Heimat by Peter Find

營業中

休息中

𝑹𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 𝑾𝒆𝒆𝒌 𝒊𝒔 𝑩𝒂𝒄𝒌! Today we’re here at Heimat, where chef-owner Peter Find reinterprets classic dishes from his country using quality ingredients and meticulous care. 🇩🇪 ✨ Here’s what we tried out on their 𝐄𝐥𝐢𝐭𝐞 𝐒𝐢𝐠𝐧𝐚𝐭𝐮𝐫𝐞 𝐃𝐢𝐧𝐧𝐞𝐫 𝐌𝐞𝐧𝐮 priced at $780 hkd per person. You can also opt for their Wine pairing priced at an additional $222 hkd for 2 glasses per person, or a juice pairing priced at $122 hkd. 🍷 🦞 𝗕𝗿𝗶𝘁𝘁𝗮𝗻𝘆 𝗕𝗹𝘂𝗲 𝗟𝗼𝗯𝘀𝘁𝗲𝗿 | 𝗖𝗼𝗿𝗻 | 𝗧𝘂𝗶𝗹𝗹𝗲— Lobster was fresh and perfectly paired with the

Happy Valentine Day早早相約好朋友要一齊食情人節套餐一直都想去嘅德國餐廳，就選擇呢日去食啦🤗三道菜嘅午餐 ,另外chef整多左一道extra ，驚喜🙏情人節呢日食得情人節menu，都期望有d心心形狀嘅食物出現～打頭陣Amuse-bouche已經有心心，入面係foie gras mouseMain course 係和牛，好味，再配上黑松露千層薯仔甜品部分😍呢個圈圈係一碟二人份量，好好味，形容唔到入面係咩，總之好食，唔係好甜，之前仲有軟糖，一食就知，係我鍾意嘅品牌，個薑餅好正整個午餐都滿意，味道好，環境好，服務好，又可以靜靜地傾到計，重點價錢都好合理～

我們吃的是4 course dinner DINING CITY 只是一個SET轉了龍蝦加了$88, 基本上都滿意, 餐湯正如大廚介紹沒有任何雞湯或者忌廉, 當然口感跟平時的不一樣但又是另一種自然的順滑, 主菜的沙猛魚柳正如大廚形容肉質偏精瘦, 不能用香港人食蒸魚那角度去評論, 反而可以用食燒魚的質感比對, 沒燒魚的乾保持到魚肉內一定的濕潤, 牛西冷也是少脂肪的肉質不過火喉是剛剛RARE的, 跟扒來的洋式炒麵非常有趣, 非常簡單的手工麵大概只用了麵粉同水搓成麵條, 只用了些塩去油炒, 所以食麵條只會食到塩味, 另外加了一個此餐廳名物PORK BELLY $298 物有所值嘅, 豬腩肉口感剛好, 咸味也是平衡的, 跟白腸同啡腸各一, 腸肉調味又是各有特色, 配以微酸的德式酸菜平衡肉的肥膩口感, 甜品巧克力蛋糕係放在一個印有樹頭橫切面的碟上, 咖啡茶另外叫$68/各一, 不得不夫提這店的鎮店之寶原來是酸種包, 打探之下據說是大廚的友人所做, 包一端上來時當你拿開一角時請留意那是會掘冒煙的耶, 包面係稍脆但不會𠝹損口那種脆, 而是一壓下去會碎那種, 由於自己也是會做麵包自己食的人, 所以厚住

I have been here many times now; for both dinners and lunches. Usually when you think of German food it just feels and sounds heavy; but Peter manages to give all his dishes an elegant twist that’s just very easily palatable yet still homey / delicious. What is also amazing about Peter is the fact that he was able to magically come up with substitutes when we forgot to tell him our dietary restrictions. And it did not taste like a substitute at all but looked and tasted just like an original men

𝗥𝗘𝗦𝗧𝗔𝗨𝗥𝗔𝗡𝗧 𝗪𝗘𝗘𝗞 𝗜𝗦 𝗕𝗔𝗖𝗞! Got to try out Heimat, a modern German restaurant in the heart of Lan Kwai Fong. Veteran chef Peter Find reinterprets classic dishes from his home country, using the finest ingredients with a touch of sophistication. 🇩🇪 ✨ We ordered their 3-course Lunch Menu priced at $328 hkd per person. Pic 1️⃣: 𝐒𝐜𝐡𝐰𝐚𝐫𝐳𝐰ä𝐥𝐝𝐞𝐫 𝐊𝐢𝐫𝐬𝐜𝐡 | Dark chocolate | Sour Cherry | Cream— Chef Peter’s take on the classic German black forest cake. This was so good and I could’ve definitely done with an ex

