Three-star chef Kevin Fehling invites you to the table
This man is one of the best in his profession, a cosmopolitan with a love of his homeland, a down-to-earth father and a successful host in the luxury culinary segment: Kevin Fehling! Three Michelin stars shine over his restaurant "The Table" in Hamburg's HafenCity - a Mecca for international gourmets, a success story that began in Delmenhorst in Lower Saxony.
The meaning of the restaurant's name becomes clear as soon as you enter "The Table" - there is only one curved table made of dark cherry wood! Variable seating groups are grouped around it, provide a view of the open kitchen and offer communication or privacy as desired.
A novelty in the German gastronomy scene, a room concept that cosmopolitans only know from New York or Paris. “I wanted a cosmopolitan design and yet a kind of dining room atmosphere. The guest should feel at home, that is the clear message. The success of a location depends on several factors. The interior is just as important as a lighting concept, the sound system, the feel of the table at which the guests are sitting, the employees and, of course, what is on the plate,” says Kevin Fehling.
The 44-year-old decides early on about his profession and – according to the star chef in an interview – “It was clear to me that I wanted to be one of the best. You have to have goals, be ambitious and hard-working.” A philosophy that still accompanies the Delmenhorst native to this day. After completing his training in a hotel in his hometown, Kevin Fehling was drawn out into the world. He worked for the legendary chef Harald Wohlfahrt (three stars) in Baiersbronn, traveled the continents as chef de cuisine at MS Europa and was hired in the restaurant “La Belle Epoque” of the five-star Columbia Hotel Casino Travemünde. He quickly turned the extravagant seaside resort on the Baltic Sea into a Mecca for gourmets. Just three years later, Michelin testers gave it its first star, followed by the second in 2011 and the third in 2013.
Since then, the charismatic North German has been part of the Champions League of the European cooking elite. In 2015 he ventured into self-employment, opening his restaurant "The Table" in August, which was honored with three Michelin stars in the same year.
Kevin Fehling's trademark is an avant-garde, precisely combined haute cuisine from classic recipes with exotic ingredients and aromas. Like hardly anyone else, the star chef - himself a great lover of Japanese cuisine - combines modernity and tradition so sensationally well into a perfect symbiosis and inspires his guests again and again to take a culinary journey around the world.
Now let's take a look at one of his menus. “The gateway to the world” kicks things off with a combination of pear, beans & bacon, Japanese taco, egg carbonara, Indian summer bun (steamed bun with beef filling) and pulpo tartar with mojo. Then "The North Sea 2.0" will seduce you with mackerel, Langoustino, shrimp and dill pearls. The unstuffed goose liver with smoked eel, pineapple, pink pepper and tarragon provides a real taste explosion on the palate. For the cod with "AKI" caviar, the master combines cress puree, champagne foam and rapeseed oil as well as ceviche (a fish dish from Peruvian cuisine) with mustard ice cream and beetroot. Carabinero, the king of prawns, enters into a delicious liaison with spring maki, rice cream, lemon & ponzu dashi (Japanese fish sauce stock).
Meat lovers look forward to the beef fillet "Rossini" with fried duck liver, truffle, artichoke, spinach and Béarnaise sauce. The end of the menu also shows Kevin Fehling's masterful creativity once again, presented visually like an art painting. “A lot of my ideas come from travelling. It's like writing notes. Other chefs carry dictaphones with them, I have my slips of paper – and sometimes I dream up recipes,” says the star chef. Of course, selected fine wines are part of such a luxurious menu. One of the best in his profession is also responsible for them at “The Table”: restaurant manager and maitre sommelier David Eitel!
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