The Hessian sour milk cheese known as "Handkäs", or hand-cheese, is frequently served as an appetiser at classic Frankfurt restaurants. The cheese's name and dimensions originate from the old production process, which involved hand-forming the cheese into round patties. 'Hand-cheese with Music' is made by marinating mature cheese in a mixture of vinegar, oil, cider, caraway, sliced onions, salt, and pepper for a while. It is then served with buttered bread and cider. It is said that the name "music" refers to the noises produced during the digestion of the onion marinade. Therefore, to make digestion a little bit easier, a few caraway seeds were usually sprinkled over the hand-cheese. The Frankfurter uses a knife to consume the hand-cheese . After cutting a slice of hand-cheese ' and placing it on a sandwich, you use a knife to add some "music" and onions on top, then take a big bite out of it.

The term "Frankfurter Würstchen" refers to a thin, parboiled sausage wrapped with sheep's intestine. Smoking at a low temperature is how the taste is obtained. In order to keep the skin from popping, Frankfurters are often cooked in hot water for just approximately eight minutes before being consumed. Additionally, they are frequently barbecued over charcoal or gas flames. Traditionally, they are served with potato salad, mustard, toast, and/or horseradish. Mediaeval records already describe meat sausages as a Frankfurt delicacy, which are frequently served at the Römerberg during the Imperial coronation celebrations. Since around 1860, smoked Frankfurter Würstchen have enjoyed protected geographic status in Germany. Since 1929, only sausages made in the Frankfurt region—primarily in Neu-Isenburg and Dresden—are permitted to use the designation.

The circular cake does resemble a crown, with its shining golden brittle shell and glossy red cherries; "Frankfurter Kranz" is the German name for what is known abroad as "Frankfurt Crown" and is seen as a delightful reminder of Frankfurt's role as a coronation city. In 1735, an unidentified baker developed the Frankfurter Kranz. Only until the early 1900s did the first recipe exist in writing. Sand, Viennese, or sponge cakes with a buttercream filling and covering make up the classic pastry. It's not exactly a light treat, since the upper layer is adorned with a coating of maraschino and brittle cherries.

The most well-known myth is that Johann Wolfgang von Goethe's mother created green sauce, which was his favourite food. Locals like associating the famous novelist, who was born in Frankfurt, with their beloved cuisine. Nevertheless, there is no proof that this rumour is accurate. In fact, some 30 years after Goethe's passing, in 1860, Wilhelmine Rührig published the first recipe for Frankfurter Grüne Soße in a cookbook. In Frankfurt-Oberrad, there are also seven green houses—one for each herb—and a memorial to the Grüne Soße. It is served with cooked meat, fish, or potatoes and boiled eggs. Frankfurter Schnitzel is a type of pork schnitzel that is crumbed and served with potatoes and green sauce. Borage, chives, garden cress, parsley, salad burnet, and sorrel are the seven herbs.

Written documents from Charlemagne's period, which date back to about 800 AD, demonstrate that wine was already being produced from apples at that time. During that time, apple-based wine was seen as more of a beverage for the lower classes, who couldn't afford either beer or wine. In the 19th century, apple-based wine grew a lot in popularity and reputation. Germany's highest annual consumption of apple-based wine occurs in the Frankfurt area.

They are composed of marzipan that has been shaped into a little ball and adorned with almond halves from trees. They were well-known and popular worldwide at the time. The Bethmännchen has a lengthy and well-known history. As the name suggests, it started at the Bethmann family home of the banker. A unique delicious biscuit, shaped like a family and adorned with four almonds to symbolise the four sons—Moritz, Karl, Alexander, and Heinrich—was presented during a large lunch in 1838. They just changed it to three almonds when Heinrich passed away in 1845. In 1863, the Bethmännchen gained notoriety outside the borders of Frankfurt am Main, a free city. The landlord served the new pastry to Emperor Franz Joseph of Austria, 24 Dukes and Kings, and four Lord Mayors of the free cities of Hamburg, Bremen, Lübeck, and Frankfurt am Main. This happened during the "Fürstentag" gathering of German dukes and kings, which took place at the Villa Ariane. It was the Bethmann-family lodge behind the Friedberg gate.

Schnitzel in the hunter's style, was the original name for the Jägerschnitzel. It was a veal cut and cooked in butter with a cream sauce that included sautéed shallots and mushrooms. Later, breaded schnitzel of veal or pig took the place of the unbreaded veal in this meal. Because of the planned economy, pork and particularly veal, was in scarce supply in East Germany. Veal was primarily meant for export, to supply the GDR with desperately needed foreign exchange. However, because hunting banger was readily accessible, ingenious chefs created this variant, which quickly made its way into school kitchens and canteens because to its affordability and filling qualitie

"Bratwurst" has its roots in the Old High German words "brat," which means without waste, and "wurst," which means sausage, according to several etymologists. Bratwursts are precisely that—unwasteful sausages. Usually, leftover meat pieces are kept together in a thin shell to make bratwursts. Many Germans relied on bratwursts for survival centuries ago. Even the tiniest meat leftovers could not be thrown away during the hard winter months, so they were collected, wrapped, and preserved into bratwurst sausages. In German eateries, the same procedure is being followed today.

This is Mispelchen, a common digestif at Apfelwein pubs. The medlar fruit, commonly known as the cute "little apple," is paired with calvados. Medlars, however, are not apples. Furthermore, Mispelchen isn't even manufactured using the genuine European medlar. The "Japanese medlar," or loquat, is really Frankfurt's mispelchen. In some manner, the loquat travelled from China to Spain and then to Germany, where it combined with a French spirit to create Mispelchen.

The schnitzel is still one of the absolute favourite dishes of the Germans. You can enjoy this classic with a regional touch. The Frankfurter Schnitzel combines the strong taste of a Wiener Schnitzel with the freshness of the Green Sauce. This delicacy is often served in cider restaurants and inns.