One-Michelin-star restaurant in Eppendorf run by chef Wahabi Nouri, blending French technique with North African and Sri Lankan spice influences in a compact, intimate dining room.
Piment holds one Michelin star and sits in Eppendorf, a residential district north of the Alster, under chef Wahabi Nouri, who built the restaurant's identity around French technique layered with the spice traditions of North Africa and Sri Lanka, the latter a nod to his own family background. The spiced lamb with couscous and the Sri Lankan-inspired fish curry course are the dishes most closely associated with the kitchen, alongside a saffron-based dessert that closes many tasting menus. The dining room is small and intimate, seating only a few dozen guests across close-set tables in a converted townhouse space, with warm lighting and understated decor that keeps attention on the food rather than the room; the atmosphere stays quiet even when full. The wine list is compact but considered, pairing German whites and light reds with the kitchen's spice-forward cooking rather than defaulting to heavier classic pairings. Given the restaurant's small footprint, reservations are recommended one to two weeks ahead, and earlier for Saturday dinners.
| Price | $$$$ |
|---|---|
| Hours | Tue-Sat 19:00-22:00; closed Sun-Mon |
| Reservations | Recommended 1-2 weeks in advance |
| Address | Lehmweg 29, 20251 Hamburg |
Signature dishes
- Spiced lamb with couscous
- Sri Lankan-inspired fish curry course
- Saffron dessert
Good to know
- Known for
- French technique with North African and Sri Lankan spicing
Weather through the year in Hamburg
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Hamburg.
Location
Lehmweg 29, 20251 Hamburg
53.5875, 9.9847 View on map
Highlights
- One-Michelin-star cooking blending French technique with North African and Sri Lankan spice
- Spiced lamb with couscous, a long-running signature
- Small, intimate townhouse dining room in Eppendorf
- Curated wine list built to match spice-forward dishes
Tips for visiting
- Book one to two weeks ahead, and earlier for Saturday dinners given the small room
- The tasting menu format shows the spice range better than ordering a single à la carte dish
- Ask about the current saffron dessert, which changes seasonally
- Arrive on time; the compact dining room runs on a tight seating schedule
Accessibility
The restaurant is on the ground floor with step-free entry; guests with mobility needs should call ahead given the compact table layout.
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Frequently asked questions
Is the food very spicy?
The kitchen uses North African and Sri Lankan spices for depth and aroma rather than heat, so dishes are seasoned rather than fiery.
How many guests does the dining room seat?
The space is small, seating only a few dozen guests, which is why advance booking is recommended.
Is there a tasting menu option?
Yes, a multi-course tasting menu is offered alongside a shorter à la carte selection.
Is the restaurant suitable for a special occasion?
Yes, the intimate room and refined cooking make it a popular choice for anniversaries and small celebrations.