EAST FRANKFURT. Frankfurt residents lavish praise and patronage on what they consider one of the best restaurants featuring traditional German cuisine. Make yourself comfortable in the homey dining rooms featuring rough hewn timber posts and beams and decorated with high backed tapestry chairs and small table lamps. Try the delicious asparagus when served in season. Venison, pheasant and sausage entrees are also quite good. A must for time-honored German dining.

SACHSENHAUSEN. Favored for its festive atmosphere and reasonable prices, Apfelwein Wagner is a traditional German apple wine café. Hearty German food is on the menu, like slow cooked steak with horseradish sauce, wurst and schnitzel, and lots of potatoes. One of the highlights of your meal here will be watching the bustling server who does nothing but replace empty glasses of apple wine.

SACHSENHAUSEN. Situated aside the Städelmuseum, Holbein's provides a modern counterpoint to the traditional architecture of its next door neighbor. The soaring space is elegant and stylish, accented with original artwork and the sounds of light jazz performed by local musicians. Utilizing the freshest ingredients, the chefs create a light, flavorful menu of grilled fish, pasta, and vegetables, along with a few traditional German dishes to satisfy less adventurous diners.

CITY CENTER. Bistro tables, slatted chairs, low hanging lights and a chalkboard menu speak to the nature of this trendy eatery. In summer, outdoor seating hugs the street corner around the restaurant for enjoying traditional, hearty German favorites al fresco. Ever-changing daily specials feature in-season delicacies like tender noodles with mince, butterkase, and baby leeks.

CITY CENTER. One of the more stylish bistros in town, Restaurant Avocado is popular with a young professional crowd who appreciate the upscale cuisine and fashionable ambience. The menu changes daily to take advantage of what's fresh, but preparation is decidedly French. Past menus have included confit of quail with truffle oil, and baby vegetable-stuffed turbot poached in a saffron broth with champagne mousse.