100/200 Kitchen — Restaurant in Hamburg

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 The non-alcoholic pairing felt outdated—almost every drink was kombucha or something fermented.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...

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...

100/200 Kitchen is located in an old industrial building along the water. You must ring and go to the third floor. In case you’re bored waiting for the elevator, there is an arcade game console with Gauntlet and many vintage games !

The restaurant is a wide square toon of industrial decor, all painted in black, with the kitchen in the middle. They have high chairs all around the cooking square and also tables with regular chairs on the sides. Clearly the comfort of the guest is their priority as I got a special « normal chair in wood with four feet and no arms ». Perfect and thank you !!!

The menu is pre ordered as you must buy a « ticket » when you reserve. This is absolutely normal to me. Just like for a concert or theater, you wanna go, you buy it. Logic !!! (If you don’t go, the ticket is lost. If you have to change the date, you book another day and the ticket remains valid. Makes sense !).

First you are taken the the station of Fabian who will show some ingredients of the meal to come (probably to see who’s affraid of things like bone marrow, snails etc) and makes you a wonderful amuse bouche filled with caviar and to wash down with tomato water.

The menu was amazing. I won’t give you all the details but it included a selection of season vegetables in La to fermentation with a sort of « Bellota » made of local goat meat, a savoury eclair of bone marrow and caviar, three preparations around snails, a trilogy of beef including tongue, heart and abats, cheese and raw mushroom etc… A marvellous journey through taste, textures and flavours.

The wine selection included many surprises. An orange sekt from Riesling ! A beautiful poulsard from Jura. An orange wine from Provence based on Cassis, Clairette and Grenache Blanc. Sophie knows her wines ! 👍🏼👍🏼

We felt right at the Heart of modern gastronomy. This restaurant is everything you are hoping for in the 20’s. Novelties, products, not a “chi chi” atmosphere, modern wines, rock music, great food. Fantastic.

The sunset on the water with the shadows of industrial cranes was an extra delight. Bravo....