Haerlin () underrated excellence in Hamburg

Located inside the Hamburg institution of Hotel Vier Jahreszeiten dating back to 1897 is 2 Michelin star Restaurant Haerlin with Executive Chef Christoph Rüffers at the helm. He has lead the kitchen at the renowned restaurant since 2002 and has consistently been able to maintain its high level.

Mr Rüffers kitchen excudes class elegance and innovation. Everything operates at the highest level like the Orchester at the nearby Elbphilharmonie. Simplicity and complexity are how I would characterize the cooking. This is especially highlighted with his unstuffed goose liver dish, which is by far the best foie gras dish which I have ever tasted, which included a “foie gras creme brûlée” which is truly innovation at its finest. We had the pleasure of enjoying this with a chateau d’yquem 2001 which was a match made in heaven. The beef tartare, while simple, was also magnificent with a beetroot sauce.

The front of house matches the class of Mr Rüffers kitchen, where the service is discreet, attentive and knowledgeable. They were able to take the temperature of the room and engage with each customer in a professional yet personal manner. We also had the pleasure of being shown down to their wine cellar from 1914 where they have over 80000 bottles, ranging from Klaus-Peter Kellers cult G-max Riesling, to several vintages of DRC and many new world classics.

Overall, the experience was the epitome of classical fine dining, with respect for the past but an eye for the future.

See the menu and accompanying wine in the first comment.

by KanyeHefner