"German Cuisine" Restaurants in Hamburg
Julian Stowasser is a master of high cuisine and Marco D'Andrea is his counterpart when it comes to desserts. Pike dumplings with caviar or Ike Jime salmon with chicken dashi show sophistication. Dream view of the Alster.
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.
Head chef Focke Mick cooks at star level in the traditional hotel's gourmet restaurant. Two menu sequences, one of which is vegetarian. Classics include lobster soup and whole sole.
Marcel Görke focuses on vegetables: hay onions with porcini mushrooms, savoy cabbage with Jerusalem artichokes, finely nuanced beurre blanc, fish and meat can be added. Regional products set the tone.
An institution when it comes to fish, warmly run by Dirk Kowalke and Benjamin Kast. Delicious dishes such as North Sea turbot with crustacean ragout or Labskaus. Excellent oysters, lobster, caviar, sushi and sashimi.
Indulgence with a view of the Elbe and harbor and the flair of a luxury cruiser. Sustainable catch and seafood creations such as spicy tuna sashimi, cod with a citrus crust or calamaretti. Sensational terrace.
Stylish brasserie with a fireplace and Nordic flair: Thomas Nerlich focuses on regional ingredients and serves beef tartare, herb risotto or turbot with pea purée. In summer, the enchanted garden beckons.
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.
Creative German cuisine by Leslie Himmelheber and a firm favorite in the Walddörfer. Changing monthly menus and popular traditional dishes such as Vierländer duck, carved at the table. Excellent steak frites.
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.
The Bullerei is a lively, trendy restaurant run by TV chef Tim Mälzer in the trendy Schanzenviertel district. If the choice of dishes is difficult, we recommend the four-course surprise menu.
A Hamburg institution on the Gänsemarkt. German home cooking, freshly interpreted, combined with French cuisine. Calf's liver, roast beef or cordon bleu - it tastes good. Good wine list.
Under the thatched roof with Sylt flair, you can enjoy fine rustic dishes such as sliced veal or roast onion, expertly prepared sushi specialties and homemade pasta from the Parmesan loaf.
Modern interpretation of local cuisine in a cozy half-timbered house with conservatory, fireplace room and farmhouse garden. Classics such as Wiener schnitzel and specialties such as Ligurian fish stew are on the menu.
Axel Strehlitz serves German specialties and Austrian classics: roast onions with crispy fried potatoes, Wiener Schnitzel or Kaiserschmarren. A hearty cult restaurant in St. Georg.
A feel-good place with excellent cuisine. Host Christian Planko himself is at the stove and conjures up fine cuisine with Mediterranean accents, such as prawns with spinach cream, turbot with artichokes and capers.
Chic restaurant with a fantastic view of the historic Speicherstadt. Multi-course surprise menus and à la carte dishes such as gilthead fillet, braised beef cheeks or entrecôte.
Hannes Schröder's team transforms products from the family farm into little masterpieces: tartare from Lüneburg Heath cattle, creamy pumpkin soup with prawns or saddle of venison with Macaire potatoes. A real treat!
Ambitious cuisine with changing menus, served in three courses or more. Marinated boiled beef, four-country tomato soup, salmon trout with lentils and cucumber or ox cheeks. Beautiful wine accompaniment.
In the thatched farmhouse, rural idyll and culinary delights merge - in summer also in the garden. From Faroese salmon to fillet of beef and Kaiserschmarren pancakes, country delights with an urban twist await.