The story
In the heart of Cologne, between the Dom and the Rhine, chef Maximilian Lorenz runs a gourmet restaurant that bears his name. Here, he focuses entirely on domestic dishes, developing them into culinary highlights. The restaurant, which opened on May 5, 2018, is the realization of a clear vision: a new German cuisine, executed with precision and creativity.
Lorenz, a native of Cologne, learned his craft at the Michelin-starred Hotel-Restaurant "Zur Post" in Odenthal under Christopher and Alejandro Wilbrand, rising to sous-chef. He cites culinary legends Dieter Müller and Christopher Wilbrand as his inspirations, admiring Müller's perfection and respect for ingredients, and Wilbrand's ability to transform a meal into an experience.
The restaurant’s dedication to this modern cuisine was quickly recognized. Just eight months after opening, it was awarded a Michelin star, a distinction it continues to hold. The Gault&Millau guide also took note, awarding the kitchen 17 points and naming the restaurant "Rising Star of the Year" in North Rhine-Westphalia.
The kitchen’s approach is innovative: familiar flavor profiles are deconstructed into their individual elements and then reassembled into new, surprising combinations. The result is a menu of "aromatics that inspire," as Lorenz describes it. True to the concept, the wine pairing focuses exclusively on German wines, while the adjoining "heinzhermann" wine bar offers an international selection of over 1,200 labels.
With space for just 30 guests, the dining room offers an intimate atmosphere. For a truly unique experience, the restaurant features a Chef's Table, accommodating up to twelve guests. This special table offers a direct view into the kitchen, where the chefs themselves present each course and explain their work. From the first greeting from the kitchen to the final petit fours, everything is made in-house, reflecting the team's deep commitment to their craft.
Recognition
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Details
History
High quality cooking
Creative German gourmet cuisine is served at Maximilian Lorenz's restaurant in the Kunibertsviertel, with a focus also on traditional Cologne dishes. Over 1,200 selections are available in the wine cellar.
Concept Concept Rethinking regional cuisine: Under the motto "Nose to Tail," Maximilian Lorenz aims for nothing less than a redefinition of German gastronomy. To achieve this, his six-course menu (also available vegetarian) places familiar ingredients in fresh contexts. Cuisine Style Swabian-Hällisch heritage pork and trout weave a versatile thread through the menu. The pork loin with sea buckthorn and walnut is wonderfully fresh, while the trout with dark rye bread and nut butter offers subtle depth. Pork pepper with Döppekuchen, spinach, and elderflower adds savory elegance. A standout highlight: pork belly in a trout consommé—a course that masterfully blends contrast and harmony. Wine The German wine pairing provides compelling highlights. Additionally, the connected wine bar "heinzhermann" features an international list of 1,200 selections. Atmosphere Minimalist design paired with attentive, effortlessly understated service. Verdict A tribute to German culinary tradition with a contemporary vision.
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