The story
Brothers Christopher and Alejandro Wilbrand have been the driving force behind the kitchen at Zur Post since 2005, but the Wilbrand family’s connection to this Odenthal landmark dates back to 1972. What began as a hotel and restaurant run by their parents, Kuni and Alex, has evolved into a destination for modern cuisine that has held a Michelin star without interruption since 2004. The brothers are also official ambassadors of the Bergisches Land, a region known for its culinary traditions.
The Michelin-starred dining room seats up to 35 guests in a modern, understated setting. The kitchen’s style is shaped by both Mediterranean influences and regional recipes, creating a menu that changes with the seasons. A typical six-course menu might begin with a pavé of duck liver paired with smoked eel and apple, followed by a scallop with chorizo dashi, beluga caviar, and barba di frate. The main course offers a choice of black cod with maltese sauce, berglinsen, and kohlrabi, or dry-aged beef roastbeef with liquorice jus, morels, and celery. Dessert is a chocolate pavé with pineapple sorbet, Mexican vanilla, coconut, and mango. A vegetarian menu is available on request. Wine pairings are offered for each course.
Zur Post is more than its starred dining room. The property also houses a rustic Postschänke, a hotel, and an event space, the Odenthaler Festsaal. The family has carefully renovated the building over the decades, including the kitchen, the winter garden, and the guest rooms. The 50-year history of the Wilbrands in Odenthal is a story of steady, hands-on hospitality, and the Michelin star remains a constant marker of the quality in the kitchen.
Recognition
Ambience
Details
History
High quality cooking
Concept In this family-run hotel, brothers Alejandro and Christopher Wilbrand present a product-focused gourmet menu in their restaurant. A second restaurant, the "Postschänke." Cuisine Style They skillfully blend classic foundations with seasonal and occasionally Asian accents. The focus is on premium haute cuisine ingredients such as foie gras with butter brioche and pecans, Tristan lobster with dashi flan, kumquat, and daikon. The Bergisch venison loin is served with elderberry jus, parsley root, and maultaschen. An excellent selection of raw milk cheeses from Cologne's Wingenfeld cheese house. Wine Wine pairing available for the menu, alongside a selection of open white and red wines. Atmosphere Modern and bright. Clean lines blend with the charm of the old slate-clad Bergisch house. Relaxed atmosphere, friendly young team. Conclusion Fine dining with a classic touch and some new accents.
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