2 stars Michelin Guide

Dear friends and enjoyment communities of the 100/200,

The last days of “Feld & Flur” have begun.
We have put our first candidate through its paces.
We were able to confirm two stars.
Quite a good result for the first week of April, isn’t it?

Maybe we’ll see you at “Feld & Flur” but hopefully at the latest for “Water & Salt” from May 05, 2023.

Until then, stay tuned!

Best regards,

Sophie Lehmann and Thomas Alfons Imbusch

Worth a detour.

Two MICHELIN stars: top cuisine – worth a detour!

What an experience!
On the 3rd floor of the inconspicuous factory building, the open kitchen takes center stage in a loft-like room in “industrial chic”.
On the fantastic Molteni stove, a creative surprise menu is created at 100 or 200 degrees (hence the name), which is completely adapted to the seasons.
A nice introduction: the show bar with the raw ingredients.
The focus is on sustainability and small producers that you know personally.
Respect for food is the name of the game here!
With passion and his own style, Thomas Imbusch gives the dishes honesty and naturalness.
Served with organic or non-alcoholic wines.
Tip: 3-course menu at the “hourly table” by the window front.
Or would you prefer to enjoy recommendations from the kitchen in the gallery?
Note: Reservation via ticket system.

Again, very proud that we are allowed to do what we love.
And we do it every day!

#michelin2stars

May makes everything new.

From May to July, the 100/200 opens at midday.

We look forward to welcoming you to the “Water & Salt” season on Friday and Saturday from 12:00 noon.
Escalation at noon.
It’s going to be great!
Menu, hourly table or gallery.
When will you be joining us?

Wednesday to Saturday we also welcome you to our kitchen in the evening as usual.

All guests who want to celebrate lunch with us in May will receive a small gift from our kitchen to take home.

Academy and tears.

After a whole week of exams, Alejandro Beschorner cooked his final menu for 16 guests at 100/200 on April 2.
And with that we can officially say that the Brandherd Esskultur Academy can present its first restaurateur for the future.
We are so incredibly proud of Alejo and have cried many tears of joy.
So incredibly grateful to be able to go our own way in gastronomy.

Alejandro will be back with us for “Fire & Smoke 2023”.

You can find impressions of the week on Instagram

We try to explain what the Academy is in this podcast episode.

#brandherdesskulturakademie

Dear friends and taste communities of 100/200,

The last days of “Feld & Flur” have begun.
We put our first candidate through its paces.
We could confirm two stars.
Quite a good result for the first week of April, right?

Maybe we’ll see each other for “Feld & Flur” for the last available services, but hopefully for “Water & Salt” from May 5th, at the latest.

Until then, stay with us!

Warm regards,

Sophie Lehmann and Thomas Alfons Imbusch

Worth a detour.

Worth a detour.

Two MICHELIN stars: top cuisine – worth a detour!

What an experience! On the 3rd floor of the inconspicuous factory building, the focus is on the open kitchen in a loft-like room with “industrial chic.” A creative surprise menu is created on the great Molteni stove at 100 or 200 degrees (hence the name), which is completely adapted to the seasons. Pleasant atmosphere: the show bar with raw ingredients. They rely on sustainability and small producers that they know personally. Respect for the food is the order of the day here! With passion and his own style, Thomas Imbusch gives the dishes honesty and naturalness. Plus organic or non-alcoholic wines. Tip: 3-course menu at the “hourly table” at the window front. Or would you instead enjoy recommendations from the kitchen on the gallery? Note: Reservation via ticket system.

Again very proud that we can do what we love.
And that every day!

#michelin2stars

Everything is new in May.

From May to July 100/200 opens for lunch.

We look forward to welcoming you to the “Wasser & Salz” season on Friday and Saturday from 12:00 p.m. – Lunch Escalation.
This is going to be great!
Menu, “Stundentisch” or “Die Empore”.
When are you coming to us?

We also welcome you as usual in our kitchen for dinner from Wednesday to Saturday.

All guests who want to celebrate lunch with us in May will be delighted with a small gift from our kitchen to take home.

Academy and Tears.

After a whole week of exams, Alejandro Beschorner cooked his final meal for 16 guests in the 100/200 on April 2nd.
And with that, we can officially say that the Brandherd Esskultur Academy can present the first restaurateur for the future.
We are so incredibly proud of Alejo and cried many tears of joy.
Extremely grateful to be able to go our way in terms of gastronomy.

Alejandro will be back with us for “Feuer & Rauch 2023”.

Impressions of the week can be found on Instagram

In the podcast episode, we try to explain what the academy is.

#brandherdesskulturakademie