周六中午去试了这家德国大厨的餐厅。酷暑下，兰桂坊大厦的入口有点迷惑，穿过黑色大门就找到电梯了。餐厅入口，大厨正好在门口，亲切招呼我们进去，还有点德国人的严谨和严肃😂。酸种面包刚出炉，表皮脆脆的，口感不错。温泉蛋蘑菇奶酪：必吃，蛋的味道配合奶酪，非常浓郁烟熏三文鱼：配菜和调味都很好匈牙利炖牛肉：推荐，牛肉软糯，没想到配菜德国小土豆是个惊喜，有谈谈的甜味，牛肉汁也咸淡适宜，非常不错德国香肠和猪肉料理：各种香肠都值得试一下，pork belly也很不错。甜品就还好。

香港首間新派德菜餐廳，上年5月先開業，裝修輕奢簡約。大廚Peter Find係德國人，Heimat就係家鄉嘅意思，主打精緻德國家鄉菜。餐廳根本上只做tasting menu，六道菜嘅「chef’s story」可按照個人需求，更替個別菜式嘅食材，更加提供素食version。6-course vegetarian menu (1080$)Rote Beete und Gurke (Beetroot, Cucumber Salad)Fruhling Erbsensuppe (Spring Pea Soup, Confit Cherry Tomato)Koenigsberger Klopse (Omni-Pork Dumpling, Capers, Gherkins)Kraut and Paprika (Braised Cabbage, Red Bell Pepper, Goulash Spices)Kohlrabi und Kartoffel (Kohlrabi, Roasted Potatoes)Birne Vanille und Mandel Milch (Poached Pear,

跟德國籍大廚 Peter Find 結緣，說起來都差不多有十年了，當年 Peter 時任圓方內的酒店，身形健碩但笑容可掬、建談，由於太太是香港人，偶爾彈兩句廣東話，頗有神來之筆的笑點，而且更難得同佢兩個人成日講太太是非，同Peter傾計又確實幾開心的。自從 Peter 離開酒店，開始自立門戶，在城中潮人集中地蘭桂坊開設了德國餐廳［Heimat by Peter Find］，希望能將德國美食介紹比大家，一改令人根深蒂固的印象，原來德國菜，再也不是單純的炸豬手、肉腸、德國結麵包以及啤酒。大門入口處是 open kitchen 所在，正好讓大家看到大廚的手藝。餐廳走的是簡約風格，但感覺舒適，而且設有廂房，一大班人慶生完全無難度。至於大家最關心的菜式方面，食材盡量選用本地貨，既環保又嚴謹。晚餐分Full Journey （$1280） 及 Short Journey （$980）兩種，就算是配酒，都是另加$480或$780而已。先後送上三種麵包，各有不同特色。打頭陣是以盒上的麵包片，咬落脆卜卜，很香口。再來是Homemade的酸種包，外層烘得香脆，內裡軟熟，倒也吃了不少。當中自然少不了掛上架上

I’ve been here many times and this review is a summary of all of them. I’ve had several lunches here as well as normal dinners and wine tasting dinners. With every meal, one of us had some sort of dietary restriction and even on the day Chef Peter managed to magically circumvent and dish up an alternative which looked and tasted just as good (if not better) than the original dish. Dishes range from meaty to vegetarian (for example the Spätzle which are egg noodles with creamy sauce and caramelis

Been to this restaurant since it was opened in 2021 . I am back again for a birthday lunch, the standard of service and food are all at a very satisfactory level !!!!Roasted Lamb All dishes are beautifully present and deliver to the table timely . The dishes also shown the great culinary skills from the Head Chef Peter Find and his teams. Don’t missed the Pea soup , it’s a great comfort to your stomach and tastes fresh and I love the lingering flavours of mint. Roasted lamb dish is tende

係香港食過最正宗噶德國菜，從黎無試過既朋友亦都推薦黎試試，好家常噶感覺，廚師長同樓面同事都好friendly，時不時會俾我地試新菜，黎兩次了都係D生日紀念日過黎，仲會整蛋糕俾我地食。好熱心！野食又靚又好味😋

Peter and his team are incredibly friendly and the food is delicious. Often they would provide additional dishes to try throughout the meal.Peter provides unique and authentic flavours from his home in Germany - in an elevated setting.A true treat in HK! A different take on the typical French-inspired fine dining here.

