100/200 Kitchen

We had an amazing dinner experience here. Really well prepared dishes with local in-season ingredients. Flavour bombs. We sat at a high table which felt a little busy since people were constantly walking behind us. But on the plus side, we could overlook the kitchen.

We had a beautiful evening. Big table with a group of 7. The atmosphere is amazing as you are sitting near the big open centered kitchen. Which is quite and calm ... Very organised and full of harmony. You see true masters of their craft. The service is on point... Modern and warm, not stiff at all. A mix of pop music and classics is playing. We had the wine paring and the non alcoholic drink paring too. Lots of fermented drinks. The food was just as good as expected... The over all experience was amazing.

Tucked away in an old industrial zone on the outskirts of Hamburg, 100/200 occupies the third floor of a repurposed factory building. There’s a buzz-in entry system and a single designated parking spot outside — a reminder that this is no typical fine dining venue. Upon arrival, you’re greeted by staff dressed in green overalls, reminiscent of industrial maintenance workers — a playful nod to the building’s heritage; and the restaurant’s name, which refers to cooking temperatures. The aesthetic is consistent throughout: exposed black brick, thoughtfully curated artwork with custom lighting, soundproofed industrial ceilings, and oversized wooden tables paired with stylish swirl-back chairs. The open-plan kitchen is the focal point of the space, giving diners a view into the meticulous operation. Service is attentive and polished, with a nice balance between traditional waitstaff and chefs personally presenting and explaining select dishes. There was no amuse-bouche, just excellent bread: light, fluffy, and perfectly crunchy on the crust, served with a wild garlic and yogurt spread that was creamy, herbaceous, and just slightly sweet — a very Starter of Grilled Lobster Tail Served with red pepper, pistachio, and a lobster coulis. The tail was well-cooked and flavourful, though the portion was modest (likely under 100g). The accompanying coulis and pepper were well-balanced and complemented the sweetness of the lobster. Notably, there was a long pause between the first and second course. Main of Cod with Tomato Film and Pearl Tartlet The cod was sous-vide and delicately cooked, paired with an inventive tartlet of pearls. A restrained, elegant dish showcasing precision and technique. Mushroom and Cacao Kombucha with Toasted Gouda and Mushrooms A striking combination, both earthy and complex. The mushroom-kombucha pairing gave it a savoury, almost cellar-like depth. This dish stood out as one of the most memorable of the evening and is apparently a house signature. Dessert: Brioche with Cream and Praline, a take on the German Franzbrötchen Deconstructed. Light, well-composed, and not overly sweet — a refined end to the meal. The house sparkling rosé (“Schaumwein”house brand) was a pleasant surprise and paired well with most courses. At €80, it offered good value for a house label. 100/200 leans into its industrial roots with style and confidence, delivering a high-level dining experience that feels refreshingly different from more traditional fine-dining venues. While portion sizes were on the smaller side and pacing between courses could be improved, the creativity, attention to detail, and atmosphere more than compensate.

Visited this restaurant with my wife. We got a really nice table for two next to the open kitchen, so we could observe how every course was prepared and cooked. The evening started with cocktails and then we were introduced to the menu and ingredients used for cooking. Recommended to us wine glasses were great! Food was beautiful, creative and tasty. Most importantly, we left full and happy. In the end you receive an envelope with the menu and list of wine / non-alcoholic pairings.

Definitely special dishes, but not for every taste. Felt a bit forced to be unique with very unusual constellations and sadly did not meet mine at all.

It was amazing simply put! Far more memorable and interesting compared to the classics like Alain Ducasse at the Dorchester or Dinner by Heston, keep up the good work! An English note at the entrance to tell people they need to ring to enter would help non German visitors

After I received an email from the restaurant with the invitation to share our feedback and experience, I wrote this email and send it directly to the restaurant on 27/7/2025. It’s now two and a half weeks later and I still haven’t received a reply, that’s why I put the email out here to share our experience with others: Dear team, I feel somewhat hesitant to write this review, as I’ve never before left negative feedback for a Michelin-starred restaurant—especially not one as well-known as yours. However, our dinner last night did not reflect the quality we’ve come to expect from a two-star establishment. The evening started off well: the champagne was delightful, and the restaurant has a charming atmosphere. Prior to the dinner, I informed the staff that one guest does not eat pork. Unfortunately, this was not acknowledged during the meal, and I had to point it out myself when a dish containing pork fat was served. Mistakes happen, but from that moment on, the experience began to decline noticeably. - The pacing of the evening was extremely slow—we spent two and a half hours on just two courses. - One guest received a different plate than the others for the same dish, which felt inconsistent and out of place in a fine dining setting. - Service was disorganized; nothing was done in unison. Dishes were cleared and wine poured at different times for each person, and cutlery was sometimes slid across the table rather than properly placed. In our experience, two-star service is typically precise and synchronized. - We requested English as our preferred language (as Dutch guests), but we were often addressed in German instead. This might have been unintentional and can happen sometimes, but it became frustrating over time. - At one point, we were asked to reuse our cutlery between courses, which felt inappropriate for a restaurant of this level. - The non-alcoholic pairing felt outdated—almost every drink was kombucha or something fermented. While fermentation can be interesting, having it across all seven courses felt monotonous. There are now many high-quality non-alcoholic alternatives available that could bring more variety. - The sommelier struggled to describe the wines in English. He often misspoke or couldn’t find the right words, sometimes only naming the grape and saying it was “fresh.” We’re used to sommeliers sharing rich, engaging stories that enhance the experience. - The “signature dish” was overwhelmingly salty, which made it difficult to enjoy. - When my mother-in-law and I requested tea instead of coffee, we were told there was no information available about the tea selection—not even basic options like ginger or mint. In our opinion, a two-star restaurant should offer more than just black tea as an alternative to espresso. In total, we were there for four and a half hours, and ended up taking the macarons home. Normally, we leave a place like this feeling spoiled and amazed by the experience. Unfortunately, this time we all walked away feeling somewhat disappointed—especially given the price. I hope you can take this feedback in the spirit it’s intended. I wish you all the best moving forward. Kind regards, Marre Smeijer

We've had the pleasure to be hosted by the team at 100/200. Their concept is simple and yet different: if yoir definition of fine dining is about the white table clothes and stiff, pretentious waiters you should avoid this place. 100/200 will win your heart when you care about the mastery of cooking, the subtle perfections (like that spoon, that may not fit to the knife and fork but it just feels so perfect in your mouth and on your tonge). You're at home, with the kitchen staff working next to you but never showing one moment of distress or hectic. You're in good hands with perfectly selected wines that accompany each dish. And you will be blown away by the culinary standard that has made it to hamburg: from kimchi on cooked oysters to sauerkraut on crisp bread to chicken feet soup with sea weed - and this is just the amuse bouche to set the stage for three of the five flavors. Hamburg, wait no more, you have found your master. Thanks for the extraordinary time and experience.