Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Restaurant Nile, Hamburg

Since 1989, the Nile, run by Elisabeth Füngers and Steffen Hellmann, has almost become an institution in Hamburg. In the rooms of a former shoe store, relaxed coziness unfolds on three floors between Schanze and St.Pauli. The cuisine, as the Nile says about itself, combines German food culture with Mediterranean lightness and creates modern dishes from local seasonal products.

The Nile N°6, located in the immediate vicinity of the restaurant, is a versatile space for events and private celebrations, in whose kitchen cooking classes are offered on a regular basis.

Fortunately, this weekend we were still able to reserve a place in the gallery. Contrary to initial planning, however, we decided against the 4-course October menu (with 39, – EUR very fairly calculated).

So, on my side of the table, we first had a couple of exceptionally large and fresh Gillardeau oysters (the piece for 3.90 EUR). Followed by a chop of mangalica pork served with homemade sauerkraut and a pumpkin blood sausage slice.

Photo: Nile

In particular, the combination of pumpkin and black pudding sounded tempting – however, the cut fell well short of the expectations raised and the black pudding could hardly develop. Overall, it seemed too dry, the textures didn’t quite want to match the product, and was far less intense than would have befitted the truly excellent chop as a companion. Even the sauerkraut could have used a little more power, because the managlitza has a great, intense meat, cut as a chop it is also anything but lean.

Finally, we opted for a trifle of apple and a small variation of cheese. Both were fine, but not spectacular.

However, the small deficits are definitely forgivable for the Nile. The pleasant and friendly atmosphere makes a lot of bet, moreover, the prices for the large and small menus are really calculated extremely fair and the enthusiasm for the conscious handling of good products is always recognizable. We will be back. Soon.

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