The story
At Ox & Klee in Cologne's Zollhafen district, chef and owner Daniel Gottschlich and his team pursue a singular ambition: to create the best culinary experience of a lifetime. This pursuit has earned the restaurant two Michelin stars for excellent cooking, a recognition woven into every aspect of the evening.
The experience is called "The Art of Taste," a composition of aromas, emotions, and inspiration. Guests choose their path: the vegetarian Klee menu or the Ox menu featuring fish, meat, and seafood. Each narrative unfolds in multiple facets—sometimes as a delicate plated dish, sometimes as expressive finger food. Always surprising, always precise, always with a touch of the avant-garde.
The current "The Art of Taste" menu is a journey through carefully crafted courses. It begins with a blackbox of six taste qualities, followed by dishes like Toro & Kaviar "op kölsche Art" (a local Cologne twist) and a Truffle Pasta that aims to be better than any other. Halibut appears in Surf & Turf style, duck draws inspiration from the classic "Ente Bigarade," and the meal concludes with a Capri lemon dessert. The vegetarian version offers its own highlights, including a grilled artichoke and a Beet Wellington that reimagines a classic.
For those seeking deeper insight, the Kitchen Experience includes guided visits behind the scenes of the two-star kitchen, accompanied by an extra course and a matching drink.
The dining experience is supported by a carefully curated beverage program. The "Alpha – Omega" wine pairing takes guests on a journey through the history of fermented grapes, from ancient origins to the present day, with selections priced between €130 and €240 per person.
For those who prefer not to drink alcohol, the "Back to Zero" pairing is a creative alternative in its own right. Based on a zero-waste philosophy, it transforms high-quality kitchen ingredients—fresh vegetable juices, verjus, herbs, and spices—into sophisticated, non-alcoholic compositions perfectly balanced to each course. This alcohol-free journey is priced at €80.
The service team guides guests through the evening with sensitivity and genuine warmth, while the ambiance—clean lines and warm tones—creates a setting that feels both personal and inspiring. At Ox & Klee, modern cuisine becomes an expression of art, and the evening itself becomes a lasting memory.
Recognition
Ambience
Details
History
Excellent cooking
Concept Daniel Gottschlich's avant-garde "Art of Taste" (omnivorous in the "Ox" menu, vegetarian in the "Klee" menu) places the six taste senses—sweet, sour, salty, bitter, fatty, and umami—at the center. Theatrical effects are becoming increasingly important. Culinary Style The artistic carte blanche menus remain memorable thanks to technically brilliant, emotionally surprising moments—such as Gottschlich's reinterpretations of truffle pasta or the Cologne classic Halver Hahn. Petits fours and creative cocktails are served in the new "5th Element Bar" on the ground floor. Wine The wine pairing is staged as a journey through the history of fermented grapes. Inventive non-alcoholic pairings. Atmosphere Urban ambiance in one of the iconic crane houses at Rheinauhafen. Charming service. Conclusion Fine dining as a multisensory total work of art, performed like a theatrical production.
A stylish gourmet restaurant with large glass fronts and spectacular views in the Zollhafen on the Rhine. Daniel Gottschlich and team offer several experiential menus featuring seasonal ingredients and six courses.
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