"Barrier-free" Restaurants in Cologne
Marlon Rademacher's gourmet cuisine often relies on luxury products, which he weaves into catchy moments of pleasure with great dedication. It's easy to accept the remote location on the right bank of the Rhine.
Even under new gastronomic management, the traditional "Gute Stube" in the time-honored Grand Hotel remains true to its guiding principles. Lars Wolf's French-Rhenish cuisine looks very familiar.
Daniel Gottschlich's chic gourmet bar in the basement of a boutique hotel. Impressive creations come from the kitchen of Head Chef Johannes Langenstück: Small dishes, large dishes, solo dishes or dishes to share.
Warmly run restaurant with down-to-earth pub cuisine and an excellent selection of German-Austrian wines. The first Thursday of the month is reserved for juicy, crispy fried chicken.
Probably Cologne's most stylish bistro concept delights fans with its unagitated product cuisine, such as free-range chicken with Albufera sauce or Faroe Islands salmon with green papaya and curry-lime foam.
Trendy steak and seafood temple in a class of its own. In summer, you can enjoy premium cuts, Caribbean lobster tail and seafood towers on the large terrace with mature trees.
Rooftop restaurant with Levantine feel-good cuisine in Balagan style: hummus, hamshuka, popcorn falafel, Wagyu beef kebab, freekeh and more on one table to discover and share.
Brewery cuisine 2.0 in a prime southern city location with a rustic food concept. High-quality products from Cologne and the surrounding area compensate for the fluctuating kitchen performance of the rotating kitchen brigade.
Mark Junglas, ex-cult butcher's shop owner, has turned Adenauer's former favorite pub inside out. On the menu? Good brewery cuisine. Homemade Flönz, venison sausage from our own hunt.
Often labeled as a tourist trap, the Altstadtschenke turns out to be a cosy and rustic living room substitute with almost museum-like furnishings. The food is one thing above all: hearty and rustic.
Guests can experience just how good vegetables can taste in this cool, modern restaurant. Seasonally and regionally inspired, the menu changes every six weeks.