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

Northern German white asparagus

with melted butter, homemade lemon hollandaise or our house green sauce (vegan) and sauteed parsley potatoes.

from Pape   – raw weight 120 g –

breaded, fried golden brown – raw weight 180 g –

– raw weight 220 g –

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.

ASPARAGUS, BREAD & HERBS

Classic and just right – this is how asparagus should be. A mild, creamy soup with butter and a splash of cream, pieces of asparagus and fresh herbs. Served with a piece of bread for one more dip. Simple, but really good – always a winner.
Mild. Creamy. Springtime.

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.

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.

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.

Generous pieces of venison leg, slowly braised with vegetables, mushrooms and a small splash of red wine – that takes time. The sauce is beautifully rounded, with a little fruitiness that brings everything together. Served with a large potato dumpling with herb crumbs^2,12 and colourful vegetables. From the forest to the plate, cooked with heart – something special. Rich. Characterful. Full-bodied.

Gently poached in seasoned broth, tender and rounded in flavour: just the way you know them.
The caper sauce is mildly seasoned, lightly tangy and exactly right with it. Served with creamy mashed potatoes and a little beetroot for freshness. A classic that always works. Rustic. Regional. Really good.

When plaice comes back into season along the coast, you know it’s time.
Two fillets, coated in breadcrumbs and fried until golden brown: crisp on the outside, juicy within. Served with potato and cucumber salad, gently tangy with a touch of mustard. Topped with bacon, onions and browned butter – rich and full of flavour. Homemade remoulade⁹ with egg, dill and pickles²,¹² rounds it all off. That’s what the coast tastes like.
A true favourite on our menu — traditional and crispy.

LECKER NUDEL ETEN

Soft and tender, with plenty of flavour: wild garlic spätzle tossed with mushrooms and braised onions. Topped with a little feta that gives the whole dish its finishing touch. Warm, satisfying and properly made. Savoury. Comforting. Balanced.

It hardly gets more Northern German than this: Labskaus^2,12, slow-cooked until soft and full of flavour, made with beef, potatoes, beetroot and gherkin^2,9 – nice and creamy, just the way it should be. Topped with matjes herring fillets, plus a touch of freshness from radish, apple and onion. A plate straight from the coast. Rich. Hearty. Northern German.

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.

SPRING AWAKENING – in a WECK jar

Creamy cheesecake baked in a glass, a little different and beautifully light in texture. The base comes as a crisp crumble on top. Served with rhubarb, lightly stewed with a pleasant tang, and an airy strawberry sorbet with a hint of elderflower. A dessert that tastes like spring… Fruity. Airy. Soft.

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.