Hanse Stube

Located directly next to the cathedral, the "Gute Stube Kölns" is an oasis of calm in the luxury hotel. Guests enjoy classic, good service and quality food, either as a six-course menu or à la carte.

Concept Under the direction of a new duo comprising Executive Chef Lars Wolf and Pastry Chef Pavel Tanev, the kitchen is steering toward a stronger focus on classical cuisine. The menu offers either four to six courses or à la carte dining. Kitchen Style Wolf's cooking is French-influenced, technically sound, and subtly seasoned. The scallop ceviche with rhubarb and radish demonstrates a good eye for structure. The tender veal fillet is cooked to perfection and carries a fine nutty flavor, paired with earthy morels and a fresh asparagus ragout. Frankfurter herbs provide skillful accents—a dish of clear structure. Tanev complements this with desserts of distinct sweetness—for instance, a Japanese-inspired cream with raspberries and sour cream ice cream. Wine The extensive wine list is impressively curated, though occasionally ambitious in its pricing. Atmosphere Whether in the wood-paneled dining room or on the summer terrace: the attentive service under Klaus Sasse cultivates an atmosphere of refined calmness. Conclusion Cologne's flagship dining room remains the very embodiment of classic grand hotel tradition.