Sachsenhausen's perhaps best-known apple wine tavern relies on tradition and is therefore a regular destination for the typical Frankfurt pretzel boy.
Frankfurters and their guests have been going to "Ins Gemalte" for almost 90 years. The apple wine tavern not far from Schweizer Platz is an institution and is mentioned in so many travel guides that it almost counts as a tourist attraction. Ribs with cabbage and green sauce are the bestsellers on the menu, but you will also find all other Hessian specialities here. The hot dishes are traditionally cooked, such as Frankfurter sausages, beef or pork, but there is also a different speciality every month, which sometimes includes fried food. For those who aren't quite so hungry, it's worth waiting for a typical Frankfurt original, the Brezelbub. He roams through traditional pubs like this one and provides guests with fresh pretzels and pretzel sticks from his basket. But the most important thing is and remains the "Stöffche".
The cider is matured on site in large wooden barrels in the cellar and is pressed every autumn according to the restaurant's secret recipe. The name of the pub is self-explanatory. Wall paintings outside and inside show Hessian landscapes and scenes from life in Sachsenhausen. Particularly large: farmers harvesting apples.
Frankfurters and their guests have been going to "Ins Gemalte" for almost 90 years. The apple wine tavern not far from Schweizer Platz is an institution and is mentioned in so many travel guides that it almost counts as a tourist attraction. Ribs with cabbage and green sauce are the bestsellers on the menu, but you will also find all other Hessian specialities here. The hot dishes are traditionally cooked, such as Frankfurter sausages, beef or pork, but there is also a different speciality every month, which sometimes includes fried food. For those who aren't quite so hungry, it's worth waiting for a typical Frankfurt original, the Brezelbub. He roams through traditional pubs like this one and provides guests with fresh pretzels and pretzel sticks from his basket. But the most important thing is and remains the "Stöffche".
The cider is matured on site in large wooden barrels in the cellar and is pressed every autumn according to the restaurant's secret recipe. The name of the pub is self-explanatory. Wall paintings outside and inside show Hessian landscapes and scenes from life in Sachsenhausen. Particularly large: farmers harvesting apples.
Good to know
Openings
Cuisine types
Regional Kitchen
German
Eligibility
For Groups
for individual guests
Nearby
