Watercress Veloute, Parmesan, Lardon, Crème Fraiche
Housemade Rye Bread
Mackerel, Vegetables, Sesame, Jalapeno, Puffed Rice
Basil Ravioli, Ratatouille, Saffron, Crayfish
Sea Bass, Mushrooms, Potatoes, Nut Butter
Venison, Green Asparagus, Sweet Potato
White Chocolate, Strawberries, Sorrel
Although Frankfurt may not possess any of Germany’s Michelin 3* Restaurants the plethora of talent trained in Baiersbronn has gifted the city with a bevy of talent, and tucked away on Kleine Bockenheimer Strasse an emerging name is that of Chef André Rickert who owns and operates Bidlabu along with Sommelier Dietmar Fritz.
Still something of a hidden gem, a sign amongst the masses on Grosse Bockenheimer Stasse leading guests down a small alley to bohemian environs surrounding a small kitchen, it is with reservations highly encouraged that guests arriving Monday through Saturday will find Chef Rickert cooking three or four course menus offered Prix Fixe.
Charging just 48 to 55€, Vegetarians ten less for Cuisine equally thoughtful, it was opting for al fresco seats protected by an extendable canopy that two guests sat down Monday night, a lack of dietary restrictions confirmed prior to presenting cold Watercress Soup enlivened by Bacon and Parmesan.
Casual yet competent, adjectives equally applicable to Bidlabu’s service and Cuisine, it is with steady pace that plates emerge from the kitchen at intervals suited to each table’s comfort, course one offering gently cooked Mackerel and puffed Rice plus an unexpected bit of heat.
Tempting guests with good Bread, ideal for sopping up the Saffron and Shellfish Sauce served over top Pasta filled with Herbs, course three offered a choice from which one selected Deer and the other Sea Bass, both Proteins well-sourced and properly prepared though the Fish was slightly better thanks to Beurre Noisette and tender Mushrooms while Venison got a little lost in the sweetness of its Sauce.
Completing the night with Dessert, Ice Cream made with Herbs no longer the novelty it once was, André nonetheless managed to sell Sorrel thanks to soft White Chocolate and three textures of Strawberry including Mousse perfumed by Flowers.