Jellyfish is one of Hamburg's key addresses for fish – especially in fine dining. Uncompromising product quality, with a clear focus on line-caught and wild catch, creativity and classical craftsmanship shape dishes such as Kaisergarnat „Kyōto“, Galician rock octopus „Salmorejo“ or Elbe zander with Hamburger Allerlei.
Flavour journeys: the freely combinable five- to seven-course flavour journeys captivate not only with fish and seafood. Dishes such as spring chicken ballotine or the legendary non-force-fed goose liver with banana and strudel pastry also show the stylistic range of the kitchen – long since modern classics of the house in their own right.
Bistro menu: the relaxed three- to five-course bistro menus (Thursday to Monday, also at lunchtime on Saturdays and Sundays) offer the same precision and product quality, with changing courses such as Riesling foam soup with fish praline, the legendary Jellyfish fish cake with beetroot and capers, or Limousin beef goulash.
The cuisine of Michelin-starred chef Stefan Fäth is rooted in French craftsmanship, yet conceived with a cosmopolitan outlook. Japan in particular repeatedly serves as inspiration – never overt, but finely woven into European techniques. The result is dishes of great elegance, as moreish as they are layered in composition.
Light colours, plenty of wood and a clear, Nordic design create a relaxed stage. Jellyfish comes across more like a modern bistro than a classic Michelin-starred restaurant – easy-going and pleasant. This is echoed by the warm, young and committed team around host Aleksandra Ross and sommelier Linh Nguyen.
Whether rare champagnes, characterful wines from around the world or creative non-alcoholic pairings, at Jellyfish you are also well looked after when it comes to the glass.
Definitely book ahead, especially on Sundays and Mondays, when many other restaurants in this category are closed!
Professional inquiries