The story
GLORIE sits at Brandshofer Deich 68 in Hamburg, where the kitchen serves contemporary German cooking and holds two Michelin stars (2026). The restaurant works from the 100/200 Kitchen's open-kitchen floor, and its à la carte room is set on a mezzanine above it.
Thomas Imbusch leads the kitchen, and the cooking rests on reduction. Each ingredient arrives with only a few supporting elements. Acid, earthiness and umami shape the plates, and the result balances groundedness with creative finesse. The carte blanche menu follows the season and changes every three months. It is sold by ticket and is non-refundable.
The signature cheese toast is crisp fried bread with Gouda cream and shaved mushrooms. The à la carte menu is built on well-executed classics: roast beef with potato pavé and remoulade, and beef pâté in a pastry crust with gribiche. Bone-aged cuts such as a 400 g rib section come with Café de Paris butter. Dessert is vanilla ice cream with pumpkin seed oil and caviar.
The space is an industrial loft with views over the Elbe bridges. The open kitchen anchors the room, and the balcony on the mezzanine looks down on it. Service is attentive and warm, with a relaxed but refined pace. Wine pairings, alcoholic or alcohol-free, are chosen by hostess Sophie Lehmann, often from producers farming in harmony with nature.
Recognition
Ambience
Details
History
High quality cooking
Excellent cooking
Thomas Imbusch's restaurant zone "Glorie" is located on a mezzanine above the 100/200 Kitchen. High-quality à la carte dishes such as "salad with pocket crab" and steaks are highly popular here.
Located at the Elbbrücken, the third floor offers views of the water through large windows. Inside, a warehouse-inspired aesthetic prevails, with an open kitchen as the focal point where all the action unfolds. It also includes an integrated à la carte area named "Glorie".
Concept The à la carte restaurant of the "100/200". No set menu is served here. Culinary Style The à la carte menu is a collection of very well-executed classics. It features roast beef with pan-fried potatoes served as potato pavé and remoulade, as well as beef pâté in a pastry crust with gribiche sauce and pickled vegetables. From the separate meat menu, bone-aged cuts are offered, such as a 400 g rib section or a club steak, accompanied by salad and Café de Paris butter. A scoop of vanilla ice cream with pumpkin seed oil and caviar provides a fitting finale. Wine The wine list is extensive and very well-stocked – everyone will find exactly what they're looking for. Atmosphere The "Glorie" has a balcony from which you can overlook the restaurant with its open kitchen and the Elbe River – that is something special. Verdict Exceptional enjoyment à la carte.
Concept The carte blanche menu (ticket system, non-refundable) celebrates the diversity of the current season and changes every three months. The open kitchen offers a glimpse into Thomas Imbusch's uncompromising focus on ingredients and his precise craftsmanship. On the mezzanine, modern interpretations of classics are served in the à la carte restaurant "Glorie" – also available for walk-ins. Culinary Style Radically purist and conceptually narrative: At its core lies a philosophy of reduction, where ingredients are accompanied by only a few side elements. The acid-forward, earthy, or umami-driven compositions are bold yet harmonious – a sophisticated interplay between groundedness and creative finesse. Legendary is the signature cheese toast made with crisply fried bread, Gouda cream, and shaved mushrooms. Wine The alcoholic or alcohol-free wine pairings curated by hostess Sophie Lehmann consist of carefully selected bottles, often from producers farming in harmony with nature. Atmosphere The service and kitchen crew operate with charm and attentiveness, creating a relaxed yet exclusive ambiance. The industrial loft overlooking the Elbe bridges provides an evocative backdrop. Verdict A fine-dining experience featuring an intellectual North German ingredient-driven cuisine that navigates between ritual and performance.
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