Rethinking table culture

Located in Hamburg’s vibrant HafenCity district, The Table promises a great experience for food lovers from all over the world. One highlight follows the next, whether in terms of cuisine or architecture. In creative menus, three-star chef Kevin Fehling builds an arc of suspense course by course, reinterpreting familiar dishes and adding surprising twists to the narrative – from the opening scene to the sweet happy ending.

The eponymous table is the conceptual centrepiece of the restaurant: up to 22 guests dine at a single, serpentine, dark cherry wood counter overlooking the open kitchen, right in the middle of the action.

With The Table, we wanted to set new standards, inspire our guests and offer them an alternative to traditional fine dining with our cosmopolitan, creative cuisine and easy-going style.
Kevin Fehling

Martin Klein meets Kevin Fehling at The Table – Kevin Fehling, Hamburg, Germany

He trained as a chef at the Hotel Thomsen in his hometown of Delmenhorst and then went through the school of chef legend Harald Wohlfahrt, among others. Soon the enthusiastic young chef was unstoppable and just three years after completing his training he was head chef at the Venezia restaurant on the MS Europa. From 2005, his professional home was the Baltic Sea, where he created a culinary sensation in the spa town of Travemünde. La Belle Epoque quickly became a mecca for gourmets from all over the world, and the Michelin Guide awarded the restaurant its first star in 2008. Two more followed by 2013, making Kevin Fehling the youngest three-star chef in Germany. In 2015, he realised his dream of opening his own restaurant with The Table in Hamburg, achieving a sensational three Michelin stars in the very first year. This puts the creative culinary virtuoso in the select circle of only ten restaurants in Germany currently holding this top rating.

Hamburg has always been known as the gateway to the world, and the international flair of the port city is reflected in The Table’s menu. Kevin Fehling’s recipes and creations showcase his extraordinary talent and groundbreaking ingenuity. The celebrated chef nuances classic dishes with global influences, superior product quality and perfect craftsmanship.

In December, Kevin Fehling’s multifaceted world of flavours and harmonious script will bring Restaurant Ikarus’ culinary world tour 2023 to a brilliant conclusion. Let yourself be inspired by the three-star chef’s unrivalled wealth of ideas and enjoy this blockbuster in Hangar-7’s 20th anniversary year.

Menu of Kevin Fehling

Snacks

Lobster thermidor
Taco Mexico
Egg – Carbonara – Alba truffle
"The sea"

Ceviche with mustard ice cream and beetroot
***
Crépinette of quail and confit leg
Ratatouille cake – Sardine and Gremolata
***
Filet of veal "Rossini"
Fried duck liver – Truffle – Poverade – Spinach and Bérnaise
***
"Guanaja" chocolate Mon Chéri
Banana – Cherry – Hazelnut
***
"Bienenstich"
Snicker "Jamaica"
Yuzu porn star

€ 255,00

Menu in five courses EUR 215
(without “The sea” and Eel)

* Wine Pairings EUR 225,00
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

Beet tartelette – Mayonnaise espuma – Licorice
Portobello – Carrot – Chives
Apple – Caper pillow – Cream cheese – Horseradish
Kohlrabi – Salted lemon – Smoked tofu

Green papaya – Miso – White chocolate – Kombucha
***
Vacherin Mont-d‘Or – White Alba truffle – Quince – Puntarelle
***
Lime Bottoni – Uhudler – Chickpeas
***
One hour egg – Nut butter – Pomegranate vinaigrette
***
Gnocchi – Kale – Persimmon – White Alba truffle
***
Mushroom strudel – Béchamel – Vadouvan
***
Pavlova “Meilleur Ouvriers de France” – Fig – Violet – Pecan nut
***
“Pain Perdu” – Citrus – Crème fraîche – Cherry caviar

EUR 215,00

Shortened Menu EUR 175
(without Vacherin Mont-d‘Or and “Pain Perdu”)

Please be advised that the menu can only be ordered per table.

Ikarus Menu

Snacks

Balfegó Tuna tartelette – Mayonnaise espuma
Mackerel skewer – Escabeche – Carrot
Ray wings – Caper pillow – Cream cheese
Soccas – Bacon – Langoustine

King crab – Miso – White chocolate – Kombucha
***
Vacherin Mont-d'Or – White Alba truffle – Quince – Puntarelle
***
Bacalhau Bottoni – Uhudler – Chickpeas – Smoked broth
***
Pikeperch – Beef marrow flambadou – Shallots – Beetroot – Autumn trumpets
***
Gnocchi – Kale – Persimmon – White Alba truffle
***
Iberian Presa – Carrot – Black beer – Plum
***
“Gugelhupf” – Raisins – Honey – Ginger
***
Chestnut – Porcini mushroom – Cranberry

EUR 265,00

Menu in five courses EUR 225
(without Vacherin Mont-d'Or and Chestnut)

Please note that the menu can only be ordered per table.

Further Information

Current Menus

The Ikarus Concept

Reservations & Opening hours

Ikarus Team

ServusTV: Culinary Heights at Ikarus on ServusTV

Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.

Sat 09.11.17:40Culinary Heights at Ikarus - with Franck Putelat