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Anna SgroiThe Brightest Star on Milky Way

Wednesday, August 05, 2015
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Anna Sgroi italienisches Restaurant Hamburg Fisch
Opening Times

Tuesday till Friday
12.00-14.30 and 19:00-22.30
Saturday 19.00-22.30

Map
Address Restaurant Anna Sgroi
Milchstrasse 7
20148 Hamburg-Pöseldorf
|How to get there
Contact
+49 40 28 00 39 30
www.annasgroi.de
price level€ € €

„When it comes to cooking, I trust my gut over my mind“, explains star-awarded chef Anna Sgroi while we interview her on the corner bench of her beautiful restaurant on Milchstraße. In 2013, after having worked in St. Georg for 8 years, the Sicilian-born cook decided to settle in Hamburg Eimsbüttel's neat quarter Pöseldorf.

Despite the simplicity of the 1897 timbered house interior, the restaurant impresses with an air of generosity and spaciousness. Aside from old-fashioned stuccoed ceilings and Moroccan floor tiles, the picture is completed through dark wooden tables and simple, yet comfortable chairs. The interior translates the culinary message clearly: excellent, plain Italian cuisine, dishes combined as a stage for excellent ingredients.

A table in the main hall awaits us. It doesn't take long before the amuse-bouche arrives: a scallop topped with fine strips of truffle and asparagus. Along comes a glass of Champagne. I usually try to avoid eating bread at restaurants, but this fresh, crispy, warm bread is simply irresistible and I already get the feeling that this will be a night of indulgence.

Anna Sgroi italienisches Restaurant Hamburg flambierte Birne
Anna Sgroi italienisches Restaurant Innenraum
Anna Sgroi italienisches Restaurant Interieur
Anna Sgroi italienisches Restaurant Hamburg Gerichte
Anna Sgroi italienisches Restaurant Hamburg Küche
Anna Sgroi italienisches Restaurant Hamburg Köchin
Anna Sgroi italienisches Restaurant Tisch im Außenbereich
Anna Sgroi italienisches Restaurant Außenansicht

The appetizer is just another proof for it: a variety of shellfish on bean kernels. Paired with a glass of Bergdolt St. Lamprecht Pinot Blanc that perfectly complements the seafood, this is absolutely ravishing! This first round is followed by goat cheese ravioli with just a hint of sage butter. We devour every last spoonful of the tomato sauce and drink every drop of the Soave I Campi.

But the spoiling isn't over yet: the fish course impresses with a tender halibut on ginger, paired with a cuvée of Chardonnay and Ribolla-Gialla – and then comes the highlight: an oven-baked goatling, incredibly tender, served on artichokes and chard.

Silvio Jermann's Blau & Blau made of Franconia and Pinot Nero grapes comes with an intriguing ruby colour and a very balanced flavour. “It could not get any better!”, I say before the dessert even arrives. A salad of berries on vanilla foam and buttermilk ice cream – the grand finale to a great night!

“My cooking will never change”, says Anna Sgroi early on during this unforgettable evening. “Lucky us!”, we think to ourselves and, as true Hamburgers, pride ourselves with the only female star chef. These perfected simple dishes definitely deserve a star and we truly wish that Anna Sgroi, her cooking and her kitchen will always remain the same.

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