The story
Jellyfish at Weidenallee 12 in Hamburg holds a Michelin star (2026) for its seafood-led fusion cooking. Chef and owner Stefan Fäth calls his style French inspired global cuisine.
Fäth first cooked at a wood-burning oven with his grandmother on the family farm. Later he worked as right hand to Dieter Müller aboard the MS Europa before settling in Hamburg. His kitchen pairs classical French elegance with spices and ideas from elsewhere, and fish and shellfish stay at the center. The Schlemmer Atlas (3.5 Kochlöffel, 2026) singles out exactly that focus.
The fine dining menu runs five to seven courses, and two meat courses can be added. Scottish salmon arrives with gin and tonic granita and buttermilk vinaigrette. Yellowtail mackerel comes with oyster, coconut and ginger, set among a small coral landscape of oyster leaves and puffed rice. The current menu lists Norwegian monkfish cheek "nuggets" with Thai chili, Breton scallop with shiitake, and Atlantic halibut with tarragon and nut butter. Dessert has included a layered blueberry cake with yogurt ice cream.
The dining room is bright and relaxed, with white tablecloths and maritime touches. A young team handles service. The wine list has 420 selections, centered on Germany and Europe, and six wines are poured by the glass. A sommelier-led wine pairing is available, as is an alcohol-free pairing built around the same courses.
Recognition
Ambience
Details
History
High quality cooking
Stefan Fäth offers a magnificent French cuisine, inspired by flavors from around the world. Fish and seafood lie at the heart of his creations, which he elevates into distinctive dishes.
Concept Fine dining focused on fish and seafood, served as a five- to seven-course menu. Cuisine Style Chef Stefan Fäth serves a fish and seafood menu that can be supplemented with two meat courses. The Scottish salmon pairs perfectly with the gin and tonic granita and buttermilk vinaigrette, which provide a refreshing note. With the yellowtail mackerel accompanied by oyster, coconut, and ginger, the sea is present not only in flavor but also visually: a small coral landscape arches along the edge, containing oyster leaves, puffed rice, and a stone made of coconut cream. With some compositions, one wishes for fewer components to allow the fish of this quality to shine more. Blueberry cake sounds too simple for this elaborate creation with multiple layers, intense sauce, and yogurt ice cream – a successful finale. Wine The wine list is extensive, featuring 420 selections with a focus on Germany and Europe. Six wines are available by the glass. Atmosphere A bright restaurant with a casual atmosphere, white tablecloths, and maritime elements create a cohesive impression. The young team is welcoming and attentive. Conclusion A seafood gem among the top restaurants.
Location
Facebook
Instagram