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

Lins, Tomaate & Knuust

Lentils with root vegetables, tomatoes, and potatoes, gently cooked in vegetable broth, seasoned with fresh herbs and a hint of chili. Served with toasted spiced bread.

Beef ribs and marrow bones with root vegetables gently simmered for 8 hours for extra strong flavour, with gently simmered vegetable garnish and pancake strips.

Backkees & Rapunzel

A small hollowed-out beetroot bread filled with melting Holsteiner “Cremeer” cheese, freshly baked, served with lamb’s lettuce, quince, smoked oyster mushrooms, and sea buckthorn dressing.

Krosse Suurkruut-Tasch

Sauerkraut braised with local Elstar apples, filled into a crispy rye-spelt pocket fried in rapeseed oil. Served with a hearty pepper-mushroom broth flavored with garlic, lemon, and chili. Dill, chickpeas, apricot12, and lovage complete the fruity beetroot salad.

Kees-Klüüten mit Oven-Wutteln

The dumplings are sautéed in butter, pumpernickel12, and fresh herbs, paired with aromatic roasted vegetables like parsnip, carrots, celery, and sweet potatoes, seasoned with cinnamon, garlic, and cumin. Finished with a creamy topinambur and potato sauce.

“Bowl” some say — “Schötel” in Hamburg

Not all salads are the same … Even our salad plate varies depending on what’s on offer. But what always remains the same is the large, colourful selection of dressed and undressed garden vegetables as well as various pulses and cereals. It’s really tasty as it is, but on top of that there are plucked leaf salads in a dressing made from herb vinegar, rapeseed oil and honey from the Lüneburg Heath. Served with roasted sunflower seeds and homemade garlic bread.

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.

So simple, so aromatic – and so good, you’ll want to dive right in with just the bread! The star of the dish is our butter-tender lamb shoulder, falling apart at the mere touch of a fork. It’s served in a deeply flavorful tomato-herb broth, perfectly complementing the colorful oven-roasted vegetables. Topped with homemade wild garlic-parsley oil, adding a refreshing citrus kick. Crisp arugula brings a touch of green, and our homemade skillet bread is made for dipping – because every great sauce deserves it!
Rustic, creative, and irresistibly delicious.

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.

If you enjoy fish but prefer a milder flavor, this is just right for you! This flatfish from the Atlantic is delicately mild, but still brings a full range of flavors to your plate.
The fillet of lemon sole is pan-fried in foamy caper-parsley butter – a delight on its own. But there’s more: creamy wild garlic mashed potatoes, crispy marinated eggplant coated in a nut crust, and a refreshing salad of tender beetroot and peppery arugula. Delicious from top to bottom!

“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.

Schwedenbecher

A large scoop of creamy vanilla ice cream with freshly whipped cream and fine baked apple compote. Served in a crispy chocolate waffle cup with our homemade egg liqueur made from condensed milk and aromatic spices.

Sweet Cheese – Sööter Kaas

Creamy fresh cheese, briefly baked and then well chilled, meets sweet and tangy rhubarb and crispy oat cookie crumbles. Alongside comes a spiced semifreddo infused with cinnamon, cardamom, and clove – perfectly rounded off with roasted almonds that have taken a delicious dip in heathland honey. Northern sweetness, wonderfully different – dessert love, North German style.

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.