The menu at Restaurant 100/200 also changes according to the flowing rhythm of the seasons, serving whatever is currently at its culinary best. In late summer, these are mainly sun-ripened vegetables, fine mushrooms, late herbs and the first plants of fall. The season is the vegetarian menu at 100/200.
And that is exactly what ended recently, setting a sensational final chord in the kitchen language of Thomas Imbusch: intense, powerful, refined and unparalleled in this form. As the days of fall get shorter, the change to fire & smoke is just around the corner. Game and seafood, lots of fire and smoke – a Nordic-influenced, comforting and warming menu. As the days of fall get shorter, the change to fire & smoke is just around the corner. Game and seafood, lots of fire and smoke – a Nordic-influenced, comforting and warming menu.
Anyone who has been reading here for a while will know that I have been following Thomas Imbusch for many years. I wrote my first report in 2014, back then about his work at OffClub. I then accompanied the opening of 100/200 at the beginning of 2018, not only as a guest, but also behind the scenes. The logo was created in numerous workshops, followed by the first website. This summer, we were then able to design and implement the restaurant’s new website with Kaiserhappen in close collaboration with the duo Sophie Lehmann and Thomas Imbusch and, thanks to our colleague Stevan Paul, write tailor-made texts. But now it’s not just for one restaurant: GLORIE, the à la carte destination in the same location (on the gallery), is now on an equal footing with 100/200. Many of the dishes on the extensive menu here took years of development to integrate the processes and logistics into the kitchen procedures. The wine list and the non-alcoholic accompaniments bear Sophie Lehmann’s very own signature and complement the menus perfectly. It is definitely worth trying both options! There is no standing still. The opening hours have recently been extended considerably. In addition to dinner at 100/200 and also at GLORIE (Tuesday to Saturday), lunch with a view of the Elbe, the Elbbrücke bridge and Hafencity is now available all weekend, from Friday to Sunday.
Having said that, it is important to look back at the courses of the season, the menu, which shows what vegetarian cuisine can look like at its very best: Dedicated solely to pleasure, with great opulence, intense freshness and lots of umami.
Not a hint of a thought that anything could be missing here. But if there is, the GLORIE, the à la carte restaurant on the gallery, serves selected house classics all year round. Always with fish and meat, even during the vegetarian season.
The menu always starts with a look at the evening’s shopping basket, as well as four small snacks that calibrate the focus and the senses of taste. Sweet, salty, umami and bitter.
Sun-ripened tomatoes melt in a citrus-fresh umami broth of verbena and thyme, accompanied by cool sorbet and home-baked toasted bread with black garlic.
A colorful plate of grilled and fried food with cheese presents a work of art of roasted and fried vegetables and leaves, fruity cream and herbal crunch.
Next to it, a cheese creation, as airy as it is translucent, light and bright.
The artichoke course offers a Schlaraffian dish full of vegetal textures and flavors, crispness, gentle foaminess and roasted aromas – accompanied by delicate herb tartelettes, masterfully combining spice and delicacy.
Anyone who still thinks there is something missing without meat will be won over by Thomas Imbusch’s version of steak frites: The fire-roasted herb char surprises with its umami depth and meaty texture! The Café de Paris Beurre Blanc and the multi-layered, tender-crispy potato roast cake are worth the visit alone. Due to the positive feedback, this newly established classic is now also on the menu at GLORIE all year round.
Thankfully, the 100/200 classic mushroom toast is also served before patissier Mario Michaelis makes his grand entrance in three courses, with classics such as warm butter brioche with mace blossom cream ice cream and his nod to the richness of the season with velvety berry sorbet, fruits, roses and herbs.
As always, sommelier Sophie Lehmann’s wine tour is full of surprises and discoveries, which I look forward to just as much as the menu every time. This time we also tried the non-alcoholic jelly train, which also often seamlessly develops and plays along with the ideas on the plates.
I am convinced that not only flexitarians, but also die-hard carnivores will have a great time this season. It is also a good opportunity to finally visit the 100/200 with those who are fully committed to plant-based cuisine. This is where everyone comes together.
Restaurant 100/200 und GLORIE
Brandherd Esskultur GmbH
Brandshofer Deich 68
20539 Hamburg
Dinner: Tuesday to Saturday from 18:30
Lunch: Friday-Sunday from 12:00
Disclosure: The restaurant 100/200 is one of the clients of our agency Kaiserhappen.
Disclosure II: For the menu description, I am largely using texts by my colleague Stevan Paul, which were written for the current 100/200 newsletter.