In March 1973, the Hamburger Abendblatt covered the opening of the lavish Hamburg Plaza hotel. They were wowed by its quickly sold-out 1186 beds in 26 stories (the tallest building in the city at the time), and its three luxury restaurants: the English Grill (principal, ground-level restaurant), Blue Satellite (top-level lounge), and Bar Galeonen. Milton Glaser designed separate design systems for each space, with elaborate identity materials. The menu for Bar Galeonen is the most intricate, with illustrations throughout and a cut-out to the final “Galeonen Bar” logo on all six pages. The bar offered a comprehensive array of American cocktails, spanning five columns, as well as deep stocks of Cognac, Scotch, and sparkling wines.
All prices in Deutsche Marks (about three to the dollar at the time), and include tax and gratuities.