{"id":3001,"date":"2023-03-09T10:46:03","date_gmt":"2023-03-09T10:46:03","guid":{"rendered":"https:\/\/www.100200.kitchen\/2023\/03\/09\/midday-in-hamburg\/"},"modified":"2023-03-09T10:46:03","modified_gmt":"2023-03-09T10:46:03","slug":"midday-in-hamburg","status":"publish","type":"post","link":"https:\/\/www.100200.kitchen\/en\/2023\/03\/09\/midday-in-hamburg\/","title":{"rendered":"Midday in Hamburg"},"content":{"rendered":"

Dear friends and enjoyment communities of the 100\/200,<\/strong><\/p>\n

As of today, “Water & Salt 2023” is bookable!
\nWe’re a little surprised at how quickly time flies.
\nIt feels like we’ve only just had the rehearsal dinner, doesn’t it? <\/p>\n

And in recent weeks, we have been wrestling with two decisions that we have been avoiding for a long time.
\nBut you may have already noticed that we always want and need to keep moving at 100\/200.
\nSo there are two important changes in our kitchen again. <\/p>\n

We look forward to your next visit.
\nUntil then, stay with us. <\/p>\n

Best regards<\/p>\n

Sophie Lehmann and Thomas Imbusch<\/strong><\/p>\n

Lunch & Dinner?
\nYes, exactly! <\/h3>\n

We, Sophie and Thomas, love to go out for lunch.
\nJust like we would in the evening.
\nOnly afterwards, everything is open.
\nAnd the impact on the next day is very small (at least in theory).
\nBut so far we haven’t dared to do it.
\nThe feedback on the question of whether you would also be our guests on Saturday lunchtime has been so positive that we will now do it.
\nNothing ventured, nothing gained. <\/p>\n

For “Water & Salt” we also open at lunchtime on Friday and Saturday!<\/strong><\/p>\n

This also applies to the “Stundentisch” and “Die Empore” on these two days.
\nSo the possibilities are manifold … <\/p>\n

Water & Salt 2023 | May 05 to July 15<\/h3>\n

Fish and seafood.
\nOr rather: everything from the water.
\nPlus, of course, vegetables, herbs and other treasures here and there from our now well-stocked culinary quiver.
\nA very special season indeed.
\nAlso in the sense that we learned last year that quality and availability are not necessarily best in winter.
\nIn fact, we had the most impressive experiences in spring and early summer last year.
\nHence the somewhat unusual step of celebrating this topic from May to July.
\nBecause at the end of the day, it’s the reality and not the theory that counts. <\/p>\n

“Die Empore” is growing up.<\/h3>\n

The gallery is our place of absolute freedom.
\nHere we cook whatever the kitchen has to offer.
\nAnd you can come whenever you want.
\nAnd it’s great! <\/p>\n

However, so far we have only cooked “recommendations”.
\nIf you know us – no problem.
\nIf not, quite a challenge … And now we’re daring to do something unusual here too: the Empore is getting a fixed menu! <\/strong> <\/p>\n

Don’t worry, there is still the 100\/200.
\nSo there are 3 savory dishes per season, which we say are the essence of the same.
\nPlus, of course, our brioche and another sweet recommendation. What’s more, we still take the freedom to cook whatever we feel like!<\/strong><\/p>\n

A calendar of events<\/h3>\n

Last Saturday we celebrated our first champagne lunch in a small and very wonderful group.
\nIt was absolutely wonderful!
\nAnd in fact, it didn’t take long for everyone to agree that we should do something like this more often.
\nThat’s exactly how we see it. <\/p>\n

So we are now working on a calendar of events for the 100\/200, <\/strong>because this place MUST<\/strong> be used in even more diverse ways than we already do. <\/strong><\/p>\n

We will keep you up to date!<\/strong><\/p>\n

The complexity is in the simplicity!<\/p>\n

Dear friends of the 100\/200,<\/strong><\/p>\n

“Water & Salt 2023” can be booked from today!
\nWe’re a bit surprised at how quickly time flies.
\nIt feels like we just had the rehearsal dinner, didn’t we? <\/p>\n

And in the past few weeks, we’ve wrestled with two decisions we’ve avoided for a long time.
\nBut we may have already noticed that we always want to evolve and have to keep moving.
\nSo there are again two crucial changes in our kitchen. <\/p>\n

We look forward to your next visit.
\nUntil then, stay with us. <\/p>\n

We greet you cordially,<\/p>\n

Sophie Lehmann and Thomas Imbusch<\/p>\n

__________________________________________________<\/strong><\/p>\n

Water & Salt 2023 | May 5th to July 15th<\/strong><\/p>\n

Fish and seafood.
\nOr rather: everything from the water.
\nIn addition, of course, vegetables, herbs, and here and there other treasures from our culinary well-stocked quiver.
\nA really, very special season.
\nAlso, as we learned last year, qualities and availability could be better in winter.
\nInstead, we had the most impressive experiences in last year’s spring and early summer.
\nHence the somewhat unusual step of celebrating this topic from May to July.
\nUltimately, what matters is reality and not theory. <\/p>\n

__________________________________________________<\/strong><\/p>\n

Lunch&Dinner?
\nYes, exactly! <\/strong><\/p>\n

We, Sophie and Thomas, love going out for lunch.
\nAnd exactly as we would do it in the evening.
\nAfter that, everything is open.
\nAnd the impact on the following day is minimal (at least in theory).
\nSo far, we haven’t dared.
\nThe feedback whether you would also be our guests on Saturday lunchtime, was so positive that we will do so now.
\nNothing ventured, nothing gained. <\/p>\n

For “Water & Salt” we also open for lunch on Friday and Saturday!<\/strong><\/p>\n

This applies to the “Hourly Table” and “The Gallery” on these days as well.
\nThe possibilities are manifold … <\/p>\n

__________________________________________________<\/strong><\/p>\n

“The Gallery” is growing up.<\/strong><\/p>\n

The gallery is our place of absolute freedom.
\nHere we cook whatever the kitchen has to offer.
\nAnd you can come whenever you want.
\nAnd it’s excellent! <\/p>\n

However, we have only cooked recommendations so far.
\nIf you know us – no problem.
\nIf not quite challenging…
\nAnd now we dare to do something unusual: The gallery gets a fixed card!<\/strong> <\/p>\n

Don’t worry.
\nIt’s still 100\/200.
\nSo there are 3 hearty dishes per season, which are their essence.
\nIn addition, of course, our brioche and another sweet recommendation. On top of that, we still take the liberty of cooking whatever excites us at the moment!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":3,"featured_media":2918,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[85],"tags":[],"class_list":["post-3001","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-archive"],"yoast_head":"\nMidday in Hamburg - Restaurant 100\/200 (2 Michelin Sterne) und GLORIE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.100200.kitchen\/en\/2023\/03\/09\/midday-in-hamburg\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Midday in Hamburg - Restaurant 100\/200 (2 Michelin Sterne) und GLORIE\" \/>\n<meta property=\"og:description\" content=\"Dear friends and enjoyment communities of the 100\/200, As of today, “Water & Salt 2023” is bookable! 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