We partook in the Klee menu a few weeks ago during our travel to Cologne. What really stood out to me was the aesthetics and vision of the menu. Each dish had varying degrees of sweet, sour, umami, bitter, fat, and salty. Some of the presentation were quite whimsical like the origin of the pretzel shape and its presentation, and some were stunning like the rose in smoke and the chocolate course resembling multiple galaxies. In terms of flavor though, we thought most of the dishes tasted good but nothing really stood out as amazing. I remember the visuals more than the taste of any particular dish. This is my own preference, but I think in trying to showcase all 6 tastes in each dish, all of the dishes ended up sort of blending together without much character or that explosion of flavors that make you close your eyes to savor each bite. I also liked the ambiance here - we had a view of the river from our seat and were surrounded my modern art and meditation music. We also did the wine pairing, but I actually thought the sekt we ordered off the menu was the best. The pairing wines had a great vision and introduced different grape varietals based on when they were first harvested, but we did not particularly think they complemented the dishes nor all that delicious. They also had a great concept of producing a map with QR codes that you can read more about the wines, but unfortunately were outdated so the finishing wines were a little lost on us. Also a heads up that the tasting menu lasted almost 5 hours, which is the longest from my experience. If you're with good company, that's fine but good to know if you have other evening plans. read more

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Für meinen Besuch habe ich beschlossen, auf das verfügbare "Kleeblatt" (vegetarisches Menü) und die alkoholfreie Kombination zu verzichten, um das klassische "Ochsen" (Fleisch- und Fischmenü mit Wein) zu genießen ... obwohl es sich bei beiden um "Überraschungsmenüs" handelt . Die Idee von Chefkoch Gottschlich für das Restaurant besteht darin, jedes Gericht so zu komponieren, dass es alle sechs Hauptgeschmacksrichtungen enthält: süß, salzig, sauer, bitter, Umami und Fett. Von den Amuse-Bouches bis zu den abschließenden Petit Fours ist ihm das offensichtlich hervorragend gelungen. Besonders gut hat mir das Kalbfleisch, das Knochenmark mit Kalbsbries in Tortellini und der Trüffelschaum gefallen. Ich war auch mit dem Teller mit Jakobsmuscheln, Kaviar, schwarzer Limette und Rhabarber zufrieden. Die Kellner wirkten entspannt und waren äußerst hilfsbereit. Ich grinste über die Uniform, die das Küchenpersonal trug, als es in den Speisesaal kam, um zu helfen. Ein jüngerer Martin Gore (Depeche Mode) würde die Lederschürzen, Riemen und Schnallen wahrscheinlich gutheißen. Nach dem Essen sprach ich draußen mit ein paar Gästen, während ich auf den Taxiservice wartete. Anscheinend habe ich keines der vegetarischen Gerichte nah genug gesehen, um auf die Bemühungen der Köche hinweisen zu können. Mein Verlust. Jetzt muss ich zurückkehren, um die "Klee"-Gerichte zu probieren. / For my visit, I decided to pass on the available "clover," (vegetarian menu) and non-alcoholic pairing to enjoy the classic "ox," (meat and fish menu with wine)... although both are "surprise" menus. Chef Gottschlich's idea for the restaurant is to compose each dish to contain all 6 primary tastes: sweet, salt, sour, bitter, umami, and fat. From the amuse bouches to the final Petit fours, he has obviously succeeded admirably. I particularly enjoyed the veal, bone marrow with sweetbreads in tortellini and truffle foam. I was also pleased with the scallop, caviar, black lime and rhubarb plate. The servers seemed relaxed and were extremely helpful. I did smirk at the uniform that the kitchen staff was wearing when they came onto the dining floor to assist. A younger Martin Gore (DM) would probably approve of the leather aprons, straps and buckles. After my meal, I spoke with a couple of diners outside while waiting for the taxi service. Apparently, I did not see any of the vegetarian dishes close enough to remark on the efforts of the chefs. My loss. Now I have to return to try the "clover" dishes. 2023 09 01. M2. read more

