BAR SHUKA pays homage to the oriental market. Shuk means marketplace. Located in the newly-opened 25hours Hotel The Trip on Frankfurt’s Niddastrasse, BAR SHUKA joins Chez IMA, Maxie Eisen and Stanley Diamond as restauranteurs’ David and James Ardinast’s fourth concept in the former red-light district Bahnhofsviertel. With their new restaurant, the brothers return to and draw upon their roots more than ever: classic Middle Eastern flavours and dishes meet regional Frankfurt ingredients, with touches of Yiddish cooking. 'We call it 'New Tel Aviv Cuisine'. Tel Aviv’s food culture is a conglomeration of Arabian dishes, memories of Jewish grandparents’ recipes and culinary trends from around the world. That’s what we’re doing here, just in our own way, through a Frankfurt perspective. We’ve learned one thing throughout the process: Above all, it should be fun.' (James Ardinast)

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BAR SHUKA

Opening Hours

Breakfast
Monday - Friday 6.30am - 10.30am 
Saturday - Sonday 7am - 12pm 

Lunch
Monday - Friday 12pm - 3pm 
Saturday 12.30pm - 3pm

Dinner
Monday - Wednesday 6pm - 10.30pm
Thursday - Saturday 6pm - 11pm 
Sunday 6pm - 10.30pm 

Contact

BAR SHUKA
Niddastraße 56-58
60329 Frankfurt am Main

 



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BAR SHUKA

Freshly baked pita bread straight from the oven, Jerusalem kebab over an open fire, za’atar from the mountains, "Gruene Sosse“ with Mediterranean herbs, a show kitchen and a little bit of chaos: The new restaurant BAR SHUKA pays homage to the oriental market. Shuk means marketplace. Located in the newly-opened 25hours Hotel The Trip on Frankfurt’s Niddastrasse, BAR SHUKA joins Chez IMA, Maxie Eisen and Stanley Diamond as restauranteurs’ David and James Ardinast’s fourth concept in the former red-light district Bahnhofsviertel. With their new restaurant, the brothers return to and draw upon their roots more than ever: classic Middle Eastern flavours and dishes meet regional Frankfurt ingredients, with touches of Yiddish cooking. 'We call it 'New Tel Aviv Cuisine'. Tel Aviv’s food culture is a conglomeration of Arabian dishes, memories of Jewish grandparents’ recipes and culinary trends from around the world. That’s what we’re doing here, just in our own way, through a Frankfurt perspective. We’ve learned one thing throughout the process: Above all, it should be fun.' (James Ardinast)

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