The story
Vendôme, the fine dining restaurant of the Althoff Grandhotel Schloss Bensberg at Kadettenstraße, 51429 Bergisch Gladbach, serves a modern French kitchen under chef Dennis Kuckuck. Michelin awarded the restaurant two stars in 2026 for excellent cooking.
Joachim Wissler led the kitchen for 25 years before handing it to Dennis Kuckuck, his sous chef, whose style has shaped the cooking for three years. The food is product-focused haute cuisine built on a French foundation. Textures are delicate and the flavours are aromatic, and each course builds on the one before it.
Veal sweetbread Wiener Art arrives crisp outside and creamy within, served with lingonberries, veal shoulder jus and capers. A free-range egg wrapped in pasta dough carries Piedmont truffles, a spinach sauce and a foamy nut butter. Pastry chef Larissa Metz's Crêpes Suzette, a homage to the classic dessert, closes the meal.
Guests choose between a Fish & Meat menu and a Vegetarian menu, each in five or seven courses. The wine list runs to 650 selections, from classics to smaller discoveries, and sommelier Dennis Ruhl builds pairings that move between glass and plate. House-made non-alcoholic creations are also on offer. White tablecloths, soft lighting and comfortable armchairs make the room feel luxurious yet relaxed, and the service team led by Christoph Strahl works with a light touch. Private dining is available.
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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