Bullerei Hamburg
Where Flavor Meets Character
Moin moin from Hamburg’s Schanzenviertel — where cattle were once traded, the Bullerei now pulses with life as the culinary home of Tim Mälzer and his team. Located in a former slaughterhouse, the restaurant blends urban industrial charm with a warm, inviting atmosphere that attracts guests from all over the world. The Bullerei stands for honest food, fresh ingredients, and creative cooking that doesn’t bend to trends but stands firm in its character. Whether at the Deli, offering Japanese‑Italian influences at lunchtime, or in the restaurant serving refined evening dishes — here, cooking is done with passion and service comes from the heart.
Sebastian Brugger
The Creative Mind Behind the Bullerei Kitchen
In the heart of vibrant Hamburg stands a chef who is significantly shaping the city’s culinary scene: Sebastian Brugger, head chef of the legendary Bullerei. His cuisine reflects his personality — passionate, precise, and full of creative energy. Born in the Allgäu region, Sebastian Brugger practically had cooking in his blood. His grandmother worked as a cook at the restaurant “Seiler,” and at home, food was always prepared with dedication. Brugger gained early hands-on experience in gastronomy and began his professional journey in 2000 at the Michelin-starred restaurant Landhaus Henze in Probstriet. After completing his training, he stayed on for several years before his path eventually led him north — all the way to the Bullerei kitchen. At the Bullerei, Sebastian brings his philosophy to the plate: regional products, modern interpretations, and a sure sense for flavor and aesthetics. A prime example is his dish Prignitz corn‑fed chicken with Bayard potatoes, which impresses not only in taste but also visually makes a strong statement. We are truly delighted about the professional collaboration with Sebastian Brugger, whose creative signature and culinary passion are a perfect match for our philosophy.
