Together with the „Kölner Stadt-Anzeiger“, we are once again inviting you to our popular gourmet event in March: Our member establishments will be offering imaginative, high-quality menus at particularly tightly calculated prices with the „Wednesday Menu“. The menus are set, however, the chefs reserve the right to make variations if a comparable product is available during shopping due to freshness or quality. You can enjoy the "Wednesday Menu" on March 4th, March 11th, and March 18th at the following establishments:
LU
125 € per person.
4-Course Menu Chef's Choice including wine pairing (also non-alcoholic), coffee, and water
Wednesday, 04 March, 11 March & 18 March, evenings
Prepare to be surprised by Chef Thomas Gilles' culinary delights across four courses, featuring highlights from the LEU Restaurant's current menu.
Clostermanns Restaurant & Bar
£60 per person.
Thomas's favourite dishes from the FFDC cookbook „Brilliantly Simple“
3-course menu including wine pairing (also non-alcoholic), coffee and water
Wednesday, 04 March, 11 March & 18 March, evenings
Beetroot – Beetroot – Carpaccio | Goat's cheese | Walnut | Rocket
***
Zürcher Cutlets | Rösti | Mushrooms
or
Saffron risotto | wild cauliflower | orange
***
Zabaione | Vanilla ice cream | Strawberry | Rhubarb
The Fourth King
£79 per person.
Thali – Menu
10 different dishes in 3 courses, including two glasses of wine and a bottle of water
Wednesday, 04 March, 11 March & 18 March, evenings
Our Thali menu is a surprise menu and offers the full spectrum of our culinary and spice diversity.
It contains meat/fish and vegetarian components and can also be adapted to be meat-free or completely vegetarian with prior notice.
Wasserturm Hotel Cologne
99 € per person.
3-course menu including wine pairing from Weingut Dreissigacker
Wednesday, 4th March, 11th March and 18th March
Doors open: 6:30 PM
Starts: 7:00 PM
Online booking possible
Starter
Spring
Green Asparagus and Chervil Salad | Smoked Salmon Tartare | Wild Herbs & Flowers Lime Foam
***
Main course
FLORA AND FAUNA
Entrecôte | Lobster | Wild Cauliflower | Summer Truffle | Mashed Potato
Choron Sauce Foam
***
Dessert
Biscoff Raspberry
Biscoff Mousse | Caramelised White Chocolate Biscoff Crumble
Raspberry sorbet | Raspberry gel | Watercress sprig
Althoff Grandhotel Schloss Bensberg
£89 per person.
4-course menu including two glasses of wine via sommelier
Wednesday, 4th March, 11th March and 18th March
From 18:00
Reservations can only be made online.
Prawn carbonara
Red freshwater prawn | Pecorino foam | cured egg yolk | pancetta jus
***
Broccoli fritters
Handmade Agnolotti | Broccoli | Brown Butter Crumbs | Almonds
***
Braised Beef
60 hours of slow-cooked local beef chuck roast
Celery cream | roasted Brussels sprouts | beetroot gnocchi
***
Chocolate cake
Tartlet | Milk Chocolate | Caramel
Cranberries | Apple | Pecan Ice Cream
Please state the codeword when booking: KSTA-MENU
JOSEPH'S
£84 per person.
3-course menu with bread selection and dip, including 3 accompanying wines, mineral water and espresso
Wednesday, 4th March, 11th March and 18th March
Lunch: 12:00-13:00 (Restaurant closes at 3 PM)
Dinner: 18:00-20:30
Reservations by email only
Chicory and goat's cheese cannelloni in a sesame crust with orange quinoa salad and hazelnut crisp
***
Braised lamb shank in Zweigelt with Vichy carrots and wild garlic risotto
***
Tyrolean Emperor's Mess with Lingonberry Cream
Reservations for the Wednesday Menu are mandatory.
Event Location & Restaurant CologneSKY
£89 per person.
3 – Course Lunch Menu including aperitif, wine pairing, mineral water and espresso
Wednesday, 4th March and 11th March
Start: 12:00
Reservations can only be made online.
