Private dining table set with crystal and candlelight at Junghof.

Private & Group Dining.

No public restaurant. SPARK's Frankfurt kitchen serves only the floors of the house, board dinners, deal closes, conference welcomes and roadshow nights, two minutes from the ECB.

House-only kitchen 6 – 90 seats Floor 6 Banking quarter · 2 min ECB

The kitchen

Built for the floorsnot the street.

Junghof has no public restaurant. The kitchen on Floor 6 cooks for the boardrooms, salons and event floors above it, and for the private guests who book the dining rooms directly. Same brigade, same sourcing book, same wine cellar.

The menu is read off a chalk wall by the maître d', built around what arrives at the back door. Line-caught North Sea on Tuesday, dry-aged Hessen ribeye on Friday. The wine list is short and stewarded by a sommelier who builds the pairing in the room, around the people at your table.

ServiceHouse-only
Cellar2,200 bins
DiscretionSingle team
Mornings07:00 – 10:00

Four formats · One kitchen

Pick the formatnot the menu.

The chef cooks the same way in all four formats. Pick the room by what the meal needs to do, sign a deal, host a board, close a conference, or open the morning.

Format · 01 Private dining room with a single long table at Junghof.
Format 01 · Private Dining

Private Dining.

8 – 24 seats · Single long table · Own host, own service team

The room you book to close a deal, toast a partner promotion, or host a board dinner with no overheard conversations. Separate entrance, separate service line, separate sommelier. Connects directly through to a meeting room, finish the work, sit down to dinner.

  • Per-seat menu printing, allergens vetted by name
  • Service team briefed on names, roles and seating before guests arrive
  • Step-up to a six-course tasting available the day-of
  • Private arrivals lift · no shared corridor
Format · 02 Group dining setup for a partner event at Junghof.
Format 02 · Group Dining

Group Dining.

24 – 90 seats · Round or banquet · Built into the event evening

For the conference welcome, the roadshow night, the awards dinner that closes the offsite. Group Dining lives between the event floors and the kitchen, one continuous evening, one producer, no transit to a separate restaurant.

  • Round tables (8 – 10 per round) or banquet long tables
  • Multi-course service with synchronised plating across the room
  • Stage-ready: speeches, awards, AV from the producer in the room
  • Pairs naturally with Skyline or Horizon Stage upstairs
Format · 03 Chef's table at the pass, six seats, eight courses.
Format 03 · Chef's Table

The Chef's Table.

6 seats · Opposite the pass · Eight-course tasting · One sitting per night

Six seats, five paces from the grill. One sitting a night, one tasting, one chef walking every course to the table. Reserved fourteen days ahead, the most exclusive room in the house, the format we recommend for the principals-only evening.

  • The chef walks every course to the table personally
  • Wine pairing built around dietary, aversion and budget brief
  • Optional video-letter to the host filmed in-house
  • Cellar walk-through with the sommelier before service
Format · 04 Business breakfast service at Junghof.
Format 04 · Business Breakfast

Business Breakfast.

07:00 – 10:00 · 12 – 60 covers · Private rooms · One-bell hot service

A serious breakfast for serious mornings. Hot service brought together by a single hand-rung start; no buffets, no jet-lagged half-pour coffee. Out the door and across the square to your office by 09:30.

  • Newspaper bar (FT, Handelsblatt, NZZ, Le Monde, WSJ)
  • Pre-reads printed and bound the night before on request
  • Available standalone or as a Meeting / Event opener
  • Two minutes on foot to the ECB

Also at Junghof

More at this location.

Dining sits beneath three working floors. A meal can sit either side of a meeting, an event or a broadcast, same producer either way.

Dining · across SPARK

Dining elsewhere.

Three houses, one sourcing book, one wine cellar logic.

Reserve the room

Tell us who's at the table.

A producer answers in one working day with a room, a draft tasting, and an honest read on whether the night needs a printed menu or not.