The Torschänke starts the autumn with a new team. For the first time, the rustic, cosy restaurant with Yannik Holzfuss has its own chef. Stjepan Kubula is now responsible for the service. He is decisively supported by Christina Klix, who supports him as Commis de Rang. "With these three we have a highly motivated, young team at the start. Each of them holds a key position for the first time in their lives, they are all highly 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 training as a chef at the Maritim Rhein-Main-Hotel Darmstadt a good five years ago and then worked as Chef de Partie at the Trares Restaurant & Bar and the Villa Merton, both in Frankfurt. Last he was the right hand of the chef as Sous Chef at Trares. For the Torschänke he revised the menu and created a new "Signature Dish": Duroc pork cutlet with macaire potatoes, wild broccoli, porcini mushrooms and mustard. As before, the focus of the cuisine is on Hessian and middle-class specialities, partly classically, partly creatively interpreted. So there is a hand cheese, snow flurry and green sauce as well as 24-hour cooked pork belly with hand cheese foam and apple wine gel, homemade Blutwurstravioli or spare ribs of wild boar. Fish lovers and vegetarians will not miss out either.
The trained restaurant specialist Stjepan Kubula has gained his experience in various positions in his home country Croatia. He manages the Torschänke in close coordination with the F&B management of the hotel. Commis de rank Christina Klix worked last as service strength in the restaurant Heckers in Gründau.
The Torschänke offers 50 seats in the rustikalen guest area and 80 places in the historical Schoppenhof under open sky. Every first Friday of the month, it turns into a discotheque, a dance location for over 40s, where a DJ plays hits from the 1970s and 80s.
Thursday to Friday 18:00 - 22:30 o'clock
Saturday to Sunday 17:00 - 22:30 o'clock