The story
Within the walls of the Althoff Grandhotel Schloss Bensberg, Vendôme offers an experience rooted in precision and elegance. The restaurant’s two Michelin stars – awarded for “excellent cooking” – reflect a kitchen that marries classic French technique with a modern sensibility. The dining room, set in a castle that overlooks the Bergisch Gladbach landscape, provides a fitting backdrop for meals that are both composed and quietly ambitious.
The cuisine at Vendôme draws from the traditions of Classic French cooking while embracing contemporary interpretations. Ingredients are treated with respect, and each plate is built on clear, harmonious flavors. The menu changes with the seasons, and guests can choose from options such as the “Vendôme Experience” or the “Chef’s Choice Dinner” – both of which showcase the kitchen’s ability to balance richness with lightness. An interesting wine list, curated to complement the food, is a hallmark of the experience.
Dinner at Vendôme is a leisurely affair, with attentive table service and an atmosphere that is formal yet welcoming. The restaurant also offers outdoor seating in warmer months, and the option of a chef’s table for those who wish to watch the action in the kitchen. Whether for a special occasion or a dedicated gourmet evening, Vendôme delivers a memorable encounter with French-inspired modern cuisine in a truly unique setting.
Recognition
Ambience
Details
History
Excellent cooking
A premier restaurant located in an 18th-century Baroque castle featuring a symmetrical floor plan. Dennis Kuckuck and his team offer their guests two exceptionally exquisite menus in five and seven courses.
Concept After 25 years at the helm, Joachim Wissler has handed over the reins to his sous-chef Dennis Kuckuck, whose culinary signature has been shaping the kitchen for three years now. Guests can choose between the "Fish & Meat" and "Vegetarian" menus, available in 5 or 7 courses. Culinary Style Product-focused haute cuisine on a French foundation, characterized by delicate textures and aromatic depth. The complex, meticulously crafted courses come together in a subtle choreography. Highlights include the veal sweetbread Wiener Art, crispy on the outside and creamy within, served with lingonberries, veal shoulder jus, and capers. Pure yet monumental in flavor: the free-range egg encased in pasta dough with Piedmont truffles, spinach sauce, and foamy nut butter. The Crêpes Suzette by Larissa Metz – our Pastry Chef of the Year 2025 – is a fascinating homage to an iconic dish. Wine The wine list features 650 selections, ranging from classics to discoveries. Sommelier Dennis Ruhl’s pairings open up nuanced dialogues between glass and plate. The house-made non-alcoholic creations are also highly recommended. Atmosphere White tablecloths, soft lighting, and comfortable armchairs create a luxurious yet relaxed ambiance. The service team led by Christoph Strahl operates with understated elegance. Conclusion The "Vendôme" remains one of Germany's top dining destinations.
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