The Torschänke starts into autumn with a new team. For the first time, the rustic and cozy restaurant gets its own chef with Yannik Holzfuss. From now on, Stjepan Kubula is responsible for the service. He is supported significantly by Christina Klix, who assists him as Commis de Rang. "With these three, we have a highly motivated, young team at the start. Each of them has a key position for the first time in his life, all are top trained, have experience and I am very happy that they can prove themselves in the Torschänke," says hotel director Karina Ansos.
Yannik Holzfuss completed his apprenticeship as a chef at the Maritim Rhein-Main-Hotel Darmstadt a good five years ago and then worked as Chef de Partie at Trares Restaurant & Bar as well as Villa Merton, both in Frankfurt, among other places. Most recently, as sous chef at Trares, he was the chef's right-hand man. For Torschänke, he has revamped the menu and created a new "signature dish": Duroc pork chop with Macaire potatoes, wild broccoli, porcini mushrooms and mustard. As before, the focus of the cuisine is on Hessian and home-style specialties, some classic, some creatively interpreted. So there is a Handkäs', snow flurry and green sauce as well as 24-hour cooked pork belly with hand cheese foam and apple cider gel, homemade blood sausage ravioli or spare ribs of wild boar. Fish lovers and vegetarians won't miss out either.
Trained restaurant professional Stjepan Kubula has gained his experience in various positions in his native Croatia. He manages the Torschänke in close coordination with the hotel's F&B management. Commis de Rang Christina Klix most recently worked as a waitress at Heckers restaurant in Gründau.
The Torschänke offers 50 seats in the rustic guest room and 80 seats in the historic open-air Schoppenhof. On the first Friday of every month, it transforms into the Diskoschänke, a dance venue for over-40s, where a DJ spins hits from the 1970s and '80s.
Thursday through Friday 6:00 - 22:30
Saturday through Sunday 17:00 - 22:30