Krone das Gasthaus

The story

Krone das Gasthaus, Brühl: Creative International Cuisine Near the Rhine

Refined Simplicity

Krone das Gasthaus in Brühl delivers creative international cuisine that balances local sourcing with bold flavor combinations. Chef Andreas Bretzel launched the restaurant in February 2007, guiding a kitchen where every ingredient tells its own story rather than relying on visual gimmicks. Andreas describes his approach as a kitchen without frills, explicitly rejecting "make-up" and overdone optics in his compositions. His culinary path includes training at the Arabella Grand Hotel in Frankfurt, the Bayerischer Hof in Lindau, and properties in Gstaad and Ascona. Hostess Andrea Bretzel ensures the service matches the precision of the plates, drawing on her own training across hotels in Garmisch, Grindelwald, and Gstaad.

Flavor Compositions

A tartare made from Iberico pork shoulder arrives with smoked sardine fillets, apricot chutney, and chorizo. Pan-fried scallops with marinated cucumber and wasabi mayonnaise sit alongside wild-caught sea bass served with spinach and olive potato puree. The Schlemmer Atlas recognizes this passion with two and a half ladles, noting standout items like Barbary duck breast and homemade sorbets.

Regional Roots

Situated near the Rhine, the kitchen prioritizes freshness and sustainability through direct relationships with growers. Suppliers are often farmers the team knows personally, allowing the menu to shift according to seasonal availability. Vegetarian choices like Parmesan gnocchi with chanterelles lead to desserts ranging from peach Melba with raspberry espuma to Bavarian Forest blueberries with curd mousse. Hostess Andrea Bretzel oversees a warm atmosphere where innovation respects tradition and guest satisfaction drives daily operations.