Vegan Summit and the Future of Food at the Frankfurter Hof

Frankfurt is quickly becoming Europe’s ultimate food capital. Right before the highly anticipated Guide Michelin Gala, the elite of the culinary world gathered at a glamorous luxury hotel. They came together for a groundbreaking event: Vegan Summit and the Future of Food at the Frankfurter Hof. This exclusive press dinner proved a powerful point. Plant-based dishes have officially left their niche behind. Instead, they are now defining the absolute future of fine dining. Top chefs and food visionaries brought incredible energy and inspiration to the stage. Their collective message was clear: modern luxury must be sustainable, and it tastes amazing.

VEGAN SUMMIT AND THE FUTURE OF FOOD AT THE FRANKFURTER HOF

The city is buzzing. Right now, the “Sterne über Frankfurt” program is all about incredible food, outstanding wines, and one big question: What is the future of fine dining? Even traditional German apple cider is getting an exclusive, Michelin-star upgrade during the festival (Cider goes Michelin at Daheim bei den Drei Steubern).

However, the absolute star of the night was plant-based haute cuisine. Because this was an exclusive, industry-only press dinner with no public ticket sales, invited guests and journalists arrived at the gorgeous Frankfurter Hof full of anticipation.

THE WHO’S WHO OF THE FOOD ELITE – SPEAKERS IN THE SPOTLIGHT

A world-class panel captivated the audience inside the hotel’s historic ballroom. One by one, the brilliant minds behind the plant-based revolution took the stage to share their visions, their passion for radical regionality, and new business standards for the industry.

GWENDAL POULLENNEC & GABRIELE HEINS

Gabriele Heins, the passionate Editor-in-Chief of Germany’s leading gourmet magazine Der Feinschmecker, hosted an exclusive interview with the guest of honor: Gwendal Poullennec, the International Director of the Guide Michelin. Poullennec made it absolutely clear that modern culinary creativity no longer requires animal proteins. The Guide Michelin simply rewards culinary excellence regardless of the style, and the plant-based wave is rapidly gaining momentum on a global scale.

ANDREAS KROLIK – THE TWO-MICHELIN-STAR PIONEER FROM THE PALMENGARTEN

The visionary head chef of Frankfurt’s two starred restaurant Lafleur** is a true pioneer in plant-based fine dining. Krolik brilliantly combines a complex architecture of flavors with classic culinary craftsmanship. On stage, he shared an incredible statistic: his purely vegan menus now make up a sensational 40 percent of his total orders. This is a powerful, clear signal to the entire culinary industry.

RICKY SAWARD – RADICAL REGIONALITY IN FRANKFURT’S NARROWEST BUILDING

At Seven Swans*, Ricky Saward runs Germany’s only purely vegan Michelin-starred restaurant. He is radically vegan and deliberately breaks the rules of traditional kitchens. You won’t find pepper, citrus fruits, or olive oil in his dishes. Instead, Saward cooks without compromise, using only seasonal ingredients from his own permaculture farm and the local Frankfurt region. At the summit, he made a passionate plea for pure, authentic, and natural flavors.

SIMON TRESS – A SUSTAINABILITY ICON WITH A GREEN FOOTPRINT

Traveling all the way from the Swabian Alps, Simon Tress represented his restaurant 1950*. Tress runs the world’s very first restaurant to combine a 100% organic certification with a Michelin star. He meticulously calculates the carbon footprint of every single plate. During the panel discussion, he proved that true sustainability and world-class quality are a winning team. He also highlighted his passion for food preservation, canning, and fermentation.

BORIS TOMIC & MADJID DJAMEGARI – THE MINDS BEHIND THE SCENES

Boris Tomic, a prominent journalist and editor for various hospitality trade magazines, and Madjid Djamegari (CEO of Food Affairs), shed light on the massive economic impact of this event format. They demonstrated how much the catering industry and progressive city marketing can drive sustainable change across the urban food scene.

THE SETTING – GRAND HOTEL FLAIR AT THE STEIGENBERGER ICON FRANKFURTER HOF

No venue could have been more perfect for this forward-thinking event than the historic Frankfurter Hof. Ever since its grand opening in 1876, this legendary luxury hotel in the heart of the city has been known as Frankfurt’s “gute Stube” (its finest parlor). After it was almost completely destroyed during World War II, the people of Frankfurt lovingly rebuilt their architectural jewel in the 1950s, staying true to every historic detail. Today, the majestic building stands proudly as a protected historical landmark.

For generations, this luxury hotel has beautifully blended traditional elegance with a modern spirit. Its guest list is legendary: emperors, kings, and global icons like Elton John, the Rolling Stones, and Queen Elizabeth II have all stayed here. But on the evening of this exclusive press dinner, a brand-new, progressive energy filled the air.

The hotel’s magnificent architecture, complete with heavy crystal chandeliers and elegant marble floors, created a stunning contrast. It was the perfect, dramatic backdrop for the cutting-edge, nature-inspired philosophy of the guest chefs. Once again, the Frankfurter Hof proved that it doesn’t just preserve history, it is a place where tomorrow’s trends are born.

