The story
Landhaus Scherrer serves German and North German cooking at Elbchaussee 130, 22763 Hamburg, and holds a Michelin star for 2026. The restaurant has been run by head chef Heinz O. Wehmann since 1981, and his kitchen is built around the regional produce of northern Germany.
The menu changes with the calendar. Asparagus appears in spring, strawberries in summer, and goose in winter. The kitchen also cooks a vegan six-course menu, introduced in 2022, alongside its traditional dishes. Set menus and a long à la carte list give guests room to choose.
Turbot loin arrives with two kinds of horseradish and vegetable julienne. Övelgönne fish soup is made with North Sea fish, and pheasant is served in the vintner style with sauerkraut and beurre blanc. Crêpe Suzette is flambéed at the table. Fine craftsmanship shows in the sauces, and the sauce boat stays on the table for refills.
The dining room has classic country-house furnishings and tables set far enough apart for an unhurried meal. Service is attentive and well trained. The Feinschmecker guide calls the restaurant a definitive Hamburg classic, and the wine list runs to 650 cellar selections, all of which fit on a single tablet.
Recognition
Ambience
Details
History
High quality cooking
On Elbchaussee, you can enjoy refined North German dishes at this traditional German restaurant – such as crispy Vierländer duck, Oevelgönne fish soup, or a Holstein lamb chop.
Concept The definitive Hamburg classic (gourmet restaurant since 1976) and showing absolutely no signs of slowing down, which especially applies to head chef Heinz Wehmann (with the restaurant since 1980!), who shows no signs of aging and continues to brim with ideas: whether traditional classics, new vegan creations, or spectacular specials like an elaborate multi-course offal menu. Several set menus, extensive à la carte selection. Culinary Style Whether it's whole turbot loin served with two varieties of horseradish and vegetable julienne, Övelgönne fish soup with North Sea fish, pheasant in vintneress style (with sauerkraut and beurre blanc), or vegan creations such as baked cauliflower with blue swede (potato) and breadcrumbs. Impeccable craftsmanship is guaranteed. The sauce boat remains on the table for refills. Highlight: Crêpe Suzette flambéed tableside. Wine The extensive wine list, boasting 650 cellar selections, fits entirely onto a single tablet. Atmosphere Classic country-house-style furnishings. The generously spaced tables provide ample room. Highly attentive, expertly trained service. One could only do without the somewhat steamy and erotic place cards. Verdict A classic that evolves with the times – a beloved favorite among both locals and tourists.
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