ANDREAS KROLIK

Stage performances alone do not solely account for the success of the Tigerpalast. They are complemented by the Tiger-Gourmetrestaurant’s culinary concept; awarded with a Michelin star since 1997, this establishment offers the best in fine dining.

In August 2012, star chef Andreas Krolik  took over as chef de cuisine of the Tiger gourmet restaurant - responsible for the Tigerpalast’s culinary highlights.

Back in 1998 he spent a year working at the Tigerpalast in Frankfurt. Under the guidance of the then chef de cuisine and star chef Viktor Stampfer, the passionate angler honed his instinct for high quality ingredients and creative compositions.

In 2005, while he was working at Brenner’s Park Hotel & Spa as chef de cuisine himself, Krolik’s excellent ‘contemporary meets classical’ cuisine won the recognition of the Michelin Guide - for a first star.

In 2010 his cuisine, characterised by creativity, a craftsman’s precision, and a fine appreciation of the interplay between texture and flavour, led to the award of two Michelin stars.

Having spent 12 years working at Brenner’s Park Hotel & Spa, the star chef has returned to the Tigerpalast and is bound to shift the emphasis in the Frankfurt gourmet gastronomy scene with his contemporary-classical ‘cuisine of flavours’.

Giving his creations the final touch: the ever-helpful attentive service provided in perfect harmony by a team led by restaurant manager Dietmar Fritz and sommelier Anke Hartmann – if desired, accompanied by an expert wine recommendation.

In November 2012, the Guide Michelin again awarded Krolik's cuisine with a Michelin star and the Gault Millau with 17 out of 20 points.