It’s a spectacular start for THE FLORENTIN by Althoff Collection. A mere six months after opening last December, its “modern fine dining” restaurant “the dune” by Niclas Nussbaumer has been awarded two Michelin stars. The award for the dune comes exactly a century after Michelin launched its star system for fine restaurants in 1926.
For Frankfurt, the award serves as another strong signal of the city’s appeal as a destination for gourmets, as alongside the dune, another Frankfurt restaurant was newly awarded two Michelin stars as part of this year’s ceremony. And for 32-year-old Chef Niclas Nussbaumer and host Lea Rupp, the award marks a special milestone. The pair had previously achieved two Michelin stars together at their former establishment in the Black Forest.
“We are deeply moved by this award,” says Nussbaumer, who maintains that Frankfurt has a unique energy: international, direct, sophisticated, and open to new culinary experiences. “Having our journey with the dune endorsed by two Michelin stars after just a few months is an incredible moment for Lea, for me, and for everyone at Frankfurt’s urban retreat known as THE FLORENTIN by Althoff Collection.
“From the outset, the dune was conceived as a gourmet destination for hotel guests, for Frankfurt locals and international visitors alike,” says Boris Messmer, General Manager of THE FLORENTIN, who views the award as a unique validation for the young establishment.
“Receiving two Michelin stars just months after opening fills us with great joy and pride,” says Frank Marrenbach, CEO of Althoff Hotels,” and my special thanks go to Chef Niclas Nussbaumer and host Lea Rupp, as well as the entire the dune team for their passion, talent, and exceptional dedication.
Destination Dining at an Urban Retreat
With the dune, THE FLORENTIN by Althoff Collection has created a standalone culinary destination. The restaurant embraces modern fine dining, uncompromising product quality, and a culinary style defined by precision, clarity, and a focus on essentials. The focus is on intense flavours, a finely balanced interplay and lightness that lends elegance to the depth of taste. The menu follows the rhythm of the seasons with ingredients utilized across multiple courses, varied, and reinterpreted. “Our goal is a straightforward, structured style of cuisine that is calm, thoughtful, and full of character,” adds Nussbaumer.
The Swiss interior design studio atelier zürich is responsible for the distinctive interior. Minimalist design underscores the contrasts of seclusion and openness, tranquillity and dynamism. A defining feature is the lighting concept developed by LichtKunstLicht, with around 250 ceiling lights that lend the space depth and evoke the starry sky of a desert.
Together with the design’s nod to wooden slats, this creates an atmosphere that translates the culinary concept architecturally.
the dune is open Tuesday through Saturday from 6:30 p.m. In addition to its seven-course menu, the dune offers a four-course weekday menu for guests with time constraints. The “Fine Bites & Wine” lounge at the heart of the restaurant serves smaller dishes and a curated selection of wines. “All formats share the same philosophy,” says Nussbaumer, “stressing uncompromising product quality, a distinctive signature style, and a contemporary interpretation of hospitality.
