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Hotel Park Hyatt: Essen wie die Stones in Hamburg

 Restaurantleiter Pascal Leber  und Küchenchef Max Hohlfeld

Restaurantleiter Pascal Leber und Küchenchef Max Hohlfeld

Foto: Marcelo Hernandez

Ob Pannfisch oder Hamachi – das Restaurant Apples im Hamburger Park Hyatt schafft den Spagat zwischen regional und international.

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Die Küche soll Hamburger und Hotelgäste überzeugen

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Ein Koch, der zuvor Jura studiert hatte

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Die Weinkarte listet rund 100 Weine

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