The story
Mathias Mercier was born and raised in Avignon. After studying hotel management, he gathered experience in Michelin-starred kitchens and service in France, England, and Germany. In 2002 he attended the renowned Université de Vin de Suze-la-Rousse. He later led Maison Niewöhner, which was named best French restaurant in Hamburg by Szene: Essen und Trinken, and helped open Petit Amour and bianc. Now, with La Maison d'Avignon, he has created his own project: a place for southern French cuisine at a high level.
The menu changes monthly, allowing Mercier and his team to follow their creativity. They aim to serve “abgefahrene Zutaten” (unusual ingredients) in an accessible, cool atmosphere. High-quality products are transformed into traditional dishes with modern craftsmanship. Guests can choose from three to nine courses, with prices ranging from 60 € for three courses to 120 € for the full dégustation. A special Bouillabaisse Riche, served on pre-order Tuesday through Thursday, pays homage to Marseille.
Mercier’s wine training shines through a carefully curated list focused on France. The wine pairing is an integral part of the experience, with three to nine wines offered alongside the menu (55 € to 120 €). The restaurant also hosts themed wine evenings, such as the recent “To B. or not to B.” comparing Burgundy with other French regions, complete with a three-course meal.
La Maison d’Avignon has earned a Michelin Recommended distinction for 2026, a fitting recognition for Mathias Mercier’s thoughtful, ingredient-driven Provencal cooking and his dedication to wine. The private dining room and wine pairing options make it a versatile choice for both intimate dinners and special gatherings.
Recognition
Ambience
Details
History
Concept A small, highly personal restaurant by Mathias Mercier in the trendy district of Ottensen. A single menu (3–9 courses). Culinary Style After many years working in top-tier kitchens ("Petit Amour", "bianc"), Mathias Mercier opened his own restaurant, where he showcases his distinct style: unconventional combinations rooted in French cuisine, boldly seasoned and creatively presented. The fluffy homemade fougasse with anchoiade holds a permanent spot among the amuse-bouche. Blood sausage tart with pumpkin and octopus broth thickened with pork blood, along with octopus or pheasant served with Albufeira sauce, kale, cider-glazed elements, and autumn trumpet mushrooms – two examples from the autumn menu. Wine French-influenced wine list, with wine pairing options. Atmosphere Minimalist furnishings paired with lovingly chosen accessories that celebrate France. Conclusion Always worth a visit, never boring.
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