The story
Restaurant Maximilian Lorenz is a modern German kitchen at Johannisstraße 64 in Köln, and the Michelin Guide awarded it one star in 2026 for high quality cooking. The menu leans on German produce but also draws on Mediterranean and fusion ideas.
Maximilian Lorenz works under the motto "Nose to Tail" and rethinks familiar regional ingredients in fresh settings. The six-course menu is also available vegetarian. Swabian-Hällisch heritage pork and trout run through the courses, and the kitchen makes most of what it serves in-house.
Pork loin arrives with sea buckthorn and walnut, while trout is paired with dark rye bread and nut butter. Pork pepper comes with Döppekuchen, spinach and elderflower. Der Feinschmecker singled out pork belly in a trout consommé as a course that balances contrast and harmony.
The restaurant pairs its menu with German wines only. The connected wine bar heinzhermann offers an international list of more than 1,200 selections. The dining room is minimalist, and the service is attentive without fuss. A chef's table seats twelve, and the chef's menu is served there alone, with the cooks bringing each course to the table and explaining it.
Recognition
Ambience
Details
History
High quality cooking
Creative German gourmet cuisine is served at Maximilian Lorenz's restaurant in the Kunibertsviertel, with a focus also on traditional Cologne dishes. Over 1,200 selections are available in the wine cellar.
The modern wine bar is located between the main train station and the Rhine and offers a wide variety of fine wines, entrecôte, lobster, and French cheese. Everyone is sure to find their favorite wine here!
Concept Concept Rethinking regional cuisine: Under the motto "Nose to Tail," Maximilian Lorenz aims for nothing less than a redefinition of German gastronomy. To achieve this, his six-course menu (also available vegetarian) places familiar ingredients in fresh contexts. Cuisine Style Swabian-Hällisch heritage pork and trout weave a versatile thread through the menu. The pork loin with sea buckthorn and walnut is wonderfully fresh, while the trout with dark rye bread and nut butter offers subtle depth. Pork pepper with Döppekuchen, spinach, and elderflower adds savory elegance. A standout highlight: pork belly in a trout consommé—a course that masterfully blends contrast and harmony. Wine The German wine pairing provides compelling highlights. Additionally, the connected wine bar "heinzhermann" features an international list of 1,200 selections. Atmosphere Minimalist design paired with attentive, effortlessly understated service. Verdict A tribute to German culinary tradition with a contemporary vision.
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