To become a signature dish, a dish has to meet certain criteria: for example it has to be unique in its preparation. Furthermore the ingredients are of high quality and have a local relation to the region.
All good reasons to recommend our signature dish to you.
The idea: A Signature Dish – a typical, ageless dish which is particularly popular with guests – provides a culinary experience of the region where the Kempinski hotel is located. With the classic „Grie Soß“, the green sauce, Sebastian Reiff opted for a specialty closely linked to the hotel’s location in Neu-Isenburg just outside the city of Frankfurt: Historians believe that the sauce made from seven herbs was brought to Germany by the Huguenots – who founded the city of Neu-Isenburg in the 17th century. The cold herb sauce with borage, chervil, cress, parsley, burnet, sorrel and chives is traditionally served with potatoes and hard boiled eggs. At the Kempinski Hotel Frankfurt Gravenbruch , Sebastian Reiff prepares the eggs for his Signature Dish in a rather unusual way: First they are poached and afterwards they are fried.