Happenpappen

The story

Happenpappen Hamburg: Plant-Based Brunch in St. Pauli Awarded by Schlemmer Atlas

The Kitchen and Philosophy

Cathy runs Happenpappen as a plant-based kitchen in Hamburg's St. Pauli neighborhood, focusing on fresh, homemade preparations rather than preaching. Her approach removes clichés from vegan cooking while prioritizing seasonal and regional produce. The team builds every dish from scratch, ensuring the menu appeals even to diners who typically avoid plant-based options.

Seasonal Plates and Recognition

The Schlemmer Atlas awarded this venue one spoon for its bowl-style offerings and burger selections, though the weekend brunch remains the standout experience. Guests order the Blumenkohl Benedict featuring roasted cauliflower, carrot butter, and silk tofu beneath a house-made Hollandaise sauce. Other popular plates include the Pilz Stulle with baked mushrooms and sauerkraut hummus, alongside the Red Spice Sandwich with smoked tofu and beetroot. A small selection of three-course menus appears occasionally, but the daily rotation keeps the focus on accessible comfort food.

Cozy Service and Sweets

The dining space offers a relaxed environment where the layout supports a friendly community vibe. Cathy describes the goal simply as creating a comfortable spot with great food, leaving missionary efforts aside. Sweet finishes arrive from a glass display case containing cakes with gluten-free choices, or guests can scoop ice cream directly from the chest freezer. Drinks range from coffee and lemonades to mimosas and Aperol Spritz served throughout the late morning service.