ALFRED FRIEDRICH

Stage performances alone do not solely account for the success of the Tigerpalast. They are complemented by the Tiger restaurant’s culinary concept; awarded with a Michelin star since 1997, this establishment offers the best in fine dining. In April 2009, Alfred Friedrich, one of Germany’s most famous chefs, took over the management of the Tiger restaurant kitchen.

For years a friend of the Tigerpalast, the chef had previously worked under leading chefs such as Eckhart Witzigmann (Aubergine), and Joerg Müller on the island of Sylt. He helped the Frankfurt Brückenkeller to two Michelin stars before taking on a restaurant of his own – “The Humperdinck”, also in Frankfurt. After subsequent periods spent working in “Marcobrunn” at Schloss Reinhartshausen and with Heinz Winkler in Aschau, he returned to Frankfurt, his second home, to assume responsibility for the Tigerpalast’s culinary programme.

Alfred Friedrich is renowned both for his incredible consistency and for his savoury and beautifully balanced compositions, which focus firmly on the product. His cuisine has its origins in Austria, his homeland, but also takes its inspiration from French cuisine, for which Alfred Friedrich demonstrates a profound appreciation. In the Tigerpalast’s gourmet restaurant, Alfred Friedrich presents his exquisitely tasty grande cuisine using seasonal produce.

His philosophy: only the best, optimum preparation, and no unnecessary flourishes. Giving his creations the final touch: the ever-helpful attentive service provided in perfect harmony by a team led by restaurant manager and sommelier-in-chief Miguel Martin – if desired, accompanied by an expert wine recommendation.