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Restaurant JacobsHamburg's Pride and Joy

Jacobs Restaurant Hamburg Gastraum
Opening Times

Thursday till Sunday 12.30-14.00
Wednesday till Sunday 19.00-21.30

Map
Address Jacobs Restaurant
Elbchaussee 401-403
22609 Hamburg-Blankenese
How to get there
Contact
+49 40 822 55 0
hotel-jacob.de
price level€ € €

Sitting beneath the midday sun on Louis C. Jacob Hotel's lime terrace, we praise ourselves for the brilliant idea of trying out star-awarded cuisine in the middle of the day. The service is perfect and the small creative amuse-bouches alongside three kinds of bread accompany the moment while we observe the passing ships.

The amuse-bouche is a marinated oyster – pure joy! Served with a glass of rosé champagne and we might just finish and go home right then and there. Fortunately, we do not because the appetizer of red, green and yellow tomatoes, artichokes and cream cheese ice cream is dazzling. Hard to believe what a staggering thing two-star chef Thomas Martin can make out of something as ordinary as a tomato.

Organic salmon from Scotland lies on a vegetable bouquet, refreshingly named 'icicle', and is served with a decoction of lemongrass and ginger. That with a glass of Jacobs 2012 selection 'Fresh Breeze' Sauvignon Blanc – it couldn't get any better, we thought to ourselves, but little did we know. The main course superlative: Breton turbot on baby turnips and spinach with a mouthwatering beurre blanc sauce. Our plates are almost polished!

Jacobs Restaurant Hamburg Küche
Hotel Louis C. Jacob: Küchenchef Thomas Martin
Jacobs Restaurant Hamburg Eingang
Jacobs Restaurant Hamburg Fisch
Jacobs Restaurant Hamburg Fleisch

The dessert is yet another highlight: a small round oat tartlet is surrounded by yogurt and pumpkin seed ice cream and a dash of airy white chocolate. Each of these dishes is a true sensory explosion. But what impresses us the most is the man behind all this – if do not expect an introverted, unapproachable artist.

Thomas Martin is an open-hearted man who's turned his passion into a career. And has been doing so successfully, together with an outstanding team, for 18 years at Jacobs Restaurant. The Mannheim-born chef studied with Eckart Witzigmann and is a master of French cuisine. His healthy perfectionism, his gift of criticism and a high level of creativity guarantee star-awarded cuisine at the highest stage.

For us, it was an unforgettable experience that showed us that extraordinary events do not necessarily have to take place in the evenings. Especially not when you're surrounded by an impressive dining room entirely drenched in sunlight, with a panoramic view of the Elbe in front of you.

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