The story
Luigi Lavorato runs Neuer Haferkasten, an Italian restaurant in Frankfurt am Main that has served the Neu-Isenburg area for over thirty years. His brother Pasquale Lavorato established the kitchen decades ago after training at culinary schools in Rome, Milan, and Salerno. The family keeps its connection to the village of Mandatoriccio in Calabria alive through ingredients brought directly from home. Guests can taste the results of this heritage in dishes like spaghetti calabrese or veal kidneys prepared in mustard sauce.
The Italian menu highlights robust regional techniques alongside classic preparations. A whole sea bass baked in a salt crust arrives tableside for two, while stewed oxtail simmers slowly in a rich barolo reduction. Luigi Lavorato also supplies his own biological olive oil, pressed from olives harvested at four hundred meters above sea level in the family's hometown. This house-produced oil accompanies starters such as tuna tartare or grilled oyster mushrooms dressed with balsamic vinegar.
Reviewers from the Schlemmer Atlas and Falstaff guide note the establishment's status as a local institution where the owners' Calabrian roots define their approach to Italian cooking. The dining room features white tablecloths and walls adorned with photographs of visiting personalities, creating a comfortable setting for extended meals. A curated wine list supports the hearty fare, and the venue extends into a garden during warmer months. The combination of rigorous cooking standards and a focus on guest happiness has secured consistent praise from critics who value authenticity over trends.
Recognition
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