Ox & Klee

Three unique/unconventional aspects of Ox & Klee, Cologne:

1. Six Basic Tastes Integrated in Every Course
   Chef Daniel Gottschlich’s signature concept is the creative incorporation of the six basic tastes—sweet, sour, bitter, salty, fatty, and umami—into every dish, from appetizers to chocolates. This multisensory approach is designed to engage all taste senses in a playful and interactive way, making the dining experience unique and immersive.

2. Dual Menu Concept: "Ox" and "Klee"
   The restaurant offers two distinct set menus: "Ox," which includes fish and meat, and "Klee," a vegetarian menu. This duality is inspired by the Latin name "oxalis" (clover), symbolizing the relationship between the two menus. Guests can choose from six-, eight-, or twelve-course formats, allowing for a tailored experience that caters to different dietary preferences while maintaining the same high culinary standards.

3. Innovative Wine Pairing "Alpha Omega"
   Ox & Klee features a unique wine pairing called "Alpha Omega," which narrates the history and evolution of winemaking from its origins to the present day. This storytelling element through wine complements the culinary journey and adds an educational and sensory dimension to the meal, distinguishing the restaurant from conventional wine pairings.

These elements combine to create an imaginative, intensely flavorful, and conceptually rich dining experience that stands out in Cologne’s gastronomic scene.

The most honored or signature ingredients at the Michelin-starred restaurant Ox & Klee in Cologne include:

• Yellowtail Mackerel: Featured in a signature dish inspired by Caesar salad, combined with sturgeon caviar, Reypenaer cheese cream, calamansi gel, and bread crisps with anchovy powder. This ingredient highlights the restaurant's creative seafood preparations and balance of flavors.

• Sturgeon Caviar: Used in the mackerel dish, adding luxury and umami depth, complementing the fish and other components.

• Reypenaer Cheese Cream: A tangy cheese cream that adds a rich, creamy, and slightly sharp element to the mackerel dish, showcasing regional influences.

• Calamansi Gel: Provides fruity acidity and freshness, balancing the richness of fish, caviar, and cheese in the dish.

• Anchovy Powder: Incorporated in bread crisps, it adds a salty, umami punch that enhances the overall flavor complexity of the dish.

These ingredients reflect Ox & Klee's philosophy of combining fine, often regional ingredients with a creative approach that balances the six basic tastes: sweet, sour, bitter, salty, fatty, and umami, in both their "Ox" (meat and fish) and "Klee" (vegetarian) menus.