The story
Phaedra, at Elsaßstraße 30 in Köln, is a Mediterranean restaurant that the Michelin Guide lists as Recommended for 2026. The kitchen draws on Greek, Italian, Spanish and Portuguese cooking, with touches from North Africa and the Eastern Mediterranean.
Konstantin Tzikas leads the kitchen as chef and owner, and he previously worked with Franz Keller at the Adler-Wirtschaft. The menu stays short on purpose, since everything is cooked fresh each day. Dishes rotate with the season and market supply, and sauces, ice cream and pastries are made in house.
The vegetarian four-course menu opens with roasted pointed cabbage in black garlic vinaigrette, with pomegranate, pine nuts and herbs. Glazed parsley root comes with hollandaise, oyster mushrooms and Piedmont hazelnuts. Risotto with grilled fresh peas and Pecorino Romano follows, and dessert is white chocolate foam with mango sorbet, almonds and a chocolate "earth".
The wine list pairs Greek bottles with German and French ones, and a by-the-glass system keeps opened bottles fresh for at least 21 days. That lets the restaurant pour rarer bottles by the glass. The Schlemmer Atlas awards Phaedra 2.5 Kochlöffel for 2026 and praises both its specialty wines and its cocktails at the bar.
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Alongside a four-course menu (also vegetarian), the urban restaurant offers specialty wines by the glass as well as excellent cocktails at the bar. The cuisine is thoroughly Mediterranean in style.
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