100/200 Kitchen Hamburg

Awards

MICHELIN Guide

Two stars restaurant, 2024

All Michelin stars in Hamburg All Michelin stars in Germany All 2 stars Michelin in Hamburg All 2 stars Michelin in Germany

Green star, 2024

All Michelin Green star in in Hamburg All Michelin Green star in Germany

OAD

European Restaurants 2024, 235

All OAD European in Hamburg All OAD European in Germany

La Liste

La Liste, #1079

All La Liste in Hamburg All La Liste in Germany

Restaurant Ranking

Restaurant Ranking 2024, #430, PRO #18.33, USER #18.64

All Restaurant Ranking in Hamburg All Restaurant Ranking in Germany

Chef

Thomas Imbush

Cuisine

Creative, Modern Cuisine

• 2023
• 2020
• 2018

Dinner at 100200.kitchen

on 02 Sep 2023

by Miguel Calero

A room. A kitchen. Loving hosts.
Emotional, profound dishes that hit straight into your heart. Worldclass! Like always!
🙏🫶❤️
•
100/200 kitchen - ⭐️⭐️
Hamburg, Germany
#miguelontour #mcculinarylife #youdinner #youdie #michelinrestaurant #maitre #mystorywithmichelin #food #foodie #potd #worlds50best #picoftheday #foodporn #instafood... More

A room. A kitchen. Loving hosts.
Emotional, profound dishes that hit straight into your heart. Worldclass! Like always!
🙏🫶❤️
•
100/200 kitchen - ⭐️⭐️
Hamburg, Germany
#miguelontour #mcculinarylife #youdinner #youdie #michelinrestaurant #maitre #mystorywithmichelin #food #foodie #potd #worlds50best #picoftheday #foodporn #instafood #instalike #photooftheday #foodgasm #instadaily #foodblogger #emotion #beautifulcuisines #traveller #chefsofinstagram #chefslife #100200kitchen #thomasimbusch #sophielehmann #hamburg Less

7 / 10

Dinner at 100/200

on 05 Mar 2020

by Neil A. Chef

It turns out that being based in a Bremen shipyard for two months in the winter isn’t quite as bleak as I had feared. I’ve recently taken the train to Berlin & Amsterdam for the purposes of gluttony. Then last week, on a school night, I was easily able to head to Hannover and now Hamburg for some more eating.
100/200 is a 1⭐️ Michelin restaurant in an urban loft style space. Think industrial-chic with a centrepiece open kitchen surrounded by wooden tables for the diners to gawk from. It’s... More

It turns out that being based in a Bremen shipyard for two months in the winter isn’t quite as bleak as I had feared. I’ve recently taken the train to Berlin & Amsterdam for the purposes of gluttony. Then last week, on a school night, I was easily able to head to Hannover and now Hamburg for some more eating.
100/200 is a 1⭐️ Michelin restaurant in an urban loft style space. Think industrial-chic with a centrepiece open kitchen surrounded by wooden tables for the diners to gawk from. It’s a beautiful space to be fair, but not the easiest to find should you be walking there after dark. I found myself walking along a footpath next to what was essentially a 6 lane motorway at rush hour.
Upon heading up to the restaurant entrance on the third floor, I was greeted by a member of the team offering me a glass of free champagne. It was made clear that it was free and an effort to show the restaurant’s appreciation for the diners who are still venturing out under current circumstances. There has clearly been a significant downturn in reservations with plenty of cancellations as well. I, however, as long as there is breath in my lungs, am eagerly pouncing on these empty seats that are popping up here and there, bagging a seat at Noma and Gaggan during this past week alone. I don’t mean to make light of the situation as it is extremely worrying to many businesses. Many of my friends from Asia have had to cancel European trips through no fault of their own. It’s tricky to justify keeping a reservation if you have to do a compulsory 14 day quarantine when you get home.
Anyway, the glass of champers was swiftly followed by the offer of a squirt of hand sanitizer.
The food was good with a focus on sea food including Arctic char, sea urchin, sturgeon, caviar, pike perch & oysters.
Service between courses was pretty slow. I started timing between a couple of the courses because I was getting a bit bored. At 23 minutes I decided to give it a friendly mention to the waiter. He apologised, agreeing that this wasn’t really acceptable especially with 7 more courses to go, and the speed quickly picked up. There was a weird vibe coming from the kitchen. It seemed like they were a little bit ‘dans la merde’ but because it’s a fully open kitchen, they were hiding this quiet panic with heads down and wide eyes. Like the string quartet aboard the Titanic, purposefully playing on even while the ship was clearly sinking around them. I may be wrong, but I’ve been cooking for 28 years now so I can pick up on that. Anyway, the ship didn’t in-fact sink in the end and all was well. The only other thing that I found pretty annoying was that they had a Pacojet right behind my table that they would regularly use to churn various things (sea urchin ice cream for one) throughout the evening. If you’ve ever worked with one of those machines, you’ll know how loud they are.
Definitely still room for improvement but overall an enjoyable meal. Less

4 / 10

Dinner at 100/200 Kitchen

on 02 Nov 2018

by Gerhard Huber

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... 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.
Less