Avant-garde chef pushes boundaries of German cooking
What makes it stand out? At the vanguard of the new German school of cooking, Joachim Wissler re-imagines his country’s cuisine using international ingredients and techniques.
Stand-out dishes: Regional favourites and forgotten ingredients are reinvented in dishes such as goose liver snowball with truffle foam and tamarillo or supreme of pork braised with lovage. Asian and French influences are also a feature, as demonstrated by Coquilles Saint Jacques accompanied by pickled cucumber, wasabi-avocado purée and shiso dashi.
Where is it? Named after a square in Paris, Vendôme is housed in a stately manor house, part of the magnificent 18th century Schloss Bensberg hotel. Gorgeous views of Cologne and its famous cathedral add to the grandiose setting.
What's the vibe: No exposed brickwork or bare-wood tables here. The dining room is a seriously luxurious space with an elegant cream-and-olive colour scheme and immaculate white tablecloths. Service is seamless.
What else? The wine list is as eclectic as Wissler's cooking with nearly a thousand bottles, including a huge selection from Germany and France, but also Spain, Latin America, the US, Japan and Greece.