Modern interpretation of a classic in Bad Soden

FRIEDRICHS Schnitzel Bar is now available at the hotel group's H+ Hotel. The traditional meat classic and different variations of the popular dish take centre stage on the menu. In addition to veal, landuro pork, kikok chicken and salmon trout fillet schnitzel, the menu also includes vegetarian and vegan kohlrabi and oyster mushroom schnitzel. The side dishes range from mushroom ragout with buttered spaetzle and carrot vegetables with fried potatoes to sweet potato puree with bean seeds and teriyaki dip.

The restaurant team serves a fine selection of appetisers. The indulgent tapas include creamy, smoky salmon mousse, crispy manioc fries with two kinds of dip and fried black pudding with apple compote. With desserts such as basil sorbet with berries and apple tart with vanilla sauce, the selection is both creative and classic. The H-hotels.com hotel group attaches great importance to the quality of the products. The places of origin of the meat and the ingredients of the dishes are clearly communicated to guests. For example, the pork comes from Thuringia, the chicken is exclusively from Kikok and the chefs use bread from regional bakers for the breading. FRIEDRICHS Schnitzel-Bar at the H+ Hotel in Bad Soden is the third restaurant of its kind. The first two opened in autumn at the H+ Hotel Eschborn and the H+ Hotel Lübeck. Further information can be found at www.h-hotels.com/friedrichs-schnitzel-bar.