BOK Restaurant Brust oder Keule

A few steps lead down to the attractive, minimalist-style restaurant on the ground floor of this smart corner-plot building. Laurin Kux presides in the kitchen, cooking up modern cuisine with seasonal influences. Dana, the chef's wife, is the woman behind the excellent and elaborate patisserie. The set menus are dubbed Flora (vegetarian) and Fauna and are available in four- to seven-course versions. The Schnuppermenü (Tue-Thu) is a lovely idea, too, offering as it does the option of a three-course meal comprising dishes taken from the full Flora/Fauna set menu. The ambitious house-made non-alcoholic drinks accompaniment is also recommended. The friendly and professional waitstaff provide astute wine recommendations. Pleasant little terrace in front of the building. Tip: At the bar, you can order nibbles to go with your glass of wine.

Culinary Focus on Nature's Rhythm

• BOK Restaurant Brust oder Keule emphasizes a menu that adapts to the rhythm of nature, showcasing seasonal ingredients and creating compositions that surprise and delight.

Participation in High-Profile Events

• The restaurant has catered for significant events, including a G7 meeting, where Chef Laurin Kux prepared a four-course dinner and a three-course lunch for international ministers.

Community Engagement through Charity Events

• BOK actively participates in local charity events, such as the Münstarity-Gala, where they contributed a unique dish and helped raise €40,000 for supporting sick children and psychosocial initiatives.

Signature Ingredients

• Gelbschwanzmakrele (Yellowfin Tuna): A highlight of the menu, this fish is known for its rich flavor and buttery texture. It is often served as a tartare, showcasing the freshness and quality of the ingredient, which is sourced from sustainable fisheries.
• Gurkenespuma (Cucumber Foam): This innovative preparation method enhances the natural freshness of cucumbers, providing a light and airy texture that complements the richness of the fish. The espuma technique allows for a unique presentation and flavor experience.
• Meerrettich (Horseradish): Used to add a sharp, spicy kick to dishes, horseradish is a classic accompaniment that elevates the overall flavor profile. It is freshly grated to maintain its pungency and is often paired with seafood.
• Dill: This herb is used for its aromatic qualities, adding a fresh and slightly sweet flavor that pairs beautifully with fish dishes. It is often used as a garnish or infused into sauces to enhance the dish's complexity.
• Muschelpuder (Shellfish Powder): A unique ingredient that adds depth and umami to dishes, this powder is made from dried and ground shellfish. It is used sparingly to enhance the flavor of seafood dishes, providing a savory note that complements the main ingredients.