eisundsalzig Enjoyment in style in Langenhorn

Wednesday, May 04 2022

Opening Times

Tuesday and Wednesday: 8:30am - 8:00pm
Thursday and Friday: 8:30am - 11:00pm
Saturday and Sunday: 9:00am - 6:00pm



Holitzberg 145a
22417 Hamburg Hamburg
.How to get there


+49 (0)40-66894793

Café, ice cream workshop, restaurant - you can easily spend the whole day at eisundsalzig. In addition to homemade ice cream, this allround restaurant also offers breakfast, served into the afternoon on weekends. There are cakes, tarts and waffles, and the weekly changing menu tempts you with hearty delicacies and exquisite wine in the evening. In short: everyone gets their money's worth here!

Chef and owner Sophia Behr opened eisundsalzig intending to create an inclusive place, a "hangout spot". One person just wants a drink, the other a 3-course meal, the child a scoop of ice cream - it's all no problem here! The menu changes weekly, and Sophia and the other three chefs focus on a few good ingredients, which they combine creatively to make refined dishes.

During our visit on a Friday evening, we enjoy wild oysters served with a bacon and chive vinaigrette. We drink a 2020 Pinot Blanc from the house of Seckinger with it. The wine comes from different sites in Maikammer and Altdorf in the Palatinate. The vines thrive on weathered soils of limestone scree. The fruity wine goes perfectly with our oysters and the fresh-smoky vinaigrette.

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For the main course, our green marble table fills up with three large plates. On the first: falafel on top of an aubergine cream with salad and naan bread. On the second: Fish and fennel, specifically skrei and herring from the North Sea with fennel prepared in three ways: creamed, roasted and marinated. Plate number three delights with a saddle of beef in port wine jus with wild broccoli, radishes, early leeks and bacon potato dumplings.

The meal tastes excellent! For dessert, we try strudel with - how else could it be - homemade nougat and vanilla ice cream. Eisundsalzig lives up to its name; the tinkering with the perfect recipe in the ice cream workshop has proven its worth. By the way: If you can't get enough, the ice cream is also available to take away in cups, which the author of this text has, of course, made use of.

The story behind the restaurant is also worth telling: eisundsalzig literally rose like a phoenix from the ashes in 2018. The building was once a savings bank branch and was converted into an ice cream parlour after it closed. Unfortunately, this fell victim to arson and burnt out entirely in 2017.

When the building was empty, Sophia Behr decided to realise her dream of owning a restaurant here. She knew the area well: her father runs the Schweinske restaurant just a few metres away. Sophia's husband, Michael Behr, completely redesigned the restaurant. The goal was to preserve the original character of the former bank building and give the room a new cosiness.

During the construction work, a concrete ceiling came to light under the burnt wall panels. Michael took advantage of this find, left the ceiling, and cleverly integrated it into the industrial design. The harmonious colour and lighting concept, petrol tones, green marble and custom woodwork make eisundsalzig an interior design masterpiece. The restaurant was rightly awarded a prize by Callwey Verlag in 2020 and portrayed in the book "Die 50 schönsten Bars und Restaurants".

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eisundsalzig – Enjoyment in style in Langenhorn
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