Ankerherz Appartements bei Blankenese

This hip place is named after the concept of hygge. In Danish and Norwegian, this describes a feeling of cosy wellbeing and comfortable conviviality – very fitting for the atmosphere conjured up in this pretty half-timbered house, which used to be a stable for polo horses. Allying rustic timber elements and modern design, the interior is chic and stylish, with the central fireplace as the focal point. The atmosphere is pleasantly lively. Unfussy seasonal dishes make up the HYGGE set menu and surprise menu; alternatively go à la carte – there are great vegetarian options, too. Or why not order

Behind its smart white façade, this culinary gem, somewhat tucked away in a quiet neighbourhood, welcomes diners into an atmosphere that is both elegant and inviting. At the helm in the kitchen is Heinz O. Wehmann, who is as integral to Landhaus Scherrer as St Michael's Church is to Hamburg! Since 1980, he has been head chef at this restaurant, which was opened in 1976 by Armin and Emmi Scherrer, and boasts a long history of MICHELIN-star recognition. Dishes rooted in classic cuisine, such as crustacean ravioli with morels and young leek, or pan-fried cod fillet with asparagus ragout, boiled p

Eike Iken and Monique Lingg are your dedicated hosts. The chef-patron skilfully weaves together modern, classic French and Nordic influences (his cod, mussels, curry and cauliflower, for instance, is delicious). Knowledgeable staff provide cordial service, and the chefs come to the table to present the dishes that form the four- to six-course set menu. To accompany the food, there are carefully selected wine pairings, plus a premium option; the high-calibre house-made alcohol-free accompaniment is also recommended. The small restaurant with its 12 tables has a pleasant, almost intimate atmosph

A truly charming find, this small, personally managed restaurant in central Eimsbüttel has a lovely clean-lined modern aesthetic and an intimate atmosphere. Marcel Görke, no stranger to Hamburg's culinary scene, serves up creative seasonal cuisine made from regional ingredients. The basis is a vegetarian set menu, which diners can opt to "upgrade" with a meat/fish course (it varies). Opt for four to seven courses on Tue-Thu; on Fri and Sat, five to seven courses. The dishes are bursting with intense flavours, a case in point being the potato millefeuille served with a vegetable sauce – its ric

This tiny 14-seat restaurant is tucked away in a characteristic corner of St Pauli, amid the neighbourhood's bustle and graffiti. Behind the large windows looking out onto the street, the setting is intimate – it almost has the feel of a living room – with a kitchen open to the dining area. An engagingly creative surprise menu is served (in both conventional and vegetarian versions), comprising around 13 amuse-bouches and small dishes. Although pared down, these are complex and refined, full of finesse and occasionally daring in their bold flavours. Fermentation techniques and Asian influences

A mecca for fans of fish and seafood, Jellyfish proposes a set menu comprising five, six or seven courses, with the option to upgrade. The cuisine is modern, innovative and surprising at every turn. Emphasis is placed on premium-quality ingredients as, for example, in the wonderful Spessart trout Steckerlfisch, which is charcoal-grilled, glazed with BBQ sauce and accompanied by marinated red cabbage, pickled plum and a marigold gel with citrus notes. The set menu can be paired with wine or appealing alcoholic-free alternatives. As for the setting, the restaurant, located in the Schanzenviertel

The trip out of Hamburg city centre to the well-to-do Hochkamp neighbourhood is well worth it, as the many locals who regularly dine here will confirm. Fitting seamlessly into the villa-studded neighbourhood, this elegant little bistro boasts an upscale modern interior. The service is warm and professional. From some tables, diners can see through the glass partition into the kitchen. Félix Bechtolf – after whom the establishment is named – and his team craft classic French dishes including plenty of fish and seafood. The quality of the ingredients and meticulous preparation never fail to impr