Paul Decker (Koer) and Sebastian Brugger (Bullerei) are swapping roles for the evening, each reinterpreting one of the other’s signature dishes. Koer’s modern, seasonal market cuisine with a social twist meets Brugger’s authentic, creative style from the former abattoir. One menu, two cuisines, two stories – at the foodlab in HafenCity, accompanied by a fine selection of wines.
📍 foodlab, Überseeallee 10, 20457 Hamburg
🕕 Doors open from 6.00 pm | Ends around 10.00 pm
🎫 €139 for the set menu | €59 for the wine pairing
ABOUT THE KITCHEN TEAMS
Koer – Paul Decker & Josh Stagraczynski
The name ‘Koer’ is derived from the Low German expression ‘in de Köör gahn’ – which means ‘to make a conscious decision’ – and that is precisely what this restaurant, situated between the Leinpfad Canal and the Alster, stands for: quality, modern, market-inspired cuisine and warm hospitality. Head chef and owner Paul Decker uses his creativity and culinary skill to craft a journey through flavours and textures, working closely with local farmers and seasonal producers. For this four-hands dinner, Paul Decker steps out of his own kitchen to reinterpret the specialities of the Bullerei.
Bullerei – Sebastian Brugger
Sebastian Brugger was practically born with a passion for cooking: his grandmother was a cook, and his mother cooked for the family every day – today he is head chef at the Bullerei, Tim Mälzer’s culinary home in the Schanzenviertel. After completing his apprenticeship at the Michelin-starred ‘Landhaus Henze’, his path took him north. His cuisine is characterised by authentic dishes, fresh ingredients and a commitment to quality – regional produce with a modern twist, shaped by a sure instinct for flavour and aesthetics. At this four-hands dinner, Sebastian swaps roles and reinterprets a signature dish from the ‘Koer’.
