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PRODUCT-FOCUSSED,
ROOTED IN THE REGION,
AND OPEN TO THE WORLD.

BUOY embodies Northern German fine dining.

Familiar flavours and top-quality produce from local suppliers form the foundation, complemented perfectly by international influences.

With his clear and emotive cuisine, Chef Marvin Böhm aims to evoke a warm sense of home: familiar flavours such as Büsum crab soup, May plaice or braised pork jowl – combined with the surprising freshness of shiso, physalis or sorrel.

Speicherstadt and HafenCity – Their Impact on the Area

The immediate surroundings of the restaurant – the red brick of the Speicherstadt, the green of the warehouse windows and driftwood from the River Elbe – all flow into the dining area of BUOY.

BUOY creates an atmosphere full of warm hospitality, unpretentious and authentic.

chef marvin böhm

Marvin Böhm is a master chef and state-certified restaurateur, known for his precise, ingredient-focused and regionally inspired cuisine. He combines culinary excellence with experience in international competitions.

He developed his culinary style over many years in some of Germany’s finest restaurants: From 2010 to 2024, he most recently served as sous chef at Restaurant Aqua in The Ritz-Carlton Wolfsburg under Sven Elverfeld ***. He began his career in Michelin-starred gastronomy at the Schwarzwaldstube in the Traube Tonbach under Harald Wohlfahrt *** in Baiersbronn from 2008 to 2010.

At the same time, he made a name for himself as Germany’s most successful competition chef. He won first place three times at the Bocuse d’Or Germany (2016, 2018, 2023) and represented Germany on several occasions at European and international level, including at the world final in Lyon. He also secured first place in the 2022 ‘Chef of the Year’ final, as well as numerous other accolades, including the Rolling Pin Award Germany, where he was honoured as ‘Sous-chef of the Year 2023’.