The popular venue in the iconic "Dancing Towers" on Hamburg's famous Reeperbahn has reopened after an 18-month closure. Water damage forced “Clouds Heaven’s Bar & Kitchen” to close. The restaurant, which features a rooftop terrace, is now opening with a new executive chef. He's no stranger in Hamburg.
What could be more spectacular than the Elbphilharmonie in Hamburg? A look on her face! And there’s probably no more impressive place from which to admire this iconic architectural masterpiece than from “Clouds.” The restaurant and bar on the Reeperbahn had been dormant for a year and a half. It was caused by water damage—and the contractors, who took far too long to fix it.
The restaurant and bar on the 23rd floor of the Dancing Towers in St. Pauli has now reopened after a recent renovation. The rooftop terrace was also redesigned. Instead of daybeds, there are now additional seats at high tables, offering a sweeping view of the Elbe, the harbor, and large parts of Hamburg.
But “Clouds” also has some remarkable news to share: Michel Rinkert will be taking charge of the culinary offerings effective immediately. A native of Alsace who trained at the“Auberge du Cheval Blanc”in Lembach—which at the time held two Michelin stars—he is well known in Hamburg. Under his leadership, the kitchens at “Apples” in the “Park Hyatt” at the Levantehaus and at the “Carls” brasserie across from the Elbphilharmonie have become true crowd favorites.
Now, together with Executive Chef Maurice Exner, he will be treating his guests to a culinary experience at the city's highest restaurant, located 105 meters above ground. What to expect: “We don’t want to reinvent the wheel when it comes to cuisine; instead, the focus should be on the quality of the ingredients,” says Michel Rinkert, who serves as executive chef of the East Group, which owns “Clouds.”
Classic dishes and popular favorites will be reinterpreted here with a modern twist. "Whether through a new presentation, sophisticated details, or unexpected flavor accents." A lobster roll is still a lobster roll, but it has a modern twist. A perfectly aged steak stands out for its exceptional quality and precise preparation. "During the cooler months, braised dishes like beef cheeks will make their way onto the menu," the chef reveals. Right now, guests are enjoying a light bouillabaisse, sole à la meunière, or a Chateaubriand.
Over the past five years, Rinkert has been primarily focused on developing new hotel and restaurant concepts. "But lately, I've been missing the opportunity to actively put these new concepts into practice." "It is precisely this creative aspect of my work that has always given me great pleasure: developing ideas together with teams and bringing concepts to life. When discussions with the East began, it quickly became clear that this is exactly what is possible here again." As executive chef, the French native—who lives with his family in Salzhausen near Lüneburg—will also help oversee future projects of the East Group.
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