There has been a long wait to see what Marvin Böhm plans to do next – now the former Aqua chef is taking over his own kitchen in Hamburg's HafenCity for the first time. At Buoy, he wants to show how North German cuisine works at the highest level.
Bianc has had its day – and HafenCity is getting a new gourmet hotspot: Buoy. Under the direction of Marvin Böhm, long-time sous-chef at the recently closed three-star restaurant Aqua in Wolfsburg, the concept presents North German cuisine with a regional focus – creative, precisely crafted and surprisingly versatile.
Böhm brings years of experience in top gastronomy and turns the Buoy into his first own culinary stage. The open kitchen allows guests to watch the team at work and experience the preparation of the dishes up close.
The menu features regional classics – from Büsum prawns to North Sea plaice – with a contemporary twist. The current five-course menu includes, among others, trout from the Lüneburg Heath, pork chin with mussels and changing seasonal creations. Wine-pairings and non-alcoholic accompaniments round off the experience, and a small extra menu with caviar and North German cheese is already in the works.
The kitchen thrives on a spirit of experimentation: traditional dishes such as fried potatoes become a challenge in terms of craftsmanship – crispy on the outside, tender on the inside – while new ideas are constantly being explored. The changing courses ensure that every visit feels different and guests always discover something new.
Marvin Böhm is not only an experienced chef, but is also known for his success in culinary competitions. He won the German Bocuse d'Or preliminary rounds several times and qualified for the European finals – proof of his technical skill and consistent precision.
Therefore, his goal in Hamburg is clear: with Buoy, he wants to establish his own culinary profile – ideally at star level.
The "Buoy" is open Monday and Friday from 6:30 PM, Saturday and Sunday from 12 PM and 7 PM.
