La Table de Frank

The story

La Table de Frank in Steinfort Anchors a Butcher-Driven Culinary Tradition

Six Generations at the Block

La Table de Frank in Steinfort grounds its meat-focused cuisine in a family tradition that stretches back six generations. Frank Steffen opened the doors in 2011 to bridge the gap between the cutting room and the dining table. The kitchen handles every step of the process themselves. They cut the meat, age it in-house, and produce their own LISANTO dry ham alongside fresh vegetables and seasonal fruits. This hands-on approach keeps the ingredients honest and the flavors grounded.

From the Cutting Room to the Plate

Critics at Gault&Millau have noted how the carpaccio of local beef pairs with generous garnishes while shrimp croquettes arrive stuffed to the brim. The kitchen also prepares deeply traditional plates like calf’s head simmered in broth and a rich cassolette of kidneys. Seasonal lunch menus rotate weekly to feature caramelized pork roasts with orange-glazed carrots or grilled chicken drumsticks coated in honey and sesame spices. This butcher-driven cuisine rewards patience and precision, turning familiar cuts into refined plates.

Warm Hospitality Behind the Scenes

José leads a small but dedicated crew of three cooks, two maîtres d’hôtel, and two barmaids who keep the dining room running smoothly. Guests frequently comment on the cheerful atmosphere and the straightforward welcome that matches the unpretentious interior. The pastry team finishes each meal with vanilla-caramel mille-feuilles or daily fruit tarts that balance the heavier main courses. It remains a neighborhood destination where quality takes precedence over theatrical presentation.