Germany · City guide
Financial-district steakhouses and Hessian butchers. 8 steakhouses and 4 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
City-centre steakhouse between Hauptwache and Eschenheimer Tor where rump, fillet, rib-eye, porterhouse and dry-aged cuts are finished at the table on hot lava stones.
Steakhouse
Italian grill and bar in the Westend, open since 2012, known for dry-aged Simmental beef alongside Mediterranean dishes.
Steakhouse
Turkish grill and steak restaurant combined with its own dry-ageing butcher counter, cooking halal steaks over open charcoal.
Steakhouse
Upscale steak restaurant on Sachsenhausen's Schweizer Straße, frequently recommended by locals for its beef quality and American-style steakhouse feel, including…
Steakhouse
City-centre branch of the British steakhouse brand Miller & Carter near the Alte Oper, known for large steak sharing boards.
Steakhouse
Frankfurt outpost of the ABACCO'S steakhouse group in the Westhafen area, with a broad steak menu and an extensive wine list.
Steakhouse
Westend steak restaurant with a modern interior, a terrace and a large wine and drinks list.
Steakhouse
Westend steakhouse run by the Frankfurt restaurant group Mook Group, regularly named by locals among the city's best steak addresses.
Cook at home
Butcher & supplier
Family butcher founded in 1851 with a dry-ageing cabinet, selling dry-aged rib-eye and T-bone steaks from US beef and Charolais cattle along with house-made sausages.
Butcher & supplier
Traditional butcher shop in Frankfurt's old town, also reviewed as a place to eat.
Butcher & supplier
Long-established traditional butcher on Berger Straße with a second shop in the Altstadt (Hasengasse 5-7); customers praise the quality of its fresh meat.
Butcher & supplier
Family butcher on Hanauer Landstraße in Ostend and one of the most reviewed and best-rated butchers in Frankfurt.
Local tips
Often labeled simply Dry Aged with the aging time, commonly 28 to 45 days.
Many steakhouses use high-heat infrared broilers that sear at around 800 °C.
Argentine and Uruguayan beef has a long history in German steakhouse chains.