Photo: Sophia Schilling
Klinker
66-70
Gastronomy points 2025
Zero-waste for the win
The cool crowd of Hamburg gathers at this hangout, relishing its eclectic selection of vegetable-focused dishes. From breadcrumbs to citrus peels — every part of each ingredient is eventually reshaped into new creations like broths, pickles, and flavor extracts. The produce is mainly locally sourced, with some additions from mainland Europe. Since our last visit, Restaurant Klinker has developed an in-house production of miso, shoyu and egg garum, making sure that every visit is laced with umami and guilt-free, culinary joy.
Sustainability highlights
- All parts of ingredients are repurposed into new components
- Most produce is sourced locally
- Wines are sourced directly from German winemakers and biodynamic producers
- Offers a 40-hour workweek, flat hierarchy, and continuous training for a supportive work environment
- In-house production of miso, shoyu, and egg garum
- Environmentally friendly cleaning products
Information
Head Chef: Lennard Hoffmann
Schlankreye 73, 20144 Hamburg, Germany