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 floors, not 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 format, not 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.