The Table Kevin Fehling ✶✶✶✶
The Table was the first restaurant in Hamburg to be awarded three MICHELIN stars – and continues to set standards to this day. Top chef Kevin Fehling stages his modern flavoured cuisine at a curved counter made of dark cherry wood, which creates a convivial atmosphere and breaks with classic table conventions. He serves cleverly composed dishes with international influences – clearly structured, full of nuances and always surprising.
Restaurant Haerlin ✶✶✶✶
With its third MICHELIN star, the Restaurant Haerlin located in the luxury hotel Vier Jahreszeiten is now one of the world's top culinary establishments – right in the centre of Hamburg. Head chef Christoph Rüffer combines classic French cuisine with Asian accents and a great deal of sensitivity. Following the extensive remodelling, guests can expect a stylish ambience with a rotisserie, artistic patisserie and an exclusive chef's table with a view of the open kitchen.
bianc ✶✶
Located directly in HafenCity, the bianc serves creative cuisine with a Mediterranean heart and a North German signature. Head chef Matteo Ferrantino combines the best seasonal products from land and sea to create artfully arranged dishes that combine lightness, depth and emotion. The stylish, warm interior with an olive tree in the centre and a view of the Elbe underlines the fine dining experience – modern, relaxed and full of Mediterranean joie de vivre.
100/200 Kitchen ✶✶
and a green star
Unconventional, purist and highly decorated: In the 100/200 Kitchen chef Thomas Imbusch gets to the heart of his radical kitchen philosophy, while his partner Sophie Lehmann is the sommelier. Cooking is open, directly at the pass, with uncompromising product quality and a focus on the essentials. In the extraordinary location on the Elbe bridges with a unique view of Hamburg, guests can experience every season of the year. Meat, fish and vegetables are responsibly sourced and prepared with respect and precision. In addition to two MICHELIN stars, the restaurant was also awarded the Green Star for special sustainability in 2020. The experience? Authentic, intense and surprisingly down-to-earth despite the star level.
Lakeside ✶✶
High above the Alster, flooded with light and with a spectacular panoramic view over Hamburg, the Lakeside welcomes its guests on the 7th floor of the luxury hotel The Fontenay. Head chef Julian Stowasser surprises with modern, bold compositions that impress with precision, depth and creative flavour combinations. Delightful, refined and yet accessible – for which he was awarded another well-deserved MICHELIN star.
Landhaus Scherrer ✶
and a Green Star
A permanent fixture in Hamburg's culinary landscape for over 30 years: the Landhaus Scherrer stands for classic, flavourful Michelin-starred cuisine with a regional focus and a sustainable approach. For over 40 years, chef Heinz Wehmann has focussed on high-quality, responsibly sourced products and has been awarded the Green Star for sustainability. The digital wine list guides guests through the extensive range via iPad, supplemented by in-depth wine knowledge and personal recommendations.
Piment ✶
In the Piment french haute cuisine meets Moroccan spices – multi-faceted, aromatic and intense. Star chef Wahabi Nouri combines classic elegance with oriental soul in his cuisine and creates an intense flavour experience. The stylish dining room in the heart of Eppendorf rounds off the flavour experience with warmth and character.
Jellyfish ✶
Sustainability meets top-quality seafood: the Jellyfish is one of Hamburg's best addresses for fish lovers. Head chef Stefan Fäth favours line and wild catches and carefully selected products from responsible sources. The small but exquisite menu changes regularly and surprises with creative, finely balanced dishes based on fish and seafood – fine dining redefined and interpreted in a modern way and consistently fresh.
Zeik ✶
and a green star
Regionally sophisticated and pleasantly unpretentious: the Zeik in Winterhude consistently favours North German products and seasonal cuisine with attitude. Hamburg original and head chef Maurizio Oster combines precision craftsmanship with creative ideas – reduced to the essentials, but full of depth. The focus is on various preparation techniques such as fermentation and pickling. The top cuisine dispenses with caviar and the like and focusses on down-to-earth products. In addition to a MICHELIN star, the Zeik has also been awarded a Green Star for its sustainable philosophy. Uncomplicated in its demands, refined on the plate.
