A circular mindset
This “harbor kitchen” (Hobenköök in German) on the edge of the HafenCity area shares space with a small, colorful market hall, which of course creates an energy in the restaurant — kicking the overall experience up several notches. In the open kitchen, simple and rustic dishes are prepared using ingredients from the region. The market and the restaurant work as a whole; what is left from the market at the end of the day is used in the kitchen the following day. This is a conscious and responsible restaurant where sustainability is not an afterthought but a completely natural part of the daily work.
• Regional food and drink are what’s most important
• There’s an ongoing effort to reduce food waste
• Bokashi composting system
• Organic, biodynamic, and natural wines