, prodigy and chef de cuisine at three-Michelin-star restaurant La Belle Epoque in Travemünde, northern Germany, announcedthat he leaving his restaurant and opening a new one in Hamburg’s Hafencity.
The small and exclusive space will consist of only a Chef’s Table for a maximum of 20 people. Fehling’s team, including sommelier David Eifel, chef patissier and sous chef, will all join him when the new restaurant opens at the end of July.
He tells FOUR about his plans…
What made you take this step to leave a three-Michelin-starred restaurant and open your own?
After 10 years at La Belle Epoque I reached a point where I wanted to do something new, something that is independent and with a concept that will set a new standard here in Germany.
What kind of culinary creations can we look forward to seeing at the new place?
We will remain loyal to our style: a creative, open-minded cuisine accomplished to perfection. Every course tells a story creating a dish that hasn’t existed before.
What will the design of the restaurant be like?
We have a Chef’s Table, a large table that isn’t straight or U-shaped, but snake-like and goes into different directions. Even though it’s one table, guests can still have privacy. The room is very high, almost six metres, and the upper part of the room will be a gallery where, during the day, the chefs can create and experiment. From this creative workshop you can look down into the designer kitchen, which is open, and the Chef’s Table right in front, where guests will be able to watch how their plates are being arranged.
How do youensure the success of this project?
We want to have a smooth transition and, like other three-star restaurants have done before us, want to keep our three Michelin stars this year. And with a well-honed team and the same sommelier and restaurateur, David Eifel, none of the quality or standard will be lost.
We wish Kevin Fehling and his team the very best with their new project!
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Images © René Riis