Located on the first floor of the international luxury hotel, Max on One is an urban hotspot thanks to its stylish interior and location at the heart of Frankfurt.
Famous Japanese design team Super Potato were responsible for the furnishings characterised by wood, glass and light colours which bring the restaurant’s elegant, urban character to life. The straight-lined design is continued in the restaurant’s gastronomic concept.
“We want to concentrate on the products and ingredients which are really essential,” says new Executive Chef Marc Schulz. “This means a menu with a pure and simple message where the focus is on international and regional top-quality products. I only work with suppliers whom I trust 100%. In the case of American Nebraska beef with vegetables from the Rhine-Main, I have personally assessed their quality on-site and when I find a great product in the area, I am very keen to work with it.”
Chef Schulz deliberately avoids long explanations on the menu and instead depends on the expertise of the service team to explain the dishes which include: ‘Lobster liquid ravioli crunch,’ ‘Tea poultry quail’s egg Frankfurt herbs’ and ‘Salmon beeswax caviar avocado.’ The service team explains how the various dishes are prepared as well as the background and origins of the food.
Sommelier Alejandro Coto is a master of the walk-in wine cube which currently houses around 800 bottles and emphasises the restaurant’s straight-lined design with its shape. Coto’s wine list bridges the gap between international classics and regional wines.
“We are a Frankfurt restaurant and it is important to offer numerous wines from the region. Of the 376 entries on the menu, the majority come from Germany, predominantly Rheingau and Rheinhessen. We do not work with a central buyer and instead select all the wines ourselves. Quality and sustainable production are essential features and we have close personal relationship with more than 90% of the winegrowers,” says Coto.
It was a deliberate decision to take plenty of time to reposition the restaurant, working on every detail of the new concept. Gourmets from Frankfurt and the Rhine-Main area in particular should feel at home at the new Max on One with its light-flooded rooms, comfortable seating, warm ambience and service team.
The aim has been to create an atmosphere of pleasant relaxation. “Our guests should feel at home with us and laughing out loud is certainly permitted at the restaurant,” says Restaurant Manager Slim Ennakhla. The service promise at the Max on One restaurant at Jumeirah Frankfurt includes free valet parking for lunch and dinner guests.