The hip Stanley Diamond reinvented itself and dropped the “Diamond” from its name. Of course, that is not all: New art from Lottermann & Fuentes now adorns Frankfurt’s restaurant and the makers also thought of a somewhat different concept.
James und David Ardinast mainly aimed for simplification. The new cuisine is more elementary and with that also more understandable – nothing is supposed to distract from the true enjoyment. Regional fish is the central product. It is served smoked, steamed, grilled, fried or marinated. Besides the variety of preparation and the culinary quality, the low carbon footprint of regional fish compared to meat was a compelling reason that convinced the brothers.
The interior is an exciting color, texture and material mix of green marble, pink floors, shiny gold metal ceilings and dark marbled applewood veneer. These are enhanced with seats in rich tones that were designed for the Stanley by e15. The welcome counter is a design of natural stones by Swiss artist Nouria Behloul, while the wall of shaped, reflecting chrome steel are a work by French artist Roman Moriceau.
The new Stanley invites to concentrate on the essential
Paul Bauer, Hollin+Radoske