It’s going vegetarian again

Dear communities of enjoyment of the 100/200! Now that inquiries for “The Season” and thus the period from August to October are piling up, the new booking window is finally going online.
As our guests, you naturally have the opportunity to book today – before everyone else.
There is also something else to read and hear.
Until your next visit – stay tuned!
Best regards from Sophie Lehmann and Thomas A. Imbusch

“The season”

The 100/200 kitchen is going vegetarian again!
From August to October, “doing without” will once again be the source of inspiration for a completely new, independent culinary world – and perhaps the most unusual season begins at 100/200 kitchen.

What do you say?

Self-perception and external perception do not always coincide.
But for “Wasser & Salz” they seem to be quite congruent.
You can find a report on the current menu at “Restaurant Rankings”.
With the same conclusion: The best menu we’ve served in almost five years.

The podcast is back!

We have finally recorded another new podcast. And the new episode is already online! This time the first in a new series: We let members of our team tell us why they chose gastronomy.
It makes perfect sense, doesn’t it?

In addition, a personal podcast on the topic of “When are you a good boss?” will go online on Sunday morning. Whereby we will be working through for ourselves what has (finally) been an issue in the catering industry in recent weeks: unsustainable conditions in dealing with the team; fear, (false) respect and (false) pride.
Always with an honest look at all the mistakes we have already made ourselves.
Speaking of honesty: we have already recorded this episode with a different focus, but did not publish it.
Because it really is a very sensitive and personal topic.

And to round off the preview: you can also look forward to our podcast with the Hamburger Abendblatt (Vier Flaschen) in the coming weeks .

And also to our next guests in the Brandherd Esskultur Podcast: Matthias Peter Förster (Restaurant Manager Nikkei Nine at the Hotel Vier Jahreszeiten) and Marc Theunissen (Patissier and Kitchen Manager in the evening service at 100/200).