What happens when some of Hamburg’s best chefs cook together? It’s extraordinary.
On Sunday, September 6, 2026, “Hamburgs Sterne” returns as part of OPEN MOUTH, transforming TABLE DOT in the heart of Hamburg into a gathering place for anyone who wants to experience fine dining in a relaxed atmosphere.
Michelin-starred cuisine without the pretension, but with direct interaction, exciting encounters, and extraordinary taste experiences: that’s exactly what “Hamburgs Sterne” is all about.
Between 2:00 p.m. and 6:30 p.m., eight renowned chefs invite you on a culinary journey of discovery. Look forward to creative dishes, high-quality ingredients, and the diversity of Hamburg’s top-tier gastronomy—all in one place and in a single afternoon.
Participating restaurants include:
– 100 / 200 Kitchen – Thomas Imbusch & Sophie Lehmann
– GLORIE – Thomas Imbusch & Sophie Lehmann
– Hæbel – Malte Heinrich & Simon Sauter
– Heimatjuwel – Marcel Görke
– Koer – Paul Decker
– Lakeside (The Fontenay) – Julian Stowasser
– Petit Amour – Eike Iken
– ZEIK – Maurizio Oster
What to expect: A journey through 9 culinary moments for foodies, gourmets, Hamburg lovers, and visitors to the city—complemented by an amuse-bouche and other delightful surprises throughout the afternoon. You’ll also be treated to a welcome glass of champagne, selected wine pairings, and other beverages throughout the event. In a relaxed atmosphere, food lovers will meet some of Hamburg’s best chefs and get to watch them cook.
There will be cooking, tasting, discovering, and celebrating—a rare opportunity to experience the diversity and creativity of Hamburg’s top gastronomy all in one place.
Note regarding food, allergies, and intolerances: There will be a varied selection of fish, meat, and vegetarian dishes. Since the final menu is individually designed by the participating chefs, we cannot provide any details regarding the exact composition of the dishes. For organizational reasons, we are unfortunately unable to accommodate individual allergies, intolerances, or special dietary requirements.
Photos and Videos: Photos and videos will be taken during the event. By attending the event, you agree that these photos and videos may be used by OPEN MOUTH for reporting, marketing, and communication purposes.
From left: Julian Stowasser (Lakeside), Paul Decker (Koer), Marcel Görke (Heimatjuwel), Thomas Imbusch (100/200 Kitchen & GLORIE), Simon Sauter & Malte Heinrich (Haebel), Maurizio Oster (ZEIK); not pictured but in attendance: Eike Iken (Petit Amour)
Date: Sunday, September 6, 2026
Time: 2:00–6:30 p.m.
Location: TABLE DOT, Willy-Brandt-Straße 59, 20457 Hamburg
All photos: (c) Wim Jansen
A treat in a glass
It is not only the eight Michelin-starred chefs who provide extraordinary culinary experiences – guests can also look forward to exquisite delights in their glasses: for this year’s menu, Wolff Weine has curated the accompanying wines.
The company’s sommelier presents the selected wines on site and explains the interplay between the dish, grape variety, origin and style.
The focus is on precise pairings that give scope to the distinct styles of the participating top-class kitchens and specifically enhance the flavours of the dishes.
The wine programme brings together distinctive producers from Germany and France. Among them are Champagne Gratiot & Cie from Champagne, the VDP winery Meßmer from the Palatinate, the Beck – Hedesheimer Hof winery from Rheinhessen, the Würtzberg winery from the Saar, Le Jas des Papes from Châteauneuf-du-Pape, and Aguila with its Crémant de Limoux. The selection thus spans a diverse range, from finely sparkling wines to German wines with distinct regional character, right through to distinctive wines from the south of France.
FEUFOU
Marlon and Ivo bake sourdough bread without compromise in their Hamburg bakery – 100 per cent handmade and made from certified organic flour from Gut Rosenkrantz in Neumünster. It is baked traditionally using wood and at 360 degrees directly on stone. One bakery, two founders, three wood-fired ovens – and really good bread.
On site, they offer:
Brot-Auswahl
Capperi – Limoni – Olivenöl – Salz –> Terre e Sapori – Gardasee
Hamburger Sövenbotter –> FEU FOU – sieben Kräuter aus dem Hamburger Umland
Frischer Ziegenkäse vom Ziegenhof Bachenbruch –> flambierter Feigensirup / Feigenpulver
Information on food, allergies and intolerances: There will be a varied selection of fish, meat and vegetarian dishes. As the final menu will be put together individually by the participating chefs, we are unable to provide any details regarding the exact breakdown of the dishes. For organisational reasons, we are therefore unfortunately unable to cater for individual allergies, intolerances or special dietary requirements.
Photography and video recording: Photographs and video recordings will be taken during the event. By attending the event, you agree that these recordings may be used by OPEN MOUTH for reporting, marketing and communication purposes.