"Dogs allowed" Restaurants in Hamburg
A menu cycle through the seasons in the very best quality. Served in the industrial chic of a factory building in Rothenburgsort. Creative menu and impeccable service.
Thomas Imbusch inspires in the à la carte restaurant with newly interpreted classics from lobster thermidor to steak cuts and refined vegetarian compositions. Great craftsmanship, great pleasure.
Heinz Wehmann is a gourmet rock in the surf, modern, North German high cuisine is his territory. Lobster ravioli, pan-fried fish, Oevelgönner fish soup, Holstein saddle of venison and vegan creations are excellent.
Royal meat delights, grilled fish and poultry and veggie dishes such as the legendary whole lettuce. Excellent wine list from winemaker Fritz Keller. Sensational view of the Inner Alster.
Pike-perch with smoked eel, mushroom ragout, crispy duck breast and sea buckthorn sorbet with nougat ganache. Maurizio Oster skillfully refines North German cuisine into dishes full of finesse and culinary depth.
Bistro or top restaurant? Both! Paul Decker is responsible for the fine compositions - from scallops with fermented grapes to saddle of venison with cherries. His partner Joshua Stagraczynski inspires with wine.
André Stolle combines creative techniques with North German cuisine: cod with oysters and gooseberries, mackerel with sake and pumpernickel. Highlight: the "Marie-Louise" fish roll with smoked eel and caviar.
A ten-course menu, also available as a vegetarian option, combines regional products with perfect craftsmanship. Good wine list and professional service.
Hearty, charming and alpine. Clemens and Sophia Reich bring their Tyrolean home feeling to the plate: Wiener Schnitzel, Kasspatzln, rabbit ravioli or melt-in-the-mouth cordon bleu. Accompanied by fine wines.
Kirill Kinfelt spoils you with refined delicacies in an elegant ambience: from scallops with cognac to mussel soup with coriander and saddle of venison. Large wine list curated by sommelier Maximilian Wilm.
Head chef Hanno Hoffmann conjures up the finest dishes and host Ondrej Kovar delights with his hearty wine knowledge. Chic ambience on the Isekai. Delicious: rockfish, grilled pulpo and truffle tagliatelle.
At Gürcan Aksoy's on the lively Mühlenkamp, you can enjoy fine seafood in a living room atmosphere - from oysters and lobster to bouillabaisse, tuna, zander and pulpo. Delicious pasta, good drinks.
In the former iron foundry, the kitchen team conjures up variety with sushi, sashimi, salads, fish creations and meat dishes from the Japanese Robata grill. Fine desserts from the in-house patisserie.
For over 30 years, the Pinsone family has been cultivating Italian hospitality: thin pizza, homemade pasta, fine fish and meat dishes, accompanied by fine wines and, for a sweet finish, tiramisu and panna cotta.
Hamburg in the Far East. Asian cuisine takes center stage in the chic and cosy restaurant. In addition to fresh sushi, the menu mainly features classic traditional dishes.
Located in the SIDE Hotel, this restaurant serves first-class meat specialties. The steaks come from the 800 degree Southbend grill. Delicious tartare dishes as starters and the side dishes are also delicious.
North German or Far Eastern, that is the motto of this puristically furnished restaurant. The menu ranges from delicious Thai curry to veal cordon bleu and Wiener schnitzel.
Head chef Eugen Weissmann conjures up seasonal dishes with international influences, à la carte or in four courses. Plus over 500 wines, creative cocktails, a charming terrace and schnitzel on Sundays.
Bistro by top chef Matteo Ferrantino. The pan is fluffy and aromatic, with air-dried pata negra, marinated pulpo with paprika, tender veal ragout with mushrooms - Mediterranean flavors brought to their essence.
Great French happiness at Petit Bonheur. Scallops with cauliflower puree, saucisson de Lyon, lobster bisque, fillet "Café de Paris", crêpe suzette and Île flottante - the classics are fun.