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.

Louis – by Thomas Martin, Hamburg

What initially sounds like a very unusual move makes a lot of sense on closer inspection: the entire kitchen and service team at the restaurant in the Louis C. Jacob restaurant is moving from the Elbe to Hafencity for two months. A star-level pop-up and perhaps the best opportunity to get a new taste of Thomas Martin’s cuisine.

Between February 1 and Easter 2018, the kitchen at Louis C. Jacob will be completely rebuilt and renovated. So it’s a perfect opportunity to try something new. In this case, not only a new temporary location, but also new ideas and dishes, – all between 14€ and 18€.

The “Louis – by Thomas Martin” combines Hanseatic cosmopolitanism and regionality. The restaurant’s cuisine will bear Thomas Martin’s signature: In the ‘Louis’ we will present our guests a lot of vegetables and fish. The creations are product-focused, flavorful and harmonious in ingredients. I would briefly describe the cuisine as upscale and cosmopolitan with regional influences.

“Anything is possible” – that was our motto when we created the menu,” says Martin. The menu will feature dishes such as “Hamachi, dashi broth, green shiso,” “scallop, black garlic, chili,” and “ceviche of loup de mer, lemon, avocado, cilantro,” as well as “vegetables from our own field with honey and olive oil” or “smart-farming salad with French mustard and croutons.” Serving is done according to the so-called “sharing principle”. That is, you order several portions that you can share. Among other things, bread and homemade oils or dips are served with it. The corresponding wine recommendations are provided by head sommelier Torsten Junker. For an aperitif or a casual end to the evening, the also newly designed bar right next to the restaurant offers an attractive champagne and long drink menu. But the bar also simply invites you to a relaxed after-work drink with colleagues or friends.

Interior of the Louis | André Aue
Interior of the Louis | André Aue

Regional suppliers, an in-house field and innovative “Smart Farming” The aim is to delight regular guests and new guests with the “Louis – by Thomas Martin” and to surprise them with something completely new. Thomas Martin developed the kitchen concept together with his young, creative team, who were able to play a particularly active role in the pop-up project. Thus, a large part of the vegetables comes from the Haidehof estate on the outskirts of Wedel. There, a field is cultivated especially for the “Louis – by Thomas Martin”, on which even artichokes are grown in addition to beets and co. The company is also embracing new, innovative concepts such as “Smart Farming”: every leaf of lettuce that ends up on the plate at “Louis” comes from this special type of cultivation at the “Farmers Cut” in Hamburg’s city center

Louis – by Thomas Martin

Am Kaiserkai 69
20457 Hamburg (entrance via Carls Brasserie)

Daily 17:00 until 01:00 (kitchen until 21:30)

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