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

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.

Homemade beef consommé, simmered for 8 hours from ribs, marrow bones, and root vegetables – rich in flavor and warming to the soul. Served with fine vegetable pieces, tender meat, and strips of pancake – just like in the old days, only better. It warms. It nourishes. It simply tastes really, really good.

This plate brings together the real tastes of the North:
Bold Basedahl country ham, hearty Mettwurst2,12, creamy Deichkäse, a piece of homemade sour pork, and delicate matjes tartare – mild, buttery, and full of character.Served with proper homemade remoulade and classic sweet-and-sour pickles – cucumber2,9, carrots, and whatever else the kitchen has on hand.
A bit rustic, perfectly snackable.

BEET & LINS

Meat-free but packed with flavor! Our patties made from red lentils, sweet potato, and vegetables are seasoned with paprika, cumin, fenugreek, and fresh herbs – crispy on the outside, tender on the inside. Served with oven-roasted yellow beet mixed with lentils, sea buckthorn, flaxseed, lime, and a hint of apricot – for freshness and a fruity lift. Topped with crunchy smoked almonds and a basil-mint oil – flavorful, well-rounded, and anything but boring.
Nordic. Plant-based. Unusually good.

SÖMMER-GEMÖÖST

Summer on a plate – no fuss, just flavor. Zucchini, peppers, and eggplant are first roasted, then gently braised in a spiced tomato-white wine broth with chickpeas and herbs – Northern-style. Topped with tender potato pieces, fresh arugula for bite and brightness, and finished with aromatic smoked oyster mushrooms.
Served with a piece of bold garlic bread for soaking up the goodness.
Vegan, no compromise – all flavor.

GRÖÖN & Crunchy

A fresh green mix like straight from the market: crisp romaine, bold spinach, and peppery arugula in salad harmony.
The dressing? A Nordic-style yogurt blend with lemon, garlic, mustard – and a dash of caper brine for that special touch. Light, creamy, and slightly sweet.
Topped with grated Deichkäse, radish slices, crispy onions, cherry tomatoes – and a piece of oven-warm, fluffy pull-apart bread for dipping.
Fresh, zesty, honest – simply green & seriously crunchy..

Our tender steak from the heifer is first seared and then slowly cooked to perfection. On top, crushed black pepper and fine sea salt flakes add the finishing touches to the meat. The steak rests on aromatic, browned onion rings – ready to be sliced! We serve it with a North German sweet and sour colourful bean salad and a crispy jacket potato with creamy chive curd.
When it comes to the sauce, you’ll be spoilt for choice: spicy, tangy steak sauce or the melt-in-the-mouth, aromatic herb butter!

The largest schnitzel here on the farm – it’s a real treat! 250 grams of tender pork loin are thinly plated by hand and breaded in home-grated breadcrumbs. It is then pan-fried in the traditional way in a large pan with clarified butter and fried until crispy and fluffy12. We serve it with our homemade, flavoursome remoulade sauce2,9,12 and a freshly prepared jacket potato salad in a light mustard dressing – refined with cucumber, crisp radishes and fresh herbs.

As classic as it gets: Fresh from the cutter, lightly floured and pan-fried in foaming butter – pure North German flavor!
Refined with lemon and parsley, served with creamy mashed potatoes and a refreshing cucumber-dill salad.
A fish dish like in the old days – simple, honest, delicious.

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

Fish sandwich – with a twist.Instead of a bun, we serve a thick slice of buttered crusty bread, topped with ten der matjes fillets, fresh mustard-dill sauce, and crisp salad. Finished with fine red onion rings
Rustic, fresh & full of coastal character.

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.

Sour cherries meet hand-rolled flour dumplings – known here as “Klüter” – and it’s all served the classic way: cold.
Perfect for warm summer days – as a light lunch or a sweet ending.

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.