影片
港鐵中環站 D2 出口, 步行約5分鐘; 近雲咸街33號
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電話號碼
28811022
營業時間
今日營業
12:00 - 15:00
18:00 - 23:00
星期一至六
12:00 - 15:00
18:00 - 23:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
優惠
85折
[米芝蓮推介餐廳] 中環德國菜Heimat $1,000現金券
$850
$1,000
88折
[米芝蓮推介餐廳] 中環德國菜Heimat $500現金券
$440
$500
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今天帶大家來嚐嚐這家超有質感的德國餐廳！店內裝潢走時尚又溫馨的路線, 這次我們點了$348三道菜的餐廳週菜單. 麵包配德國酸忌廉，味道有特色✦前菜63 degree63度溫泉蛋佐酥炸洋蔥 慢煮的流心蛋黃十分滑嫩！搭配炸得金黃酥脆的洋蔥絲，驚喜的是底層的菠菜泥完美中和了洋蔥的辛香，綿密口感中穿插著喀滋喀滋的脆感，層次超豐富～ Smoke salmon煙燻三文魚蘋果蘿蔔沙拉 煙燻的鮭魚很粉橘色，有光澤！搭配青蘋果絲和蘿蔔薄片，芥末醬帶出清爽感。 ✦主菜✦ 🔸豬腩加雙拼香腸佐德國酸菜 刀叉碰到香腸的瞬間就聽到悅耳的脆響～法蘭克福香腸與圖林根香腸肉汁四溢，正！用叉子輕輕一切的豬腩滑嫩， 搭配的德式酸菜超級解膩🥨 但酸味比較重。🔸香煎鱈魚佐奶油醬 鱈魚皮甘香，雪白魚內加上雅淡奶油醬，溫柔的襯托出魚肉味，很輕盈。 ✦甜點✦ 🔸焦糖蘋果粗麥布丁 顛覆傳統的流動質地超有趣～用湯匙輕舀奶油忌廉緩緩流淌！粗粒小麥粉帶著穀物香，焦糖蘋果丁與餅乾碎增添口感，淡雅的甜度吃完整份都不膩口 🔸巧克力蛋糕 朱古力旦糕口感濕潤，朱古力味道濃而不膩，幾正。 這次把傳統德國菜做得精緻又有趣， 感覺不錯。
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🇩🇪 平時講起德國菜，大家係咪同我一樣會即刻諗起啤酒同香腸？🍺🍖朋友介紹我去【Heimat by Peter Finds】話試過德國大廚Peter Find嘅手藝，就會令我對德國菜改觀！趁住有restaurant week 優惠去試咗幾款菜式，真係有驚喜喎😍 🥨 **Pretzel with Cream Cheese** 佢哋嘅Pretzel新鮮焗起，外皮帶少許煙靭，內裡軟熟，仲有兩款口味：芝士同Poppy seeds，每一款都美味！配上香草味嘅Cream Cheese，味道濃郁得嚟又唔會太膩，真係Köstlich!😋🐟 **Smoked Ocean Trout | Apple Radish Salad | Mustard** 第一道菜已經係視覺同味覺嘅雙重享受！煙燻嘅鱒魚肉質細膩，帶住淡淡嘅木香，配上清新嘅蘋果蘿蔔沙律，仲有一抹芥末嘅微辣，層次分明得嚟又唔會搶咗主角嘅風頭🍎🥗 每一啖都係一種優雅嘅平衡！🍜 **Hand-shaved German Noodle | Mushroom Ragout** 中式嘅刀削麵就食得多，德國手工削製嘅麵條就真係第一次試！口感彈牙得嚟又帶住微微嘅韌性，配上濃郁嘅蘑菇芝士醬，真係一啖接一啖停唔到口！🍄 蘑菇嘅香氣同麵條嘅質感完美融合，簡單得嚟又充滿心思。🍮 **Quark Cheese Mousse | Berries Compote | Vanilla Crumble** 最後嘅甜品就有少少遜色。芝士慕斯無乜芝士味，冇預期嘅驚喜。雜莓果醬同香脆嘅雲呢拿碎，味道中規中矩🍓🍰或者其他甜品會比較有特色。
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I recently discovered a hidden gem in Hong Kong that completely changed my perception of German cuisine. From the moment I stepped inside, I was impressed by the stylish and elegant decor, the warm and attentive service, and most importantly—the innovative, modern takes on traditional German dishes.🥨 The Best Pretzel I’ve Ever HadMy meal began with a classic German favorite—the pretzel. But this was no ordinary pretzel. It was the most delicious bretzel I’ve ever tasted, perfectly baked with a soft, chewy inside. Paired with a smooth sour cream, it was presented in such a cute and charming way that made the experience even more delightful.🤍 Seasonal White Asparagus: A Perfect StartNext, I tried a dish from the Seasonal White Asparagus Menu that Chef Peter personally recommended: Organic Poached Egg with Roasted White Asparagus, Black Forest Ham, Parmesan Foam, and Hazelnut. The moment I smelled it, I knew I was in for something special. The white asparagus was sweet and tender, the Black Forest ham was incredibly flavourful and tender, and the Parmesan foam added a light, creamy, tasty touch. The poached egg tied everything together beautifully, making it a perfect harmony of tastes and textures.🥣 Comfort in a Bowl: White Asparagus Cream SoupBefore the main course, Chef Peter kindly served me a bowl of White Asparagus Cream Soup. Light yet creamy, this soup highlighted the natural sweetness of the asparagus and was the perfect comforting start to the meal.