Oberhafen Kantine - Hamburg

We sat in front of the house in the middle of the day. Several tables and some benches on the fronts of the house invite you to sit loosely. Over the heads, the train is out. Everything in industrial charm. On the bridge is just a photoshoot with long-legged models. In the pre-criticism of kirschkernspucker everything was already said to the location and interior. This is the report from the outside. Service Cool boys. With the many guests it takes time. A lot is going on. Did it taste?” There were really many tables inside and outside. But all stress-free. The menu is dominated by classics. Canteen with peep and more. According to map from the region, what you like to believe. We had meatballs of pig and beef with potato salad -8,5 EUR- and upper harbour crisperfladen with salmon, onions, cucumber -9,5 EUR-. The frikadelle really from the finest. The potato salad is beautifully spicy. The house-stirred mustard aromatic, rather sweet. The ever-proven garnish with cucumber slice and tomato wand. Cress and sprouts on top. Totally great. That's the way it should be. The original crispy cake in a cross between flame cake and pizza came fresh and made his name all honor. The mustard! The salmon deposits plentiful. Very good too. Conclusion: Nothing to blame. Feel good at beer and good food.

We sat in front of the house in the middle of the day. Several tables and some benches on the fronts of the house invite you to sit loosely. Over the heads, the train is out. Everything in industrial charm. On the bridge is just a photoshoot with long-legged models. In the pre-criticism of kirschkernspucker everything was already said to the location and interior. This is the report from the outside. Service Cool boys. With the many guests it takes time. A lot is going on. Did it taste?” There were really many tables inside and outside. But all stress-free. The menu is dominated by classics. Canteen with peep and more. According to map from the region, what you like to believe. We had meatballs of pig and beef with potato salad -8,5 EUR- and upper harbour crisperfladen with salmon, onions, cucumber -9,5 EUR-. The frikadelle really from the finest. The potato salad is beautifully spicy. The house-stirred mustard aromatic, rather sweet. The ever-proven garnish with cucumber slice and tomato wand. Cress and sprouts on top. Totally great. That's the way it should be. The original crispy cake in a cross between flame cake and pizza came fresh and made his name all honor. The mustard! The salmon deposits plentiful. Very good too. Conclusion: Nothing to blame. Feel good at beer and good food.

We were on the WineStyle in the Deichtorhallen and then we were hungry. I had stumbled one day before on the internet over the Oberhafenkantine, which had addressed me immediately. There are different opinions about the OHK, so I wanted to make my own picture. It is just a short way from the Deichtorhallen to the OHK, so we decided to return there. The Oberhafenkantine was built in 1925 as a coffee flap and houses Hermann Sparr. The coffee flaps were then catering stations for the shipyard and port workers. The floor area measures only 3 x 7.50 meters. Through the years of the time with the storm floods and tides the building was heavily flushed and thus got its slate. From the outside you will see the clear slope of the building. Somewhere I read that it should have a pitch of 8 10%. When you open the door, she gets one. Once inside you only notice how small it is. There are 4 tables on the window, and there are the two 4 tables in the room. A counter takes the rest of the room. Upward leads a staircase where seemingly (I was not upstairs) are again 10 12 seats. The kitchen is down in the basement In summer there are some tables outside and behind the house are also a few seats directly between house and quay. The ambience completely corresponds to that of a port pub, it is really original. I felt totally comfortable. We were very friendly received from the young service. Since at this time some places were still free, we could pick up a table and fortunately a table was free at the window that we immediately claimed for us. The table was not cleared yet, but it was quickly restored. We were told that the cook had to push only a double layer and therefore took a 30-minute break if we could wait so long. Since we had no time pressure, we decided to stay there and study the menu that is very small and clear. Our drinks were served quickly and enticed. We decided to eat food, main food and dessert. We really wanted to eat Hanseatian. In the meantime, the cook had finished his break earlier and it started. Day soup: Lentil soup with bread – The soup was very hot and tastefully very good. There were enough glasses in the soup and some pieces of cooking sausage rounded off the taste and gave the light smoke note. Labskaus with fried egg, roll mops, red beds and spice cucumber – The Labskaus was served with eggs up in a small bowl, roll mops, freshly boiled red beds and spice cucumber pieces separately. The yellow was still liquid in mirror egg. The Labskaus was tastefully very good, only the consistency was somewhat too fine, usually I know Labskaus with coarse pieces, here everything was very good. The Red Beet was really cooked and inlaid. Barrel pork and beef with potato salad and bread – The meatball was served on a dry bread with potato salad. The frikadelle was hard on the outside, it seemed as if she fritted and loose inside. Tastefully, she was okay. The potato salad was very tasty, only the potatoes were too strong for me personally. The added mustard is self-made and delicious. Red Grütze – Self-made Grütze with TK berries and cream hood. Personally, the Grütze was too liquid and too sour. But it was okay, and the part was huge. Smooth peasant girl – This is a historical dessert consisting of pumpernickel with chocolate pieces, apple notes, cap and cream hood served in a small ton cup. Here, too, the same hat was in there, but the rest was empty. All the time, the operation was very attentive, only seemingly something isolated when it comes to reorder. We had no stranger on the bill and with another guest the beer. As long as you don't have too much on it, it's still possible! J The service points to every guest again on the credit you want to check if everything is so good. Conclusion: It was a slanted evening with good food. You cannot expect too much, but what is served is guaranteed to be fresh and prepared yourself. Prices are not cheap, but I think they are reasonable. I'm sure I'm going back there.

A must at the Hamburger visit, the weird pub. All this is wrong with this house, is something in the need of reconciliation, but makes the charm of this little pub (Kantine). The food is delicious and cheap. Good starting point for exploring the camp city and the harbour district. Something pressed through a new bridge doesn't really have to look for the house. Only a few locals are so slanted. Friendly, easy operation, quick service. Must have been seen as Hamburg visitors!

We were dragged there by our Hamburg friend. There we ate out there in the evening at the beginning of the Nieselweetter. This is a crazy house, then you have to go up to the narrow stairs and almost fall around, so oblique it is there. The place was quite full, the upper club room empty, suitable for a maximum of 21 people it is really worth seeing. It has been a monument since 2000. In April 2006 the Oberhafen Kantine opened its kitchen after nine years of break, under the direction of Christa Mälzer, mother of the TV room Tim Mälzer The house was built in 1925 and with Anita Haendel, for 70 years the dams of Loaders have received five fresh coffee and frikadellen here in the morning, there was also a lie for the end of the night shift. A liar is called wheat grain or schnapps. Food, homemade potato salad and many other treats are on the menu. Stir eggs with crabs and black bread for 12,00 € Labskaus with everything it costs there 13,00 € Labskaus is my personal measuring sheet for North German cuisine and then Hamburger Weißwurst with Hering 5,00 €, you can really eat, dear greetings to Munich, have courage and test the sausage in Hamburg And more, the toilets are over the farm in an outbuilding, as before. The homepage offers much more information, but for me it was unique to visit this place. Even our hamburgers weren't there yet. [here link] Opening hours: Tuesday to Sunday from 12 o'clock