SEVEN SWANS — Restaurant in Frankfurt

We really enjoyed the food. But we expected much better dining experience given this is a fine dining restaurant and the a 1-Michelin-star rating.

First when we checked in downstairs at the bar, we were greeted by a host on the ground floor who took our coats. He then told us to take the elevator and told us which floor we were going. We stepped out of the elevator (white room) and into this very narrow hallway with two doors on either side. No one was there to greet us or guide us to the table. We were not sure if we were supposed to wait or be greeted by our server. We stood there for 2 minutes and decided to try our luck — we opened one door and realized it was the kitchen which we were promptly told to go to the other side. So we went to the other door which looked like was a dining room and we basically SAT ourselves at a table that we GUESSED was meant for us (there was only a table set for 4 people). We felt super awkward to having to seat ourselves...were we supposed to wait in the hallway or were we supposed to just seat ourselves? This is a fine dining restaurant, surely someone should come and acknowledge us? At the very least tell us where to go? If we had waited we would’ve probably needed to stand there for 5 minutes because it took another 5-8 minutes of us sitting at the table before we were greeted by our server. I certainly did not expect this at a fine dining restaurant. When the server finally arrived, she seemed hurried and disorganized.

The seating arrangement was strange - two of us faced the painting while the other two were facing each other on the long end. I did not understand why we could not have been placed on the other side as clearly there was room (even from your Google photos, you had a table for 4 on the left side of the dining room) It made conversations very hard and it was too dark to admire the food or take any sort of decent photos. Two of us were awkwardly staring at the painting by course 5 in between conversations. I did not feel the restaurant considered the guests when deciding on this seating plan. Or worse, it almost felt as if it was intentional to seat us away from the other tables because it’s highly unusual for a restaurant to purposely place two tables along one side of the wall for a party of 4. Have you ever seen a restaurant, let along a fine dining one at that, to offer this arrangement?

It was a bit stuffy/hot in the white room — apparently they misplaced the remote and so it was another 20 minutes before they were able to have some ventilation in the room. I felt if we were in the black room it would’ve been a much nicer dining experience.

The time between each course was super inconsistent. We waited at least 15-20 minutes from course 3-4 — felt the last couple of courses was quite rushed seeing it was almost 10pm.

The creativity and skills behind the food was unquestionable. But if I were to rate the overall dining experience as a whole given the price/value and star-rating, I could not say this was a great experience or worth the value. At the very least, we should be greeted and made to feel welcome and unfortunately we did not feel that. And for 90Euros/pax this was certainly not what I...

An Outstanding Culinary Experience – Beyond Fine Dining!

From the very moment we stepped into the restaurant, it was clear that we were in for something truly special. The atmosphere was modern and stylish, yet warm and inviting—creating an ambiance where you instantly feel at home. The entire team was exceptionally friendly, attentive, and radiated a passion that made the experience even more memorable.

The menu was a true masterpiece of plant-based cuisine: creative, locally sourced, and bursting with flavor. Every ingredient was of the highest quality, prepared with meticulous attention to detail. The beverage pairings were just as impressive—both the wine selection and the non-alcoholic alternatives were thoughtfully curated. The sommelier's storytelling turned every wine and no alcohol drink into an experience, making even unconventional choices intriguing. While, for me only, the 2004 Rheingau Riesling stood out as an absolute highlight and the sparkling aperitif too. The non-alcoholic pairing was nothing short of spectacular—far from simple wine or sparkling substitutes, but rather a selection of handcrafted creations full of depth and complexity.

This restaurant is more than just a place to eat—it’s a sensory journey. A plant based culinary experience that redefines fine dining and stands apart from traditional Michelin-starred establishments. We were absolutely blown away and will definitely be back.

An absolute must for every plant based gourmet enthusiast—simply...

We went for my boyfriend's birthday to celebrate with fine dinning at the restaurant.

It was the launch of the new Menu from the chef.

The establishment is eloquent by its demure. it has formed a niche of fine vegan cuisine, in the vibrant city of Frankfurt.

The menu was propelled blended tastes from sustainably and uniquely picked vegetables and fine wines. The marriage of the chosen items without any sort of spices provided a unique experience to our palais.

We could noticed a very attentive staff, well versed and informed about the Menu's attributes. The ambiance was lovely with a view overlooking the main river. It would be graceful to compliment the chef and establishment for a well spoken and sophisticated Menu, plant-based, revolutionising the trends in Frankfurt and calling upon the Fine dining gastronomic scenery to come and experience such delight en bouche. The blend of vegetables enhanced through a unique and elaborated practice from the chef's cuisine can be recognised as adamant and edgy for vegan fine dining experience, in the economic capital of Germany, Frankfurt.

Shout out to the staff, that meticulously wondered the delicate meals, and served exquisitely and with finesse, as a deserving establishment.

I must also shout out, to the back office team, that have been more than adequate and forthcoming in representing with chic the establishment and facilitating the well-sought process of reservation.

Seven...