dabstar

Hi all, I've been through all the existing threads about Hamburg but they all seem a little out of date. While many of the suggestions and recommendations in the other threads seem great (e.g. Taffelhaus or Le Canard), I'm looking to hear if anybody knows what is new and happening currently. Anybody have any suggestions to gourmet, preferably experimental, places in Hamburg? On a side note: I have friends (in Copenhagen) who are quite familiar with the cocktail/mixology-scene and they say that Le Bon Lion (Rathausstrasse) is one of the best cocktailbars worldwide. I can't wait to check it out. Thanks, David

It is note-worthy that formel B lost their rising star designation from last year. Many had expected them to get the 2nd star. Also worth noting is that Kiin Kiin is the just 2nd thai restaurant in the world to have a star (according to the owner and danish media)

Thanks all for your suggestions. MelissaH: As I normally work with beer it would be a no-brainer to match it with beer. But it is part of a challenge to test my wine-pairing skills. Jim and Others: I can understand your "Stumpedness" but I'm from Copenhagen, Denmark where neo-Nordic food is the big hit and we actually have several gourmet restaurants who would serve something similar: Noma and the newly opened Geranium whose headchef is the bocuse d'or '07 runner up Rasmus Kofoed. Rasmus Kofoed is know for his many porridges made with different cerals (Cream of wheat, oatmeal and many many more) But thanks again for all your suggestion. I'm on my way out the door to my local wine store to see what they have and i'll let you know it works out. David

I've been challenged to pair wine with a four course menu a chef friend of mine is preparing in a couple of days. I'm having troubles with the second starter which will be porridge of oats with a piece of (probably) grilled sea bass or similar fish. I'm normally work with pairing beer and food and my wine knowledge is limited. With beer i'd definetely go with something dark. Either a Schwarzbeer or a light Porter with significant bitterness.. But with wine i'm a little lost. I'm thinking maybe a nice Pinot Gris/Grigio for the mineral flavor and acidity or maybe trying a good very light champagne. Any other comments or suggestions? Thanks, David