Pottkind

Pottkind is a creative, modern restaurant that centers its concept on an intimate mix of chef’s table and counter seating called the "Chefstheke." The restaurant displays a Michelin badge (2025 1 Star image on the site). It frames its menus as evolving, noting that menu content, prices and the artwork in the dining room may change. The heart of the space is the Chefstheke — a bespoke Cologne red oak counter that offers a unique view into the open kitchen and comfortable, close-up seating. The layout emphasizes interaction with the kitchen and a convivial, theatre-like dining vibe. Pottkind serves creative, modern cuisine with a gastronomic approach that emphasizes technique and seasonal ingredients, including fermentation (koji), charcoal grilling and Japanese influences. Menus are multi-course, tasting-style experiences with vegetarian-focused options exemplified by the 2026 "Pressedinner," which showcases smoking and Koshihikari rice. Specialties include Tomatentee (a gazpacho-style tomato tea); Goma Dango with black bean and mole; kohlrabi with Koshihikari rice and dulse; crème of roasted sunflower with Tonburi described as a "caviar of the field"; La Ratte potato purée inspired by Joël Robuchon; gebrannter Spitzpaprika with fried plantain and communal couscous; and koji milk rice with quince. Bread and butter are made in-house, and desserts close the meal with fermented rice, coffee fudge and malt cake variations.