Koch und Kellner

Koch und Kellner presents a creative, individual approach to cooking, emphasising product quality. It avoids cheap special offers when sourcing ingredients, so guests taste distinct differences between varieties of fish, meat and vegetables. The 'Koch' prepares elaborate, refined dishes; the 'Kellner' tailors wine recommendations to each dish and guest preference. A large, carefully curated wine list includes wines by the glass; the team sells selected bottles outside the restaurant as "Koch und Kellner's Keller". Menu changes monthly; offerings run from four courses upwards; dishes available individually. The restaurant is recognised as SELECTED by the Michelin Guide for its modern, internationally influenced cuisine. The restaurant offers a cheerful, lively bistro atmosphere and convivial bistro-style ambience. Cooking is driven by seasonal produce and fresh ingredients, with local products used when possible and international influences. Specialties include goose liver with quince and Belgian chocolate, fennel, butternut, orange, Piedmont hazelnut and red mullet, pike-perch with leek, orange, beetroot with crème fraîche, caraway and currants, North Sea lobster, poached scallop à la bouillabaisse, venison from Schnaittach with chestnuts and chicory, and raw milk cheese platter.