“One eats what is on the table!” This threatening saying becomes a promising perspective at the 100/200 Kitchen. Because on the one hand there is neither choice nor chance of adaptation when it comes to the served meal and on the other hand one fully trusts the talent of two-star chef Thomas Imbusch.
With the seasons, the meal changes four times per year so that guests can enjoy the different seasonal and regional flavors and taste worlds. The design presents itself as straight as the culinary concept: while exposed pipes and bricks underline the robust charm of the former warehouse, wooden tables create a cozy atmosphere.
High culinary culture without frills
Architecture
Otto Hoyer (original building: 1926)
Interior Design
Thomas Imbusch (design), BFGF (implementation)
Design
Freifrau
