DIE BANK is a gourmet restaurant in the old "Stadtpalais" and offers exquisite, simple fare aplenty.
The city palace built in 1897 in which the restaurant DIE BANK resides once served as the office of a mortgage bank.
Where money was once invested in gold and silver is now invested in world-class food. Former safes now serve as storage place for coats, jackets and wine bottles. The food is elevated to an appropriately high level. Michelin-starred chef Thomas Fischer and his team represent international cuisine with a Hanseatic note. In keeping with the times, the focus is on light fare and seasonal local ingredients. The potato-crusted fillet of North Sea turbot with a chanterelle and tomato ragout is a classic. Earlier in the evening, the so-called "Schalterpause" is offered, a two-course lunch menu, with somewhat less of a burden on the wallet.
Short & Sweet
- Type of cuisineGourmet
- Ambiencehigh-Quality, elegant, central