THE CULINARY GET-TOGETHER IN THE ATMOSPHERIC EHRENHOF

After the inspiring panel discussions, the hotel’s picturesque courtyard (Ehrenhof) opened its doors for an unforgettable get-together. Guests moved between exclusive food stations to enjoy masterful tastings. Even for the most dedicated non-vegans, this evening was an absolute revelation. Here are the culinary highlights:

Seven Swans with Ricky Saward: A true masterpiece featuring asparagus pickled in apple vinegar, paired with juniper-smoked whole grain. The plate featured a creamy vegan asparagus Hollandaise and an elegant vinaigrette made from fermented mahonia blossoms. For a perfect crunch, the chef added a blackened onion topped with pickled wild garlic capers.
FrischeParadies with Marko Richter: This station was a beautiful celebration of land and sea. Guests loved the vegan king oyster mushroom ceviche with fruity mango, chili, and cilantro. The seafood counterpart was a spectacular German prawn ceviche. The dish was beautifully refined with organic Breton seaweed, tangy tiger milk, and a light wasabi espuma.
Transgourmet COOK: Savory soul food at a Michelin-starred level! These rustic spelt-beer dough doughnuts (Auszogne) offered the ultimate savory soul food. The crispy pastries were topped with a seasoned summer savoy cabbage ragout, marinated king oyster mushrooms, pickled radishes, fresh lamb’s lettuce, and a smoky rice paper chip.
Compass Group: A true explosion of flavors featuring a quinoa, carrot, and zucchini patty served with an exotic lemongrass-mango relish, fermented kimchi, and black garlic. They also served a savory avocado cake on pumpernickel, paired with a spicy tomato-chili confit with cumin, a crunchy corn taco crumble, and fresh sansho leaves.
Caféhaus Siesmayer: For the sweet finale, this iconic Frankfurt institution served an elegant selection of the finest vegan pastries. The dessert table featured their legendary Vegan Opera cake, a rich Chocolate Framboise, fruity raspberry and strawberry tartlets, and incredibly creamy mini cheesecakes.

FIRST-CLASS WINE PAIRINGS & ALCOHOL-FREE ALTERNATIVES

What is a luxury fine-dining event without the perfect drinks? The drinks at this press dinner were exceptional. The menu paired top international wines with innovative, alcohol-free alternatives for a perfectly balanced food journey. In addition, guests had the chance to taste several creative cocktails, which rounded out the exclusive drink menu perfectly.

A WORLD-CLASS WINE SELECTION

Roederer Collection 245 (Champagne Louis Roederer S. A. • Reims, Champagne, France): A brilliant, highly complex Champagne served as the perfect welcome drink. Its fine bubbles and elegant toasted notes beautifully prepared the palate for the cutting-edge dishes to come.

2023 By. Ott Rosé (Appellation Côtes de Provence Contrôlée • Domaines Ott • La-Londe-les-Maures, Provence, France): This elegant, salmon-colored rosé brought a touch of Mediterranean lightness to the courtyard. Its delicate fruit notes and refreshing crispness paired spectacularly with the Asian-inspired flavors of the ceviches.

2023 Stern Sauvignon Blanc (Alto Adige DOC • Kelterei Kaltern • South Tyrol, Italy): A crisp, incredibly precise white wine. Its classic notes of gooseberry and fresh herbs were the perfect match for Ricky Saward’s aromatic asparagus dish.

2023 Brancaia Tre Bio (IGT Toscana • Brancaia s.a.r.l. • Radda, Chianti, Italy): This organically grown, velvety red wine brought wonderful structure and elegance to the evening.

POMP Organic Aperitif (Alcohol-Free) (Dr. Höhl’s Manufaktur): For a sparkling, deep alternative with zero alcohol, this tart aperitif offered fine spices and elegant fruit notes, making it a brilliant companion for the food.

GOURMET INSIDER TIPS FOR YOUR NEXT VISIT TO FRANKFURT

If you missed the Vegan Summit but still want to experience world-class, plant-based dining in Frankfurt, make sure to book a table well in advance. For a completely plant-based experience, head over to the radically vegan restaurant Seven Swans*. Another incredible option is the two-starred restaurant Lafleur**, where chef Andreas Krolik creates a fantastic, fully vegan tasting menu. Additionally, the Restaurant Festival Frankfurt runs until June 15th, offering a wonderful opportunity to explore the city’s culinary scene.

Can’t get enough of the Stars Over Frankfurt event series? Check out my other recent blog posts for more delicious inspiration:

For even more exclusive details and deeper insights, visit the official “Sterne über Frankfurt” event page or dive directly into the Guide Michelin.

SPECIAL THANKS

I want to give a heartfelt thank you to Gourmet Connection, the Guide Michelin, and DEHOGA Hessen for the exclusive invitation to this unforgettable evening. Thanks to their incredible teamwork and perfect planning, this exceptional press dinner became a reality. It was an inspiring event that perfectly highlighted the future and creative power of our culinary world.

Have you ever tried plant-based Michelin-starred cuisine? Let me know in the comments below!

If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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Labsalliebe

Food & Lifestyleblog