Wirtschaftsregion Mainfranken

Franconian people often prefer lamb from Rhön over lobster
from the Atlantic, trout and carp from their own fish farm over
swordfish, blootz (a Franconian speciality) over pizza and, of
course, the famous “Schlachtschüssel” in Schweinfurt.
Award-winning tradition and country inn charm
Gourmets and gourmands in Main Franconia are therefore not
only attracted to restaurants awarded with a Michelin star or a
Bib Gourmand. The “Philipp” restaurant in Sommerhausen,
for example, received its 20th Michelin star in a row in 2023,
and the “Laudensack” restaurant in Bad Kissingen even its
30th star in a row. With “Kuno 1408” in Würzburg and “Weinstock”
in Volkach, Main Franconia currently has a total of four
Michelin-starred restaurants. Gourmets will also find plenty of
oppor tunities to sample dishes in the “mature bull with chocolate
parsnip” or “chestnuts in orange stock” category in Main
Franconia.
ziert. Und wo ein „Schäufele“ nicht fehlen darf, ein langsam
gegartes, kräftig gewürztes Schulterstück vom Schwein, außen
mit knuspriger Kruste und innen butterweich, dass sich das
Fleisch fast von allein vom Knochen löst.
Fazit: Die landschaftlich reizvolle Region zwischen Spessart im
Westen, Rhön im Norden und Steigerwald im Osten verfügt
auch kulinarisch über die notwendigen „Zutaten“, um einen
Aufenthalt zu jeder Jahreszeit zum Erlebnis zu machen. Bedauerlich
ist aber, dass nicht nur die Pandemie, sondern vor allem
der auch in dieser Branche grassierende Personalmangel deutliche
Spuren hinterlassen hat. Nicht wenige Häuser haben eingeschränkte
Öffnungszeiten, können unter der Woche mittags
gar nicht mehr öffnen oder die theoretisch vorhandenen Plätze
alle bedienen. Aber der Franke ist nicht nur wendig, witzig,
lebensfroh und versteht es zu genießen, er findet immer auch
einen Weg, um seinen Hunger und Durst anständig zu stillen.
The Convivium Mainfranken-Hohenlohe regional group traditionally
contributes most recommendations to the Slow Food
Guide for Germany, currently 25 restaurants. But in many
charming communities between the Main and upland areas,
people cultivate and appreciate an authentic culinary tradi tion,
and so locals and holidaymakers alike are drawn above all to the
wealth of Franconian country inns, where Franconian “Sauerbraten
with gingerbread sauce” or “Krenfleisch” – boiled beef
with horseradish – grace almost every menu. And where an
absolute must is a “Schäufele”, a slow-cooked, strongly seasoned
shoulder of pork, with a crispy crust on the outside and so
buttery soft on the inside that the meat almost melts off the
bone.
Conclusion: the scenic region between Spessart in the west,
Rhön in the north and Steigerwald in the east also has the
necessary culinary “ingredients” to turn a stay into an experience
in any season. However, it is regrettable that not only the pandemic,
but above all the staff shortage that is also rampant in this
industry have clearly left their mark. Quite a few establishments
have restricted opening hours, can no longer open at lunchtime
during the week or serve all the seats that are theoretically
available. But the Franconian people are not only flexible, funny,
cheerful and know how to enjoy themselves, they always find a
way to satisfy their hunger and thirst properly.
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