Heimat is a medium-sized place that we ate at in April 2014 and liked so much we tried to go back, but after several trips through Frankfurt, this was the first time we’ve been able to get a reservation.  It is a semi-circle shape with bench seating running along the outside wall opposite closely set bare wood tables and windows to the outside filling that exterior wall.  There are a half dozen seats at the bar where you stop for a glass or wait for your table to open, but reservations are made for a two-hour window and people cleared promptly.  There is patio seating depending on the weather.  Dimmed lighting, a wood ceiling with music in the background set the ambiance for this fabulous little gem of a restaurant.  Menus are small and there are tons of wines by the glass at reasonable prices.  Owner Oliver Donnecker was still there and was willing to let us share a number of the menu options and course it out with generous wine pairings, especially as the following reservation for our table was cancelled and so we could have more than the 2-hour window.  It was hands-down my favorite restaurant during our 2014 visit and it has not lost a beat.  This is a must go when you are in Frankfurt but get your reservation ahead of time.

Set-up

 

Food and wine

Since we had wine pairings the photo of the wine will be posted with the food.

 

An amuse bouche was boiled beef in jelly with green sauce and a bit of horseradish.  The tender meat was in a really tasty sauce topped with some small greens that mixed in well.

 

Clear bouillabaisse was seasoned with saffron and sauce rouille (thick French sauce with saffron).  Tons of seafood bits were in the deeply flavored broth, that did have a bit of spice to it.  Everything was perfectly cooked with lots of flavor.

 

Pulpo (octopus) and pulled rabbit leg was with fregola sarda, Roman salad, date, pomegranate seeds and yogurt.  The tender shreds of rabbit were moist and mixed well with the yogurt and sauces.  The ultra fresh leaves of lettuce on top added a crisp texture and the dates a bit of rich sweetness.  It was excellent.

 

Goose foie gras was topped with smoked eel, red onion jam, Riesling jelly, dill and served with a brioche.  The very smoky eel was great with the rich smooth foie gras.  The jelly and jam felt like more traditional matches so it made for some tasty combinations.  The brioche bun was quite light.

 

Filet of Sole was served on potato mash and root vegetables in a lemon and lobster butter sauce.  The vegetables included snow peas, carrots, broccoli and celery and one seasoning was dill.  It was an excellent sauce and a lovely dish.

 

Beef fillet was placed on top of creamed spinach and Jerusalem artichokes then topped with red cabbage and truffles.  The beef cooked nicely rare, mixed well with some tasty Jerusalem artichokes and a very finely minced creamed spinach.  The truffles had odor not taste but nevertheless, it was a good plate.  Of the two main, though, I preferred the fish.

 

A Valrhona chocolate tarte was plated with mango, passionfruit, peanut crumble and coffee ice cream.  It’s the only dessert they offer.  The fruit was wonderfully sweet in the mango and nicely tart for the passionfruit.  The chocolate tart was dense and smooth with tons of chocolate flavor.  The peanut crumble provided texture and sweetness as did the chocolate tuile on top.  Eaten with a nice od de vieux it was a splendid way to end a fine meal.