Restaurants
Strauchs Falco Upscale Grill & Seafood in the Hafencity
© Lohfink Photography
Map
Opening Times
Monday to Friday 12-0 h
Saturday + Sunday 12.30-0 h
Address
Strauchs Falco
Koreastraße 2
20457 Hamburg-Hafencity
.How to get there
Contact
Right on the waterfront, in the Elbarkaden of Hamburg's Hafencity, Tobias Strauch opened his restaurant under the sign of the falcon in 2014. The successful restaurateur, who had already made a name for himself with Mess in Karolinenviertel and Marblau at Laeiszhalle, was fascinated by the developing district - although he never actually wanted to go there.
At the time, he was offered the premises of today's Strauch Falco and the associated bar "Hamburg im Süden" in shell form - including a view of Magdeburger Hafen and the Kaispeicher warehouse. With the support of the architectural firm Heyroth und Kürbitz, Tobias Strauch was able to design the restaurant entirely according to his wishes. The dream of a large restaurant directly by the water and with a barbecue concept thus became a reality. At that time, still on the edge of Hamburg, eight years later, the restaurant is located at the heart of the Hafencity.
Designer Peter Schmidt, a friend, developed the interior concept of Strauchs Falco. He also owned the two screens with the namesake twelve falcons on a golden background, which are displayed on one wall of the restaurant. The 18th-century screens previously stood in Schmidt's salon, where many Hamburg celebrities, business people and cultural figures were guests. When the designer dissolved his Asian art collection, Strauch took over the artworks. They are the core element of the restaurant, one of the falcons is depicted in the logo, and the colours of the screens were decisive for the interior, which is kept in golden tones.
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Through the large window fronts, the sun shines into the interior via the spacious terrace. Especially in the evening sun, the incoming light and the tones of the furniture create a cosy ambience. The interior design is simple, chic and modern, with soft electric music blaring through the speakers. Through large windows, guests can watch the cooks at work and marvel at the lava stone grill.
According to Strauch, a good restaurant comprises the right triad of food, service and ambience. When it comes to atmosphere, he places a lot of value on design and music. Instead of perfection, it is more important to him that the guests receive a warm welcome and feel at home. Of course, the food always has to be fresh; only the best comes into the kitchen. He buys expensively and makes no compromises in the choice of products.
During our visit, we can see the successful trio at Strauchs Falco. We feel very comfortable when our friendly waitress serves us our starter after a Bouvet Excellence Crémant de Loire: Pear and radish carpaccio with lemon balm vinaigrette and flamed goat cheese.
We opt for a classic ceviche with cod, coriander, red onion, confit cherry tomato, and sweet crisps as an intermediate course. By his own account, Tobias Strauch was one of the first to bring ceviche to the Hanseatic city. The bar upstairs was originally a ceviche bar, and the restaurant's menu features different variations of the traditional Peruvian fish dish, in which raw fish is slightly cooked through the acid of lime juice. We drink the fruity Lugana wine Ca dei Frati from Lombardy with it.
Our main course is a turbot fillet with vanilla, tomato, mango, young spinach and yuzu beurre blanc. An extraordinary dish that tastes truly unique and outstanding due to the many different flavour components. The fruity mango note is reflected in our wine, the "Basa" from the well-known winemaker Telmo Rodríguez made from Verdejo and Viura. Last but not least, we enjoy marinated strawberries with a heavenly lemon yoghurt mousse - delicious! Finally, we say goodbye and enjoy the special flair of the Hafencity for a while, walking along the Elbe.