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I don't even know how to begin. Overall review 3/5 (I wish I could give them higher but in all honesty cannot). Like others have stated, please be warned that this is indeed a 6 hour dinner. They are arguably 3.5 rating and I love the effort they put in but the timing and some questionable dishes just left me wanting/ hoping for more. Price is great though for what you get (if not ordering extra wine pairing). -1 for timing and pace Our reservation was for 7pm 15 course on a Saturday night. We arrived slightly beforehand at 6:30pm hoping the reviews about spending 6 hours here were faulty but alas it has proven true. We didn't leave till 12am. Staff was courteous and kind but for a 2 Michelin star restaurant, pacing matters. At times we were sitting there twiddling our thumbs for close to 20mins before the next dish came out. Of all the Michelin starred restaurants I've been to, I expect my food to come out in a timely fashion. Hailing from New York, time is money and I already spent alot of money to eat here. Why am I waiting close to half an hour for the next course? Note- I was not the only one there who was frustrated with the timing. I saw a couple folks form other tables also just waiting... and waiting.. A large party who came in after us straight up left after their 10th course (11pm mark). I hoped this would speed things up in the kitchen, but nope. At some point, I knew we were up to the last course and yet the staff didn't serve us while they wheeled the dessert cart out to a table next to ours (this was basically their box of wonders with pre made desserts.) Why? You clearly see me eyeing the cart and wanting to leave... why do you make your customers wait??? -1 Some dishes did not make sense; forgettable While some courses were made really well, some were just eh. Ox & Klee's play on the senses and all the flavors is great for fluff but they need to work on execution of some. While it wasn't terrible, it works? But these dishes were also not something that I would say wow-ed me in the least. Their 'pretzel' while wonderfully presented, was underwhelming and can be described as oily and salty. TLDR: - Their starter courses were pretty well done! - Their mid courses of 'Hot n Cold' were either a hit or miss. - Main course will come out at 11pm lol. It was alright. - Classic dishes like their halve a hahn (half a chicken) paired with Cologne's kolsch beer was done really well. In fact I think all dishes playing on classic German, Cologne specific cuisine was done really well. Tip to the chef, maybe focus on these and build a cohesive menu that plays on the senses from this? - Desserts were great! Vanilla 2.0 (a riff off of their original Vanilla dessert that won awards was exceptionally great. - Timing and pacing sucked; please read the reviews and be prepared for a LONGGGG night. Protip: drinks will cost you extra. When asked for still or sparkling, its ok to order tap. Cologne boasts of delicious and perfectly safe tap water. Why would you pay 12 euros for bottled? (and also think of the environment). I did get suckered into paying for 2 glasses of non alcoholic aperitifs. read more

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Ox and Klee is an absolutely captivating dining experience from start to finish! If you don't trust the handful of 5 star reviews on Yelp so far, trust their recognition by Michelin and Gault Millau. My wife and I thoroughly enjoyed ourselves and the 5 course tasting menu with the wine pairing. We had been eating all day, so we didn't want a full meal, but this 5 course menu ended up being about 10 courses with plenty of amuse-bouches! The flavors were complex, interesting, and balanced. Our tasting menu started with an elegant and unique 6-part appetizer with different core flavors: sour, sweet, umami, bitter, fat, and salty. Each course from there on was perfect in flavor and well-balanced. The first dessert was 6 chocolates with the same 6 core flavors as the appetizer! It was a very thoughtful and generous menu. The wines were all German (I am pretty sure), and expertly paired with each plate. I would highly recommend Ox and Klee, and can't wait to come back to Koln for our next visit! read more

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Exciting and delicious! My husband and I had the 5 course paring because we had been eating a lot that day and still wanted to try this restaurant. There were many dishes sent from the kitchen complimentary that it made it almost a 10 course meal. It was such a fun experience and we discovered very fine German wines. Our server wrote down all the wines for us so we can remember and find them again. One of my favorite meals on our Germany Road Trip. It's priced very well for a Michelin Star restaurant. read more

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I actually ate at their resto bar below. I believe it's the same kitchen, but a simpler (and cheaper) menu. We are the 3-course meal with cocktail pairings. The appetizer, sides, desert and cocktails were the highlights for me. They were all tasty, refined and surprising. Pretty much everything was great except the main meat item (ox cheek). It was good and well executed, but quite common. The cocktail master barman was incredibly endearing and the whole table was entertained by him and his great drinks. We challenged him to do custom drinks according to our tastes and he nailed each of them. Will definitely be back next time I'm in Cologne. I had a blast! read more

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We had the 5 course tasting. The egg dish was like nothing I've ever had before and was my favorite. We did the wine pairing which was unique and we felt the most interesting and well thought out pairing we have encountered with a meal. Excellent... read more

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Wonderful restaurant with friendly personal and delicious food. Worth every penny (or euro ;)) read more

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An interesting, friendly, slender version of the great nearby three star Vendome. Not inexpensive, but not outrageous. Nice views at night.