Arc Restaurant

Arc positions itself as an arch between haute cuisine and a young, sustainable, accessible concept, offering regional fine dining that celebrates Hamburg’s producers. The project is brought to the public by Franz Kirsch, Julian Rickert and Joshua Feldkircher, who present the concept alongside a team including their sommelière; a wine pairing is curated by Clara Hippert and menu pricing is published on the site. The restaurant is SELECTED in guide listings and highlights sustainability, regional sourcing and storytelling as what makes it unique. The kitchen is regionally focused and seasonal, rooted in the nature around Hamburg while drawing on global techniques. The team adapts its offering to the rhythm of the year and maintains an active program of growing, harvesting, preserving and expanding techniques to serve the region’s flavours year‑round. The menu philosophy foregrounds transparency to producers. Specialties include a pescetarian 10-course tasting menu with a vegetarian option. A producer-focused Freundebuch presents supplier stories, philosophies and production methods, and ingredients on the menu are marked with signature colours linking back to those producers.