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.

Thomas Imbusch starts 100/200

At our first meeting, Thomas Imbusch made me an immoral offer: a piece of sensational Japanese Wagyue had found its way to the Madame X in Hamburg’s Off Club that evening via tortuous paths. Thomas Imbusch has been in charge of Tim Mälzer’s location as head chef for the past four years.

That night, by the way, I was the only guest who ordered the upgrade to the Waguye course, Thomas revealed to me the other day. A worthwhile investment. Just like every other dinner I’ve enjoyed there in the meantime. And now, in the spring of 2018, things are really taking off under their own direction and in their own location. “Fat,” says Thomas. A big step for the 30-year-old “Rising Star of the Year” of the trade magazine RollingPin, the official word is.

In the 100/200, the stove is at the center of the action. In the open kitchen, which can be seen from all sides, cooking takes place and is not just done silently, as can otherwise be observed in some table restaurants.

The guest feels the atmosphere in the kitchen, he perceives the sounds and smells, open fire, heat, action at the stove. Thomas Imbusch wants to offer his guests a pleasurable, authentic experience instead of a sterile whispering atmosphere and preparation with tweezers. In the 100/200 may and should be enjoyed without restraint.

The restaurant’s name sums up Imbusch’s kitchen philosophy, which focuses on the essentials: He doesn’t need any high-tech equipment for his kitchen, just the best possible products as well as water that boils at 100 degrees and an oven that runs at 200 degrees. The rest, he believes, is pure craftsmanship.

Thomas Imbusch also proved his own mind when choosing the location for his restaurant: off the beaten track, he found a listed site with industrial flair at Hamburg’s Elbbrücken bridges, which is currently being converted into a restaurant according to his requirements. In close proximity to the future Elbbrücken subway station and the planned Elbtower, guests here will not only enjoy Thomas Imbusch’s stirring cuisine, but also the spectacular view of the Elbe.

Integrated into the guest room is a bar, which can also be visited without a table reservation. Here, Thomas Imbusch will offer a selection of special spirits and mixed drinks together with restaurant manager and maître de plaisir Jan-Phillip Fricke (previously bar manager “Le Lion” and “The Boilerman Bar Altes Hafenamt Hamburg”).

It’s been a long time since I’ve been so excited about an upcoming new opening in Hamburg. An independent, innovative concept, a talented chef – and above all the reduction to the essence, to good products, ideally prepared, served directly from the stove.

More information can be found on the website of the 100/200 and in the future probably also on Facebook and Instagram. Ready to go!

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