BUOY opens in Hamburg

HAMBURG. BUOY, a new fine-dining restaurant, has opened in Hamburg’s HafenCity, reinterpreting North German cuisine whilst incorporating cosmopolitan touches. In a prominent location at Sandtorkai 50, BUOY—housed in the premises of the former Bianc—combines regional roots with international sophistication, creating a culinary experience of the highest standard.

At the heart of the cuisine lies the philosophy: familiar flavours reimagined. High-quality produce from local suppliers forms the basis of the dishes, which are complemented by carefully selected international influences. Head chef Marvin Böhm takes a clear, emotional approach – his dishes are designed to evoke memories and convey a sense of home. Classics such as Büsum crab soup, Maischolle or braised pork jowl are given a modern twist with surprising ingredients such as shiso, physalis or sorrel.

The restaurant’s design also reflects the identity of the location: inspired by the surrounding Speicherstadt, the dining area combines red brick, green window accents and driftwood from the Elbe to create an atmospheric, authentic setting. Marvin Böhm’s love of street art also offers guests the odd unexpected discovery within the space, including stencil works by the artist Zir0.

Head Chef Marvin Böhm

Marvin Böhm is a master chef and state-certified restaurateur. His cuisine is characterised by precision, a focus on ingredients and a distinct regional signature. He gained his experience over many years in top-tier gastronomy: from 2010 to 2024, he worked as sous-chef at the Aqua restaurant in The Ritz-Carlton Wolfsburg under Sven Elverfeld. Prior to that, he began his career at the Schwarzwaldstube in the Traube Tonbach under Harald Wohlfahrt.

Furthermore, Böhm is regarded as one of Germany’s most successful competition chefs. He has won the Bocuse d’Or Germany three times (2016, 2018, 2023) and has represented Germany on numerous occasions at international level, including at the world final in Lyon. His other accolades include first place in the ‘Chef of the Year’ 2022 competition and the Rolling Pin Award for ‘Sous-chef of the Year 2023’.

The menu

BUOY’s culinary concept is reflected in a finely composed menu that combines regional produce with creative influences. Highlights include, amongst others:

• Büsum crab soup
• Salmon trout from the Lüneburg Heath with pumpernickel, radishes and wild garlic
• Zander with carrot, shiso and tarragon
• Pork jowl & mussels with pearl barley and beans
• Challans duck with rutabaga, physalis and sauce rouennaise
• Dessert compositions such as ‘Elphi’ and ‘Hamburger Dom’

The 5-course menu is available for €195, with an optional wine pairing (€115) or non-alcoholic pairing (€95).