Gourmet Restaurant

Cologne’s salon par excellence


In times gone by, the salon of a grand house was used only for special occasions. But ours is open every day. Here, our head chef Joschua Tepner adorns French haute cuisine with Rhineland accents – turning every business lunch or family dinner into a special event.

Gourmet means memorable

For us, being a gourmet restaurant means creating memorable experiences that you’ll never forget. It could be a taste or a texture that takes you by surprise, or a fish that’s being filleted right in front of you. Or it might be a new take on some well-known ingredients. Whatever you’re looking for, our team will do its best to fulfil your wishes and turn your visit into a real experience – from the moment you walk through the doors of the Hanse Stube.

Good taste in good hands

The Hanse Stube wine cellar

The right wine can intensify tastes, tease out new aromas and harmoniously round off a dish. Our sommelier and restaurant manager Robert Demers knows best how to achieve that. The historic wine cellar of the Hanse Stube, in existence since 1910, boasts over 6,000 wines und champagnes, from which he selects the right one for every plate and palate.

Exclusive treats

Book or gift a gourmet experience in the Hanse Stube

Looking for that special venue for smaller banquets or parties? Our “Spiegelsalon” and “Fischsalon” side rooms at the Hanse Stube are reservable for private events. You can even send someone a Hanse Stube gift voucher for a gourmet dinner in Cologne’s salon par excellence.

Haute cuisine the Rhineland way

Joschua Tepner

The idea of ​​combining local ingredients with the cuisine of other countries came to our chef Joschua Tepner during a visit to America’s Nantucket Island. Now he has brought them back across the seven seas via luxury cruise ships to the Rhineland. After various positions at top hotels, he has been setting the tone in the Hanse Stube since 2019 and champions French haute cuisine with a Rhenish twist.

A culinary experience with intense FLAVORS
from the kitchen of HEAD chef Joschua Tepner

Signature Menu

Blue Swede Potato & Black RadishGF VG

citrus, stone mushroom and macadamia nut

Château Thivin, Beaujolais

Clos de Rochebonne


Scalloped Salmon Trout LO

Bornheimer apple, cucumber and green pepper

Dr. Bürklin-Wolf, Pfalz

Wachenheimer »R«


Steamed dumpling of lamb shoulder LO GF

wild garlic emulsion, pecorino sardo and baked black garlic

Macanita, Douro

E Sousao ou sera Vinhao


Roasted Stone Bass & Bavarian Shrimp LO GF

Crustacean broth, mille feuille of Provençal vegetables

Sierra Cantabria, Rioja




Cranberry, cinnamon blossom, quinoa

Toni Jost, Mittelrhein
Bacharacher Riesling Auslese

And / Or

Cheese variation

From “Maître Affineur” Volker Waltmann
The Madeira Collection, Madeira
Maderista X Reserva

V – Vegetarian ; VG – Vegan ; GF – Glutenfree
LF – Lactosefree ; LO – Local

5 Course-Menu – € 122
wine pairing € 79

6 Course-Menu € 132
wine pairing € 89

Enjoy your evening in the Hanse Stube!