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

„Poggenstohl & Bete“ – Mushrooms & Beetroot

An aromatic, slightly sweet, unthickened soup made from beetroot and dried porcini mushrooms. Cooked with root vegetables, delicious spices, barley, kale, herbs, and potatoes

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

Goat Cheese & Sea Buckthorn Compote

The Jahnke farm is a member of the “Cheese Route Schleswig-Holstein,” which connects many local cheese makers. Our goat Camembert is breaded with pumpkin seeds and fried in rapeseed oil. It pairs wonderfully with the sweet and sour sea buckthorn-apple compote. Accompanied by a delicious pumpkin-lentil salad and aromatic cranberries.

Legumes on Cabbage and Root Vegetables

Baked thaler of red lentils, vegetables and fresh herbs on a salad with oven-roasted yellow beetroot, walnut and chickpeas, dried apricots¹² in a fruity, spicy marinade made from linseed and local rapeseed oil, served with apple-currant compote².

„Buntig Lüst“

A dish full of warmth, strength and sensuality, perfect for cold and sunny days!
Barley braised with pumpkin, white wine and herbs, seasoned with chili and blue fenugreek. Served with aromatic salsify, known as the “asparagus of winter,” wonderfully flavoured black salsify tossed with nutmeg, hazelnut oil and pumpkin seeds. Topped with home-smoked oyster mushrooms, a bit of cold-pressed cranberry and refreshing pear compote.

Served with backed potato, creamy chive curd cheese
and colorful bean salad¹² with toasted farmhouse bread,
tangy herb butter or spicy steak sauce^2,3,9,14

from the “Alter Land”, crispy roasted in the oven. Served on cranberry-red cabbage¹² that has been marinated for five days and cooked with winter spices. Accompanied by fruity-sweet roast gravy, a baked apple filled with Lübeck marzipan and raisins, and a large potato dumpling^2,12 tossed in browned butter and breadcrumbs.

Green cabbage plucked, washed and boiled down with diced onions, oat flakes and strong smoked broth^2,12, plus a little mustard – ready – a nice slice of smoked pork^2,12 loin and a special cooked pork sausage^2,6,12,14, plus a good pinch of sugar, golden brown fried potatoes.

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^2,6,12 & 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.

„Krüder Prillken“ – Spiced Donuts

Small donuts made from pumpkin, cardamom and spelt flour, fried in rapeseed oil and rolled in cinnamon sugar. Served with fruity rum ice cream, homemade fig preserves, baked apple compote, rosehip syrup, and caramelized almonds.

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.