Stüffel

The story

Stüffel Hamburg – Honest Mediterranean Cooking & World-Class Wine List

An Honest Kitchen in Hamburg-Eppendorf

Since 2014, Stüffel has been a fixture in Hamburg, first in Bergstedt and now by the Isekai canal in Eppendorf. The philosophy is refreshingly direct: no sushi, no burgers, just fresh, seasonal produce turned into honest, flavour-driven dishes. The team works with aroma and loves to reinterpret classics, but they never open a bag. Every plate reflects a genuine curiosity about where ingredients come from.

That commitment has earned the restaurant a place on the Michelin Recommended list – a quiet nod to the consistency and care that define the kitchen.

Chef Hanno and Sommelier Ondrej Kovar

Chef de cuisine Hanno has been at Stüffel since 2019. He started at the Weissenhaus Grand Village Resort on the Baltic Sea, then worked as a Küchenmeister in Rostock and at Hamburg’s “Die Bank” before finding his home here.

The wine programme is the domain of Ondrej Kovar, who also runs the floor. His CV reads like a tour of German and Austrian fine dining: training at the Michelin-starred Markgräfler Hof in Freiburg, stints at the Hotel Adlon in Berlin as head sommelier, and more than five years leading the entire F&B operation at Red Bull Hanger7 in Salzburg. Every bottle on the list passes his personal test. The result is a wine list of remarkable depth – German and Austrian selections sit alongside French heavyweights, with open pours starting at €7 and a Champagne list that runs from Billecart Salmon to Dom Perignon.

What’s on the Plate

The food leans Mediterranean in spirit but stays rooted in northern European produce. Starters include a roasted beef with pea risotto and croutons, or a house-made brioche with apricot, truffle and Brie. Mains range from braised veal shoulder with bread dumplings and wild garlic to seared Skrei cod with Aligot and pickled cucumber. The classics are worth attention: the Wiener schnitzel with fried potatoes and cranberries, or the tartare of Husum pasture-raised beef with miso and egg yolk.

Downstairs, the Stüffel wine bar opens for private events – a space for birthdays, company dinners, or just a proper glass after work. Up to 50 guests can enjoy a flying menu, or 70 can stand and sip. The restaurant is closed on weekends for the general public, but those evenings remain available for exclusive bookings.