Ox & Klee

Daniel Gottschlich creatively incorporates his Experience Taste slogan into his two set menus, from the appetisers to the chocolates, in the form of the six basic tastes – sweet, sour, bitter, salty, fatty and umami. These are prepared using the finest ingredients and with a penchant for plants: Ox includes fish and meat; Klee is vegetarian. In each case, you can choose six, eight or 12 courses. This is imaginative and intensely flavoursome cuisine that draws on regional specialities such as the Brezel (pretzel) orHalve Hahn (a traditional Rhenish sandwich). Fans of industrial architecture will appreciate the location in the middle building of the Kranhaus trio. There is also a view of the harbour and fabulous interior design.

• Six taste framework, salty, sweet, bitter, fatty, sour, umami, threads through the full menu.
• “Black box” prelude of amuse bouches that introduces the tastes before the courses begin.
• Industrial harbour setting in Kranhaus 1, with a Kitchen Experience option that adds a tour.

Signature Ingredients

• Yellowtail mackerel
• Sturgeon caviar
• Reypenaer cheese
• Calamansi
• Anchovy

Menu Summary

A set menu built around the six basic tastes, introduced via a “black box” of small bites before the main courses. The kitchen works in a modern, playful idiom that nods to the Rhineland, plus high precision dishes like a Caesar salad inspired mackerel course with caviar, cheese cream, calamansi, and anchovy. Vegetarian counterparts mirror the format, and a kitchen tour version is available as a “Kitchen Experience”.