Menu-Restaurant Heimatliebe in the Alt Lohbrügger Hof hotel in Hamburg

A small homemade meatballs (100 g), made half-and-half just like Mum used to make it, with soaked bread roll and finely diced onions, fried in clarified butter. Served with a mild potato and cucumber salad in a light mustard marinade.

Good food does not always need much. Finely sliced strips of German-style sausage6,12 with onions, vinegar, rapeseed oil, gherkins6,9,12, fresh parsley and a touch of mustard. Topped with colourful garden vegetables and served with hearty grey bread — simple and delicious.

DAT LÖPPT RUND

Fruity beetroot strips with apple and chickpeas12, lightly dressed sweet and sour with a gentle hint of chilli. Topped with crumbled goat’s cheese and homemade sea buckthorn and apple compote2.

A slice of smoked salmon with sour cream and herbs, rolled in a thin pancake. Served with refreshing green sauce2,9, boiled egg and pickled green asparagus.

KEESKOKEN

Perhaps the classic among German cakes: creamy cheesecake, baked until golden brown. Lemon, vanilla, quark and sour cream — what more could you need?

KLÜTER SUPP

A refreshing summer soup with Northern German tradition, just like Grandma used to make. Made with sour cherries, a hint of clove and the secret star of the dish: little flour dumplings, known as Klüter. In the old days, they were counted very carefully — so nobody got too many.

Our HeimatLiebe in a jar is also available to enjoy at home. For the original Weck jar with lid, rubber ring and clips, we charge an additional €5.00 for take-away orders. The jar is then yours to keep and can be used again and again — for new favourite dishes, homemade treats or simply as a lovely piece of Heimat in your kitchen cupboard.

Chanterelles, fresh from the forest and straight into the pan – sautéed with diced onions, garlic, and lean bacon2,6,12. Seasoned with freshly ground pepper, a splash of cream, a touch of sour cream, and plenty of fresh herbs. Served with oven-roasted baby potatoes, onions, spring onions, tomatoes, and rosemary.
Prefer it vegetarian? No problem – just ask without the bacon.

in homemade breadcrumbs, pounded by us, breaded and fried in a large pan in clarified butter until crispy and light

juicy rump steak from heifer with aromatic fat edge.

Clear and hearty: that is what good broth should taste like. Slow-cooked for eight hours with beef rib, marrow bones and root vegetables until it has real depth. Served with tender meat, fine vegetables and strips of pancake.
Warming from within. Hearty. Properly good.

UT KOOP & STEEL

Sautéed chanterelles with onion and a hint of garlic, simmered with cream, potatoes & homemade veggie broth.Blended smooth, seasoned with freshly ground pepper, and finished with herb oil.
Creamy, savory, comforting – a spoonful of North German summer.

GREEN SALAD

Crisp leaves in our light house dressing with heather honey, mustard and herbs.
With radishes, cherry tomatoes, beetroot and chickpeas for freshness and bite.
Crisp. Light. Juicy.

CUCUMBER SALAD

Fresh and bright, always a good fit – as a starter or simply on the table.
Finished with dill, fine onions, rapeseed oil and herb vinegar. Naturally vegan.
Fresh. Clean. Green.

Pounded by hand and breaded in fresh crumbs, then fried golden in clarified butter¹². Crisp outside, juicy inside: that is exactly how a schnitzel should be. Served with a fresh potato salad with cucumber, radishes and herbs, lightly seasoned with mustard¹². A classic that never gets boring. Crisp. Hearty. Well-rounded.

A dish that feels familiar straight away: heartily seasoned minced meat wrapped in cabbage leaves and slowly braised until everything is tender and rounded in flavour. Seasoned with caraway, marjoram and a little bacon^2,12. It is just the way it used to come to the table. Served with creamy mashed potatoes and a good knob of butter. Warming. Down-to-earth. Familiar.

FROM THE GARDEN

Hand-shaped lentil patties made from red lentils and sweet potato, savoury and seasoned with fine herbs. A fresh, lightly tangy note of sea buckthorn² lifts the whole plate. Beetroot, chickpeas, walnut and cranberry add depth, a little sweetness and good bite. The garlic bread is warm and aromatic – just what is still missing. Plant-based. Layered. Aromatic.

Full-flavoured and juicy from the grill: exactly how a steak should be. Served with grilled vegetables, lightly roasted, with herbs and a hint of garlic. The baked potato is soft, the quark creamy and fresh. Then only one thing is left: your choice between savoury gravy^2,3,9,14 or delicately melting herb butter. Juicy. Savoury. Balanced.

A Northern classic, cooked with care. Skin-on cod, pan-fried, juicy and delicate, served with small potatoes^2,12 and oven onions. The mustard sauce is mild and rounded, with just a little sweetness. Served with cucumber salad with dill, vinegar and oil for freshness. A plate with exactly the right play of savoury, sweet and lightly tangy. Northern. Hearty. Timeless.

KLÜTEN UN SWAMMEN

chanterelles, fresh herbs and spring onions. A little lovage-garlic butter and grated Deichkäse cheese bring the plate together. Dat geiht jümmers.
Creamy. Hearty. Seasonal.

Colourful tomatoes, white beans and sheep’s cheese, with sweet strawberries, red onions and fresh herbs. Served with warm garlic baguette — just right for it. Summer on a plate.
Fruity. Fresh. Light.

NORDDÜÜTSCHES SUURFLEESCH

Tender cooked pork neck2,12, lightly cured and served with the typical Northern German sweet-and-sour note. With small roasted potatoes, remoulade12 and a little garden green on the side. Dat smeckt as tohuus.
Rustic. Regional. Really good.

Two mild matjes fillets with creamy dill sour cream, apple compote2 and cranberries. Served with a baked potato, red onions, radishes and a little salad.
Sweet. Mild. Well balanced.

Hamborger Rode Grütt – typisch noorddüütsch

The classic dessert from Northern Germany – and everyone has their own twist
Ours features whole redcurrants, blackberries and raspberries nestled in a velvety strawberry sauce. On the side? A scoop of creamy vanilla ice cream and freshly whipped cream.
That’s all you need – well, maybe a spoon.

DAT SMECKT WUNNERBOR

Creamy pistachio cream cheese on a crisp Franzbrötchen base. Served with sun-ripened strawberries, a hint of strawberry liqueur and crunchy rye for the final bite. A little sweet treat that makes you truly happy.
Creamy. Fruity. Crunchy.

Mövenpick scoop of ice cream

per ball

Rustic Streusel cake

With seasonal fruit on juicy potato batter, covered with thick
Butter sprinkles along with a small pinch of salt, for that little bit more (…really delicious with walnut ice cream…).

Hof Gedeck

Half a piece of fruit crumble cake based on a family recipe
optionally with a cup of coffee or a scoop of Mövenpick ice cream.