Jellyfish

Rating: 14
Author: Gault&Millau

Weidenallee 12, 20357 Hamburg, Germany

14/20
Chef's Restaurant

BOOK

1 PHOTOS

Chef: Stefan Fäth
Cooking: Gastronomic | German | International | Local | Seafood
Services: Garden | Terrace
Style: Casual | Romantic | With friends

Gault&Millau's review 2025

Fortunately, jellyfish is not on offer, even if jellyfish can occasionally plague bathers on the North Sea and Baltic Sea coasts. On the other hand, chef and patron Stefan Fäth proves to be a master in preparing fish and seafood, which he only uses as wild-caught fish or from sustainable farming. The friendly, small restaurant on the edge of the Schanzenviertel serves three- to seven-course "aroma journey" menus with decoratively arranged, creative fish dishes at the rustic wooden tables. Leberkäse from Müritzcatfish with poisonous green lettuce dumplings and vendace caviar on a mayonnaise mirror could be included, or North Sea squid with mango cubes, Thai curry espuma, roasted peas and white asparagus. Those who prefer a poultry and meat dish will find alternatives such as a quail under wild garlic farce with mushroom cream, unstuffed duck liver and crisp rolls filled with duck liver mousse. Sommelier Linh Nguyen offers an accompanying wine tour or a non-alcoholic beverage accompaniment to the menus at a discount of a third, as well as a wine list with around 200 white wines alone. Fast, attentive service.