A new restaurant concept in the Elbphilharmonie
Like so many Hamburg residents, anyone who likes to take a break from the cold North German winter with an extended holiday in South Africa, will know the relaxed, sunny lifestyle, enriched in Cape Town with a gastronomic scene that is unique worldwide. The local gastronomy is famous for its authentic, modern cuisine focusing on the sustainable origin and use of foodstuffs. Which location could be more suitable for a world-class restaurant concept than a concert hall with international charisma than Liam Tomlin’s Chefs Warehouse, one of Cape Town’s best gastronomic concepts!? Already present at three locations in the South African metropolis, the name represents excellent, creative cuisine in a relaxed “Casual Fine Dining” atmosphere.
The Chefs Warehouse will have a new home soon: the Störtebeker Restaurant in the Elbphilharmonie, named after the Störtebeker Braumanufaktur brewery in Stralsund, which will also be very pleased with the enhancement. The new project has already convinced Managing Director Jürgen Nordmann on the ground in Cape Town, and he is delighted that his offer based on Störtebeker speciality beers is being augmented by a restaurant concept with an international flair.
Globally inspired menus for two, based on the sharing principle, are now brought to the table where Nordic cuisine was once served. Small dishes, seasonal, regional, fresh, contemporary and healthy, are served course by course on the centre of the table. Eight-course menus, changing regularly and featuring an unsurpassable variety of flavours together with richly contrasting textures of the highest quality, make a visit to the Elbphilharmonie a pleasurable experience even outside of the concert hall. A risotto is a fixed element of the sequence of dishes, together with courses of fish, meat and purely vegetarian ingredients. Guests wishing to eat a quick snack before the concert will find a smaller menu on the card. An additional offering: oysters – served in an exciting au gratin style or marinated, are followed by desserts also served in the centre of the table on the sharing principle.
Lunch at the restaurant