The Michelin-starred kitchens of Cologne have developed elevated versions of Sauerbraten using Wagyu, aged regional beef or venison. Maximilian Lorenz's versions have become reference points for modern Rhenish cooking; the tradition of marinating in Rhenish wine vinegar and finishing with Lebkuchen sauce is maintained while the protein and presentation evolve.
Where to eat it: 3 restaurants across 1 city.
Maximilian Lorenz in Cologne's Altstadt-Nord holds one Michelin star for modern Rhineland cooking that references regional tradition with precision.
Order: Eight-course omnivore menu built around a whole animal or the six-course vegetable menu
Tip: Card payments only; the wine list features exclusively German bottles, arranged by producer region.
Pottkind in Cologne's Rheinauhafen is a Michelin-selected restaurant serving modern Rhenish cuisine with regional produce; one of the city's quietest gems.
Order: Counter seats at the open kitchen for the best view of the five-course carte blanche
Tip: No à la carte; the five-course menu changes several times a year. Tuesday to Saturday evenings only.
maiBeck at Am Frankenturm in Cologne's Altstadt is a Michelin-selected restaurant serving an ambitious weekend brunch alongside the evening tasting programme.
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