The menu at Restaurant 100/200, the two-star restaurant in Hamburg
Nature, craftsmanship,
Excellence throughout the year
Inspired by the land, sea and market, we develop four seasonal carte blanche menus for you throughout the year. In close cooperation with our growers and producers. With natural products that then have a wedding. Top quality at the perfect moment. Each evening unites all courses of the menu. A menu that tells of nature, tells of craftsmanship and is committed to excellence. That’s why we have no alternatives. Let yourself be inspired by our philosophy: natural, unusual, surprising.
The menu in the restaurant 100/200
Nature, craftsmanship, excellence throughout the year
Inspired by the land, sea and market, we develop four seasonal carte-blanche menus for you throughout the year. In close cooperation with our growers and producers. With natural products that then have a wedding. Top quality at the perfect moment. Each evening unites all the courses of the menu. A menu that tells of nature, tells of craftsmanship and is committed to excellence. That’s why we have no alternatives. Let yourself be inspired by our philosophy: natural, unusual, surprising.
Discover winter – from October 24, 2025 to February 2, 2026
Fire & smoke -
Discover winter
Water & salt I The season I Fire & smoke I Field & meadow – these are our four seasons, which characterize our menu cycle by name and inspire us. Each menu offers you a culinary journey through the respective season, with the treasures of nature at their best and to the point.
From October 24 to February 2, we will follow nature and devote ourselves to the treasures of winter, working with game and seafood, with fire and smoke – a Nordic-influenced, comforting and warming menu, a culinary rediscovery of the cold season.
Monday, Tuesday & Thursday (evening), as well as Friday, Saturday & Sunday (lunch and evening).
The magic of the beginning – from February 06 to May 03, 2026
Feld & Flur -
Ripeness and freshness
Winter ends with the slaughter of our own cattle, whose fantastic meat quality this menu celebrates. Ripeness and freshness are combined with the last winter vegetables and the first tender heralds of spring. The magic of the beginning.
An evening of indulgence – for a good cause
Charity dinner with Timo Plenter
This Sunday evening, we welcome Timo Plenter from Regional Friesoythe to Hamburg. Timo cooks where our head chef Thomas Imbusch grew up – and shares the same passion for genuine, unadulterated enjoyment with us.
After our inspiring visit to Thomas’ old home on 18 January, we are now continuing the culinary journey in our kitchen. January, we are now continuing the culinary journey in our kitchen:
A four-hands dinner where two chefs, two regions and a common idea come together – doing good through great taste.
All proceeds from this special evening will go to the “Jedem Kind eine Chance” association in Friesoythe.
Enjoy an evening that moves you – in culinary and human terms.
A Sunday as it should be!
Sparkling wine Sunday 2026 with NeoBiota
On this day, we will open our kitchen at lunchtime and look forward to spending a few hours together with you.
Sophie curates a selection of sparkling wines that you will probably only find in the 100/200. This year, Erik and Sonja from NeoBiota in Cologne will be visiting us in the kitchen. Only true connoisseurs can really celebrate “breakfast” with sparkling wine. Plus 100/200 classics and joie de vivre á la Thomas A. Imbusch.
Not a set menu, but a celebration of 100/200: together in the kitchen or around the kitchen with a glass of sparkling wine in hand, looking forward to the next bite in conversation…
Save the date
Beef & red wine 2026
On this Sunday lunchtime, we want to show what a saddle of beef can offer. The “heifer whisperer” Andreas Westphal will be carving, star chef Thomas A. Imbusch will be cooking and top sommelier and host Sophie Lehmann will be providing wines by the glass that (just like our beef) have become an integral part of the 100/200.
On September 13, 2026, 12:00 – 16:00 o’clock
Save the date
Seafood Sunday 2026
One of the most special events to date is entering its second round: Seafood Sunday at 100/200. Karl Niehusen is bringing only the best of the best – the finest seafood delicacies of outstanding quality. Together we will conjure up dishes that we have never had before – creative, unique, pure and full of surprises. We will share our knowledge and answer all your questions about the fascinating topic of seafood.
On November 22, 2026, 1:00 p.m.
Every Friday, Saturday and Sunday from 12:00 to 14:30
Small lunch -
The compact escalation at the weekend
Enjoy carefree, don’t miss out on anything! A lunch like in France: starter, main course, dessert.
