The story
Zur Post stands at Altenberger-Dom-Straße 23 in Odenthal, where the Wilbrand family runs a modern cuisine restaurant that holds one Michelin star (2026). The family has run the house since October 1972, and the gourmet restaurant sits alongside a hotel and the rustic Postschänke.
Brothers Christopher and Alejandro Wilbrand run the kitchen. Their cooking pairs classic foundations with seasonal produce and, now and then, Asian accents. Mediterranean and regional recipe ideas shape much of the menu, which the restaurant describes as product-focused.
The gourmet menu runs to six, five or four courses, listed at €165, €145 and €125. Feinschmecker names foie gras with butter brioche and pecans, Tristan lobster with dashi flan, kumquat and daikon, and Bergisch venison loin with elderberry jus, parsley root and maultaschen. Cheese comes from the Wingenfeld cheese house in Cologne. A vegetarian menu is available on pre-order, and wine pairing can be added to the courses.
The gourmet room is modern and bright, with clean lines set inside an old slate-clad Bergisch house. It seats up to 35 guests. The Postschänke next door is the rustic second restaurant, and dogs are welcome there but not in the gourmet room. The Odenthaler Festsaal hosts larger gatherings and events.
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Recognition
Ambience
Details
History
High quality cooking
Concept In this family-run hotel, brothers Alejandro and Christopher Wilbrand present a product-focused gourmet menu in their restaurant. A second restaurant, the "Postschänke." Cuisine Style They skillfully blend classic foundations with seasonal and occasionally Asian accents. The focus is on premium haute cuisine ingredients such as foie gras with butter brioche and pecans, Tristan lobster with dashi flan, kumquat, and daikon. The Bergisch venison loin is served with elderberry jus, parsley root, and maultaschen. An excellent selection of raw milk cheeses from Cologne's Wingenfeld cheese house. Wine Wine pairing available for the menu, alongside a selection of open white and red wines. Atmosphere Modern and bright. Clean lines blend with the charm of the old slate-clad Bergisch house. Relaxed atmosphere, friendly young team. Conclusion Fine dining with a classic touch and some new accents.
The 200-year-old inn presents itself in a distinctly Bergisch style – complete with slate panels, green shutters, and white mullioned windows. Many of the ingredients used in the kitchen are equally characteristic of the region.
Location
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