The story
Landhaus Scherrer occupies a building that has stood at Hamburg’s Elbchaussee since 1827, originally built as a retirement house for the owner of the Rolands-Mühle. By 1840 it was a tavern, and in 1975 the Scherrer family purchased it from the Elbschlossbrauerei. A painstaking renovation followed, and in 1976 the Landhaus opened as Hamburg’s first gourmet restaurant of international standing. The house has been awarded a Michelin star continuously since 1978 – and for three years in the 1980s it held two stars. In 2021 it also received the Green Michelin Star for its commitment to sustainable gastronomy.
“Saisonalität steht im Mittelpunkt unserer kulinarischen Philosophie,” the team writes. The kitchen celebrates the flavours of Northern Germany, using fresh, seasonal ingredients from local farms and producers. Asparagus in spring, strawberries in summer, goose in winter – each season inspires a new wave of dishes. This ethos extends beyond the plate: the restaurant supports local businesses and practices sustainable food sourcing, and holds a Bio-certification (DE-ÖKO-006).
Heinz O. Wehmann joined Landhaus Scherrer in 1980 and became chef and managing director in 1981. Since then he has shaped the kitchen’s direction, training a generation of chefs and fostering a culture of continuous development. The kitchen team – from entremetier to saucier to patissier – works as a “Hand in Hand” unit, translating Wehmann’s vision into precise, creative plates. The service team, led by Florian Fiermann, shares that same dedication to attentive, warm hospitality.
The menu marries classic German cuisine with modern touches. Guests can choose from the à la carte selection or one of the multi-course menus – such as Wehmanns Menü (six courses) or the Landhaus Scherrer Klassiker (five courses). The restaurant also offers a dedicated vegan six-course menu, introduced in 2022. The wine cellar is extensive, and the Ö1 bistro – housed in what was once a public toilet and earlier a toll station – provides a more casual spot on the Elbchaussee. Whether for a romantic dinner, a business lunch, or a private event, the atmosphere remains refined yet welcoming.
Recognition
Ambience
Details
History
High quality cooking
On Elbchaussee, you can enjoy refined North German dishes at this traditional German restaurant – such as crispy Vierländer duck, Oevelgönne fish soup, or a Holstein lamb chop.
Concept The definitive Hamburg classic (gourmet restaurant since 1976) and showing absolutely no signs of slowing down, which especially applies to head chef Heinz Wehmann (with the restaurant since 1980!), who shows no signs of aging and continues to brim with ideas: whether traditional classics, new vegan creations, or spectacular specials like an elaborate multi-course offal menu. Several set menus, extensive à la carte selection. Culinary Style Whether it's whole turbot loin served with two varieties of horseradish and vegetable julienne, Övelgönne fish soup with North Sea fish, pheasant in vintneress style (with sauerkraut and beurre blanc), or vegan creations such as baked cauliflower with blue swede (potato) and breadcrumbs. Impeccable craftsmanship is guaranteed. The sauce boat remains on the table for refills. Highlight: Crêpe Suzette flambéed tableside. Wine The extensive wine list, boasting 650 cellar selections, fits entirely onto a single tablet. Atmosphere Classic country-house-style furnishings. The generously spaced tables provide ample room. Highly attentive, expertly trained service. One could only do without the somewhat steamy and erotic place cards. Verdict A classic that evolves with the times – a beloved favorite among both locals and tourists.
Location
Facebook
Instagram
X