4-Hands-Dinner: 100/200 × Ugly Duckling

Two stars meet pure unpretentiousness: Tonight, each chef will prepare the other’s dish—two kitchens, two styles, one menu.

Thomas Imbusch (100/200), awarded two Michelin stars and the green sustainability star, will be cooking alongside Lenja Bahlburg and Clément Noel (Ugly Duckling), recently named Hamburg’s Best Newcomer of 2026. For one evening, the kitchens swap roles: Imbusch’s culinary excellence throughout the seasons meets the Francophile, intuitive, ingredient-driven cuisine of the Ugly Duckling—no frills, with a clear signature style. One menu, two completely different philosophies, one shared evening at foodlab in HafenCity.

📍 foodlab, Überseeallee 10, 20457 Hamburg
🕕 Doors open at 6:00 p.m. | Ends around 10:00 p.m.
🎫 €139 for the menu | €59 for wine pairing

ABOUT THE KITCHEN TEAMS

100/200 – Thomas Imbusch
Since 2018, 100/200—located not far from HafenCity—has been synonymous with culinary excellence throughout the year, always in close collaboration with local growers and producers. Michelin-starred chef Thomas Imbusch approaches cuisine with a regional and cosmopolitan mindset, deliberately blending contrasts: progressive creations and approachable dishes, the familiar and the unexpected. Awarded two Michelin stars and the green sustainability star. For this four-hands dinner, Imbusch steps out of his own kitchen to reinterpret a signature dish from the Ugly Duckling.

Ugly Duckling – Lenja Bahlburg & Clément Noel
With the Ugly Duckling in Neustadt, Lenja Bahlburg and Clément Noel have fulfilled their dream of running their own restaurant—and were named Hamburg’s Best Newcomer of 2026 just ten months after opening. Lenja’s cuisine is unpretentious and intuitive: no signature dishes, but rather new creations every day based on what the market has to offer, paired with curated natural wines. The name is a statement against “visual gastronomy” and the standardization of flavor—here, what really matters is what tastes good. At this four-hands dinner, they’ll switch roles and reinterpret a signature dish by Thomas Imbusch.