Apfelwein Wagner is a german restaurant in Sachsenhausen, Frankfurt.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Frankfurter Schnitzel, Handkäs mit Musik
Must order: Grüne Soße with boiled eggs and fried potatoes, €14.50
Tip: No reservations for small groups at peak times; join the shared benches and the Bembel arrives without being asked.
Address: Schweizer Strasse 71, 60594 Frankfurt am Main
Lorsbacher Thal treats apfelwein like a cellar wine in Frankfurt's Große Rittergasse, 300-plus bottlings deep in a tavern running since 1803.
Order: A three-pour apfelwein flight chosen by the host, with Handkäs
Tip: Hessen a la carte member kitchen, so the food outclasses the average tavern; the barrel cellar tour is worth asking about.
Zur Buchscheer is the Frankfurt tavern purists name first: apfelwein pressed on the premises since 1876, out in quiet leafy Sachsenhausen-Süd.
Order: The estate pressing by the Schoppen, with Grüne Soße and eggs
Tip: Weekends open at noon and fill with families; weekday evenings are when the regulars hold court under the trees.
Zum Gemalten Haus keeps the painted-parlour version of Frankfurt tavern culture alive on Schweizer Strasse, with Bembel service running since 1936.
Order: The prize-recipe Grüne Soße the house is locally known for
Tip: Closed Monday and Tuesday, unlike its neighbours; the front Stube under the murals beats the back room for atmosphere.
Dauth-Schneider feeds the Klappergasse corner of Frankfurt's tavern quarter from 11:30 daily, a Bembel house pouring on this corner since 1850.
Order: The Frankfurter Platte of sausages and Rippchen for the table
Tip: Its long daily hours make it the fallback when smaller taverns close; the terrace under the trees seats big groups easily.
Lorsbacher Thal treats apfelwein like a cellar wine in Frankfurt's Große Rittergasse, 300-plus bottlings deep in a tavern running since 1803.
Order: A three-pour apfelwein flight chosen by the host, with Handkäs
Tip: Hessen a la carte member kitchen, so the food outclasses the average tavern; the barrel cellar tour is worth asking about.
Zur Buchscheer is the Frankfurt tavern purists name first: apfelwein pressed on the premises since 1876, out in quiet leafy Sachsenhausen-Süd.
Order: The estate pressing by the Schoppen, with Grüne Soße and eggs
Tip: Weekends open at noon and fill with families; weekday evenings are when the regulars hold court under the trees.
Zum Gemalten Haus keeps the painted-parlour version of Frankfurt tavern culture alive on Schweizer Strasse, with Bembel service running since 1936.
Order: The prize-recipe Grüne Soße the house is locally known for
Tip: Closed Monday and Tuesday, unlike its neighbours; the front Stube under the murals beats the back room for atmosphere.
Apfelwein Solzer is Bornheim's fifth-generation cider house in Frankfurt, self-pressing since 1893 with a 300-seat garden off Berger Straße.
Order: The house pressing straight from the cellar, with schnitzel
Tip: Ask to sit in the Kelterhaus, the old pressing room; Saturday from 14:00 is the gentlest slot before the evening rush.
Dauth-Schneider feeds the Klappergasse corner of Frankfurt's tavern quarter from 11:30 daily, a Bembel house pouring on this corner since 1850.
Order: The Frankfurter Platte of sausages and Rippchen for the table
Tip: Its long daily hours make it the fallback when smaller taverns close; the terrace under the trees seats big groups easily.
Ramen Jun built Frankfurt's ramen standard from a small Westend dining room near the Messe, broth simmered in-house daily and queues to match.
Order: Tonkotsu with ajitama; add the gyoza while you wait
Tip: Solo counter seats turn over fastest at peak; the Altstadt sibling Ramen Jun Red on Fahrgasse runs later evenings.
