Portuguese-North German cuisine – you first have to think of this fusion, and it's a delight! At BomBom, head chef Joachim Schult combines Portuguese flavors with North German products, precise craftsmanship, and a modern open-fire kitchen, with much of the food prepared on the Yakiniku grill. Distinctive and surprising.
„The cuisine is multi-layered and full of flavor, e.g. migas with almonds, bell peppers and buttermilk, or char with radish, garlic foam and salted lemon. Alongside this, reimagined Portuguese classics such as charcoal-grilled pimentos with sunflower seed cream or bifana: roasted pork belly with goat cheese and onions on toasted bread.“
Joachim Schult spent six years as sous chef at the Michelin-starred restaurant Zeik. Together with Ana Gomes, the Portugal enthusiast now brings his North German home cuisine together with its Portuguese roots. Gomes is also known as the operator of the Portuguese tapas restaurant Piri Piri in the Schanzenviertel district.
BOMBOM is designed to be bright and welcoming, with a conservatory and terrace. During the day, this is home to the Portuguese café Mirel, while in the evening the space transforms into the casual fine-dining restaurant.
Fine wines from Portugal, Germany, and around the world can be found on the wine list. The cocktails here are excellent too. Smooth and distinctive: the signature drink "Lorbeer Cloud" (Bay Leaf Cloud) with gin, bay leaf syrup, lemon vinegar, tonic, and aquafaba foam.
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