The story
Zeik, at Sierichstraße 112 in Hamburg, holds a Michelin star (2026) for modern cuisine with a North German accent. Maurizio Oster cooks here in Winterhude, in a small, relaxed dining room that has run since 2018.
Oster builds each dish around a single main ingredient and follows it through several textures. His carrot comes as mash, ragout and mousse with herb oil, alongside a crisp roll filled with smoked carrot purée. Venison loin arrives with a walnut-celery praline and a classic jus. The kitchen ferments, preserves and makes its own vinegars, and buys from small farms around Hamburg.
The menu changes regularly. One version is built around fish and meat, the other is fully vegetarian, and both come in six or seven courses. Der Feinschmecker's 2026 review singled out the "Chicken 2020", with thigh ragout, fat foam, liver rice and chive oil.
Sommelier Tobias Greve's list leans on top German estates with vintage depth, and some bottles are poured by the glass through Coravin. Non-alcoholic pairings get equal care, pear juice with smoked cream among them. Tables face the open kitchen, and in summer guests can sit on the terrace.
Recognition
Ambience
Details
History
High quality cooking
A small gourmet bistro in Winterhude with the creative Maurizio Oster. Guests are served six dishes that are almost exclusively local and seasonal in succession, in a noticeably relaxed atmosphere.
Concept Young, casual fine dining with a focus on creative, regionally sourced seasonal vegetable compositions. Two menus, one of which is vegetarian. Culinary Style Maurizio Oster has further honed his individual style; his dishes, each exploring a single main ingredient in depth with sophistication, have gained in class, such as "Carrot" served as a rectangular portion of mash, ragout, mousse with herb oil, carrot buttermilk sauce, and a crispy roll with smoked carrot purée. Aromatic venison loin with walnut-celery praline, a classically intense jus, and additional celery variations. Deliciously rich and spoon-worthy: "Chicken 2020" with thigh ragout, fat foam, liver rice, and chive oil. Perfect harmony in the finale featuring mandarin, tarragon, and quark, paired with the 2018 Riesling Spätlese Bockstein by Nik Weis. New: a cheese and a spirits cart. Wine Sommelier Tobias Greve has also newly curated his wine list, featuring many top German estates with vintage depth, as well as exquisite selections from the Coravin system. Surprising non-alcoholic pairings, such as pear juice with smoked cream. Atmosphere The predominantly new service team under Nena-Sophia Richards operates with great energy. The updated design (room dividers, colorful paintings, more tables replacing the private room) is a definite improvement. Conclusion Maurizio Oster shifts into a higher gear in every respect while keeping prices guest-friendly, which also attracts a younger clientele.
Location
Facebook
Instagram