Poets and painters have fallen in love with the beauty of Blankenese, an idyllic neighbourhood in the suburb of Altona, to the west of Hamburg. The former fishing village overlooks the river Elbe and its history goes back a thousand years to when most inhabitants were fishermen.

Early records describe how a castle that was later converted into the lovely hotel Süllberg of five stars, was built in the region in 1060. The current premises were constructed between 1887 and 1903 although the site had already been seen as a popular holiday and daytrip destination decades before. Generations of Hamburg citizens have celebrated public balls, weddings and family events, as well as big and small parties at the Süllberg in Blankenese.

The hotel has been restored during the past century, and a recent renovations, have  transformed this beautiful piece of Wilhelmian architecture into one of Hamburg?s grandest destinations, complete with ten elegant bedrooms, ballrooms, conference rooms, spacious terraces, bars and restaurants.

The Süllbergterrassen bistro is one among the many stylish dining destinations in the hotel. Beige walls, leather chairs, white tablecloth and fresh flowers make up the pleasing ambience there, and guests are offered a range of international delights from a modern menu. You could visit them to have breakfast, coffee, cake and assorted special dishes, all created from fresh and seasonal produce.

Start your day with breakfast croissants, Belgian waffles with whipped cream cherry sauce, smoked salmon with horseradish cream, a selection of sausages or simply with eggs fresh from the country.

Among the palate arousing openers is the Italian classic of vitello tonnato with capers, and tomatoes; chilli and wasabi prawns with Asian salad, mango chutney and Pitahaya sauce, as well soups of yellow pepper with fried shrimp.

These are the prelude to mains of wiener schnitzel that appears with fried potato and sour cucumber salad; homemade tagliatelle with Parmesan foam and summer truffle; halibut on young spinach with champagne sauce, meadow mushrooms and Grenaille potatoes; and a simple yet tasty combination of corn, Parma ham and Fontinakäse gratin with tomato, lemon and potato mousseline.

Desserts take in pot mousse with toasted almonds, preserved plums and apricots; crème brûlée of Tahitian vanilla, and a sinful tartlet of chocolate mousse with raspberries and grapefruit compote. There are a hundred exclusive wines and champagne from all over Europe to complement the food you order.

The service is impressive and helpful, confirming the standards you would expect of a hotel such as the Süllberg. Let the enjoyment begin!