A Kiwi take on some German classics.
On a recent trip to Frankfurt, we discovered a whole new cuisine. We've done a lot of travelling and have become pretty good at figuring out the best places to eat. We pick out a few fancier restaurants that have been recommended or ones that keep popping up on blogs or websites. However, the best ones are always those recommended by locals.
When checking into a hotel or sitting at a bar having a drink we always ask the staff where they go for dinner. We find it more useful to ask where they eat rather than where we should eat. The question of "Where is a good place to eat around here?" usually leads you to tourist hot-spots. Where they choose to eat tends to be something entirely different.
The first recipe we are sharing is our take on a Frankfurter we devoured at 9pm after asking the hotel clerk where he would eat at this hour. It was from a small brick building that had a long glass pane running the width of one wall which had a 1m sliding glass window where the money and products were exchanged.
About 15 warmly dressed Germans gathered in small groups eating these Frankfurters, smoking like chimneys and drinking spirits they had bought to accompany their food. They were the best Frankfurters we had ever eaten.
