The story
Petit Amour in Hamburg cooks French food at Spritzenplatz 11, and the restaurant earned one Michelin star in 2026. Chef Eike Iken runs the kitchen with a French foundation and a northern focus on product.
Eike Iken, a native of Wilhelmshaven, builds a seasonal menu of up to six courses. He works with small-scale producers and lets the main ingredient lead each plate. Der Feinschmecker scored the restaurant 3 in 2026.
Summer dishes have included lamb with aubergine, date and wild garlic, and turbot with capers, lemon and beurre blanc. The dining room has 11 tables and blue walls. The wine list holds around 350 labels, with 15 available by the glass.
Recognition
Ambience
Details
History
High quality cooking
Previously, beer and schnapps were served at the fire station square, but today, Eike Iken's haute cuisine is served here. The native of Wilhelmshaven offers a seasonal menu with up to six courses.
Concept A classic French restaurant offering a four- to six-course menu. Culinary Style Fine French cuisine and a meticulous selection of products from small-scale producers define the style of Executive Chef Eike Iken. The main ingredient and its flavor take center stage in his dishes. This is evident, for example, in the turbot with capers, lemon, and beurre blanc, or the black feather hen with savoy cabbage and pepper cream sauce. The peach dessert with saffron, beetroot, and nougat is a standout. Each course is delicately plated and flawlessly executed. Wine An impressive selection of 350 labels for such a small restaurant, with 15 wines available by the glass. Atmosphere The cozy blue walls and intimate ambiance ensure that guests feel instantly at ease in the small restaurant. Conclusion French gastronomic culture with an ambitious team.
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