Not least due to the ever-growing street food trend, but also due to social media, people's interest in exciting gastronomic offerings and innovative food concepts has increased significantly in recent years. Nevertheless, only a few providers manage to establish themselves permanently with their businesses. For every new store, two others seem to disappear from the scene. Hernando Ospina and Daniele Marino are now launching a concept that fills a real gap in the market precisely because of the high turnover and the need for ever-new offerings and can therefore also work in the long term.
In "Guck Mal Wer Da Kocht", which will open in mid-February in downtown Frankfurt, the two operators are relying on the principle of restaurant sharing. This means that every two to four weeks not only the menu but also the entire operation will change here. The premises can be rented on a temporary basis, either by young restaurateurs who want to gain their first experience with their own restaurant, or by established professionals who want to test their offering at the Frankfurt location. This concept is particularly exciting for guests, as they can enjoy completely new culinary experiences in one and the same restaurant over and over again. If one month there is ceviche from Peru, just a few weeks later there may be tapioca dumplings from Thailand on the plates and shortly afterwards fatayah from the Senegals.
But for the chefs and restaurateurs who participate here, it's no less exciting. Because with little time to spare, they have to give their best from the first day to the last to make a lasting impression with good quality, original creations or new impulses. As this is a particular challenge for inexperienced restaurateurs, there is the possibility on the part of the operators to provide them with a professional chef during the first days to help you optimize the work processes.
The temporary operators have the advantage that they find a turnkey gastronomy business here and can thus fully concentrate on their culinary concept. And that's a good thing, too, because after all, there are to be full menus here in the heart of Frankfurt, right next to the Börsenparkhaus, both at lunchtime and in the evening. In addition, there will be weekly cooking classes, each organized by the temporary operator.
Los it goes in February with the "Restaurante Perú Deputamaré" from Bonn, which will prove the variety of Peruvian cuisine from 19.02. to 03.03. in the premises. On the menu will then delicacies such as Ensalada di Quinoa (Quinoa vegetable salad with arugula and parmesan), Chancho al cilindro (in 7 herbs marinated thick pork ribs cooked in charcoal with potato-peanut ragout from air-dried Andean potatoes), Tamal (sliced corn cooked in banana leaves, stuffed with chicken or vegetables) or Seco de Carnero (leg of lamb braised in coriander with rice). As a lunch menu, they also offer soups that change daily.
Well, is your mouth watering already? Then mark your calendar right away: Table reservations are possible from 10.02.2018.
A really exciting gastro project that Hernando Ospina and Daniele Marino are bringing to Frankfurt. We are excited to see what exciting dishes from all over the world will end up on the plates of "Guck Mal wer Da Kocht" in the coming months!
Guck Mal Wer Da Kocht, Meisengasse 9, 60313 Frankfurt am Main
Opening Hours: Mon-Sat, 12pm-2pm
Find more info at: <link http: www.guckmalwerdakocht.de _blank>
