There’s a New Cocktail Lounge in the Dubbel Dutch Hotel

And a coffee shop will open next week, too!

Photo courtesy of F Street Hospitality

There’s been some news lately from Downtown’s 2-year-old Dubbel Dutch boutique hotel (817 N. Marshall St.). Fix Development’s Juli Kaufmann was one of the local folks behind the historic space’s conversion. In early August came the announcement that Milwaukee’s F Street Development Group took over ownership of the hotel.

Now the space has a new reason to pay a visit – the opening of a cocktail lounge/café called Gülden Room, operated by F Street. The lounge is described (via press release) as “elegant yet approachable,” incorporating low lighting, velvet finishes and vintage service ware. Apart from a selection of cocktails, beers and wines, it serves various snacks and desserts.



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The lounge is open now. The coffee shop will open for daily service on Oct. 3 and utilize local micro-roaster Space Time (which also operated the on-site café until very recently). Space Time was also just featured in our 2022 Best of Milwaukee feature.

The list of cocktails offers some creative sounding options, such as Sentrosi ($13), made with bourbon, maple syrup, house-made chicory root tincture, sassafras and cinnamon; Dravka ($14), with brandy, cranberry and lemon juices, egg white and house-made cola syrup; and Feniks ($14), with rosemary, green chartreuse, brandy, bourbon, apple and lime juices, and house-made spicy raisin syrup. 

The new lounge’s food menu features the simple (togarashi popcorn, $5) to the elaborate (charcuterie board, $23). Other items include cured salmon toast ($10), a burrata plate with pickled berries and speck ($12), a nosh board (with beet hummus and edamame/togarashi spread, $14), ‘nduja toast (with egg and cheddar), and both Belgian chocolate cake ($16) and a chocolate charcuterie board with artisan chocolates, macarons, nuts, and fresh and dried fruit ($15).

Gülden Room’s hours are Thurs-Sat 4-10 p.m.



Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.