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
13 Comments
Mushroom tart with spruce aroma
Onion beignet with pickled trout
Edible crab with trout caviar & seaweed vinaigrette
Enjoyed with blanc de blanc 2010 Dom Ruinart 2010
Beef tartar with imperial caviar, iced pearls of sourcream & beetroot essence
Unstuffed goose liver
Perigord truffle, port wine fig, hazelnut & elderflower sorbet.
Accompanied by a Chateau D’yquem 2001.
Fjord scallop
white Alba truffle, salsify mousse & burrata agnolotti
Sea bass
in artichoke thyme sauce with calamari & grilled chorizo oil
Drank with the iconic G-Max 2016 from German wine godfather Weingut Keller.
Roast beef from “Frisian Ox”
caramelized aubergine, kampot pepper jus & beech mushrooms
Featuring DRC La Tâche 2013.
Orange sorbet saffron, mango & nut foam
“Pear Helene”
confit pear, iced vanilla, chocolate soufflé & cranberry
Finished off with Joh. Jos. Prüm 1995
How much did you pay for the La Tache?
La Tache and Keller at restaurant retail huh?
Need a wino friend? 😂
Looks delicious tho.
Casual wines
It sounds like an amazing diner. Yquem 01’ would have been something
Wow looks great
Fantastic wines. Wow.
Jeez…Yquem and DRC La Tache at the same meal. Nicely done.
Omggg fine dining is addicting
Casual DRC and Yquem kinda night
One of my favourite restaurants ❤️
In my wildest dreams. Thanks for sharing.
This was a very poorly seared scallop, I’d expect better from a place of this caliber