And the design of these facets is, it can already be said, outstandingly successful across the board. The interior is very coherent, very quiet and testifies to a very good hand in many details. Great dishes and cutlery, beautiful colors. A touch of stucco. Beautiful lamps. But not too much of anything. Here, too, less is more. The new team around sommelier Mathias Mercier, working together in this line-up for the first time, matches this positive first impression.
A look back shows in which direction the future can lead here. Stations at Alain Ducasse in Paris (*), at De Karmeliet in Bruges (***), at Schiffchen in Düsseldorf (***), at Ryu Gin in Tokyo (***) and at Louis C. Jakob (**) are just a few milestones of Boris Kasprik’s education. In Hamburg, he previously also cooked at Chezfou, which I greatly appreciated. The culinary direction at Petit Amour follows Kasprik’s clear signature: a traditional French cuisine centered around the seasonally best products. With many influences of experimental and modern kitchen techniques and the regular echoes of Japanese cuisine.
Guests at Petit Amour will have a choice between a seven-course menu and a more compact menu sequence of three or four courses. Mathias Mercier offers a matching wine accompaniment from the wine cellar, which already holds 1,500 bottles.
Since 9.6.2015 the doors are open. However, the approximately 20 places are already almost fully booked for the coming weeks. Here you can make a reservation.
The other day I already had the opportunity to take a look at a first menu from the new high-tech kitchen.
Great to have this new little gem in the neighborhood. I am looking forward to many beautiful evenings at Petit Amour – and I am quite sure that something very exciting will be created here…
Syringe Square 11
Phone: 040 / 30 74 65 56