For those who are curious ...

What is the Grüne Soße Festival?

Since 2008, the Grüne Soße Festival has been all about the one crucial question: who makes the best? A total of 49 restaurants from Frankfurt and the surrounding area demonstrate their skills in preparing Grüne Soße (green sauce) during the 8-day festival week.

The culinary competition is part of a first-class show program featuring various guest artists from comedy, music, cabaret, and the performing arts.

The Grüne Soße Festival is a key event in the Rhine-Main region, attracting over 5,000 visitors each year with its unique blend of culture and culinary competition.

The audience serves as our esteemed „expert jury“! Every evening, 650 guests sample the seven variations of Grüne Soße from the participating restaurants. These are accompanied by potatoes and eggs, first-class wines and ciders, beer, and soft drinks – all included in the ticket price. At the end of the evening, the audience uses the voting cards they received to select the winner. All of this occurs under the supervision of a notary. The glasses are labeled, and their corresponding restaurants are revealed after the tasting.

The seven winners of the evening compete in the grand finale, and the audience chooses the winner of the festival.

The festival evening promises to be thoroughly entertaining. It begins with a performance by Andy Ost and his five-piece festival band. The first guest to take the stage is the legendary Hilde from Bornheim, followed by introductions of the participating chefs for the evening.

Throughout the first half of the program, the stage will feature the guest artist until the break. During intermission, the tables will be set for the tasting, and attendees can engage in shop talk. After collecting the voting cards, the show resumes until the evening’s winner is finally announced.

The entire event will last approximately 2.5 hours, including the intermission. Doors open at 7:15 p.m., and the show starts at 8:00 p.m.

The competition for the best Grüne Soße is definitely intense. Still, everyone wants to win in a spirit of fun and mutual respect.

Over 5,000 guests and 49 restaurateurs, along with renowned artists, celebrate Grie Soß during the festival week with eight evening shows!

What if I don't speak German?

The stage show is performed in German, and most of the guest artists also speak the language. However, when it comes to tasting the sauces together, words are unnecessary for understanding each other. You will sit at a table with other guests, where various languages may be spoken. Suppose you’re open to a small linguistic adventure. In that case, you can enjoy an entertaining and lively evening filled with flavor and laughter.

The Festival Market

From 11 a.m. to 8 p.m., there is a festival market featuring various international stands that offer culinary delicacies based on green sauce. Frankfurt showcases its diversity, and everyone is welcome.

What is Grüne Soße – a popular festival recipe

1 packet of Frankfurter Grüne Soße, 4 tablespoons of quark (40%), 3 tablespoons of sour cream, 2 tablespoons of crème fraîche, 1 teaspoon of salt, 1 teaspoon of sugar, 1 pinch of pepper, ½ lemon, 1 teaspoon of mustard.

Finely chop the herbs, mix everything together, stir, season to taste, and you’re done!

Trailer Grüne Soße Festival 2021

Grüne Soße (Green Sauce) is one of Frankfurt’s most iconic traditional dishes. Made from a mix of seven fresh herbs (typically parsley, chives, chervil, cress, borage, sorrel, and salad burnet), the sauce is blended with sour cream, yogurt, or quark to create a refreshing, tangy flavor. It is usually served cold with boiled potatoes and eggs, or alongside meat dishes like schnitzel. For the people of Frankfurt, Grüne Soße is more than just food — it’s a symbol of regional pride and identity. Every spring, the city even hosts the “Grüne Soße Festival,” celebrating the dish’s unique taste and cultural heritage. This beloved specialty reflects Frankfurt’s deep connection to its local traditions and fresh, seasonal ingredients.

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