The best restaurants in Hamburg
Absolute top class from Christoph Rüffer. Outstanding products are masterfully refined into sophisticated compositions: delicate, full of flavor, balanced or with a kick. Always special.
Kevin Fehling interprets classics at the highest level, nuanced by influences from all continents. The "Gateway to the World" menu pampers and surprises with cosmopolitan flavors and unusual textures.
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.
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.
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.
Chef Thomas Martin reinterprets French cuisine with subtle flair. Guests can choose between a menu or à la carte - accompanied by a fantastic view of the Elbe and an elegant atmosphere.
Here Japan merges with Peru. Stylish ambience and chic delicacies on the plate. Fresh and full of flavor, from spicy to umami. Raw fish with ceviche and sushi - and everything to the point.
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.
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.
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.
Chef Eike Iken surprises with refined French-Nordic compositions in four to six courses: from sauerkraut ice cream to black feather chicken to blueberry sorbet with spruce shoots and bacon.
Head chef Kevin Bürmann conjures up two sophisticated menus in the open kitchen in St. Pauli: "Fauna" and - vegetarian - "Flora". Fine wines and pure enjoyment in a living room atmosphere with just 16 seats.
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.
Culinary and atmospheric excellence. Stefan Fäth knows creative seafood cuisine at the highest level. Eel soup to start, then North Sea plaice Grenoble-style. Also delicious: the meat dishes.
Fine French technique meets oriental flavors at Wahabi Nouri. Foie gras, vegetable tart and cod show his signature, before a surprise meat dish rounds off the menu.
At “Shio,” there are only ten comfortable armchairs, and they’re booked solid for weeks in advance. It’s omakase time—you leave it up to the chef to decide what he’ll put together that evening. In this case, Hubert Haciski and his co-chef. The ten courses that follow prove it was a good decision. The Canadian-born chef, who grew up in Hamburg, has dabbled in various culinary fields in recent years. As a student of Karlheinz Hauser, he was at home at “Seven Seas”; he went to Australia and New Zealand to cook in other kitchens; he worked on private yachts and islands; and he trained to become a sushi master. You can taste this wealth of experience in every single dish served on small plates and in bowls by the two chefs. A depth of flavor and complexity with an element of surprise that very few chefs can achieve. “Shio” was recently named Hamburg’s best Japanese restaurant. But that’s only half true. Here, dishes aren’t prepared in a purely Japanese style, but rather in a way that appeals to European palates: très français. It starts right away with a tiny mussel terrine, enveloped in oyster foam and topped with trout caviar. Hubert Haciski pairs the sea bream sashimi with the aroma of salted lemon, which balances the sweet soy sauce. The hand-dipped scallop is bathed in a butter-lemon sauce, and the Canadian lobster nestles against a miso hollandaise with a hint of umami. Finally, an oyster glides into your mouth with a warm champagne-yuzu cream and a subtle sweetness. What a finale!
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.
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.