How does Hamburg actually taste? One who should know is Franziska Heinemann-Schulte. She knows the gastronomy of the Hanseatic city like the back of her hand. Maybe even better. Almost every day she eats and eats in a different place, preferably somewhere she has never been before. Now she has made a coffee table book with her most exciting discoveries of the past few months: “Taste Hamburg”.
Hamburg’s cuisine is somewhere between fish rolls and Franzbrötchen, so the prejudice. But that’s not true, at least not anymore, says Heinemann-Schulte. Because Hamburg’s gastro scene is changing. “For me, the Hamburg cuisine is promisingly diverse,” said Heinemann-Schulte to the star. The gastronomy of the Hanseatic city does not yet come close to Berlin in terms of internationality and innovation, but “something is happening in Hamburg”.
In St. Pauli, for example. Not far from Hamburg’s party mile, the district has been developing into a food Eldorado for years. This does not mean the many snack bars, but the modern kitchen. A driving element is the chef and restaurateur Fabio Haebel. He now has three shops in the corner, the Haebel for fine dining, the XO Seafoodbar and the Baegeri sourdough bakery. All three made it between the book flaps at Heinemann-Schulte. She chose places that she herself was 100 percent convinced of. She has visited every single one of the 44 gastro establishments presented in the past few months and would also “confidently recommend them to friends”.
“Taste Hamburg” is a culinary city guide of a different kind. It is a book for Hamburgers and Hamburg fans, one that you can pick up and flip through again and again. The main focus is on the photography. She says: “The mood that is conveyed is important. The book is intended to inspire more than a classic gastro guide.”
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