The story
When the restaurant at Spritzenplatz 11 closed in 2022, many assumed the story of Petit Amour was over. But a new team, led by chef Eike Iken and restaurant manager Monique Lingg, reopened the doors on 7 October 2023. Within just five months, the Guide Michelin awarded them a star — a rare feat that speaks to the conviction and energy of this young crew.
Iken’s cooking is rooted in French technique, but his trademark is what he calls Nordic product cuisine: clean, precise flavours that let the ingredient speak. The current summer menu — built around six courses at €159 — shows exactly what that means in practice. A starter of yellowtail jackfish with chicory, pear and lemon balm gives way to a tomato course with vanilla, black garlic and basil. Asparagus arrives with oysters, ham and egg yolk; scallops follow with tomatillo, vermouth and dill. The main event is lamb, inspired by a hint of Morocco — aubergine, date, paprika and wild garlic — and the meal closes with strawberry, pepper, brioche and hemp.
The kitchen team brings serious pedigree. Iken trained at the two-star Sterneck in Cuxhaven and the one-star Se7en Oceans in Hamburg before helping to earn two stars at Hannover’s VOTUM. Chef de partie Stefan Kromer sharpened his craft at NIKKEI NINE and the Haerlin; his homemade ravioli have already become a regular fixture on the menu. Pastry chef Maximilian Weiß, formerly of two-star Jante and Zeik, handles both desserts and starters with equal precision.
The dining room seats just eleven tables, and the atmosphere is described as relaxed and unpretentious. Monique Lingg, who coordinates service with warmth and humour, makes sure everything runs smoothly — from dietary adjustments to last-minute requests. Vegetarians and guests with allergies are welcome, and individual wishes can be accommodated with advance notice.
Petit Amour sits on Spritzenplatz in the Ottensen district, a short walk from the Elbe river and easily reached from Altona station. It’s open Thursday through Monday from 18:45.
Recognition
Ambience
Details
History
High quality cooking
Previously, beer and schnapps were served at the fire station square, but today, Eike Iken's haute cuisine is served here. The native of Wilhelmshaven offers a seasonal menu with up to six courses.
Concept A classic French restaurant offering a four- to six-course menu. Culinary Style Fine French cuisine and a meticulous selection of products from small-scale producers define the style of Executive Chef Eike Iken. The main ingredient and its flavor take center stage in his dishes. This is evident, for example, in the turbot with capers, lemon, and beurre blanc, or the black feather hen with savoy cabbage and pepper cream sauce. The peach dessert with saffron, beetroot, and nougat is a standout. Each course is delicately plated and flawlessly executed. Wine An impressive selection of 350 labels for such a small restaurant, with 15 wines available by the glass. Atmosphere The cozy blue walls and intimate ambiance ensure that guests feel instantly at ease in the small restaurant. Conclusion French gastronomic culture with an ambitious team.
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