For many years, the name HENSSLER has stood for outstandingly fresh sushi and excellent dishes with extremely good taste. The secret to this success: desire for enjoyment, quality and experience.
The HENSSLER gastronomy history begins with Werner Henssler. The trained chef was a pioneer of modern cuisine in Germany from the 80s onwards with his restaurants Le Délice, Petit Délice and Zeik.
Together with his eldest son Steffen (*1973), also a trained chef, Werner opened the HENSSLER HENSSLER in 2001.
The restaurant is located at the ever-changing Hamburg fish market. The area with startups, long-established companies, interior shops, a cruise terminal as well as traditional fish and delicatessen shops ensures a diverse audience. Immediate proximity and friendly connections to leading seafood retailers enable and guarantee the purchase of exclusive goods of the highest quality.
“Really good taste starts with really good ingredients!” This directive is used then as now to select suppliers and producers and to check product deliveries on a daily basis.
The two youngest sons Toni (*1993) and Rocky (*1999) grew up with their father’s high quality standards and literally in the HENSSLER HENSSLER.
Toni is completing his cooking apprenticeship at the Bremen gourmet restaurant Grashoffs Bistro. He then moves to the Munich star restaurant Tantris and has been head chef at HENSSLER HENSSLER since 2023.
Rocky has had the restaurant life in his blood from the very beginning and is now responsible for service and administration.
Today, Werner runs the business at HENSSLER HENSSLER.