Frankfurt: Where Work Meets Flavor
- Food Blogger Journey
- Sep 12
- 6 min read
By Dirk Ebener
Early in my career, business trips were just flights, meetings, and hotel rooms with stiff beds. My approach was almost military: land, execute, retreat. It was Frankfurt that showed me work and life do not have to exist in separate lanes; even a conference badge can coexist with a plate of local flavors.
I still remember arriving with my leather bag stuffed with presentation notes, a tight schedule, and the vague hope that I might carve out an hour to stroll through the cobbled streets. What I did not expect was how quickly those streets would open doors—to history, to flavors, and to people
who reminded me that connection often grows not in boardrooms but between a panel discussion and a pretzel stand.
Frankfurt taught me to untie the knot between business and pleasure, revealing how a city’s food and culture can transform even the most routine trip into a tapestry of genuine connection. Enjoy reading "Frankfurt: Where Work Meets Flavor."
First Impressions of Frankfurt: Glass Meets Cobblestone
Frankfurt is often misunderstood. To many, it is Germany’s finance capital, filled with steel towers, banks, and business suits. That much is true—the skyline even has a nickname, “Mainhattan,” for the way it rises above the River Main like a European echo of New York City. But the heart of Frankfurt is older, softer, and much more human.
Step away from the towers, and you find Römerberg Square, a medieval market square lined with half-timbered houses that look as though they’ve stepped out of a fairy-tale book. You hear languages from around the globe—business travelers rushing to their panels, students chatting in German and English, and tourists pointing their cameras at the pastel façades. For me, it was the perfect reminder that cities can wear two faces: one for business and one for living.
A Panel in the Morning
The conference itself started with precision. Germans are rightly proud of efficiency, and everything from registration to coffee service ran like clockwork. I sat in a panel on global logistics, listening to polished executives talk about supply chains and sustainability. My notes filled quickly, but my stomach growled faster.
During the mid-morning break, I wandered outside the convention center and found myself in front of a pretzel stand. The aroma of warm dough, sprinkled with coarse salt and paired with a slab of butter, was enough to pull me away from my agenda. And that was when the lesson began: connection often requires stepping away from the script.
Between a Panel and a Pretzel: The First Bite
There is something almost ceremonial about tearing into a German pretzel. It is firm on the outside, soft and warm on the inside. I ordered one, paired with a small cup of apple wine—a Hessian specialty—and found a bench to sit on. The man next to me, also clutching his conference badge, raised his pretzel in a silent toast. Within minutes we were comparing notes not on our industry, but on travel, family, and the odd ways we both stumbled into our careers.
That pretzel was not just food; it was a bridge.
Food as Frankfurt’s Universal Language
Frankfurt may not top culinary charts, but its food culture invites you to linger over hearty dishes and long conversations, where work and life naturally blend at the table.
Must-Try Frankfurt Specialties:
Handkäse mit Musik: A small, sour milk cheese marinated in vinegar, oil, and onions. It’s sharp, aromatic, and best enjoyed with a tall beer. Locals will tell you the “music” comes later—courtesy of the onions.
Frankfurter Würstchen: These slender sausages, cousins of the American hot dog, are usually served with bread and mustard. Simple, but perfect for a quick lunch.
Apfelwein (Apple Wine): The city’s signature drink, poured from a gray-blue jug called a Bembel. Tangy, slightly sour, and surprisingly refreshing, it pairs beautifully with salty snacks.
Grüne Soße (Green Sauce): A creamy herb sauce made with seven local herbs, served over potatoes or boiled eggs. It’s earthy, vibrant, and quintessentially Frankfurt.
Each dish whispers its own story, and together they weave a culinary identity that sparks connection, both quietly humble and deeply profound.
From Römerberg to Sachsenhausen: An Evening of Stories
After the day’s panels ended, I took the advice of a local colleague and walked across the river to Sachsenhausen, a district known for its Apfelwein taverns. The cobblestone streets buzzed with energy as locals spilled out of taverns with wooden tables and laughter that echoed through narrow alleys.
I chose a place almost at random. Inside, wooden benches encouraged shoulder-to-shoulder dining, and the smell of roasted pork mingled with fresh herbs. I ordered Grüne Soße with potatoes and a glass of Apfelwein, served in a ribbed glass called a Geripptes. A group of strangers invited me to join their table, and within minutes I was folded into their stories of Frankfurt life, their favorite football teams, and their tips for exploring beyond the city center.
Actionable Tips for Travelers Balancing Business and Pleasure
If business brings you to Frankfurt, don’t let the city fade into the background of your itinerary. Here’s how to let it come alive during your stay:
Seek Out the Pretzel Stand: Between panels or meetings, find a local bakery or street vendor. A fresh pretzel is more than a snack; it’s an invitation to pause and connect.
Try Apfelwein in Sachsenhausen: Cross the river after work and visit a traditional tavern. It’s affordable, authentic, and a doorway to conversation with locals.
Walk Through Römerberg at Night: The square is less crowded after sunset, and the illuminated façades give the old town a magical glow.
Say Yes to Green Sauce: Even if it sounds unusual, Grüne Soße is a must-taste. You’ll rarely find it outside this region.
Blend Business and Culture: Arrive a day early or stay a day later. Use the time to explore museums like the Städel or stroll along the riverbank. Those hours will stay with you longer than another PowerPoint slide.
Beyond Food: The Deeper Lesson on Connection
Food is rarely just fuel. In Frankfurt, I discovered it is an invitation to slow down, to break bread—or pretzels—with strangers, and to let conversations wander far beyond the reach of business cards. Beneath the city’s businesslike surface, I found a hidden warmth.
The people I met between panels did not remember my statistics or slides, but they remembered the pretzel we shared, the laughter over apple wine, and the clinking of glasses in a dimly lit tavern. And I remembered, too—that travel is always richer when it makes space for the unexpected.
Final Thoughts: What Frankfurt Taught Me
“Between a panel and a pretzel” is not just a clever phrase. It sums up Frankfurt’s greatest lesson for me: real connection and growth happen when we allow ourselves to blur the lines between professional obligations and personal experiences. Every trip—even one driven by work—contains the potential for meaningful encounters that last far beyond the agenda.
Frankfurt’s lesson was simple yet profound: connection blooms in unexpected places, over shared meals and laughter with strangers who become friends, if only for an evening. I left with a folder of notes, but the true souvenirs were the taste of green sauce, the tang of apple wine, and the warmth of conversations that rekindled my love for travel.
So next time you are in Frankfurt for work, seek out your own space between business and pleasure—maybe between a panel and a pretzel. In those moments, you will discover Frankfurt’s greatest gift: the power of authentic connection.
Dirk Ebener is the founder and creator behind the Food Blogger Journey website, drawing on over 40 years of international travel across more than 60 countries. His global adventures have deepened his understanding of regional cuisines, local customs, and the powerful connection between food and culture. From bustling street markets in Asia to quiet vineyard dinners in Europe, Dirk captures authentic culinary experiences through immersive storytelling. Through Food Blogger Journey, he invites readers to explore the world one dish at a time.
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