Landhaus Scherrer

Heinz O. Wehmann is to Landhaus Scherrer (which has a spruce new exterior!) what St Michael's Church is to Hamburg! Since 1980 he has been head chef in this restaurant that was opened by Armin and Emmi Scherrer in 1976 (and awarded one, and at times even two MICHELIN stars as of 1978). For years the outstanding regional, often organically certified produce has been par for the course here. As classic as the interior – the large-format erotic painting remains the decorative focus! – are also the dishes. The Holstein venison, served with an excellent rosemary sauce, for instance, is absolutely fantastic. The wine cellar, which has grown to over 10 000 bottles, is also impressive! The service is attentive and professional, but by no means stuffy. For an alternative to gourmet cuisine, head to Wehmann's Bistro for good regional dishes.

Tableside carving of crispy North German duck

• Landhaus Scherrer is known for serving its crispy North German duck on a trolley, with head chef Heinz O. Wehmann carving the meat at the table.

A wine lover's treasure: 10,000-bottle cellar

• The restaurant boasts a huge wine cellar of about 10,000 bottles, underscoring its emphasis on wine pairing.

Organic certification and sustainable practices

• The venue carries a bio certification (DE-ÖKO-006), reflecting its commitment to organic ingredients and sustainable sourcing.

Signature Ingredients

• North German duck: A centerpiece of Landhaus Scherrer's repertoire, featuring crispy North German duck noted for its crisp skin and tender meat. The restaurant sources locally from Hamburg-area producers (with the duck supplied by Vierlande) and presents the dish on a trolley, carved tableside by head chef Heinz O. Wehmann, making the preparation as much a theatre as the flavor. This signature preparation embodies the restaurant's commitment to regional, sustainable ingredients and North German culinary tradition.
• Goose (Gans): A winter staple that showcases the heartier side of the North German tradition. The seasonal menu highlights a robust goose in winter, underscoring Landhaus Scherrer’s focus on seasonal, regional livestock and traditional German cooking.
• Asparagus (Spargel): A springtime hallmark, described as crisp and fresh in the seasonal menu. The restaurant emphasizes seasonal, locally sourced produce, with spring asparagus standing out as a defining ingredient during the season.
• Strawberries (Erdbeeren): A summer hallmark, celebrated for their sweetness and incorporation into seasonal dishes. The menu centers on fresh, regional fruit to reflect the summer harvest and the restaurant's regional sourcing philosophy.
• Wiener Schnitzel (veal cutlet): One of the house specialties, emblematic of Landhaus Scherrer’s traditional North German repertoire. The dish features a crisp breadcrumb coating and is a signature offering, reflecting the restaurant’s commitment to classic regional cooking and meticulous preparation.