In a side street of the Reeperbahn, Chef Björn Juhnke has dedicated himself to Nordic Scandinavian cuisine with his restaurant Haco. There is nothing on the plate grown south of the old country. Instead of exotic luxury ingredients, he relies on fermentation, salting and canning. And on a completely unhanseatic-casual atmosphere. Especially popular is table for ten people, where guests are seated wherever there is a space. "Almost all of them get to know each other very quickly – they frequently go off together afterwards to the Möwe Sturzflug," says Juhnke.