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Pariser Lebensart an der Langen Reihe

Lesedauer: 5 Minuten
Marlies Fischer
Holger Dankenbring in seinem Restaurant Cox: Lammbratwurst und Blutwurst macht der Koch und Schlachter selbst

Holger Dankenbring in seinem Restaurant Cox: Lammbratwurst und Blutwurst macht der Koch und Schlachter selbst

Foto: Marcelo Hernandez / HA

Jede Woche stellt das Abendblatt Hamburgs beliebteste Restaurants vor. Heute das Cox an der Langen Reihe in St. Georg.

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Imposante Säulen, Terrazzo-Fußboden und große Fenster

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Privatkoch für den US-Botschafter

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Die Weinkarte verzeichnet gut 60 Tropfen

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