The story
Ox & Klee in Köln runs a modern German kitchen at Im Zollhafen 18, and Michelin awarded it two stars in 2026. The restaurant sits in the Zollhafen on the Rhine, with chef and owner Daniel Gottschlich leading the cooking.
Gottschlich built the menus around The Art of Taste, a concept that centers the six taste qualities: sweet, sour, salty, bitter, fatty and umami. Guests choose the Ox menu, which includes fish, meat and seafood, or the vegetarian Klee menu. Both open with a black box appetizer that presents those six qualities in turn.
Der Feinschmecker singles out Gottschlich's reinterpretations of truffle pasta and the Cologne classic Halver Hahn. The Halver Hahn course carries the playful title "Don't call it Chicken." Later courses include a Capri lemon dessert, and petits fours are prepared in the 5th Element Bar on the ground floor.
The dining room occupies one of the crane houses at Rheinauhafen, with large glass fronts and views across the water. The restaurant describes clear lines, warm tones and service that feels personal without being stiff. Wine pairing is charged separately from the menu, and a non-alcoholic pairing called Back to Zero draws on pressed vegetable juices, verjus and herbs.
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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