In 100/200 everything literally revolves around the kitchen. 

The Modeni kitchen, regarded as the Rolls-Royce among kitchens, forms the centre of the restaurant. Here you can look into the pots while the food is being prepared, and sooner or later you will come into contact with the guests around you. During preparation, the 100/200 uses a "nose to tail" concept, i.e. all raw materials are processed in their entirety. And when something is used up, it's no longer on the menu. Choose a menu from five to twenty-five courses and see for yourself what fine dining means in 100/200.

Nordic, but with a touch of French: Fabio Haebel's restaurant

Here it is always loud, narrow - but most of all, but with a human touch. Both the kitchen and the neighbouring tables invite you to watch and listen. The wine bar "La Cave", which is attached to the restaurant, is the right place for all those who only want small things like pies or tarts. Exciting natural wines are paired with all the courses when desired.

NDR television chef Tarik Rose uses both knife and gift of gab in his restaurant Engel, directly on the Elbe at the Teufelsbrück ferry terminal. 

During the winter months you can enjoy a hearty stew, game, or a whole Oldenburg goose, classically stuffed with apples and onions. Salt apple and chestnuts are also served. Especially when it's freezing outside, his sharing menu is popular. Here, four courses "as with mother" are placed one after the other in pots in the middle of the table and spooned out together. This warms the soul and spares the wallet. The menu costs just 45 euros, including mineral water. 

The moated castle is enthroned in the middle of the historic Speicherstadt. On a peninsula between two canals, lovers of pleasure will find what they are looking for. The menu reflects the house's love of tea. Whether as a drink or a dish, tea in all its variations is served in the restaurant. The concept: unusual, but not out of the ordinary.

Germany's youngest Michelin-starred chef invites guests to Hamburg's newest neighbourhood: at "The Table" in Shanghaiallee, all 20 guests sit together at a curved table made of dark cherry wood. From here, you can watch the chefs at work over a glass of fine wine from the three-star kitchen and look forward to the results. Socialising is encouraged here, but the sophisticated furnishings also leave room for privacy. In keeping with the motto "The gateway to the world", Kevin Fehling and his kitchen present classic dishes in a modern interpretation and at the highest level. A delicacy not only, but especially in the Advent season! Reservations are accepted for 7 and 8 pm.