Ninety-nine metres of aspirational floor-to-ceiling-plate glass windows and steel soars into Frankfurt’s sky. The Jumeirah is an opulent hotel power-dressing in a dynamic city which hosts both the German Stock Exchange and the European Central Bank.
Centuries-old traditions of hospitality are celebrated by Jumeirah Hotels which originate from the sands of Arabia. Chilled juices are offered on arrival. Arabic hospitality coalesces harmoniously with Teutonic efficiency. In Germany’s most vertical city, nicknamed “Mainhattan am Main”, the Jumeirah’s service standards are stratospheric too. Five star service is merely the baseline.
The Jumeirah is utterly Central. Originally the tower was destined for yet another financial institution until Jumeirah bid for a sublime location: just a three-minute walk from the Hauptwache station, though the Jumeirah’s busy clientele rarely walk. Conveniently the Jumeirah is a mere 15 minutes on the S8 or S9 from the airport.
The hotel is literally very well connected. Linking to the still expanding MyZiel Mall – on Germany’s highest grossing retail street – and to the Fitness First Gym. Also the Jumeirah is within walking distance of Germany’s Stock Exchange, the Financial District, the New Old Town and a plethora of museums along the banks of the River Main.
The style is Tomorrow’s World technology providing easy-living. In the Skyline Suites push the bedside button to open the curtains, then watch the sun climbing the skyscrapers. Charge your devices whilst they are locked away in the safe. Out on the deep-carpeted corridors use your key card and a touch screen to call a lift: rarely do you have to share a lift. But sometimes the technology can be creepy: “smart windows” closing the blinds on boiling sunshine is perturbing.
Time is a scarce commodity in Frankfurt but the Jumeirah doesn’t buy into the “Lunch is for wimps” ethos. In the Ground Floor Ember Bar a one dish lightening three “course” lunch is on offer with the platter stylishly divided into starter, main and desert by the Jumeirah logo of The Beacon: culinary creative genius.
But it is not all business nights and city lights as there is a midweek break for silky smooth soul and jazz in the Ember Bar at 9pm on Wednesdays. Remember Sade? She’d love the sophistication. One of the hotel’s housekeeping staff even pulls on his tux to share a talent for reinterpreting soul classics.
On Saturday mornings the Jumeirah chills with breakfast through until 1 pm. Meanwhile weekenders flock in for all those museums, world-class opera and the “New” Old Town – finally recreated after saturation bombing in 1944.
On the Sixth Floor The Talise Spa is an oasis of serenity with separate male and female saunas, as well as five treatment rooms. An hour-long honey massage, honey generously provided by the 40,000 roof-top bees is the signature treatment. The honey is then removed with a powder-of-olive-stones-exfoliating-rub.
With complimentary membership guests can walk through to the cavernous pulsating Fitness First gym and pool at the apex of the neighbouring MyZiel for some serious workouts.
Fortunately rooms are far less blingy than the crystal chandeliers and gold of the public areas. Soothing neutral decor of honey and nutmeg leading up from walnut floors but with a vibrant splosh of colour from Hartwig Ebersbach art works. An artist who likes thick layers of paint applied with various parts of his anatomy. And of course there are Nespresso machines. What else?
“Max on One” should have been “Max on 25”. A restaurant with stunning views. Sadly, the tower was originally designed as an office block lacking the infrastructure for a roof-top restaurant. So the restaurant focuses on quality cuisine rather than living off the views.
A spacious kitchen is open so that diners can watch the work in progress, giving the light oak-panelled dining area a homely feel. The kitchen is so big that the chefs run a “Cook the perfect Christmas Dinner Course” with twelve work stations.
On the Winemaker’s Dinners, when a wine expert is invited to match wines with a four-course menu, Executive Chef Frank Hartung will come and chat with guests. The glass “Wine Cube” gives an a subtle hint that wine is taken seriously.
Hartung likes to give traditional classics a twist: coq au vin with Guinea Fowl, Tarte Tatin with Lavender Ice Cream and he’s still developing the Parmesan Cheesecake…
Look out for the honeycomb at breakfast. As the pesticide free Botanical Gardens, 2 miles away, are the bees’ favourite foraging ground, there’s a rare delicacy to the honey.
Article source: Aluxurytravelblog.com