JellyFish*

A word from

Stefan Fäth

"Every dish has a story – our job is to tell it."

Stefan Fäth (Head Chef and Owner)

About the Ambassade

Located in Hamburg's vibrant Schanzenviertel district, the Michelin-starred Restaurant Jellyfish is renowned for its modern, product-driven cuisine with a particular focus on fish and seafood. Under the leadership of Chef-Owner Stefan Fäth, the restaurant combines technical precision with creative lightness. Exceptional seasonal ingredients, a commitment to sustainability, and warm, relaxed hospitality define the dining experience and reflect the values of Krug.

About the Krug Lover

Stefan Fäth is the Chef-Owner of the Michelin-starred Restaurant Jellyfish in Hamburg. His cuisine is defined by a deep appreciation for fish, seafood, and exceptional ingredients, which he transforms with precision and creative clarity. He draws inspiration from nature, his travels, and close collaborations with producers. As a Krug Lover, he values the complexity and distinctive character of Krug Champagnes, which create exceptional opportunities for culinary pairings.

How would you describe your culinary philosophy?

For me, great cuisine begins with exceptional ingredients. My goal is to highlight their true character rather than disguise it. Precision, clarity, and respect for the ingredients are just as important as the joy of surprising guests with new culinary experiences.

What are your sources of inspiration?

I find inspiration at fish markets, by working closely with producers, while traveling, and in nature. Often, an idea begins with a single ingredient, its seasonality, or its origin. Exchanging ideas with my team and fellow chefs constantly gives me new perspectives.

How does the location of your restaurant inspire your cooking?

Hamburg is a port city with a strong connection to the water. This proximity to the sea has shaped my cuisine for many years. The diversity of local fish and seafood, as well as the city's international character, is reflected in many of our dishes.

How has your approach to cooking evolved throughout your career?

Over the years, my cuisine has become more focused. In the past, technique was often at the forefront. Today, I am primarily interested in the essence of the ingredient. Fewer elements on the plate create greater clarity and allow the ingredients to tell their own story.

What is your greatest achievement?

Receiving a Michelin star for Jellyfish is a special milestone. It recognises the hard work and dedication of our entire team. Even more important to me, however, is having developed a distinctive culinary style over the years and created a place that continues to inspire guests.

What makes you a Krug Lover?

I admire the uncompromising commitment to quality and craftsmanship that Krug has embodied for generations. I see the same philosophy reflected in fine dining: respect for the ingredients, attention to every detail, and the ambition to create something timeless.

Why do you love Krug?

Krug fascinates me with its extraordinary depth and individuality. Each cuvée has its own unique character and continues to evolve over time. This complexity constantly inspires me as a chef and opens up new possibilities for combining flavour and emotion.

Krug Ambassades