Chapeau La Vache

Chapeau la Vache is housed in Villa Rocholl adjacent to the Bremer Standesamt. The restaurant’s philosophy centres on fresh cuisine that aims to be enjoyable and accessible, paired with excellent service. An exclusive event space, Le Loft, occupies the villa’s top floor and underlines the house’s capacity to host private events, workshops and receptions, with on-site catering. The venue has been recognised by the Michelin Guide (SELECTED) and presents a coherent offer for dining and events. Dining rooms are stylish and informal, reflecting a casual French brasserie vibe. A cosy bar opens at 18:00, serving aperitifs, refined cocktails and small plates to complement brasserie dining. A terrace and relaxed seating extend a convivial environment for socialising. The kitchen follows the casual French brasserie tradition with a product-first, fresh approach that highlights seasonal, high-quality ingredients; menus range from approachable seasonal plates to multi-course prix fixe event offerings emphasising flavour and technique. Head Chef Jens Kommerau leads the kitchen and features prominently in the restaurant’s events and special menus. Specialties include carpaccio of skrei with bouillabaisse vinaigrette; smoked tomato soup with wild garlic foam and scallop (St. Jacques); crepinette of beef cheek with braised vegetables and truffle purée; rhubarb parfait with mini doughnuts and raspberry coulis; and tiradito of sea bass.