Über hundert Jahre Grandhotel-Geschichte und hanseatische Tradition gilt es zu bewahren, deshalb haben über die Stadtgrenzen hinaus berühmte "Atlantic Klassiker", wie Hummersuppe, Seezunge Müllerin Art, Rindertartar oder Crêpe Sûzette, einen festen Platz auf der Speisekarte des Atlantic Restaurants. Das gastronomische Konzept basiert auf drei Säulen: klassisch, maritim und regional.
"After a lengthy closure, Atlantic Restaurant at the luxurious Hotel Atlantic by the banks of the Alster is back in business. Chef Alexander Mayer (most recently stationed at Wintergarten at Brenners Park-Hotel & Spa in Baden-Baden) proposes his set menu, "Identité", and its vegetarian counterpart, "Flora". In dishes such as wild-caught zander, tom kha beurre blanc, gai lan, green mango and lemon balm, he combines his love of French classics (influenced by his time at Jean-Claude Bourgueil's restaurant Schiffchen in Düsseldorf) with modern style and Asian touches. A speciality of the house is its legendary lobster bisque. Top-quality ingredients. Well-trained, charming and experienced front-of-house team. Elegant decor." - Michelin Inspector
Bonne Kamp
Clara Inés Antonio
F M
Wolfgang Herzig
Katja Maier
Manfred Ziegler
Mr. Wildlife
Sarah Wittwer
Sitara P.
Yang D.