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travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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- Gerhard Huber added a new meal Dinner at 100/200 Kitchen at 100/200 Kitchen with Margaret Lam and Steve Plotnicki
Disappointing meal from the newest addition to the fine dining scene in Hamburg.
A super modern, sparse place with an open kitchen centrally located, however the dinner sits on tables around the kitchen and not on the counter.
The menu started ambitiously but then morphed into a "housewife's dinner party mode" with a Filet Wellington as the center... More
Disappointing meal from the newest addition to the fine dining scene in Hamburg.
A super modern, sparse place with an open kitchen centrally located, however the dinner sits on tables around the kitchen and not on the counter.
The menu started ambitiously but then morphed into a "housewife's dinner party mode" with a Filet Wellington as the center piece. I think this places needs to find itself and recalibrate some of the dishes. The drive to be sustainable and thus use the entire animal makes a repetitive menu with two very similar trout dishes in quick succession.
Wat to go.
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- Gerhard Huber added a new meal Dinner at UNDERDOCKS at UNDERDOCKS with Margaret Lam
super casual place serving seafood tacos and buns. Heavy on the "secret sauce" but quite tasty.
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- Gerhard Huber added a new meal Lunch at Heimatjuwel at Heimatjuwel with Margaret Lam, Steve Plotnicki and Lars Ammer
This place is a true find and treasure. Probably my best meal I had during my three day stay in Hamburg.
Marcel Görke, formerly heading the kitchen at 2 star Seven Seas, is now running his small place in the Eimsbüttel neighbourhood. The restaurant is sparse with wooden chairs and tables and a minimalistic wall decorations. Nevertheless it has a... More
This place is a true find and treasure. Probably my best meal I had during my three day stay in Hamburg.
Marcel Görke, formerly heading the kitchen at 2 star Seven Seas, is now running his small place in the Eimsbüttel neighbourhood. The restaurant is sparse with wooden chairs and tables and a minimalistic wall decorations. Nevertheless it has a good atmosphere.
The star, however is the food. Pure, simple but always flavourful, showing great technique.
The pork belly was crispy and the fat layers full of wonderful taste. Less
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Vlet an der Alster. Dead in the center of town and right on the water front.
Traditional dishes from Hamburg, well executed.
The Labskaus was excellent, the steak tartare well structured and seasoned and the chestnut soup wonderfully sweet and savoury.
Great place to go for a dinner/lunch, alone or with family.
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Cornelius Speinle says on his website that he "employs innovative techniques inspired by my own curiosity, yet without neglecting traditional cooking. What you see is what you eat."
Unfortunately what we saw (and got) is not what we wanted to eat. The three main course were all massively flawed by using unnecessarily sous vide without the finish... More
Cornelius Speinle says on his website that he "employs innovative techniques inspired by my own curiosity, yet without neglecting traditional cooking. What you see is what you eat."
Unfortunately what we saw (and got) is not what we wanted to eat. The three main course were all massively flawed by using unnecessarily sous vide without the finish needed to make it good. Don't get me wrong, I am not one of those anti-sous-vide zealots, quite the opposite, but here it completely destroyed the texture of the scallop, the sweetbread and the venison.
Mr. Speinle desperately needs to refine his techniques or he will not last long there.
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- Gerhard Huber added a new meal Dinner at L´ostì at L'Ostì with Stephane Kurgan
Beautiful designed casual place. International fare with some hints of local food tradition. Tasty.
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Österreich (Austria) in Hamburg.
Excellent location and large dining room with a casual and more refined section.
The menu is totally dominated by Austrian dishes and language.
However, the execution is slightly lagging. The beef tartare was made in industrial fashion and obviously served out of the fridge and therefore too cold.
The Wiener... More
Österreich (Austria) in Hamburg.
Excellent location and large dining room with a casual and more refined section.
The menu is totally dominated by Austrian dishes and language.
However, the execution is slightly lagging. The beef tartare was made in industrial fashion and obviously served out of the fridge and therefore too cold.
The Wiener Schnitzel was impressive in size but lacked softness and juiciness. The potato salad was oversold and undercooked.
The horse radish soup and the Topfen ice cream were both fantastic.
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- Gerhard Huber added a new meal お酒 Orgie at Shuhou at Shuhou 酒峰
Late night sake tasting.
Started with various sakes and ended with two flights of Juyondai.
And this after dinner and two bars.
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- Gerhard Huber added a new meal Dinner at Tate at Tate
Vicky Lau was not always a cook, in fact she first studied Graphic Design at NYU in New York City. And it shows. For example the passion for every single detail in the dining room. The decor, the shadow the mirror plate throws to the wall when a dish gets served, the Chinoiserie trolly for mignardises surprise, nothing has been left to chance, everything... More
Vicky Lau was not always a cook, in fact she first studied Graphic Design at NYU in New York City. And it shows. For example the passion for every single detail in the dining room. The decor, the shadow the mirror plate throws to the wall when a dish gets served, the Chinoiserie trolly for mignardises surprise, nothing has been left to chance, everything is completely thought out and finished. Stunning.
The same applies to her dishes, each plating produces a piece of art the way the components are deliberately but seemingly randomly positioned. Her technique is classic French but she manages to pair it with Chinese tradition. Not being a dogmatic locavore she sources here excellent ingredients from wherever she finds them and weaves them together into well calibrated layers of flavours. Together with her flawless execution this creates not only dishes of beauty but very special flavours. I personally loved the seaweed jelly and the abalone, dishes which are easy to screw up but in this case were presented prefectly. The Kimedai, finished to perfection with glassy flakes, in grenobloise sauce where the lemons were exchanged with aged kumquat, a dish a harmonious dish.
A wonderful meal in an artsy environment which certainly enhances the environment, but give me Vicky Lau’s food on a plastic table sitting on an empty beer case I will love it as much as I did in her beautiful dining room.
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- Gerhard Huber added a new meal Lunch at Arai (鮨 あらい) at Sushi Arai