food doesn't just make the guests happy.