Atlantic Restaurant ✶
Hanseatic pride meets top modern cuisine at the venerable Hotel Atlantic. Under the direction of the new head chef Fokke Mick, the team at the Atlantic restaurant continues the legacy of former Chef de Cuisine Alexander Mayer and combines classic techniques with fine creativity and French-Mediterranean flavours. The result: elegant, precise dishes in a stylish ambience – awarded a MICHELIN star and served with a view of the Alster.
THE LISBETH ✶
Fine, focused and full of flavour: THE LISBETH in the Cantine Papa Lisbeth, located in the heart of the historic Deichstraße in the Karoviertel, is a small oasis for lovers of minimalist cuisine with a love of detail. Head chef André Stolle serves a traditional Nordic-influenced menu with clear craftsmanship, seasonal produce and a great deal of sensitivity. Unagitated, precise, excellent – with a MICHELIN star.
Koer ✶
Between the Leinpfad canal and the Alster lies a real newcomer with a clear profile: the Koer impresses with its uncompromising seasonal cuisine, fine balance and minimalist design. Casual fine dining & drinking meets a clear signature here. Head chef Paul Decker cooks a menu without frills – focussing on product, preparation and depth. The first MICHELIN star crowns the well thought-out overall concept in the heart of Eimsbüttel.
GLORIE ✶
and a green star
The GLORIE is a clearly successful spin-off of Thomas Imbusch's 100/200 Kitchen, located on its gallery. Modern but timeless, suitable for everyday use and yet special: the à la carte restaurant conjures up culinary classics of French cuisine and German regional cuisine and impresses with the precision of its craftsmanship and the finest flavours. It only opened in 2024 and has now been awarded both a MICHELIN star and a Green Star. By the way: the GLORIE always keeps a few seats free for spontaneous guests.
Heimatjuwel ✶
and a green star
In the Heimatjuwel chef Marcel Görke gets to the heart of North German cuisine: regional, seasonal and surprisingly modern. In the small, personal restaurant in Eimsbüttel, sustainability is practised just as consistently as flavourful subtleties. Each menu tells its own story of origin, husbandry and craftsmanship. The Heimatjuwel has been awarded both a MICHELIN star and a Green Star for its responsible philosophy and creativity.
haebel ✶
and a green star
Surrounded by the hustle and bustle and graffiti of St. Pauli, the haebel, with just 16 seats, is one of Hamburg's smallest but finest gourmet destinations. Head chef Kevin Bürmann focusses on regional products and creates a unique fine dining experience. His purist signature and sustainable concept have been rewarded with a MICHELIN star as well as a Green Star.
Petit Amour ✶
Fine French cuisine with a modern twist: At the Petit Amour in Ottensen, chef Eike Iken serves a refined menu with clear lines and precise craftsmanship. The urban restaurant with its understated interior style creates the perfect ambience for an enjoyable evening at MICHELIN star level.
Gutsküche
a green star
Fresh from the field to the plate: In the Gutsküche at Gut Wulksfelde in Hamburg-Tangstedt, sustainability is practised holistically. Head chef Matthias Gfrörer consciously cooks with ingredients from his own organic farm or from long-standing partner farms. Vegetables play the main role, accompanied by meat and fish. Regional, seasonal, responsible – this has earned the restaurant a Green Star from the MICHELIN Guide.
Klinker
a green star
In the Klinker in Harvestehude, a casual bistro feeling meets sustainable cuisine. Young star chef Karl Marianus von Hörsten and his team attach great importance to radical regionality and utilise raw materials holistically and creatively. The theme of sustainability is omnipresent here: whether large portions, plates to share or the opportunity to spontaneously visit a gourmet restaurant – the concept, which combines a sense of responsibility and first-class flavour, has been awarded a Green Star by the MICHELIN Guide.
