Restaurant GLORIE
French · Hamburg · $$
4.6(15)
Hamburg, HH · $$
Natur, Handwerk, Exzellenz im Jahreslauf Inspiriert von Land, Meer und Markt entwickeln wir im Jahreslauf vier saisonale Carte-blanche-Menüs für Sie. In enger Zusammenarbeit mit unseren Erzeugern und Produzentinnen. Mit Naturprodukten, die dann Hochzeit haben. Spitzenqualität im perfekten Moment. Jeder Abend eint alle Gänge des Menüs. Ein Menü, das von der Natur erzählt, vom Handwerk kündet und der Exzellenz verpflichtet ist. Darum halten wir keine Alternativen bereit. Lassen Sie sich von unserer Philosophie begeistern: natürlich, ungewöhnlich, überraschend. . Nature, Craft, Excellence Through the Seasons Inspired by land, sea, and market, we create four seasonal carte blanche menus over the course of the year. Each menu is developed in close collaboration with our farmers, producers, and artisans, and is centered on natural ingredients at the peak of their season—exceptional quality at the perfect moment. Each evening follows a single culinary path that unites all courses into one coherent experience: a menu that tells the story of nature, reflects true craftsmanship, and is dedicated to excellence. For this reason, we do not offer alternative menus. Instead, we invite you to embrace our philosophy: natural, unconventional, and surprising.
“Excellent food and wine, definitely some very interesting ideas from the kitchen! Service on the day was also top notch, but I see improvements with the booking process which was tedious - the booking team didn’t pick up most calls and emails took days to be responded to which is not acceptable for a 2 ⭐️”
“Very strong food and excellent service! Some of the dishes such as the snails with saffron were outstanding.”
“We had an amazing dinner experience here. Really well prepared dishes with local in-season ingredients. Flavour bombs. We sat at a high table which felt a little busy since people were constantly walking behind us. But on the plus side, we could overlook the kitchen.”
“We had a beautiful evening. Big table with a group of 7. The atmosphere is amazing as you are sitting near the big open centered kitchen. Which is quite and calm ... Very organised and full of harmony. You see true masters of their craft. The service is on point... Modern and warm, not stiff at all. A mix of pop music and classics is playing. We had the wine paring and the non alcoholic drink paring too. Lots of fermented drinks. The food was just as good as expected... The over all experience was amazing.”
“Tucked away in an old industrial zone on the outskirts of Hamburg, 100/200 occupies the third floor of a repurposed factory building. There’s a buzz-in entry system and a single designated parking spot outside — a reminder that this is no typical fine dining venue. Upon arrival, you’re greeted by staff dressed in green overalls, reminiscent of industrial maintenance workers — a playful nod to the building’s heritage; and the restaurant’s name, which refers to cooking temperatures. The aesthetic is consistent throughout: exposed black brick, thoughtfully curated artwork with custom lighting, soundproofed industrial ceilings, and oversized wooden tables paired with stylish swirl-back chairs. The open-plan kitchen is the focal point of the space, giving diners a view into the meticulous operation. Service is attentive and polished, with a nice balance between traditional waitstaff and chefs personally presenting and explaining select dishes. There was no amuse-bouche, just excellent bread: light, fluffy, and perfectly crunchy on the crust, served with a wild garlic and yogurt spread that was creamy, herbaceous, and just slightly sweet — a very Starter of Grilled Lobster Tail Served with red pepper, pistachio, and a lobster coulis. The tail was well-cooked and flavourful, though the portion was modest (likely under 100g). The accompanying coulis and pepper were well-balanced and complemented the sweetness of the lobster. Notably, there was a long pause between the first and second course. Main of Cod with Tomato Film and Pearl Tartlet The cod was sous-vide and delicately cooked, paired with an inventive tartlet of pearls. A restrained, elegant dish showcasing precision and technique. Mushroom and Cacao Kombucha with Toasted Gouda and Mushrooms A striking combination, both earthy and complex. The mushroom-kombucha pairing gave it a savoury, almost cellar-like depth. This dish stood out as one of the most memorable of the evening and is apparently a house signature. Dessert: Brioche with Cream and Praline, a take on the German Franzbrötchen Deconstructed. Light, well-composed, and not overly sweet — a refined end to the meal. The house sparkling rosé (“Schaumwein”house brand) was a pleasant surprise and paired well with most courses. At €80, it offered good value for a house label. 100/200 leans into its industrial roots with style and confidence, delivering a high-level dining experience that feels refreshingly different from more traditional fine-dining venues. While portion sizes were on the smaller side and pacing between courses could be improved, the creativity, attention to detail, and atmosphere more than compensate.”
68 Brandshofer Deich, Hamburg, HH 20539, DE
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