Discover Germany, Issue 81, December 2019

Page 36

A real gem in Hamburg: New York lifestyle and prime beef The prime beef restaurant THEO’S, at the Grand Elysée Hamburg, is a top location for gourmets and any fans of a great steak. You don’t just go and have a meal there – you get to indulge in the whole premium gastronomic concept, which merges the New York lifestyle with an authentic steakhouse culture. Highly professional yet straight-forward and cheerful – that’s how THEO’s presents itself and manages to take prime beef to the next level. TEXT: MARILENA STRACKE  I  PHOTOS: THEO’S

THEO’S is one of Hamburg’s renowned icons for anyone who enjoys a good steak. In 2019, it was awarded as the best steakhouse in the Hanseatic city from the Szene Hamburg Essen + Trinken team. Its history began in 2010, when Eugen Block went on a culinary journey across the US with Peter Sikorra, the head chef of the Grand Elysée Hamburg. During their travels, they discovered the unique taste of dry-aged beef, which is prepared at an extremely high temperature. It made a lasting impression. A new dream developed for the friends during this expedition: to combine the feel of an American steakhouse with European food culture and bring it to Hamburg. Thanks to Eugen Block’s meticulous 36  |  Issue 81  |  December 2019

work over many years, the expertise from his own butcher’s shop and the skills of his chefs, the prime beef at THEO’S is of outstanding quality. And the demanding way they have of preparing it, refines it further. The best way to start an evening at THEO’S is with a cosmopolitan or gin and tonic at the Oyster Bar. Afterwards, the restaurant tempts you with delicate meat or seafood starters. The different tartare specialities on offer will almost melt in your mouth and the authentic Caesar salad is even prepared for you directly at the table. Of course, the heart and soul of THEO’s are the steaks. They are selected by ex-

perienced master butchers at the inhouse butchery and go through a special dry-maturing process. The steaks are finally prepared on the original Southbend Grill at 800 degrees. “THEO’S stands for succulently tender meat with a caramel note and of the highest quality,” head chef Peter Sikorra says. It’s a new experience for the palate. Particularly indulging is the Porterhouse steak, for example, which has become renowned for making a huge impression on anyone who tries it. The smart design concept not only emphasises the exclusive sense of wellbeing, it also allows guests to watch the preparation of their steaks as it happens, thanks to the open-plan kitchen area featuring the iconic Southbend Grill. Pleasure and atmosphere form an unparalleled symbiotic relationship at THEO’S: truly authentic, like being in a New York steakhouse, but just around the corner in the heart of Hamburg. www.theos-hamburg.de