One of Frankfurt's narrowest buildings, at 3.8m wide, houses this inconspicuous restaurant (look for the teensy silver plaque on the facade). Produce from its own permaculture garden stars on gourmet vegetarian and vegan set menus (no à la carte) featuring dishes such as roast fennel with black cabbage and smoked sunflower seeds, and sweet carrot with lavender goat's milk custard.
On the ground floor, its 16-seat bar, the Tiny Cup, mixes monthly changing craft cocktails.