Reichlich

Rating: 14
Author: Gault&Millau

Oberstraße 3, 20144 Hamburg, Germany

14/20
Chef's Restaurant

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1 PHOTOS

Chef: Patrick Peters
Cooking: Austrian | Home cooking | Mediterranean | Vegetarian
Services: Private Room
Style: Bistro/Brasserie | Casual | Elegant | Romantic | Wine Bar | With children | With family | With friends

Gault&Millau's review 2025

It's plenty of blue in the modern restaurant in Eppendorf, plenty of wood has been processed to a high standard, and there is also plenty of good alpine cuisine. Clemens Reich is a landlord's child, his parents were hut keepers in Tyrol. He has brought the rustic experience with him, but sets the scene for the Austrian culinary delights in an urban-upscale way on tidy plates. Ravioli with confit duck leg is available at the start or Schlutzkrapfen with porcini mushroom filling in nut butter, which do not have to shy away from comparison with the good addresses at home. In addition - of course - a really very good Wiener Schnitzel (Reich claims: the best in town - and invite you to the contest) and Wiener Backhendl or - for six people - a classic filet Wellington with a good Béarnaise sauce. The inexpensive four-course menu can be freely put together from the menu, at the end there are apricot dumplings - and the place is buzzing rightly so.