Experience Cooking LOFT

A menu like a summer's day on the Mediterranean. The fishermen have their catch in the harbor. Our chef hooks the best pieces. A menu full of lightness and depth – dive beneath the surface into the home of scallops and sea bass.Accompanied by surprising twists, e.g., fresh samphire, the wild sea vegetable from the North Sea coast, as a side to the scallops. Or homemade black squid ink pasta, tossed in garlic-white wine butter, created directly from the fish's pan drippings. A classic technique that conjures extraordinary flavor from a few ingredients.At Erlebniskochen LOFT, you won't find a stuffy cooking class, but a relaxed get-together. Everyone participates. For professional chef Sascha Piontek, freshness comes first – fresh ingredients, fresh ideas, fresh atmosphere. Learning effect: simple products transform into real taste experiences. That's what Erlebniskochen is all about.Erlebniskochen LOFT I Friedensallee 26 I 22765 Hamburg-Ottensenwww.erlebniskochen-loft.de

As a globetrotting chef, Jorrit Hanke cooks beyond the local horizon – with years of experience and great curiosity for international influences. In the Erlebniskochen LOFT, his aromatic cuisine begins in Southern Europe with a Mediterranean herb salad under baked feta cheese, enhanced by a vinaigrette of parsley, dill, basil, and thyme. Sharpness, citrus, and sweetness are brought into harmony. He shows how to cut herbs without making them bitter. For the main course, a trout is enrobed in herbs, served with tarragon butter sauce and chive gnocchetti. Butter as an infusion, green oils in production. Let yourself be inspired! "I love seasoning with herbs," says the professional chef. Much of it grows in his own garden. "My current favorite is the Australian lemon myrtle." Erlebniskochen LOFT I Friedensallee 26 I 22765 Hamburg-Ottensen www.erlebniskochen-loft.de

German palates are slowly beginning to realize that Asia consists of many different food cultures, and each country has its own traditional dishes. South Korea is increasingly coming into the focus of gourmets. This is also thanks to people like Sung-Hee Kim.Born in Germany, this Korean woman has opened her own online shop for Korean delicacies under the brand Arang, marketing sauces, soups, and rice produced in Germany with recipes from her homeland. Recently, the chef even had a successful appearance on the TV show "Die Höhle der Löwen" (Shark Tank).For her appearance at Erlebniskochen LOFT, she offers exclusive insights into the diversity of Korean cuisine. Everyone cooks along. The course guides participants step-by-step through a classic Korean menu.Strictly speaking, South Korea doesn't have a menu in the Western sense – all dishes are served simultaneously and combined. However, to give participants a broad impression of typical flavors, Sung-Hee Kim has created a special appetizer plate: fresh, slightly spicy kimchi, crispy vegetable pancakes, and the aromatic glass noodle salad Japchae, which is traditionally prepared for festive occasions.Then, for the main course, a Bibimbap rice bowl, a traditional and very popular dish. And the Hotteok pancakes in the finale are known in Korea as a typical street food snack.Erlebniskochen LOFT I Friedensallee 26 I 22765 Hamburg-Ottensenwww.erlebniskochen-loft.dewww.arang.de

The world trip continues. Following the success of "Street Food International," professional chef and globetrotter Michael Wrede presents new delicacies from around the corner, cooked and invented in small kitchens around the globe. And because it's not reliably dry here in the North, we're moving our kitchen to the Erlebniskochen LOFT in Hamburg-Ottensen. There, we'll start with a Thai classic, the spicy and sour soup Tom Kha Gai with coconut milk, galangal, lemongrass, and of course, chicken. The culinary journey, where everyone cooks along, will make a stop in Mexico (vegan Burrito Samosas), lead through oriental alleys (Cigar Börek), and end in Europe, specifically in Spain (spicy Meatball Tacos) and England (Fish & Chips). In the French finale, things get really delicious as all participants bake an upside-down apple tart. Erlebniskochen LOFT · Friedensallee 26 (courtyard left) · 22765 Hamburg www.erlebniskochen-loft.de

On average, every German eats almost ten kilos of chocolate per year (according to 2023 statistics). This makes chocolate, as a happiness-inducing "staple food," one of the sweet sides of life. In collaboration with the Chocoversum, our two head chefs Stefan Caspers and Stefan van Gorkum have created a cook-along menu that ingeniously incorporates chocolate over three courses – without you having to fear a sugar rush. Our idea: Secure your spot for the chocolate menu at Erlebniskochen LOFT and, before or after, participate in a 90-minute chocolate tour at the Chocoversum, including tastings and the creation of your own chocolate bar. The chocolate museum has existed since 2011 and is one of the most popular attractions in the old town. Please book your visit there directly at www.chocoversum.de (for individuals) and send group inquiries to service@chocoversum.de. You can conveniently reserve your seats for the Erlebniskochen chocolate menu at LOFT on this website. Erlebniskochen LOFT I Friedensallee 26 I 22765 Hamburg-Ottensen www.erlebniskochen-loft.de www.chocoversum.de