Established in 1897, Fairmont Hotel Vier Jahreszeiten Hamburg, one of Europe’s grand dame hotels, embodies all the features of the finest luxury hospitality. The hotel which is housed within a majestic heritage building which instills an air of grandeur and timeless elegance, boasts the perfect location right in the heart of the city on Lake Alster thus commanding stunning views. The hotel is within walking distance to many of the city’s attractions as well as a wealth of shopping opportunities. The location is regarded as one of the most prestigious in Hamburg.
Beyond its ideal location, the hotel features an impressive array of dining facilities which cater to the most diverse clientele on any occasion, whether formal or casual with a selection of international cuisine dishes. The hotel houses Haerlin, a Two Michelin star fine dining restaurant considered one of the finest in Germany. Executive Chef Christoph Rüffer’s provides a true gastronomic experience based on intuitively contradictory aromas and the use of surprising textures, with seasonally-adapted menus. Creativity and international influences also add to the restaurant’s interior: Chinese silk tapestries and gold embossing complement bright nuances of cream and light green.
The hotel also houses an Art Deco grill restaurant, the Jahreszeiten Grill which serves specialities of Hanseatic cuisine accentuated with international influences in a more relaxed atmosphere. One of the most recent additions to the hotel’s exquisite culinary offerings is NIKKEI NINE, a luxurious sleek design venue which specialises in Japanese and Peruvian dishes.
Reflecting an authentic Biedermeier style, Cafe Condi is the breakfast venue of the hotel which serves a large selection of dishes in buffet style, many of them from organic produce. The various objects of art, chandeliers and lamps are all originals dating back to the year 1830.
The Jahreszeiten Terrace is opened directly in front of the hotel on a pontoon along the shoreline of the Inner Alster Lake. Starting immediately, the gastronomic variety of Hotel Vier Jahreszeiten could be experienced “open-air” from April to October.
The rooftop terrace on the specially created sixth floor is one of Hamburg’s best-kept secrets. Spread over 300 sqm, the open-air space with its soft white lounge chairs and elegant yet understated decorations allures with light snacks and a Champagne bar.
The Spa, which is located on the 5th floor, has been conceived as a sanctuary of wellness and relaxation, with a predominant use of wood which conveys warmth and coziness. The treatment offering includes facials and body treatments with a mix of Eastern and Western inspirations. There are 7 treatment rooms with natural light and after the treatment, guests can relax in a lounge with a working fireplace and a library.
On this second visit to the hotel, I was truly impressed by the renovation of the rooms and suites of the hotel, which exude a unique blend of classic and contemporary, yet instilling a timeless feel. With the objective of achieving the highest standards of comfort, no expenses has been spared in opting for the highest quality of the furnishings but also the finishes. Evoking a feeling of familiarity, genuineness and purity, the transformation recreates the essence of ‘home away from home’.
With the renovation, rooms and suites are now brighter in 6 colour themes with an elegant beige contrasted by stronger colours such as gold, kiwi green, powder blue, carmine and light purple. No room or suite resembles to another and no floor follows the same apportionment. This accommodates to the most diverse tastes of the hotel guests. Another novelty introduced with the recent renovation is the first ever Ralph Lauren Suite, which is entirely furnished with the signature collections of the American designer.
My favourite is the Bel Etage, the top floor of the hotel with each accommodation featuring a generously sized balcony which allows for a unique breakfast experience or simply a relaxation moment while gazing at the lake and the city. In the summer months, the balconies are ideal for sunbathing.
But the biggest achievement of the hotel has been consistency – staying true to its DNA, in service, quality of facilities as well as dining. The hotel has been run by Ingo Peters, a luxury hospitality veteran, who joined the hotel in 1981 as a page boy. One of his biggest achievements is invisible and that is the amazing team which shares a most genuine passion to serve.
Oliver Petcu in Hamburg
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