Erika's Eck

Formerly a home for the butchers from next door, today Erika’s Eck is an unconventional drop-in for regulars, Schanzen visitors, tourists, taxi drivers and everyone with an appetite for three.

Getting a few seats on a regular weekday in Hamburg’s most popular corner pub, is like winning the lottery.

Unless you’ve made a reservation for the usual dinnertime. This is a must – when Erika’s Eck was featured on TV and in print articles, it became as famous beyond the city as it has always been to Hamburgers.

For some 40 years, you can enjoy traditional, rustic home-cooked dishes at fair prices in Erika’s Eck. It’s not unusual that a huge schnitzel hangs over one side of the plate. But if you complain about that sort of thing, this is not the place for you. Located right next to the abattoir, the delivery route for the most important menu item is happily short; the meat variations are thus always fresh and also prepared in a way that would even make Grandma feel at home. But Erika’s doesn’t just rely on tradition when it comes to food: steak and soused herring, pickled meat and fried potatoes fit in with the wood-panelled retro backdrop like the proverbial Hamburger Mors onto his bucket.

And this isn’t just popular with long-established residents. Once a home from home for the butchers from next door, today Erika’s Eck is an unconventional drop-in for regulars, Schanzen visitors, tourists, taxi drivers and everyone with an appetite for three.

Fortunately, this is catered for almost around the clock. Only between 2 pm to 5 pm,  the doors remain shut – during the remaining 21 hours, they are constantly on the go. Not everyone waits patiently to be shown a table, because a quick beer can be drunk standing up. Especially popular from midnight: a bread roll prepared by Erika, the good soul of the place. The hardworking senior citizen doesn’t have anything to do with the name, but it is probably more destination than coincidence that she has been topping up to700 fresh bread rolls with shrimps, meat, egg and more every late shift for more than 20 years. And regardless of where they come and where they are going – the hungry people of the city are grateful.