🍝 The Star Dish: Hand-Shaved KäsespätzleThe highlight of my meal was the Käsespätzle—hand-shaved German noodles with caramelized onions and mountain cheese foam. The spätzle was slightly fried to golden colour incredibly chewy, richer than usual thanks to extra eggs, and paired wonderfully with the sweet caramelized onions. The mountain cheese potato foam added a luxurious, creamy finish, was an unexpected delight that enhanced the dish’s richness. Finding authentic spätzle in Hong Kong is rare, and this was by far the best I’ve ever had.🍰 A Contemporary Twist on Black Forest CakeFor dessert, I indulged in Schokoladen Kuchen with Kaffee Creme and Sauerkirschen—essentially a Black Forest cake reimagined. The chocolate cake was rich and moist, highlighted perfectly by the amazing white coffee cream, which was infused by soaking coffee beans overnight to extract flavor without color. The sour cherries added a refreshing tartness, rounding out the dessert beautifully.💯 Elegant Ambiance and Attentive ServiceThe restaurant’s muted color palette of blue and dusty orange created a calm and sophisticated atmosphere. It’s an ideal spot for both casual and corporate dinings. Chef Peter’s personal introduction to the dishes made the experience even more special, showcasing his passion and expertise.✨Looking Forward to MoreThis visit convinced me that German cuisine is so much more than just sausages and sauerkraut. I’m already planning to return to try their Chicken Schnitzel and Seebarsch (sea bass). With Father’s Day coming up, this elegant spot will definitely be on my list for a special celebration.
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最后的黑巧克力蛋糕忘记拍了，甜品爱好者狂喜，非常出乎意料的好吃。每一口都在赞叹，原料很顶级啊。除了餐前面包外，所有的餐品都挺好，就是那种你知道它会很好吃，吃完后又确实在意料之中的满意。 除了烤猪肘外，主厨在餐盘里还放了一小块烤猪皮，金褐色的烤猪肘皮，咬起来是“咔嚓”一声裂开的，如同薄脆饼干，但又带着胶质的韧性。牙齿咬下去的瞬间，能清晰听到碎裂的声响，酥脆感直达耳膜。皮下的脂肪层被高温逼出，只留下极薄的一层，成就了这无与伦比的酥脆。
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Chef Peter也算是香港Ritz-Carlton餐飲部的開國功臣, 離開之後並沒有繼續行政工作, 而是經營自己的Heimat餐廳, 在香港吃德國菜也就是啤酒, 豬肉腸和豬手這些比較平民的菜式, 而他希望令我們了解德國菜也可以做得精緻. 食材其實也不是很奢華的那種, 例如是頭盤的希靈魚, 以及主菜的豬肉, 但精緻就是在於處理上, 例如是前者味道甘香完全沒有腥味, 紅菜頭沙津配煎蛋看起來很簡單, 但酸庋的調節配合蛋汁, 味道變得活潑. 豬腩肉的煙熏木香以及直接烤的肉質細緻而夠肉汁, 脆皮如燒肉一般, 也比起平時德國菜更為複雜, 黑森林蛋糕的表達同樣如此. Chef Peter的Fine Dining是用心令食物質素變得Fine, 定價其實和一般西餐廳沒有太大分別, 真心希望他能夠繼續經營下去.Chef Peter Find, a founding member of the Ritz-Carlton Hong Kong’s culinary team, has opened his own restaurant, Heimat, after leaving his executive role. He aims to elevate German cuisine beyond the typical beer, sausages, and pork knuckles, showcasing its potential for refinement. Using simple ingredients like herring and pork, Peter demonstrates sophistication through meticulous preparation. His smoked pork belly, for instance, offers a delicate texture with crispy skin, surpassing traditional German fare in complexity. Peter’s fine dining approach focuses on enhancing food quality, with pricing comparable to standard Western restaurants, reflecting his dedication to redefining German cuisine in Hong Kong.
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