Troyka

The story

Troyka in Erkelenz: Michelin-Starred Russian Crossover Cuisine by Alexander Wulf & Marcel Kokot

Creative Russian Crossover in Erkelenz

At Troyka in Erkelenz, the kitchen is led by two chefs with Michelin pedigree: Alexander Wulf and Marcel Kokot. Together with sommelier Ronny Schreiber, they describe their style as “Creative Russian Crossover Cuisine” – a fusion of Russian traditions with modern techniques and global influences. The restaurant’s name, Troyka, hints at the three-person team at its heart, and the partnership has earned a Michelin star for high-quality cooking.

The Menu: Russian Roots, Modern Execution

The menu changes regularly, but the vegetarian offering gives a clear sense of the kitchen’s ambition. Dishes such as Sakuska (a Russian starter of egg with mustard), house-made rye-spelt bread from Maria van Heel with Troyka’s own soy butter, and a refined Salat Olivier set the tone. Mains include confit leek with ginger, beetroot and celery, and a kimchi rose with sea buckthorn and kohlrabi. A signature upgrade – Baklajan with nori, miso and avocado – adds an umami-rich layer. The vegetarian menu costs 179 € per person and is available on pre-order, with a matching wine pairing recommended.

Wine, Atmosphere and Recognition

Sommelier Ronny Schreiber curates a wine list that complements the crossover cuisine, and the restaurant offers both indoor and outdoor seating. The Michelin star, awarded in the 2026 guide, confirms the precision and creativity of the cooking. Troyka’s team has also gained national TV exposure, including appearances on VOX’s “Kitchen Impossible” and “Ready to Beef”, where Wulf’s skills were put to the test. Despite the accolades, the atmosphere remains welcoming – a place where Russian culinary heritage meets modern fine dining in the heart of Erkelenz.