Henriks

The story

Restaurant Henriks Hamburg | Schlemmer Atlas Recognized Dining

The Chef and His Approach

Restaurant Henriks delivers refined seasonal cuisine in Hamburg through the dedicated leadership of owner-chef Claas-Henrik Anklam. He established the venue in 2013 after completing his apprenticeship at Hannover’s Sterne Restaurant Georgenhof and spending ten years directing the kitchen at Landhaus Scherrer. Born in 1975, Anklam transitioned from partner at Tarantella to launching his independent operation. His modern kitchen operates on a strict agricultural calendar, pulling ingredients exclusively from known regional suppliers.

Seasonal Plates and Kitchen Focus

The rotating menu abandons rigid formulas in favor of moment-driven preparations that shift with ingredient availability. Regular highlights include the specialized tatar selection alongside delicate shellfish preparations and charcoal-finished meats. Each composition emphasizes lightness and precise seasoning rather than heavy sauces or ornamental plating. This commitment to seasonal cuisine recently secured two spoons from the Schlemmer Atlas, which praised the venue’s consistent execution and attentive service flow.

Interior Layout and Beverage Program

The main dining floor features warm wood paneling and strategically placed counter seats that face the active kitchen line. Behind the service area stands a fully stocked walk-in wine cabinet holding curated champagnes and table wines. Guests who prefer liquid pairings can visit the adjacent Henriks Bar, where bartenders prepare extended cocktail menus and traditional digestifs. The spatial arrangement encourages a relaxed pacing that aligns perfectly with the kitchen’s unforced cooking philosophy.