Vegetarian menus or allergies can be considered when booking.
Lunch Menu
Bread rolls and Sylter bread from Bäckerei Gaues with sea salt butter and cress cream
***
Roulade of Danish salmon fillet and basil
Colourful Beetroot / Lime Kefir / Sourdough Crisp
***
Glazed pork shoulder & fillet of Eifel beef
Savoy Cabbage Praline / Vegetable Pearls / Lovage Potato Purée
***
Opera of the finest Belgian chocolate
Cinnamon blossom cherries / Tonka bean ice cream / Almond brittle
***
Fade-out
Canelé de Bordeaux / CologneSky Almond Gugelhupf
Event Location & Restaurant CologneSKY
£119 per person.
4 – Gentlemen's Evening Menu including aperitif, wine pairing, mineral water, and espresso
Wednesday, 4th March and 11th March
Starts: 7:00 PM
Reservations can only be made online.
Vegetarian menus or allergies can be considered when booking.
Wednesday evening menu
Culinary greetings
Exotic fruit kisses with burrata cream
Butternut Squash Pani Puri
Tartlet of chestnut mushrooms and soy caviar
Bread rolls and Sylter bread from Bäckerei Gaues with sea salt butter and cress cream
Menu
Roulade of Danish salmon fillet and basil
Colourful Beetroot / Lime Kefir / Sourdough Crisp
***
Grilled scallops
Crustacean ginger espuma / artichoke / roasted pepper
***
Glazed pork shoulder & fillet of Eifel beef
Savoy Cabbage Praline / Vegetable Pearls / Lovage Potato Purée
***
Opera of the finest Belgian chocolate
Cinnamon blossom cherries / Tonka bean ice cream / Almond brittle
***
Fade-out
Canelé de Bordeaux / CologneSky Almond Gugelhupf
Gruber’s Restaurant
£89 per person.
4-course - Lunch Menu incl. alcohol-free aperitif, 2 glasses of wine, water & coffee
Wednesday, 4th March, 11th March and 18th March
Lunch: 12:00 - 13:00
Reservations can be made online, by email, and by telephone.
Celery in Textures
Truffle | Apple | Hazelnut
***
Fried cod
Citrus | Cauliflower
***
Guinea fowl breast
Albufera | Jerusalem artichoke | Potatoes
***
Dark chocolate
Vanilla | Banana
Zoo Gastronomy Villa Bodinus
99 € per person.
5 – Evening Menu including accompanying wines, water, and coffee
Wednesday, 11 March
Start: 18:30
Booking by email
Owl Whisper Menu
Look forward to a warm welcome at the reception by one of our owls and a zookeeper. Immerse yourself in interactive animal proximity, get to know the animal and gain exciting insights into its way of life and conservation.
Greetings from the kitchen
***
Cod | Celery | Potato
***
Farm chicken | Pea | Carrot pod Morel
***
Rhubarb Sorbet | Goat's Cheese
***
Char | Cauliflower | Cream Jus
***
Double Crème Brûlée | Peanut | Parsnip
Maximilian Lorenz
99 € per person.
4 – Evening and noontime set menu incl. wine pairing
Wednesday, 4th March, 11th March and 18th March
Start Midday: 12:00-13:00
Dinner starts: 6:00 PM - 8:00 PM
Reservations can be made online or by telephone
Steak tartare made from German pasture-raised beef | Truffle mayo | braised shallots | olive crostini
or
Roasted cauliflower | Egg yolk cream | Toasted onions | Pickled cranberries
Maximilian Lorenz, Cabinet 2025
***
Lemon Buttermilk – Refreshment
***
Herbed Prawns | Saffron Risotto | Champagne Emulsion | Glazed Cauliflower
or
Fresh fettuccine | Sweet cream butter | Parmesan | fresh truffle
Weingut Dr. Heger, Pinot Noir (Blanc de Noirs)„
***
Fruit spirit crème brûlée | homemade sorbet | sesame crunch
Kracher Winery, Spätlese 2023
Please state the codeword when booking: THE WEDNESDAY MENU
Hanse Stube (Excelsior Hotel Ernst)
99 € per person.
