Author: Paul

Appetizers

What’s new? Dear communities of enjoyment of the 100/200! “Constant dripping wears away the stone”, as the saying goes. This certainly also applies to communication, especially nowadays. Now both of us, Thomas and Sophie, are very bad at communicating sufficiently. Obviously. Because regular guests keep asking us what’s going on. And they’re right: there’s so […]

The world of 100/200 kitchen

Tasting menu The heart of our philosophy. Carte Blanche in four seasons. Until July 15, 2023 “Water & Salt”. One last time! À la carte- The gallery Our selection of classic dishes is in line with the 100/200 philosophy: “Simplicity is the key to complexity!”. Also possible without reservation. The small menu – the hourly […]

One last time “water & salt”

Hand-fished turbot, brill and sole Dear friends and enjoyment communities of the 100/200, Next Friday the time has finally come: we are starting the new season! Until mid-July, the 100/200 is all about “Water & Salt”. Have you already reserved your seats? We look forward to seeing you again. Stay with us until then! Best […]

2 stars Michelin Guide

Dear friends and enjoyment communities of the 100/200, The last days of “Feld & Flur” have begun. We have put our first candidate through its paces. We were able to confirm two stars. Quite a good result for the first week of April, isn’t it? Maybe we’ll see you at “Feld & Flur” but hopefully […]

Midday in Hamburg

Dear friends and enjoyment communities of the 100/200, As of today, “Water & Salt 2023” is bookable! We’re a little surprised at how quickly time flies. It feels like we’ve only just had the rehearsal dinner, doesn’t it? And in recent weeks, we have been wrestling with two decisions that we have been avoiding for […]

A small preview of “Feld & Flur”

Dear friends and enjoyment communities of the 100/200, “Feld & Flur” has now started and already feels very familiar. Something that naturally gives us a lot of lightness, but also shows that we are becoming more and more confident in our culinary approach (more on this in our latest podcast). And above all, it shows […]

Press review

Dear friends and enjoyment communities of the 100/200, The end is near! On October 15, we’ll be cooking vegetarian for the last time. Only for this year, of course, because “Die Saison” will of course be back in summer 2023! And before we throw ourselves as passionately as ever into the last two weeks, we […]

Would you like a little preview of the next meal❓ Then please visit sehr❗️

Dear friends and enjoyment communities of the 100/200, Last night, “The Season” came to an end. A long, wonderful and exciting theme. But as great as it was, this vegetarian meal, we are looking forward to the change of seasons. We will now take a few days to tune in, try things out and ask […]

All the best for the end

Dear friends and enjoyment communities of the 100/200, Today we are keeping it short and would just like to give you exclusive access to the new booking window. We will get back to you in more detail at the provisional end of the season on December 22. Until then – stay tuned. Best regards, Sophie […]

KVP- Everything new in the 100/200 kitchen in Hamburg

Dear friends and guests of the 100/200 kitchen, If you have known us for a while, you may have heard that we love CIP. The “continuous improvement process” is the core of our work philosophy and the Academy. Of course, you can’t always work on everything at the same time (which sometimes drives us crazy). […]