4-Hands-Dinner: Koer× Bullerei

Low German market cuisine meets a Schanzenviertel legend: Tonight, each chef will prepare the other’s signature dish—two kitchens, two styles, one menu.

Paul Decker (Koer) and Sebastian Brugger (Bullerei) are swapping roles for the evening and will each reinterpret one of the other’s signature dishes. Koer’s modern, seasonal market cuisine with a social twist meets Brugger’s authentic, creative style from the former slaughterhouse. One menu, two kitchens, two stories—at foodlab in HafenCity, accompanied by a fine selection of wines.

📍 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

Koer – Paul Decker & Josh Stagraczynski
The name Koer comes from the Low German phrase “in de Köör gahn”—meaning to make a conscious choice—and that is exactly what the restaurant between the Leinpfad Canal and the Alster stands for: quality, modern market-inspired cuisine, and warm hospitality. Chef and owner Paul Decker uses creativity and craftsmanship to curate a journey through flavors and textures, working closely with local farmers and seasonal producers. For this four-hand dinner, Paul Decker steps out of his own kitchen to reinterpret the Bullerei’s signature dishes.

Bullerei – Sebastian Brugger
Sebastian Brugger was practically born with a knack for cooking: His grandmother was a cook, and his mother cooked for the family every day—today he serves as head chef at the Bullerei, Tim Mälzer’s culinary home in the Schanzenviertel. After completing his training at the Michelin-starred “Landhaus Henze,” his path led him north. His cuisine stands for authentic food, fresh ingredients, and a commitment to quality—regional products given a modern twist, with a sure sense of flavor and aesthetics. At this four-hands dinner, Sebastian switches roles and reimagines a signature dish from Koer.

With the kind support of OPEN MOUTH.