The story
In the Hafenviertel of Flensburg’s Sonwik district, Das Grace brings refined modern cuisine to the table within the Das James hotel. Here, the kitchen team transforms seasonal, farm-to-table ingredients into dishes that earned the restaurant a Michelin star for its high-quality cooking.
The atmosphere reflects the hotel’s broader philosophy: warmth and joy of life, paired with a familial sense of welcome. Guests are treated as part of the James family, where no wish goes unfulfilled. The restaurant is part of a larger “Genusswelt” (world of indulgence) that includes several dining concepts, but Das Grace stands out for its precise, ingredient-driven approach.
While the menu changes with the seasons, the commitment to craftsmanship is constant. The open kitchen allows diners to watch the chefs at work, turning local produce into plates that balance tradition and innovation. It is a place where the food speaks for itself—honest, elegant, and deeply rooted in the region.
Recognition
Ambience
Details
History
High quality cooking
Concept Fine dining at the wellness hotel Das James on the Förde. Many products come from their own farm, featuring a 5- to 7-course menu. Cuisine Style Guided by the motto "Farm to Förde," chef Quirin Brundobler crafts his compositions – short distances for ultimate freshness and top-quality ingredients. Norwegian scallops are served with chervil root, lemon, and sea urchin. Danish red mullet is accompanied by pumpkin, rooibos, and tangy sea buckthorn. The chef serves pork from their own farm in Hörup with pointed cabbage, caraway, and Jerusalem artichoke – familiar yet consistently refreshed with new accents. Wine Sommelier Morlin Jochimsen has curated a selection of renowned winemakers from across Europe. Atmosphere The impressive brick building once belonged to the navy and is listed as a historic monument. The high-ceilinged rooms are elegantly designed. Conclusion Stylish indulgence with a sustainable focus in a relaxed atmosphere.
Directly on the Flensburg Firth, the chic gourmet restaurant awaits its guests with lounge seating, silver cutlery, and portions of turbot. In the marina, boats gently rock alongside this ambiance.
Meat, eggs, and dairy products from the hotel’s own farm (James Farm), a wide variety of self-grown vegetables, homegrown fruit, whole-animal utilization, and green electricity – at Hotel Das James, sustainability standards are firmly established. The heating energy required for operations is generated through district heating and solar power. The hotel supports social initiatives such as food banks and kindergartens. Employees benefit from, among other things, permanent employment contracts, above-average salaries, family-friendly working hour arrangements, and complimentary meals.
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