What an experience! Here on the third floor of an unassuming factory building, in a loft-style space with an industrial chic design, the open kitchen takes centre stage. Working at a fantastic Molteni stove, set to either 100°C or 200°C – hence the name – the chefs deliver a creative surprise menu that is aligned with the seasons. With a passion and style that is all his own, Thomas Imbusch brings out the seasonal flavours through fermentation and smoking, for example, and turns out honest dishes that remain close to nature. Respect for the produce is the ethos here, with the emphasis on sustainability and small-scale producers who they know personally. To be enjoyed with wines or alcohol-free beverages. The carte blanche set menu is available in a slimmed-down four-course version Die Auslese. Head to GLORIE on the gallery to dine à la carte. NB: Booking is via an online ticket-purchasing system.

100/200 Kitchen's Unique Features

• Open Kitchen with Molteni Stove: The kitchen is open so diners can watch chefs Thomas Imbusch and Sophie Lehmann cook on a unique stove that operates between 100° and 200°C.
• Surprise Set Menu: A four-course menu changes every few months, with previous themes including fish-focused 'water and salt' and entirely vegetarian 'the season'.
• In-House Butchery and Aging: Chefs butcher and age unusual cuts of meat on site, bringing a personal touch to the dining experience.
• Organic Wine List: The restaurant focuses on organic wines from small German producers.

Vorspeisen (Appetizers)

• Der Salat: €55
• Paté Croute de Boeuf: €50
• Kanalarbeiter Schnitte: €80
• Maritime Zeitkapseln: €20

Hauptgerichte (Main Courses)

• Rinderrücken Selektion Andreas Westphal: €190
• Hummer Thermidor & Bisque: €120
• Ein Topf voll Glück: €65

Süßes (Desserts)

• Bolle Vanille Eis: €22
• Brioche feuilletée: €30
• Distel | Kürbis | Haselnuss: €35
• Macaron: €4