Apfelwein (Apple Wine): Traditional local cider served in ceramic jugs, mildly alcoholic, often diluted with sparkling water (Apfelwein-Spritzer). Handkäse mit Musik: Pungent cheese with vinegary onions - an acquired taste defining Hessian cuisine. Grüne Sauce: Fresh herb sauce served with potatoes and soft-boiled eggs - spring specialty. Sauerbraten: Pot roast braised in vinegar with sweet-sour sauce. Schnitzel: Breaded veal or pork cutlet, local excellence. Leberwurst: Liver sausage specialty worth sampling. Dining experience: Traditional taverns (Wirtschaften) in Altstadt and Sachsenhausen offer authentic atmosphere. Wine taverns (Weinstubes) serve Rheingau wines. International restaurants reflect Frankfurt's cosmopolitan character. Star restaurants cluster near the river. Michelin-starred dining available for special occasions.