100/200 kicks off a new culinary year

HAMBURG. At Restaurant 100/200 Kitchen, the year does not necessarily begin with the calendar, but with a change in the landscape. With its "Field & Meadow" menu, the two-star restaurant is embarking on a new culinary cycle, a cycle of four seasons, four perspectives on taste and a cuisine that brings to life what nature in Hamburg and the metropolitan region has to say.

Four seasons. Four menus. One cycle

At 100/200, the dramaturgy of enjoyment does not follow trends, but nature. The year is divided into four menus that repeat continuously and yet are never the same. Field & Meadow kicks things off on 6 February. This is followed by Water & Salt, the vegetarian season, and Fire & Smoke. Each of these phases represents its own culinary world. The food, flavours and needs change with the landscape, with light, temperature and availability. Guests thus have four new reasons a year to visit 100/200 and experience a different interpretation of the same philosophy each time.

Awarded two Michelin stars and the Green Star for sustainability, the restaurant sees itself as a mouthpiece between producers and guests. Owner and head chef Thomas A. Imbusch creates something extraordinary by celebrating everyday foods. On the one hand, through his selection of ingredients, and on the other, by managing to create completely new taste experiences from such familiar flavours. It is not about staging luxury, but about the precision of the origin. About products that are harvested, caught or processed at the right moment. And about a cuisine that does not mask this quality, but makes it tangible.

Conceptual depth and genuine accessibility

The 100/200 is a place for people who want to lose themselves in flavours. For guests who read details like others read poetry. At the same time, it is a place that excludes no one. Fine dining is not understood here as something distant, but as an invitation. The cuisine is complex, but the attitude remains open. Every evening should be an experience that carries you away, regardless of whether you are a regular visitor to Michelin-starred restaurants or are diving into this world for the first time.

At 100/200, hospitality is not claimed, but practised through a change of perspective. Every season, all employees experience the menu themselves as guests. They sit at the table, go through the evening, feel the processes, atmosphere and effect. This experience shapes the service concept as well as constantly listening to feedback from
guests. The result is a restaurant that not only pursues a concept, but also continuously adapts to the reality of its visitors. The multi-award-winning hostess and top sommelier Sophie Lehmann always manages to strike a balance between the expectations of the guests and the innovations of the hosts.

An evening at 100/200 is intended as a break. As a conscious step away from the ordinary. Here, you can celebrate, pause, find comfort or marvel. Enjoyment is not understood as consumption, but as a form of joie de vivre. It is not about satiety, but about creating memories.

GLORIE – Modern and timeless à la carte

The GLORIE restaurant, awarded a Michelin star, complements the gastronomic spectrum with its classically modern cuisine. Here, too, the focus is on product quality, precision craftsmanship and sincere hospitality, in a different tone but with the same conviction.

• 06.02. – Start of the "Field & Meadow" season: The first season is dedicated to the transition from winter to spring, with ripeness and freshness from the land and fields and the first delicate messages of the season.
• 19.04. – Special event "Sparkling Wine Sunday" with NeoBiota. A culinary afternoon that combines lightness and hospitality – ideal for enjoyment, conversation and lifestyle reports.
• 8 May – Start of the "Water & Salt" season: The cuisine follows the offerings from the waters and coastal products, with flavours of the sea, salt and regional catches.
• 7 August – Start of the "The Season" season: A vegetarian menu that focuses exclusively on plants, herbs and fruits – an invitation to rediscover seasonal landscapes.
• 13 September – Special event "Beef & Red Wine": An evening that combines deep flavours with intense red wines – a format that interprets culinary themes in a classic way.
• 06.11. – Start of the season "Fire & Smoke" (2026/27): The winter season is themed with warm, powerful flavours from fire, smoke, game and strong products.
• 22 November – Special event "Seafood": A focus on products from the sea – raw, cooked or in combination, an evening for sea lovers.
• 31 December – New Year's Eve event: An end to the year that carries special significance both in terms of cuisine and atmosphere.