Over 175 years Cölln's has been dedicated to fish, Hamburg specialities, seafood and the art of hospitality to the highest order, serving German Kaisers and the last Csar during its time. Today, proprietor Holger Urmersbach and widely travelled master chef Thomas Patorra buy fresh produce daily in Hamburg's markets to blend Cölln's classic dishes and contemporary cooking. Whether it's Fine-de-Clair rock oysters, caviar exclusively bottled for Cölln's, the famous fillet centrepiece with port jus, white onions with sautéed potatoes, or the kebab of white halibut and scallops, all dishes are of the finest quality. Cölln's classic dishes, such as lobster served cold with pineapple and green asparagus with cocktail sauce, even date as far back as the restaurant's founder, Johann Cölln.

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Fish & Shellfish

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