聖誕節前夕，又係朋友嘅生日，揀咗中午去德國餐廳慶祝生日🎂 4 courses $880pp節日大廚親自坐陣 😄 每道菜大廚都出嚟問吓好唔好食，熱情招待，讚👍🏻👍🏻👍🏻Heimat GlühweinHeimat Homemade Mulled Wine 暖甜酒，好香車厘子🍒味，幾好飲🤭2016 Markus Molitor, Zeltinger Schlossberg, Riesling Auslese ($158 分成兩杯)Hummer｜BlumenkohlBrittany Lobster｜Purple & White Cauliflower｜Mache Salad非常好食的龍蝦，肉質彈牙，配以不同類椰菜放在一起，除左靚之外仲好食Kastanien SuppeChestnut Soup｜Mushroom｜Black Truffle無懈可撃的一個湯，幼滑﹑細緻，完全將粟子融入湯中，再在碗底加入粟子粒及磨菇，在飲湯時可以咬到粟子，感覺都特別，幼細中有濃郁粟子及黑松露香氣（大廚特別贈送）蘑菇 Spätzle蛋味濃郁，煙韌嘅口感Weihnachts EnteDuck Breast and Le

以往對德國菜第一個印象唔係德國腸同豬手就係啤酒，Heimat絕對令我對德國菜改觀🤭成個用餐體驗就好似去咗轉德國旅行✈️ 大廚Peter Find將家鄉菜帶到fine dining，集合唔同德國城市地道嘅美食，去製作一系列精緻又特色嘅菜式。Heimat德文意思係homeland，餐廳設計有種家嘅舒適感覺，氣氛唔會好拘謹。服務態度由待應到大廚都好親切，大廚甚至會出嚟介紹菜式，經過都會主動同客人打招呼，好有賓至如歸嘅感覺🥰除咗附送sourdough，仲有pretzel。新鮮嘅pretzel外表有啲嚼勁，點上cream cheese醬又幾正，不知不覺要追加😛第一道菜係龍蝦溫泉蛋沙律，7款香草製作而成嘅醬味道幾清新，新鮮香草係由德國直送，法國藍龍蝦的確唔錯🦞第二道菜係青豆湯，依碗湯唔單止口感豐富，仲打翻我對青豆嘅可怕陰影❗️事關我真係好怕青豆嘅草青味🥴青豆湯有兩款飲法，就咁飲的話，口感較清新，完全冇草青味！撈勻埋煙三文魚的話就兩個層次，香味十足！Pork dumpling係有啲似中式獅子頭，忌廉汁加入酸青瓜，酸酸微微嘅味道去咗肉丸嘅油膩感。另一道菜式係煎鱸魚，鱸魚皮煎到好香脆，醬汁用咗煙燻過嘅bel

精緻與德國菜沾不上邊 ？有一年閒遊德國到了慕尼克，我話要吃最好的，朋友說他帶路。看看餐廳名字 —— Les Deux，心裡狐疑，名字是法文喔。那是我在 Munich 吃過最精緻美味的一餐，我跟他說：「這不是德國菜喔。」他笑著回答：「妳話要吃最好的嘛，那當然是吃法國菜啦。」 後來去湖畔之城 Starnberg，住在 Hotel Vier Jahreszeiten ，那裡有一名店 Aubergine 。很亮麗而美味的晚餐，但那真是德國菜？小妹疑惑了。小妹以前認為大大份的 steak tartare、sausage platter 、sauerkraut 才是 authentic 德國菜。多嘗試了，發覺幾十年前可能這樣，現在嘛，德國有很多出色的 restaurants，黑森林 Hotel Bareiss 裡的 Bareiss，不是箇中表表者嗎？ 不過都得承認，Bareiss 受了法國精緻料理的薰陶，也可說 multi-cultural 吧。Heimat 在香港做的德國料理，看看如何。Wine。德國除了啤酒，也是葡萄酒大國。今天飲 Raumland 的 Sekt (sparkling wine