"Sunday Opening" Restaurants in Cologne
Cologne's once plushest Michelin-starred restaurant has repositioned itself in recent years. Leon Hofmockel in particular is responsible for this with his extremely creative, exciting crossover gourmet cuisine.
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.
Thomas Lösche still cooks the old school way - free from fashions, airs and graces and provocation. The view of the Rhine is extra beautiful. The interior is a little outdated. Regulars love this style.
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.
The offshoot of the gourmet restaurant located next door convinces with upscale home-style cooking and a magnificent view of the Rhine. The wine shop offers good wines from Austria.
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.
What has long been part of everyday life in the world's major cities is filling a gap in Cologne that hardly anyone has been aware of until now. Between street food spots and Michelin-starred restaurants, "Kluth" offers soulful market garden cuisine for which a target group is only gradually forming. The "Frohnatur" wine bar had previously tried its hand at the same address before Kevin Rademacher and "Kluth" co-founder Hannes Radeck took over the reins this summer. Both know each other from their time at "Ox&Klee" and together they have taken the path from luxury and performance to sustainability and approachability. Vegetable popcorn, porcini mushroom chawanmushi, coffee grounds shoyu, Nordic-casual coziness and music from the record player open the horizon for a new idea of contemporary gastronomy. Rademacher and Radeck only use whole animals - for example for for a lamb dish with red onion and black rice miso, in which various pieces of stewed meat melt into an intense ragout over hours. The heart, kidneys and lungs are salted, dried and smoked several times. Like bottarga, the preserved offal can be finely grated over the potato foam - a real firework of flavors. Top gastronomic finesse is also evident in the skill with which ricotta agnolotti are created from simple ingredients such as flour, water, lemon salt, wild berries and whey cheese - in a sauce that is at the same time frothy, earthy and delicious. at the same time frothy, earthy, deep and citrus-fresh.
Since the closure of Astrein in January, Eric Werner can now concentrate fully on his second restaurant. The cuisine is home-style and French-inspired. Solid wine list.
This corner restaurant in the south of Cologne has been spruced up with turquoise-painted columns and freshly upholstered chairs. The chef himself cooks here: visually artistic and tasty.
Jaspreet Dhaliwal-Wilmes studied with wild herb pope Jean-Marie Dumaine and quickly found his own style. His adaptations based on great classics are characterized by Indian flavours.
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.
Long-established Japanese and sushi restaurant at a new address with a much more stylish interior. The cuisine offers a good mix of consistency and change, sashimi and crispy rolls.
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.
Classic Austro cuisine and creative delicacies: Michael Scherz loves multitasking. The latest prank: wines by the glass and small dishes from the Konro grill in the front, converted area.
Food and drink keep body and soul together, even in this Cologne institution. The dining room and service outfit have not changed for decades, and the menu is also wonderfully retro.
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.