Ox & Klee, located in Cologne, is a contemporary gourmet restaurant owned and operated by chef Daniel Gottschlich since 2016. Situated in Cologne’s Rheinauhafen area, the restaurant proudly boasts two Michelin stars for its exceptional culinary offerings. Ox & Klee – an inspiring name that embodies the dual focus of the restaurant’s menus: “Ox” for dishes with animal products and “Klee” for vegetarian options. It is no coincidence that an ‘Ox’ likes to eat ‘Klee’ (clover) and that oxalis is the Latin name for clover.

Location

The interior, a nice collab with architect Richard May and interior designer Patricia Peschen, captures the essence of its urban setting with timeless design elements, including exquisite walnut and oak furniture. Adjacent to the open kitchen is the Chef’s Table, accommodating up to ten seats for a unique gastronomic experience.

The Chef & the team

Unlike many of his peers, Daniel Gottschlich chose a different post-apprenticeship, opting to work in a small inn and the renowned Kölner Früh. Two years after completing his training, he fulfilled his long-held dream with the opening of Ox & Klee in August 2010, serving humble dishes from a modest kitchen. Driven by a commitment to quality, he elevated his cuisine to such a degree that he earned his first Michelin star in November 2015, marking the start of a personal journey prompted by new aspirations. Recognizing the limitations of his initial venue, Gottschlich sought a more suitable location, eventually finding the perfect spot in Cologne’s urban Rheinauhafen district. This move allowed him to accommodate more guests, to expand his team, and progressively to enhance his culinary offerings. His dedication culminated in the award of a second Michelin star in February 2019, solidifying Ox & Klee’s status on the international culinary stage.

Yuriy Apelyushynskyy has been a key member of Ox & Klee’s team since 2019. He took the role of restaurant manager at Ox & Klee, showcasing his expertise as a trained sommelier. His support during the pandemic led to a promotion to operations manager in 2020. Meanwhile, Hannes Radeck, an award-winning pastry chef, impresses at Ox & Klee. Starting his culinary journey at Maritim Hotel in Cologne, he honed his skills at Messerschmidt restaurant in Pulheim before joining Ox & Klee.

Gastronomy

Gottschlich and his team at Ox & Klee showcase innovative gourmet cuisine that titillates the six taste senses: sweet, salty, sour, bitter, fatty, and umami. The dining experience features a choice of a 10- or 15-course “Experience Menu,” with options including the “Ox” menu devoted to fish and meat, and the “Klee” menu focusing on vegetarian delights. This culinary journey is perfected by a unique wine pairing “Alpha Omega,” which narrates the history and evolution of winemaking from its origins to the present day.

The concept of Gottschlich’s menu based on the six senses, was inspired by his observation that many guests have lost their intuition for taste perception. He began exploring this subject a few years ago, reading specialist books and collaborating with leading scientists from TU Berlin. The result is a playful menu that allows guests to experience the six senses of taste during their meal. Gottschlich’s approach goes beyond defining cuisine by taste alone, as he aims to create a multi-sensory experience for his guests.

He worked on this idea for almost two years with his team. The menu’s graphic and product ideas were implemented by designers Nina Werner and Peter Haas from Cologne. The final product is a unique menu that guests can interact with haptically, olfactorily, and visually, using specially designed utensils, such as table tops made of wood and concrete and corresponding picture legends.

However, the focus is always on the taste experience. And that always begins with six small appetisers, each of which represents one of the taste senses.

SOUR : Sorrel – Amakaze

SWEET : Carrot – Pumpernickel

SALT : Codium – Salicornia

BITTER : Curcuma – Grapefruit

UMAMI : Black Garlic – Lime Leave

FAT : Epoisses – Honey Beer

The dishes in the menu display a harmonious blend of the six senses. Curious guests can use the picture legends for each course to identify which product represents the respective sense of taste. It goes without saying that only the best products are used. However, the main focus is on spending a lot of time and attention to detail in appealing to the different levels of perception.

Hot & Cold : Corn – Pepper – Chili / Coconut – Shiso – Banana

Sandwich: Currant – Frisee Salad – Tempeh – Salted Lemon – Rose – Macadamia

Carpaccio: Vadouvan – Potato Bread – Crème fraiche – Watermelon – Cucumber – Endive

Chawanmushi: Dashi – Sturgeon Caviar – Toro – Guava – Finger Limes – Nettle

Pretzel: Pear – Marjoram – Yeast – Lye – Liquorice – Sheep’s Yoghurt
The legend of the pretzel shape

Asparagus: Savory – Belper Knolle – Shio Koji – Pistachio – Bergamot – Chrysanthemums

Mussels: Black Lime – Caviar – Egg Yolk – Rhubarb – Vanilla – Almond

Halve Hahn: It was at a birthday party on the 18th of April in 1877 that Wilhelm Vierkötter invented the legendary Halven Hahn. As a practical joke, he told the Köbes to serve 14 rolls with cheese instead of 14 half chickens. The joke hit home, and a roll with cheese became known as Halve Hahn (half a chicken) in Cologne.

Pom-Pom Blanc: Spruce – Hemp Seed – Celery – Shiitake – Fir Syrup – Crème Fraiche

Veal inspired by Grandmothers dish: Onion – Apple – Bone Marrow – Sweetbread – Truffle – Nigella

Hot & Cold: Cayenne – Mango – Mountain Pepper / Lavender – Rosemary – Green tea

Fennel Pollen

Nasturtium: Orange Blossom – Buckwheat – Caramel – Umeboshi – Valrona Dulcey – Blueberry

Why go? 

Ox & Klee offers a unique and multi-sensory dining experience. The menu is designed to engage all six senses of taste, allowing guests to enjoy their meals in a playful and interactive way. The restaurant uses the best products and pays great attention to detail. This is a very special restaurant that has to be experienced to understand what it’s about. A must-do when visiting the area!