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Nestled in the heart of Frammersbach, Germany, Hotel-Restaurant Schwarzkopf offers a culinary journey that celebrates the vibrant flavors of the region with a commitment to seasonal and locally sourced ingredients. Chef Stefan Pumm creates dishes that change with the seasons, ensuring every visit delights with fresh, authentic tastes.
Starters to awaken your palate
Begin your meal with delicacies like the clear beef broth, a comforting and flavorful classic that sets the tone for the feast ahead. For a fresh herbal lift, the organic wild garlic foam soup offers a light yet aromatic experience. The crispy starter salad dressed with the house's signature Schwarzkopf dressing is a refreshing choice, expertly balancing textures and flavors. For mushroom lovers, the herb butter gratin mushrooms are a warm, savory delight. Not to be missed is the Flörsbach pasture lamb Maultasche, a regional specialty, and the intriguing crème brûlée featuring Franconian asparagus, blending tradition with creative flair.
Hearty mains crafted with care
Savor the pan-fried fillet of Lohr trout, perfectly paired with glazed grapes and bacon to create a delightful balance of savory and sweet. For meat enthusiasts, the medium-rare roasted beef fillet accompanied by tender braised ox cheeks is a sumptuous offering that showcases expert preparation and rich flavors.
Sweet endings and delicious desserts
Indulge in baked Spessart apple rings dusted with cinnamon sugar, a comforting and traditional dessert that perfectly captures the local flavors and seasonal harvest.
Refreshing drinks and specials
Complement your meal with a selection of local wines and chilled beers, perfectly suited to accompany the diverse flavors of the menu. The restaurant is also known for its warm hospitality and a cozy atmosphere, making it a perfect spot for family dining and group gatherings alike.
- Starters Klare Rinderkraftbrühe, Schaumsuppe vom Bio-Bärlauch, Knackiger Vorspeisensalat mit Schwarzkopf Dressing, Champignons mit Kräuterbutter überbacken, Maultasche vom Flörsbacher Weide-Lamm, Crème Brûlée vom Fränkischen Spargel.
- Mains Gebratenes Filet von der Lohrer Forelle mit glasierten Trauben und Speck, Rosa gebratenes Rinderfilet und zart geschmorte Ochsenbacken.
- Desserts Gebackene Spessart-Apfel-Ringe mit Zimtzucker.
- Drinks Local wines and beers that perfectly complement the menu.
