The story
Daniel and Charlotte Ambratis run Restaurant Reitstall Klövensteen in Sülldorf, serving modern German cuisine from their kitchen. They met on the Süllberg in 2015 and describe their cooking style as traditional-innovative. The couple focuses on making guests happy through versatile menus that blend regional roots with new techniques. The Schlemmer Atlas recognized this direction with two spoons in 2026, praising the modern interpretation of German dishes and quality aperitifs.
The menu features distinct German specialties adapted for contemporary tastes. A standout preparation is the goose breast cooked at low temperature for twelve hours at 82 degrees, served with red cabbage and goose sauce. Seasonal emphasis appears in dishes like roasted chanterelle pasta with dried tomato and parmesan foam, or the dedicated Pfifferlingelkarte when mushrooms arrive fresh from regional suppliers. Classic dishes also anchor the offerings, including original veal Wiener Schnitzel with potato-cucumber salad, Sauerfleisch with herb sour cream, and the Klövensteen Topf combining pork, beef, and chicken medallions.
Located at the edge of Hamburg in the green surroundings of Sülldorf, the restaurant occupies a building connected to a riding sports facility. Guests can choose between several distinct rooms, including the main dining area, the Kutscherstube, the Kaminzimmer, and the Reiterbar. Larger celebrations utilize the wedding room or a transformed fireplace room. The setting accommodates families and groups while maintaining a practical environment where dogs are welcome upon prior arrangement.
Recognition
Ambience
Details
History
The spacious restaurant is part of an equestrian facility and is situated amidst greenery on the outskirts of Hamburg. The kitchen surprises with modern interpretations of German cuisine and good aperitifs.
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