Skip to main content

Lunch

New small lunch menu offer at 100/200

Hamburg

Don't call it a business lunch

The owner-managed two-star restaurant 100/200 kitchen in Hamburg on the Elbe bridges is expanding its culinary offering to include a "small lunch". From now on, guests can enjoy an exclusive lunch menu from Friday to Sunday from 12 noon. This special offer is limited to a limited number of places and includes a starter, main course and dessert as well as the legendary bread and butter set-up and the signature dish "cheese toast" - all for EUR 100.00. Those who also want to put themselves in the hands of the hosts when it comes to drinks pay a total of EUR 200.00. Anyone thinking of a classic business lunch will soon be disabused: this is not about eating quickly, but about enjoyment and making the little moments count.

Change of season: from "Feld & Flur" to "Wasser & Salz"

The restaurant is currently presenting the "Feld & Flur" season, which runs until 11 May. This will be followed by the "Water & Salt" season. These changing menus reflect the restaurant's philosophy, which is based on sustainability, regionality and the highest standards of cookery.

The 100/200 kitchen not only impresses with its excellent cuisine, but also with its unique location in HafenCity. The view of the city and the extraordinary ambience make the restaurant a "place to be" for gourmets and lovers of innovative gastronomy.

Further information on the current seasons and reservation options can be found on the restaurant's official website: www.100200.kitchen.

Latest News

Restaurant-Ranglist 2025

Austria update: Steirereck remains in the lead

Ratings of the À la Carte Guide newly recorded

Will Gordon | Foto: Lucas Dutertry

Personalie

Will Gordon becomes head chef in Wegen

Grand Hotel Belvedere launches with young British chef

Restaurant review

Victor's Fine Dining by Christian Bau, Perl-Nennig

"The perfection in every dish is like a sleepwalking walk on a tightrope without a net or a false bottom, despite all the recognisable effort involved."

Gourmet-Club