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The kitchen gets its pigs, chickens, and cattle from its own farm, which means the supply chain conversation here is less philosophy and more logistics. This is a seasonal, farm-to-table restaurant inside Hotel Das James on Flensburg harbour, with a look that splits the difference between exposed industrial and cosy retro. The lunch menu runs shorter, the service runs warm, and the rump steak comes from animals the team raised themselves.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Rump steak
“they raise their own Husum red pied pigs, chickens and German Angus cattle – exceptionally tender rump steaks guaranteed”
Michelin Guide
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