Plus the signature dish “cheese toast”. So good.
The menu in the restaurant 100/200
100/200 - The restaurant by the river
The wide room with its high ceilings and windows offers space to breathe and feel good, to look around and gaze into the distance. Outside, the Elbe, the wind, the evening sun. Bridges and cranes, the twinkling lights at night. This is Hamburg. At the center of the restaurant is the Molteni “8777 Imbusch” stove in the kitchen, which is open on all sides. It forms the heart of the 100/200.
In 2018, Sophie Lehmann and Thomas Imbusch created these unique rooms on the third floor of a former warehouse not far from HafenCity. It is part of the listed brick ensemble Brandshofer Deich from 1926.
The design of the two-star restaurant combines industrial elements with warm wood, steel and copper. A minimalist internationality characterizes the ambience – a casual transparency that creates closeness. Nothing is random, everything is carefully selected and curated. Every detail counts in the 100/200, including the material of the furnishings. The gleaming polished tables, made from whole tree trunks. The crockery, the glasses, the fabrics. The music. Each season has its own playlist. The perfect place for a special concept of enjoyment.
Thomas Imbusch
Cooking with attitude -
How we cook and why
Water boils at 100 degrees, in the oven 200 degrees is a good value. There is complexity in simplicity. And in the kitchen of host and star chef Thomas Imbusch, the journey is often the reward: creating something new, a special menu four times a year, with and from what nature offers at that moment.
“We think culinary, regional and cosmopolitan. We are committed to nature, our craft and our guests. We are always aware that the way we cook, eat and welcome our guests is one of the most important political decisions we can make as hosts and gourmets. But that intoxication and lavish generosity are also part of life! At 100/200, we value and cultivate supposed opposites such as these. Harmony through disharmony. Progressive creations and palatable dishes in alternation. The familiar and the unfamiliar come together to create an overall experience.”
Thomas Imbusch & Sophie Lehmann
Wine and convoys -
Customized and tailor-made
Since 2018, we have been able to bring our idea of enjoyment, passion, excess and responsibility to life here at Brandshof. Together with our team and our guests, we are constantly growing, sharing and experiencing many unforgettable moments.
“There is complexity in simplicity.”This is our understanding of cuisine – and also of liquid culinary delights.
For us, the focus is on the jelly train – with or without intoxication. A finely tuned beverage accompaniment that carries, deepens and completes the evening in a special way. It is an expression of our attitude and signature. Designed with great care and passion, it is our most personal way of guiding you through the menu.
Our wine list reflects what is important to us: a lovingly curated selection of favorite wines – familiar and yet surprising. Not too much, but just enough to offer something for (almost) every taste. We also serve almost all wines by the glass.
And if you would like to bring along a special drink that deserves its moment: we would love to. We look forward to you enjoying it with us.
Gliding train – with or without intoxication
€125.00 per person
All-inclusive – from the aperitif to the sheath cup
How to find us!
Excellent. Welcome to our hotel!
The 100/200 has held two Michelin stars since 2022 and the green sustainability star since 2020. The restaurant has been awarded four toques by Gault&Millau and is one of the most exciting restaurants in the world according to the World’s 50 Best Discovery.
If you would like to reserve seats for an evening in 100/200 or GLORIE, please buy tickets in advance – this also supports our efforts to act and work sustainably in all areas.
At GLORIE, we always keep a few places free for spontaneous guests: dinner time is daily (except Wednesday) from 6:30 pm, and on Fridays, Saturdays and Sundays you can come for lunch from 12 noon
For reservations for more than twelve people, for individual celebrations and exclusive events, simply use our e-mail address.
You should subscribe to this newsletter!
Our newsletter: be the first to know about cooking courses and exclusive events.
Let’s stay in touch for news and stories about our restaurants. We’ll alert you to the start of the next season at 100/200, you’ll be the first to know about new offers and exclusive events, such as the champagne brunch or the popular cooking courses!
Your hosts and contact persons
Sophie Lehmann
& Thomas Imbusch
100/200kitchen & GLORIE
Brandshofer Deich 68
20539 Hamburg
E-mail: mail@100200.kitchen
Approach
Arrival by cab, MOIA, car: Navi address Brandshofer Deich 68
U and S Bahn: U4 and S3 and S5 to Elbbrücken.
