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Modern interpretation of a classic introduces new culinary concept at H+ Hotels ‒ FRIEDRICHS Schnitzel-Bar inspires meat lovers and vegetarians introduces new culinary concept at H+ Hotels ‒ FRIEDRICHS Schnitzel-Bar inspires meat lovers and vegetarians

High-quality schnitzel enjoyment: is launching a new culinary concept and opening the first FRIEDRICHS Schnitzel Bar at the H+ Hotel Frankfurt Eschborn. The focus is on the traditional meat classic and different variations of the popular dish. Thus, in addition to veal, Landuro pork and Kikok chicken, the menu also includes salmon trout fillet as well as kohlrabi and oyster mushroom schnitzel as vegan components. The side dishes range from mushroom ragout and buttered spaetzle to carrot vegetables and sweet potato puree. In addition, a fine selection of starters in small bowls or larger portions to share will delight. Desserts such as basil sorbet with berries round off the menu. Great importance is placed not only on the variety of dishes, but also on the quality of the products. The places of origin of the meat and the ingredients of the food are always communicated transparently and comprehensibly for guests. For example, the pork comes from Thuringia, the chicken meat is exclusively Kikok and bread from regional bakers is used for the breading. Further FRIEDRICHS Schnitzel Bars are to follow in the H+ hotels in Bad Soden, Wiesbaden and Lübeck. More information can be found at

The idea for the schnitzel restaurant came from Thomas Haas, CEO of "I am a big fan of this traditional dish and its many variations. I am very happy about the implementation of the concept." Jürgen Schmieder, Corporate Director of Food, adds: "Everyone loves schnitzel; my mother and grandma always had the best and tastiest. Excellent quality of the product and love in the preparation are particularly important to us." For the composition of the menu, he emphasised a wide selection and a mix of tradition and innovation. "Over a dozen different little treats - whether hot, cold, vegan, vegetarian with fish or meat - invite you to discover something new or experience the old familiar in a new way," Schmieder enthuses. He always has responsible food waste management in mind: "We buy sustainably and prepare food in a sustainable way. We are committed to combating food waste and make sure, among other things, that we don't prepare too much in advance, but cook fresh. The name FRIEDRICHS pays homage to the founder of the residential town of Bad Arolsen, Prince Friedrich Anton Ulrich zu Waldeck und Pyrmont, and is also the headquarters of the hotel group.

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