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Heldenplatz Heroes on the plate and in the glass

Tuesday, May 16 2023
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Permanently closed!!!

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Opening Times

Thursday to Sunday: 6:00pm - midnight

Address

Restaurant Heldenplatz
Brandstwiete 46
20457 Hamburg-Inner City
.How to get there

Contact


+49 40 303 722 50
.www.heldenplatz-restaurant.de
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The Heldenplatz (Hero's Square) is clear and tidy. Earthy, leathery and woody tones with interspersed gold nuances determine the colour of the dining room. The lighting is discreet and indirect, with spotlights above the tables. The furniture is also straightforward, and table linen is dispensed with. Everything according to the motto: casual fine dining.

As straightforward as the design of Heldenplatz is the philosophy of its creators. Offering guests uncomplicated seasonal dishes prepared to a high standard of craftsmanship. At Heldenplatz, freshness, high quality and taste meet contemporary culinary art. In our opinion, they have succeeded in implementing this concept fabulously.

The restaurant's menu is pleasantly clear. To our delight, there are dishes with and without meat as well as vegan dishes. Keyword: contemporary culinary art. Another plus on the hero's account.

It's asparagus season, so we are tempted by a trio of asparagus dishes to start the evening. Emanuel Weise interprets the triad as a fresh, cool asparagus pannacotta accompanied by a delicately acidic rhubarb cream. Asparagus coated in pistachios and served with smoked egg yolk cream skilfully combines the mild, nutty and crunchy side of the spring vegetables, and Weise adds chervil and a light citrus note to the asparagus risotto.

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Heldenplatz I Restaurant I 05
Heldenplatz I Food I 01
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Julia Stevens pours us a Grüner Veltliner from the Markus Waldschütz winery in the Kamptal Valley in Austria. A fresh, crisp wine with delicate spice and elegant acidity. Passt! as they say in Austria.

The cod, which we are served afterwards, is seared hot on the skin and draped eye-pleasingly on some chard. It is accompanied by baked chickpea cream, a hint of curry sauce and a few dollops of peanut cream.

The vegetarian course doesn't have to hide behind the cod. We are thrilled by oven-braised kohlrabi in salt dough and creamed kohlrabi, topped with a jacket potato thaler and finished with gel from the kohlrabi greens. It is framed by a Libestöckelsud.

The Müller Thurgau accompanying us to these dishes was vinified by Axel Bauer from Baden. Incidentally, Axel Bauer was named Baden's Winemaker of the Year on 6 May. A very understandable honour. Bauer delivers wines with their own profile, somewhat off the mainstream, with everything a suitable wine needs.

We sink a little deeper into our seats with every bite and sip, and enjoy the food, the wine, the service, and the evening. We conclude: All the dishes on the menu are convincing and live up to the standards that the heroes have set themselves.

The evening draws to a close, and we look forward to the next course: the desserts. First, there is the fruity-fresh version with coconut mousse filled with pineapple cream on a basil sponge cake. Further on, flamed pineapple accompanied by a parfait of white chocolate and basil, rounded off with a coconut biscuit and some lime cream, is served.

The slightly more tart version presents us with a tartlet of bergamot and black tea, filled with a caramel sauce and topped with a tea foam. The tartlet is flattered by a brew of bergamot. The homemade scones go well with the aroma of black tea and give rise to a little British wanderlust, which, however, vanishes quickly during the enjoyment of this last course.

After all, good food also warms the soul. The evening at Heldenplatz is drawing to a close. We are happy about a friendly chat with Julia Stevens, the excellent wine in the glass and our mood. Our spirits are high. Just as it is after a meal at a place by and for heroes.

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Heldenplatz – Heroes on the plate and in the glass
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