With some car sharing providers, the address is outside the drop-off zone.
The four seasons in 100/200
The four menus over the course of the year
The culinary cycle at Restaurant 100/200 is shaped by the seasons and market produce. Each menu offers you a culinary journey through the respective season, with nature’s treasures in top form and to the point.
Fire & smoke -
Discover winter
30.10.2025 – 02.02.2026
From October 24 to February 2, we will follow nature and devote ourselves to the treasures of winter, working with game and seafood, with fire and smoke – a Nordic-influenced, comforting and warming menu, a culinary rediscovery of the cold season.
Feld & Flur -
Ripeness and freshness
06.02.2026 – 03.05.2026
Winter ends with the slaughter of our own cattle, whose fantastic meat quality this menu celebrates. Ripeness and freshness are combined with the last winter vegetables and the first tender heralds of spring.
The magic of the beginning.
Water & Salt -
Seafood
08.05.2026-26.07.2026
In early summer, the sea, river and lake characterize our culinary world.
Dive in and look forward to clear flavors, salt and spice – in a menu that is as refined as it is accessible, celebrating the treasures of the season.
The vegetarian season - treasures of late summer
31.07.2026 – 25.10.2026
We celebrate late summer, the bountiful gifts of nature, sun-ripened vegetables, fine mushrooms, sweet fruits, the power of late herbs and fall plants. Nothing is missing here. A vegetarian harvest festival, a menu that surprises and delights. Perhaps the most exciting season at 100/200.
Fire & smoke -
Discover winter
30.10.2025 – 02.02.2026
From October 24 to February 2, we will follow nature and devote ourselves to the treasures of winter, working with game and seafood, with fire and smoke – a Nordic-influenced, comforting and warming menu, a culinary rediscovery of the cold season.
Feld & Flur -
Ripeness and freshness
06.02.2026 – 03.05.2026
Winter ends with the slaughter of our own cattle, whose fantastic meat quality this menu celebrates. Ripeness and freshness are combined with the last of the winter vegetables and the first tender heralds of spring. The magic of the beginning.
Water & Salt - Seafood
08.050.2026 – 26.07.2026
In early summer, the sea and lake shape our culinary world. Dive in and look forward to clear flavors, salt and spice – in a menu that is as refined as it is accessible, celebrating the treasures of the season.
The vegetarian season - treasures of late summer
31.07.2026 – 25.10.2026
We celebrate late summer, the bountiful gifts of nature, sun-ripened vegetables, fine mushrooms, sweet fruits, the power of late herbs and fall plants. Nothing is missing here. A vegetarian harvest festival, a menu that surprises and delights. Perhaps the most exciting season at 100/200.
The 100/200 to give as a gift and enjoy yourself
Vouchers and cooking courses
Treat yourself and your favorite people to a cooking course with two-star chef Thomas Imbusch at 100/200. Give the gift of joy with a voucher or have a good culinary piece of 100/200 delivered directly to your home.
You can find all of this in our store – and there’s always something new too! It’s always worth taking a look – or subscribe to our newsletter: that way you won’t miss any of our culinary offers.
-
Voucher for the 100/200
ab 50,00 € This product has multiple variants. The options may be chosen on the product page -
Cooking or wine course voucher
ab 400,00 € This product has multiple variants. The options may be chosen on the product page
Basic craft sauces
Immerse yourself in the world of Michelin-starred cuisine and learn the basics of perfect sauces. From the preparation of a simple stock to powerful sauces and the versatile Beurre Blanc – we will show you the techniques of the professionals. We also impart valuable knowledge about cutting techniques and the correct posture in the kitchen.
Basic wine course
Start your Sunday in style with a sparkling wine, accompanied by fine appetizers from the starred kitchen of the 100/200 . In a relaxed atmosphere in the gallery, we will address exciting questions about wine: Is wine really always a natural product? How do you recognize good quality? And what suits your personal taste?
Basic cooking skills
Learn the essential basics of cooking with two-star chef Thomas Imbusch in our exclusive course. From the correct preparation of a sourdough to the preparation of classic sauces such as vinaigrette, mayonnaise and hollandaise to perfect egg dishes – we will teach you the techniques that enrich every kitchen.
