The story
At the dune in Frankfurt am Main, chef Niclas Nußbaumer steers a modern European cuisine program that balances technical precision with an easygoing spirit. His approach to fine dining avoids loud presentations, instead relying on deeply layered flavors that let premium ingredients drive the narrative. Drawing on experience from Mühle Schluchsee, the kitchen serves both a structured menu and an à la carte format, giving guests flexibility while maintaining a consistent focus on aromatic intensity.
The cooking style translates into dishes that balance texture and acidity with careful precision. An ultra-fresh yellowtail mackerel arrives marinated ceviche-style, lifted by a lightly gelled vinaigrette, trout caviar, and a touch of chili. Charcoal-grilled Norwegian red mullet pairs crunchy white almonds with a bright yuzu-koshu vinaigrette and a delicate hollandaise made from the fish shells. For heartier preferences, venison loin rests beside a spinach praline and marinated radicchio, finished with a vadouvan foam and a concentrated jus.
Housed within the new City-Resort The Florentin, the dune deliberately steps away from traditional restaurant stiffness. The space channels the energy of an exclusive club, complete with low lighting, a curated groovy soundtrack, and plush seating booths designed for lingering conversations. The service remains equally grounded, prioritizing approachable warmth over rigid formality while maintaining the high standards expected of a multi-starred venue.
Complementing the food is an extensive cellar featuring nearly 900 selections. Sommeliers guide diners through a carefully assembled list that highlights the best of Germany alongside classic French regions, particularly Burgundy and Bordeaux. The depth of the collection ensures that every course finds a harmonious pairing, whether you prefer bold reds to accompany the venison or crisp whites to match the seafood offerings.
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