Supp ut Peperling & Töften

Delicious, rich chanterelle soup, not pureed, but with plenty of garnish. Diced potatoes, root vegetables and garlic cooked down until slightly creamy and flavoured with fresh chanterelles and lovage oil, topped with a crispy napkin dumpling crouton.

Beef ribs and marrow bones with root vegetables gently simmered for 8 hours, for an extra strong taste, with vegetables and pancake strips.

Zegenkees kold &früchtig

Melting goat’s camembert, mild and typical in taste from the Rehder farm in Holstein. Baked in a crispy nut coating and bedded on a colourful salad of asparagus, strawberries and lentils in a coriander dressing. Flavoured with a little lime and green chilli12, served with sour bread dough baked in rapeseed oil.

Palenfrucht & Sömmer-Grööntüüg

Perfect for warm summer days, but also delicious for “Hamburg weather” days….. Crispy baked red lentil and vegetable taler on a crunchy salad of thinly sliced fennel, tomatoes, radishes, roasted linseed, dill and chickpeas, tossed in an invigorating citrus sea buckthorn dressing. For something fruity and mild: refreshing nectarine, a slightly smoky paprika hummus and home-baked herb bread.

Pepperling Risotto mit en beetjen Hamborg Geföhl

“Risotto” the North German way – we braise spelt kernels with onions, chanterelles, spices and vegetable stock until al dente and round off with a good dollop of butter. Top with fried chanterelles, fresh strawberries, lemon pepper, some creamy blue cheese from Backensholz – and for something mmh … delicious! – crispy French roll cubes and some sage!

Chanterelles fried with fine diced onions, garlic and lean bacon2,6,12,
refined with freshly ground black pepper, plenty of fresh herbs, a dash of cream
and some sour cream, served with crispy fried slices of jacket potato
with bacon2,6,12 & onion

Served with backed potato, creamy chive curd cheese
and colorful bean salad with toasted farmhouse bread,
tangy herb butter or spicy steak sauce^.

Crispy little pork knuckle cooked in the oven in a savoury spiced sauce and complemented with a refreshingly light tomato and sea buckthorn marinade. Served with green asparagus wrapped in bacon2,12 and creamy cooked spelt, cooked al dente with onions and chanterelles and flavoured with plenty of herbs and butter.

In homemade breadcrumbs, breaded and fried pork in a large
pan in clarified butter, crispy and light, served on a home-made
potato salad in light mustard dressing with cucumber, radish and fresh herbs.

From the leftover meal of the Hamburg dockworkers to perhaps THE regional traditional dish, which is prepared a little differently in the last 150 years & every household, but always remains delicious! MSC cod fillets fried in butter with a mild smoky mustard sauce on crispy fried slices of fried potatoes with bacon & onions, served with sweet and sour pickled cucumber-dill salad from Grandma Klara’s recipe book

“Hamborger Rode Grütt – typisch noorddüütsch”

Northern Germany’s dessert classic par excellence, whether in red, green or yellow. With seemingly almost as many recipes as there are villages in the north! We take whole fruits of currants, blackberries and raspberries and put them in a sauce of boiled down and pureed strawberries. The red fruit jelly served with a scoop of vanilla ice cream.

Zitroon & Eerdbeer

Something light to finish…. Airy lemon foam – like “back in the day” – with fresh marinated strawberries, Franzbrötchen meringue, pumpkin seed cream and strawberry gin sorbet.

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.