Outdoor Dining Area – restaurants in Köln
Cosmopolitan gourmet restaurant in an exclusive location. A sophisticated journey through the different flavours is what makes the menus - "Klee" vegetarian, "Ox" with fish and meat - so appealing.
Light, French-inspired cuisine with international elements. The visual and gastronomic delights are based on extremely high standards of quality, presentation and complexity.
Easily accessible starred cuisine with a bistro character. One of the supreme tenets of the duo Jan Maier and Tobias Becker is to weave together the best regional ingredients in a down to earth and casual way.
Even the most discerning wine lover will find what they are looking for here. Imaginatively prepared hot and cold dishes ensure that the contents of the glass do not fall on empty.
Sonja Baumann and Erik Scheffler have not only redefined breakfast, but also offer a vegan menu in addition to omnivorous delights - one of many steps towards sustainable top gastronomy.
Casual fine dining restaurant with a carte blanche menu and counter seating. The dishes range between Berlinesque minimalism and playfulness - sophisticated, but not exalted.
An elegant and cosy restaurant with a beautiful terrace in the summer and a cosy dining room in the winter. Fine Austrian cuisine and a great selection of wines all year round.
With vision and a cosmopolitan outlook, Joschua Tepner combines local ingredients with trenchant haute cuisine - both in the menu and à la carte. Despite his meat and fish expertise, vegetables are never neglected.
In terms of flair and authenticity, the restaurant on Alteburger Straße could also be located in Paris. For over twenty years, the food has been unpretentious, fresh and Francophile.
For over 30 years, Christoph Paul has been cooking the way product-conscious connoisseurs want: straightforward and classic with a recognisable style, from pot au feu to pork belly.
This is where Cologne's top names meet, or simply enjoy indulgence and aesthetics. The cosmopolitan design goes perfectly with the excellent cross-over cuisine. Lunch is particularly popular.
Austrian conviviality in a restaurant culture. The cooking is rustic with good basic products, accompanied by wines from Austria and Germany. The first Thursday of the month is fried chicken day.
More than just a Greek! Konstantin Tzikas has cooked for Franz Keller, among others. In addition to unusually imaginative mezze, there are starters and main courses from the world of casual fine dining.
At Acht, the local media scene is the place to be. However, the mix of industrial chic, French-inspired dishes and dynamic wine list also impresses other visitors.
Jaspreet Dhaliwal-Wilmes' French-Indian fusion cuisine combines exotic flavours with classic craftsmanship. The result is unique creations of almost explosive power.
You can't go wrong with fried chicken. It gets really great if you just let Micha Scherz do it. Tip: order the surprise menu by phone or choose from the delicacies menu.
This speciality restaurant, which focuses on sophisticated meat dishes and regional ingredients, serves deluxe burgers, premium steaks, short ribs and crisp salads fresh from the field.
An institution that has retained its original character and plenty of "Jeföhl" despite the influx of tourists. The guest rooms and beer garden invite you to enjoy typical specialties together.