In good taste.
At the Hobenköök we cook what the region and season has to offer in an open, central kitchen. We work with pure food and process the complete product. We know exactly where our food originates, how it is grown and how animals are treated. For us, regionality and seasonality are not trendy terms, but the foundation of our work. If we do not know exactly where an ingredient comes from, we act according to the old saying:
What the farmer doesn't know, he doesn't eat. Anyone who eats or buys from us can rely on this.
So it's no wonder that our chefs also help themselves to ingredients in the market hall every day. The exciting thing is that, depending on what the market hall has to offer, it is often decided in the morning what will be served in the restaurant. The Hobenköök restaurant exudes liveliness and enjoyment in its most beautiful regional-seasonal form.
The market hall
Farmer’s market every day.
Regional, seasonal - and hand-picked. In the market hall, you will find products from up to 250 food producers. Over 70% of our suppliers are certified organic. All players see themselves as a community and stand for authentic taste, clear origin and the preservation of delicious, northern German cuisine.
We are constantly on the hunt and are always trying out new things. If a product convinces us, it will be on the shelves a short time later. Our store manager Andreas can give you a speech about each product. After that, the product is definitely in your shopping basket. Often the producers visit us in person to introduce their products, respond to questions and conduct tastings.
Tuesday through Saturday from 9 a.m. to 7 p.m. you can visit the market hall and stock up on fresh vegetables, fruit, cheese, sausage and other delicacies.
Only the best for you and the world : Hobenköök Catering.
As an essential part of the Hobenköök fundament, the catering team offers surprising food creations and cooking techniques with WOW factor! We use mainly regional ingredients from the market hall, and focus on holistic utilization of all food - uncompromisingly sustainable and truly delicious.
Hobenköök works with a variety of extraordinary, cozy or stylish locations and offers a suitable setting for every occasion. Our team provides about 20 events or caterings a week - from business lunches to gala menus, private parties and large events in OFF locations.
Our passion for sustainability and regionality carries over to our catering concept as well. Together with our cooperation partner tricargo and their cargo bikes, we deliver in an environmentally & climate friendly way and contribute to a car-free city center. For this purpose, we bundle all orders of the company and thus not only protect the climate, but also avoid unnecessary packaging waste.
We want to show you and your guests how sophisticated and delicious sustainability can taste and feel and what a difference it can make at your event.
Hobenköök at Gut Karlshöhe
From the harbor into the country-side.
Gut Karlshöhe is also known as Hamburg's green oasis and is located in the district of Bramfeld. This idyllic and sustainable place of learning for young and old to experience comes with farm gardens and colorful meadows, nature experience stations and a play area for kids.
Like its big sister at the Oberhafen, the Hobenköök at Gut Karlshöhe offers a restaurant and a small market hall with enough space for at least 120 guests indoors. When the weather is nice, you can relax and enjoy your meal on the large terrace outside with up to 300 seats. Our guests can look forward to our Hobenköök Middach, coffee & cake in the afternoon and à la carte in the evening. Everything according to our regional and seasonal approach, fresh and tasty every day.
We also offer events and catering in the three event spaces at Gut Karlshöhe. Far away from the bustle of the big city and surrounded by forests, ponds and meadows, you can celebrate your birthday or host business events and conferences. Whether you book the old barn or conference room in the historic manor house – in cooperation with the climate protection foundation we have the right location for every occasion. The entire estate is certified as a climate-friendly conference venue and meets high standards of energy-efficient equipment and also offsets the total CO2 emissions of each event. Sounds really good, doesn't it?
What a loss for the senses if Thomas Sampl had really become a math teacher. The East Westphalian thankfully changed his mind and signed a contract to train as a chef in tenth grade. His path led him from Gütersloh via Düsseldorf (Restaurant Victorian, Hilton) and Dresden (The Westin Bellevue) finally to Hamburg - or in other words: from noble restaurant to trade fair kitchen and finally to the Park Hyatt Hamburg and then to the Vlet in the Speicherstadt, which he ran for eight years, first as head chef and later as kitchen director. There he cultivated "true regionality," which developed his style of cuisine and still shapes it today. "Hobenköök is a new milestone on a great journey," he says. "This is where I realize my dream."
But the top chef is not only in the kitchen: he tours weekly markets and cooks with guests ("Smutjes Landgang"), he is involved with the Kinderjahre Foundation, Schlaufox e.V. and the Jugenderholungswerk for children and young people, for whom he also offers cooking classes and trips to small farms. And anyone who is so committed and who also cooks fantastically will also make it onto television: Every two weeks, Thomas Sampl can be seen on the NDR program "Visite" in the format "Simpel mit Sampl".
Despite her young years, Neele Grünberg has quite a few stars and experience under her belt: The trained hotel manageress worked in the restaurants of the 5-star hotels Schlosshotel Münchhausen and Park Hyatt Hamburg before she landed at Vlet and most recently worked as restaurant manager. Meaning: she was responsible for the service area of the Vlet Gastronomien in the restaurant, in the Vlet cooking school and in the sales Vlet events. That was a stroke of luck, because after all, it was here that she met Thomas Sampl - and his commitment to regional cuisine.
After a brief stint as operations director at Vlet parent company Nord Event GmbH, she eventually founded Hobenköök Catering with Sampl and Chemnitz in mid-2016. And her path now continues. Only this time, she's reaching for the stars with down-to-earth cuisine.
Originally, the Berlin native wanted to become a baker, but ended up in a restaurant - and not just one: Frank made stops at Tennerhof Kitzbühel, Weingut Schwarzer Adler Baden, Le Canard Hamburg, Domaine Sylvie Esmonin Bourgogne and at Jörg Müller Sylt - to name just a few. Or in other words: Chemnitz was always on the mat wherever there was something exciting to learn. So it's no wonder that today he can call himself restaurant manager, sommelier and F&B manager all at the same time.
On his long journey through the gastronomy scene of the republic, he also finally landed at the Vlet, where he was responsible for the restaurants in the Speicherstadt and at the Alster on Jungfernstieg. For the parent company Nord Event, he organized beverage and wine purchasing with his 40 employees.Hobenköök is the port for him where he is now moored.