Restaurants
Reichlich Alpine delicacies interpreted in a modern way
© Reichlich - Olaf Tamm
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Tuesday to Friday: 5:30pm - 11:30pm
Saturday: 1:00pm - 5:00pm
Sunday: 1:00pm - 10:30pm
Reichlich Restaurant
Oberstraße 3
20144 Hamburg-Eppendorf
.How to get there
At Reichlich in Eppendorf, the Reich siblings prepare young and fresh Tyrolean cuisine. The description by the patron Clemens Reich: "Modernly interpreted alpine delicacies". In addition to Austrian classics, the menu also includes Mediterranean-inspired dishes. Influences from Italy and France add a touch of elegance and refinement to Austrian cuisine at Reichlich. A visit to Reichlich stands for relaxed hospitality in a modern restaurant with a hut feeling, inspiring dishes, convincing craftsmanship, good products, the best food and expertly selected wines.
The restaurant's interior skilfully combines modernity and clarity with the cosiness of an Alpine lodge. The atmosphere is lively and relaxed. The view falls on walls and floors of smoked oak and dark blue ceilings, the colour of which is picked up by the tops of the square bistro tables. Modern lighting elements spotlight the tables.
The heart of the shop is the open kitchen, where the stainless steel machines and appliances have been draped in front of a light stone wall. The wines are stored in tempering cabinets with glass doors on the wall behind the counter. The entire interior is custom-made. You can see and feel how much planning and effort has gone into furnishing and equipping the restaurant.
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We take a seat at the counter with a view of the kitchen and the Reich family crest. Sophia and Clemens come from this family. Sophia and Clemens Reich's parents ran a mountain hut in the beautiful Tyrol for many years. So it is only natural that the children follow in their parent's footsteps. You can tell that the siblings grew up in their parents' business.
On the other hand, they are also up-and-coming restaurateurs who came up with a fresh and convincing concept and have already won some laurels for it. By the way, Szene Hamburg named Reichlich the newcomer of the year.
In the kitchen, Sophia leads the action alongside her team. All the employees are in their early 20s, and we see a young and committed team at work. It is almost meditative to watch the cooks at work. Every move is perfect, a few words are enough for communication, which also works without eye contact, standing back to back. The dishes at Reichlich are prepared with outstanding professionalism and precision.
Despite the full restaurant, there is neither stress nor hectic behind the counter. This also applies to the entire team. The service is quick, cordial and to the point. They manage to make the customers happy with joy and ease. Even the homemade Tyrolean Schüttelbrot bread with Liptauer served to start the meal puts you in a good mood.
High-quality, predominantly regional ingredients are used in the kitchen of the Reichlich. The menu is compact and well-balanced. To accompany the Schüttelbrot, Clemens serves us a tart and fresh Reichlich Spritz consisting of bitter liqueur, mandarin, lemon, passion fruit and sparkling wine. The tasty mixture soon tingles its way finely and purposefully across the palate into our organ of thought.
As a starter, we are won over by a classic of the house: ravioli with confit leg of corn with aromatic jus, lemon and crispy skin, as well as a salad of various tomatoes with basil, sablée, shallot and stracciatella. The scamorza ravioli with peach, lemon thyme and nut butter are to die for.
For the main course, the boiled veal rump with chive potatoes, homemade creamed spinach and apple horseradish shines. The poached char with letcho, straw of peeled apples and lemon char stock is also delicious, just like the perfectly cooked and deliciously filled mushroom dumplings with wild garlic, mountain cheese and Vogerlsalat (lamb's lettuce).
We are guests of Tyroleans, so it's little wonder that the desserts are also to die for. We enjoy Affogato with Granta liqueur, a speciality from Tyrol distilled from cranberries, as well as Opalin and Crumble. Warm meets cool, melting meets crunchy. The liqueur rounds off the whole thing splendidly. And the Marrillenknödel with apricots and chocolate filling is also blissful.
Like the menu, the purely European wine list is focused on essentials. For example, the refreshing open Grüner Veltliner vom Lehm from the Bion wine farm of Lower Austrian Toni Schmid is convincing. The decent Bundsandsteiner Riesling from the Andres winery also provides drinking pleasure with finesse and elegance.
The Krack Rosé Brut 2020 shows a fine salmon pink colour with fine perlage and smells of red currants, raspberries, rosehip and something of grapefruit zest. Or a rosé created by Clemens Reich in cooperation with the Rieder family. Their vineyard is located between Cannes and Nice and brings Mediterranean sunshine into the glass.
The evening is already drawing to a close. We happily wander through the warm night and know that this will not be the last evening with Clemens, Sophia and the Reichlichs.
