Meat & Greet – our Team
Our head chef Nils Carstensen's most important ingredient is his efficient team. Add to this their passion, expertise and attentiveness – and a pinch of warmth that refines each visit to THEO'S.
THEO´S Prime Beef Restaurant
Hamburg's steak restaurant
THEO'S was inspired by New York's sophisticated steakhouses and is a must-visit destination for everyone who appreciates excellent steaks. The ambience is as tasteful as the meat is flavoursome. Our Prime USDA Beef comes from cattle raised on pastures in Nebraska. It is grilled in our authentic Southbend oven at exactly 800°C – precisely to your preferences. From the pasture to the attentive service, THEO'S is a well-done passion for hospitality.
Menus
Chef's Choice
Discover THEO'S with our tasting menu for two: Start with a glass of champagne, followed by a selection of our most popular starters to share, T-bone steak and filet mignon with your choice of sides, and finish on a sweet note with our New York cheesecake – all for €125 per person.
Exclusive winegrower’s evening at THEO’S
On 9 November 2026, a special evening of indulgence awaits you at THEO’S: together with Black Stallion Estate Winery from Napa Valley, we will be presenting a selection of wines from this renowned estate – accompanied by a perfectly paired prime beef menu. Look forward to an exclusive evening full of exceptional flavours and culinary discoveries.
When the time is ripe, our steaks are, too
THEO'S first-class prime beef comes from the world's best cattle herds. Our Angus and other beef steaks are dry-aged for 40 days. This meat ripening process in special dry-ageing chambers makes the beef particularly tender and aromatic. Our high temperature oven brings out the typical meat flavours to perfection, and the caramelisation that is a result of the high cooking temperature gives our dry-aged steaks their unparalleled crust. It is the fine details that make our THEO'S the favourite haunt of genuine steak gourmets.
Welcome
Welcome
Your host: Levent Tarhan
"The Fischereihafen Restaurant shaped me. The EAST-Hamburg helped me to evolve. The Weißes Haus took me further, and Eugen Block has made me what I am today." The experience, passion and humbleness of your host Mr Tarhan couldn't be summarised more succinctly.
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