newly, unveiled Vlet venue
“Von Harten willkamen” to Hamburg’s Vlet (Old High German for fleet), a small paradise for gourmets in the Speicherstadt, a UNESCO World Heritage Site. Executive chef Knut Wunderlich reinterprets traditional foods from Northern Germany, for example ‘Labskaus 2.0’ or ‘Pannfisch’ (fried fish). The 33-year-old chef de cuisine privileges regional products. His motto is ‘Delicious, fresh and simple.’ A new Vlet venue was unveiled close to Alterarkaden at the beginning of July 2016, presenting simple and down-to-earth cooking.
LUXOS Recommends: Specials like Rent a VLET-Cook, culinary tours, a barge tour through the port of Hamburg, gourmet food.
Stock's bright and cosy interior dining
For twenty years, this bright star has been shining in Hamburg’s culinary sky. In 2001, Stock’s Fischrestaurant, managed by Heiko Stock, at that time the youngest chef de cuisine with a Michelin star, moved into the old half-timbered house in Poppenbüttel. Four years ago, Stock, disciple of celebrity chef Eckart Witzigmann and a big skiing fan, created a cosy room in the attics, the Kaminstube.
LUXOS Recommends: Since 2014, it is the smallest gourmet food manufacturer in Germany, making curd cheese, dressings and soups.
Anna Sgroi's charming outdoor dining
Since 2013 the ‘Queen of Cuisine’ has been residing in an affectionately restored 1897 half-timbered house in Hamburg’s noble district Rotherbaum. During its opening year the native-born Sicilian Anna Sgroi – a former cooking coach for famous chef and cookbook author Cornelia Poletto – earned a Michelin star, which she still holds today. One must-try: Ravioli di coniglio.
LUXOS Recommends: Dinner menus starting at 80 euros (1 main course) to 93 euros (2 main courses), with a focus on Italian wines.