The story
The Table Kevin Fehling at Shanghaiallee 15 in Hamburg holds three Michelin stars (2026) for its international kitchen. Chef Kevin Fehling builds a world cuisine menu around global flavours, served at a counter where guests watch the brigade work in the open kitchen.
Fehling's single menu is called "Gateway to the World". The Schlemmer Atlas awarded the restaurant five Kochlöffel in 2026 and praised the delicate, globally inspired creations that take shape in full view of the diners. The cooking is precise, and the focus stays on product quality.
The scallop comes two ways: one fresh and salty with apple, yuzu and dashi buttermilk, the other with golden queen caviar. The loin of venison has a walnut and green pepper crust and a tarragon-vinegar hollandaise. A Greek-inspired dessert pairs olive, ouzo, halva and rosemary.
The wave-shaped counter seats 24 guests on high stools, a layout that has been the restaurant's signature since it opened ten years ago. Raw concrete walls, opaque curtains and quiet lounge music set the tone. Sommelier David Eitel leads the wine list, which focuses on Germany and Burgundy.
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Recognition
Details
History
Exceptional cuisine
Stylish gourmet restaurant with an open chef's table kitchen for 22 guests. The chefs work intently in full view of the diners, crafting the delicate creations of Kevin Fehling's globally inspired menu.
Concept The wave-shaped counter concept, offering seating for 24 guests on comfortable high stools, has become an icon since its opening ten years ago. Here, Fehling's delicately precise cosmopolitan world cuisine is served. One menu: "Gateway to the World". Culinary Style Even the amuse-bouche taco served on a globe makes it clear that the focus is now global: indulgently presented is the unapologetic foie gras bar with red shrimp and wanderlust-inspired flavors of mango, pineapple, tamarind, and coconut. The scallop receives two interpretations: a fresh-salty note with apple, yuzu, and dashi buttermilk, as well as one with golden queen caviar. He also serves dashi paired with smoked eel aroma alongside Faroese salmon. Back to Germany with an impressive loin of venison featuring an aromatic crust of walnut and green pepper, finished with a sophisticated tarragon-vinegar hollandaise for a kick. A lovely Greek-inspired dessert with olive, ouzo, halva, and rosemary. Wine Sommelier David Eitel is the evening's friendly and relaxed communicator; you can trust his wine recommendations implicitly. The focus is on Germany (!) and Burgundy. Atmosphere Urban-stylish flair in the HafenCity, raw concrete walls, opaque curtains, quiet lounge music. You can watch the chefs work in the open kitchen, moving silently and with practiced ease. Verdict Product quality meets precision. A luxurious escape from everyday life in a relaxed atmosphere.
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