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A USD 400 value for members.Spend USD 4,000 on room night(s)booked by June 12 for stays through August 31
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One of Germany's top culinary destinations. Chef Christoph Rüffer exclusively uses seasonal products for his innovative Franco-Mediterranean cuisine. he view of the Inner Alster Lake creates a stunning atmosphere.
Awarded 2-Michelin Stars, 19 points Gault Millau and 4½ Fs by Germany's fine-dining magazine DER FEINSCHMECKER
Executive Chef: Christoph Rüffer
Dine in roaring 20s style at this Art Deco glamazon of gleaming wood walls, checkerboard floors and glowing pendants, most of which is original to the 1929 restaurant. Apart from classic grilled dishes, the restaurant offers an outstanding selection of fresh fish as well as traditional cuisine and light Hanseatic classics.
Executive Chef: Robert Stolz
Manager: Darius Wieczorek
Perched on the peaceful shores of the Inner Alster Lake, this terrace restaurant serves as a relaxing retreat, even in winter when outdoor heaters make for a cozy atmosphere. The menu includes snacks and selected main dishes from the Jahreszeiten Grill, including dishes like hoisin beef with king prawn and fennel marinated tuna steak.
With wood wainscoting, marble floors, antique club chairs and a roaring fire, the ground floor Wohnhalle has all the makings of an English country house, including a popular afternoon tea. Stop in for dainty breakfasts of airy pastries. cozy lunches and signature tea blends from the award-winning selection.
Manager: Andreas Winkels
The Condi Lounge is the hip younger sibling to the rest of the hotel's Old World elegance--think retro furniture, boldly-patterned earth tone fabrics and a chill vibe that runs from morning coffees to afternoon pastry snacks to loungey evenings of wine and tapas.
Manager: Silvia Ruh
In the age of global proximity country-specific dishes and cooking techniques melt with unusual ingredients from other countries and regions: the so-called Nikkei Cuisine represents Japanese cuisine with a Peruvian influence originated from the kitchens of Japanese immigrants in South America – predominantly in Peru and Brazil.
Executive Chef: Benjamin Dayag
Manager: Matthias Förster
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