On November 7, 2018, the "Cordobar" wine bar was converted into the CORDO restaurant. It has just been awarded a Michelin star.
The restaurant manager is Adam Purnelle and the new chef is Yannic Stockhausen, a native of Hamburg, who brings into the kitchen the raw smoke and vapours of the Hamburg fish market that he knew as a young lad. After stints in (equally rough) Normandy, more precisely in the Manoir de Rétival, in the Haerlin in Hamburg and most recently in the Aqua in Wolfsburg, this young poacher now commands the stove here.
He is supported by Sous Chef Florian Brunner, also from Hamburg, who worked with him in Normandy, and most recently in Paris in L’Ambroisie and Apicius.
In CORDO, guests can choose between a 3-course, 5-course menu or a voluptuous eight-course tasting menu. In addition, bio or biodynamic and natural wines from Austria, France and Germany are on offer, but only wines that move you and tell you something. Difan Xu is the sommelier and her creative, original wine pairings offer a special treat.