The Best Restaurants with 2 Falstaff-Gabel(n) in Hamburg

A ten-course menu, also available as a vegetarian option, combines regional products with perfect craftsmanship. Good wine list and professional service.

Selected wines from Italy impress here in Winterhude. In addition to à la carte dishes, there are also changing menus to choose from in the evening. When you enter the restaurant, you immediately feel as if you are travelling to Apulia, the owner's homeland.

The excellent Italian cuisine of host Corrado Falco is a perennial favorite. Outstanding products straight from Italy, cleverly prepared with Japanese accuracy by chef Taku Tabucchi and his team.

The TV chef impresses with Mediterranean-Italo cuisine and touches from Shanghai to the north. Quality products and craftsmanship, excellent menus - from antipasti to homemade pasta and dolci - and superb wines.

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.

Dining on a boat restaurant on the Binnenalster. In addition to sushi creations, mainly steaks and medium-rare cuts come to the table. Large wine selection and delicious cocktails. Every Thursday there is an after work promotion.

In the light-flooded restaurant with its modern, open kitchen, Boris Kasprik, former star chef at "Petit Amour", captivates his guests on up to four evenings a month. For 369 euros, up to 16 people can enjoy an exclusive four-course menu with amuse-bouche, pre-dessert, petits fours and wine pairing. It starts with a perfectly seasoned tartare with chives and caviar, a stuffed sardine with tapenade and a mini croque and fried quail egg. A special highlight is the Helgoland lobster, whose firm and aromatic meat Kasprik artfully combines with artichokes à la barigoule: wafer-thin, crispy bacon, raw artichoke slices, fried artichoke and artichoke purée combine to create a harmonious delight. Orange segments provide freshness, and the deeply aromatic crustacean stock served at the table is masterfully prepared. Kasprik's passion for fish and seafood is also evident in his "Homage to Normandy"; the precisely cooked sole roll is accompanied by hearty leek purée and mussels. The dish is complemented by poached oyster with potato, oyster pearl with green apple and celery, mussels au gratin and prawns in a rich broth with potato foam. The Bresse quail is a tribute to classic French cuisine. The breast is stuffed with an aromatic parsley stuffing, the leg is half-seared and baked until crispy. Thick slices of truffle and sweet chicory au gratin enrich the dish, rounded off with Albufera sauce with foie gras.

Excellent seafood and fish on the Kiez from the Fabio Haebel cosmos with a sense of sustainability. Start with sourdough bread with seaweed caviar and then indulge in oysters, sashimi and mackerel.

New highlight by Nina Falco from the Gallo Nero family. Beautiful design, excellent drinks by Viktoria Mirow (previously Puzzle Bar) and delicious bar food - from oysters to caviar and Mediterranean dishes.

Bienvenue! Fantastic French cuisine, dark metro tiles and urban chic with Parisian flair await you here. Fine foie gras terrine, tender sashi, perfectly composed bouillabaisse and steak frites to the point.

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.

Steakhouse feeling with prime beef, Angus and dry-aged cuts. Intense aromas are created in the 800-degree oven. Side dishes such as thyme carrots, spinach leaves with peanuts, chips and mash round off the enjoyment.

Opulent ambience, perfect for Insta & Co. Guests indulge in truffle pasta, Neapolitan pizza, tagliata di manzo and delicious dolci such as pistachio profiteroles. Sophisticated cocktails in original ceramics.

With a dream view of the Outer Alster, you can enjoy your favorite dishes in a modern, stylish ambience. Excellent steaks, a first-class wine list and phenomenal drinks at the rooftop bar.

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.

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.

The "Tortue Hamburg" is without doubt one of the top hotels in the Hanseatic city. This is only partly due to the stylish interior of the boutique hotel in the listed Stadthöfe, which opened in 2018. However, the hotel's reputation is even more strongly influenced by its culinary offerings, which have long since set standards beyond Hamburg. The beacon of the gastronomic concept is "Chez l'Ami", named after the legendary Parisian bistro that recently passed into the ownership of LVMH boss Bernard Arnault - the richest man in Europe. The Hamburg namesake is a nod to classic French cuisine - and a feast for all those who love good meat: from côte de boeuf to rack of lamb. Leather-covered benches, dark woods and subdued lighting create an ambience reminiscent of the best Parisian establishments. In September, after the summer break, a new chef, Robert Stechmann, moved in: The 35-year-old spent eight years in the same role at Cornelia Poletto and is now bringing his expertise to the culinary flagship of the "Tortue". He has carefully expanded the menu - for example by adding oysters with Granny Smith gazpacho, prepared with apples from the Altes Land region. The parsnips, which he serves as a fine cream with Föhr mussels on toast, also come from the region. The focus remains on exquisite meat cuts, which are combined with daily changing, market-fresh side dishes - which is why these are deliberately not on the menu. But fish lovers will also get their money's worth: for example with tender North Sea turbot, accompanied by creamy beurre blanc, fluffy potato mousse and baby spinach.

Homey ambience and traditional Italian cuisine with fresh pasta, fish and meat dishes. Both the menu and the premises are small and dense, but fine. Prominent guests like to come here.

Polish-Jamaican fusion that works brilliantly. Jahmarley Grant and Mateusz A. Żurek use their roots to develop innovative new creations such as duck tartare and bigos croquettes.