Hummer Pedersen

2025.06.10: had a rosé Crémant and some oysters. Had a really good time here, during a Tuesday, around lunchtime, we could easily get a table. First time eating oysters, so I don't have a base for comparison, but I enjoyed the experience.

We originally meant to book in for New Year's eve, but, as one would expect, 3 days before there'd be little chance there. Trying again just after New Year we got lucky and got a table for the two and a half of us. The reception was very welcoming, with the staff attending to all of us, friendly and happy - just enough and not too much. Perfect. That service level was maintained throughout and very accommodating, almost home or at least, like dining at a friend's place. We were very set on getting my wife what Hummer Pedersen is known, even famous for - Lobster. So half a Canadian lobster it was for her. I was torn between the tuna steak and the North Sea Turbot. The waitress was great helping me to decide. Pedersen had fresh blue fin tuna as a starter special, so I could have tuna, naturally, to be shared with my wife, and I got to have my North Sea Turbot as well - and never looked back. What a recommendation that was. The tuna was so extremely tender, firm but melty, if one can imagine without sampling the real thing. The presentation was excellent and the whole composition - a dream of extremely well balanced flavours, with the wasabi dressing supporting all flavours, not overpowering, but like a good base line in a song supporting all presented on the plate. The chef - a culinary poet. Our two year old was offered hand made fish sticks, so not frozen from a pack but - very nice and, despite her being fussy, she ate well. It was very good. The lobster was as one would expect, perfectly cooked with its flavour enhanced by the butter. Very nice, as was the tarbot on the polenta bed and sugu, again balanced flavours, cooked perfectly and excellent compositions on the plate. The recommended wine, a "Grauburgunder" Pinot Gris was an excellent recommendation rounding the meal to a fantastic culinary experience for us. As dessert we chose a succulent warm chocolate soufflé with bourbon vanilla ice cream and that too - balanced textures, flavours and just sweet enough. The grappa to digest all these wonders from Pedersen's kitchen - just nice and, yes, here it comes,.they make a very good espresso too. Full, rich, but again - balanced so well. I timed the crema for two minutes, then just had to drink it. Overall an excellent and yes, for us unforgettable dining experience. Thank you all from the kitchen to service for that. We definitely will come back for more and drop a few of the usual Hamburg names of our list in favour of Hummer Pedersen. Well done indeed. See what you made me do? Rave, and that I am not known for. Thank you.

Top seafood. Top service. Top atmosphere. It’s really hard to describe my lunch experience, this kind of a place, you have to visit and enjoy it. If you are reading my review…. Just go. It worth it.