Vendôme
Bergisch Gladbach, Germany
⭐2 Stars
The Experience
From Michelin Guide
Joachim Wissler has been running the kitchen at the elegant fine dining restaurant of the luxurious Althoff Grandhotel Schloss Bensberg since 2000. Drawing on classic French techniques, this Swabian-born chef infuses his dishes with modern flair, resulting in creative, beautifully crafted plates with complex and harmonious flavours. Highlights of the menu include the carabinero special and Lechtal trout sagohachi, as well as Portuguese red mullet and Kyushu Wagyu beef. There is a choice of two set menus (one of which is vegetarian) composed of five or seven courses. First rate service comes courtesy of a competent front-of-house team who are always on hand and yet pleasantly unobtrusive. More delights are to be found on the wine list, with fans of German Riesling particularly well catered for.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Vendôme in Bergisch Gladbach:
1. Location in a Former Palace with Baroque Architecture
Vendôme is housed within the Althoff Grandhotel Schloss Bensberg, a former palace featuring stunning baroque architecture and lush gardens. This setting adds a royal charm and a luxurious retreat atmosphere to the dining experience, making it more than just a meal but a sensory journey from the grand foyer to the last sip of wine.
2. Avant-Garde Reinterpretation of German Cuisine
Chef Joachim Wissler leads Vendôme with an avant-garde approach that reimagines traditional German cuisine using global ingredients and modern techniques. This results in intricate, multi-course tasting menus that blend classic French techniques with innovative flavor combinations, such as scallop with pickled cucumber and wasabi-avocado puree or foie gras with lime mousse and white strawberries.
3. Emphasis on Seasonal Menus and Storytelling Through Food
The menu at Vendôme changes seasonally to ensure the freshest ingredients, and each dish is crafted as a story told through flavors and textures. Signature dishes like turbot with saffron sauce and wild mushroom risotto with truffle oil exemplify this philosophy, highlighting artistry and passion in every plate.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Vendôme in Bergisch Gladbach include:
Carabinero (a type of large red shrimp): Featured in the "carabinero special," this ingredient is prized for its intense flavor and is a highlight of the menu, showcasing the chef's skill in elevating seafood.
Lechtal trout: Used in dishes like Lechtal trout sagohachi, this trout is valued for its delicate texture and fresh taste, reflecting the restaurant's emphasis on high-quality, regional fish.
Portuguese red mullet: Another key seafood ingredient, known for its firm texture and rich flavor, often prepared with refined French techniques.
Kyushu Wagyu beef: A premium beef from Japan, celebrated for its marbling and tenderness, used to create luxurious meat dishes that complement the creative French cuisine style at Vendôme.
Black winter truffle: Central to signature dishes such as the truffle and mascarpone ravioli, this ingredient adds earthy depth and aroma, exemplifying the restaurant's sophisticated flavor layering.
These ingredients are carefully selected and skillfully combined to create complex, harmonious dishes that define Vendôme's modern yet classic French culinary identity.
Menu & Pricing
Current Offerings & Prices
Restaurant Vendôme
Tasting Menu
- 8 Courses: €250
A La Carte
- Carpaccio: €25
- Gazpacho: €18
- Foie Gras: €45
- Riesling: €15 per glass
Desserts
- Marmelade: €12
- Schokolade: €10
Beverages
- Wasser: €5 per bottle
- Kaffee: €4 per cup
- Wein: available by the glass or bottle