4-course menu including water, coffee and a glass of wine
Wednesday, 4th March, 11th March and 18th March
Start Noon: 12:00
Dinner begins: 6:00 PM
Reservations can be made online and by telephone.
Yellowtail
Char is a common British surname, but is unlikely to be the correct translation in this context. Saibling is a type of char, so "char caviar" or "Arctic char roe" would be more suitable. Kohlrabi is a cruciferous vegetable.
***
Mushroom essence
Ravioli | Chopped Tomatoes | Chives
***
Burgaud-Ente
BBQ Glaze | Black Pepper Mix | Morel | Beetroot
***
Lemon Tart
Lime | Mango | Almond | Crème Fraîche
Please state the codeword when booking: THE WEDNESDAY MENU
Taku
99 € per person.
3-course menu including aperitif and water
Wednesday, 4th March, 11th March and 18th March
Start: 18:30
Online booking possible
Look forward to a carefully curated surprise menu.
Please state the codeword when booking: THE WEDNESDAY MENU
THE MEZZEBAR YU*LIA
99 € per person.
3-course menu including wine pairing, 1 bottle of water, coffee
Wednesday, 04 March, 11 March & 18 March, evenings
Online booking possible
Amuse-bouche
***
Eastern Mezze
***
Main course choice
***
Makrouth
Date | Orange blossom | Almond
Tunisia
Please state the codeword when booking: THE WEDNESDAY MENU
Sahila – The Restaurant
€199 per person.
4-course menu including wine pairing, 1 bottle of water, coffee
Wednesday, 04 March, 11 March & 18 March, evenings
Online booking possible
Aperitif
Greetings from Saudi Arabia
***
Amuse-bouche
Taco
Mais | Bean | Salsa
Mexico
***
Bulgur salad
Bulgur | Isot | Pomegranate
Turkey
***
Wild white halibut
Tarragon | Parsley root | Cockle
France
***
Oxtail Tagine
Pea | Salted lemon | Olive | Taktouka
Morocco
***
Lot Chong
Mango | Pandan | Thai Basil
Thailand
***
Petit four
Please state the codeword when booking: THE WEDNESDAY MENU
Rademacher Kitchen
Lunchtime €125 per person.
Dinner €150 per person.
5-course menu including 3 glasses of wine, water, and a coffee speciality
Wednesday, 4th March, 11th March and 18th March
Starts midday: from 12:00
Dinner starts: from 6:15 PM
Online booking possible
Seasonal changes possible
Amuse-bouche
***
Yellowfin mackerel carpaccio
Finger lime | Wild herbs | Mediterranean sauce
***
Scallop
Trout roe | Rainbow beetroot | Horseradish foam
***
Pan-fried coley – Dover sole
Spinach with pine nuts | Red wine – shallots | Chablis sauce
***
Salt marsh lamb
Artichokes | Cocoa Beans | Pepper Foam
***
Mont Blanc
Nougat | Caramelised Hazelnut | Citrus Compote
***
Fine patisserie
Please state the codeword when booking: THE WEDNESDAY MENU
De Nederlanders
£68 per person.
3-course menu including a glass of matching wine
Wednesday, 4th March, 11th March and 18th March
Online booking possible
Amuse-bouche
Short rib bitterballen
Mustard Cream | Mustard Seed Caviar | Mustard Sprouts
***
Beef tartare
Toasted sourdough | Wild herbs
***
Fried cod
Horseradish Beurre Blanc | Beetroot | Sugar Snap Peas
***
Chocolate mousse
Vanilla ice cream | Caramel | Stroopwafel
Please state the codeword when booking: THE WEDNESDAY MENU
The festival is a special commitment from Cologne's top gastronomy. Cologne has long been a culinary hotspot and it's wonderful that more and more people are experiencing this. Only moral, active, and financial support makes a festival like this possible. A big thank you goes out to all sponsors and supporters.
