Gourmet Restaurant
Cologne’s salon par excellence
HANSE STUBE GOURMET RESTAURANT
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 Lars Wolf adorns French haute cuisine with Rhineland accents – turning every business lunch or family dinner into a special event.
50 YEARS OF HANSE STUBE
FROM GRILL ROOM TO A COLOGNE INSTITUTION
Since its opening on 12th January 1976, the Hanse Stube has been the culinary heart of the Excelsior Hotel Ernst – a place where tradition, craftsmanship, and elegance meet at the highest level.
What began as a modest grill room has, over the years, evolved into a restaurant, renowned for exceptional hospitality, exquisite cuisine, and unforgettable moments. Mahogany paneling, fine English furniture, priceless paintings, and custom-made porcelain and cutlery continue to define the restaurant’s unmistakable atmosphere. Today, the Hanse Stube stands as a symbol of the highest quality, tradition, and hospitality, far beyond Cologne’s city limits. In the anniversary year of 2026, we celebrate 50 years of Hanse Stube – shaped by tradition and hospitality.
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. The historic wine cellar of the Hanse Stube, in existence since 1910, boasts over 6,000 wines und champagnes, from which our sommelier 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
Lars Wolf
Head Chef Lars Wolf’s culinary signature is defined by a seamless fusion of tradition and modernity. His philosophy: contemporary cuisine with classic influences – defined by top quality, artisanal precision, and refined sophistication. After various positions in high-end hospitality, he now brings his experience and creative passion to the Rhineland. Since 2025, he has been heading the Hanse Stube at the Excelsior Hotel Ernst – where he reinterprets French haute cuisine with a Rhenish twist: elegant, innovative, and surprisingly familiar.
A culinary experience with intense FLAVORS from the kitchen of head chef lars wolf
Signature Menu
BLUEFIN TUNA F GF
green asparagus | miso | two kinds of vinaigrette
***
BLACK COD F GF
crustacean-passion fruit broth | artichoke | shiitake
***
BURGAUD DUCK T GF
BBQ glaze | king oyster mushroom | beetroot
Frankfurt green herbs
***
APRICOT LO
elderflower | yogurt | honey ice cream
LF – Lactosefree ; LO – Local ; F – Sustainable fishing
4 Course-Menu – 125 EUR
(without velouté of asparagus & cheese)
wine pairing – 79 EUR
Enjoy your evening at Hanse Stube!
EXCEPTIONALLY SPECIAL
WHAT’S ON AT THE HANSE STUBE
FAQs
What cuisine does the Hanse Stube offer?
The Hanse Stube is a place where classic French cuisine meets Rhineland influences, with seasonal produce, artisanal care and an ambience that invites you to linger. The Hanse Stube celebrated its 50th anniversary in January 2026.
For which occasions is the Hanse Stube suitable?
Whether an elegant business dinner, a romantic dinner for two, or a special evening with family and friends, the Hanse Stube provides the perfect setting for every occasion that deserves something a little extra.
Are there seasonal menus?
Yes, the menu is updated regularly to reflect the seasons. You can find the current menu here.
Are vegetarian dishes available?
Yes, the Hanse Stube also offers vegetarian options.
Is a table reservation necessary?
A reservation is particularly recommended in the evening. Table reservations can be made by telephone on +49 221 270-1 or directly via the reservation form on the website.
CHRISTMAS DAYS AT HANSE STUBE
ENJOY CULINARY FESTIVE DAYS
Treat yourself and your family to culinary delights this festive season and let yourself be pampered in the Hanse Stube. Look forward to the menu created by our head chef Lars Wolf.
Date: 24th | 25th | 26th December 2026
Time: 6:30 pm
Price:
24th December 2026: 6-course menu 299 EUR
25th and 26th December 2026: 4-course menu 199 EUR | 6-course menu 259 EUR
We will be announcing our Christmas menu here in autumn.
To make a reservation please call: +49 221 / 270 – 3166.
Excelsior KITCHEN PARTY
the new kitchen of the hanse stube opens its doors
The Excelsior Kitchen Party is once again one of Cologne’s special culinary events in 2026 – featuring renowned guest chefs, selected partners and sommeliers, as well as live music by DJ Basti M. This year, a very special experience takes centre stage: after two months of extensive modernisation and renovation, the kitchen of the Hanse Stube shines in new splendour and will be made accessible to guests for the first time as part of the Kitchen Party.
In the Hanse Stube, the grand ballrooms of the Excelsior Hotel Ernst and the new kitchen itself, the participating chefs and partners will present their skills at various stations. Together, they will create an unforgettable experience full of culinary delights, exchange and special behind-the-scenes insights.
Look forward to a delightful afternoon and evening with Executive Chef Lars Wolf, friends and lovers of fine cuisine.
Look forward to the following guest chefs:
Daniel Schimkowitsch | L.A. Jordan*** | Deidesheim
Julia Komp | Restaurant Sahila* | Cologne
Florian Schwertfeger | Fairmont Hotel Vier Jahreszeiten | Hamburg
Patrick Kühn | Hotel Gut Immenhof | Malente
Joschua Tepner | Restaurant The Dutch | Cologne
Marcus Graun | Grandhotel Schloss Bensberg | Bensberg
Alongside our guest chefs, indulge in an exceptional wine selection, thoughtfully curated by renowned sommeliers and distinguished German wineries, including Dreissigacker, Klumpp, and Reichsrat von Buhl.
Date: 11th October 2026
Time: 4pm
Price: 199 EUR per person
To make a reservation please call: +49 221 / 270 - 3166.
ASPARAGUS SEASON at hanse stube
the taste of spring
The Hanse Stube team welcomes you every year during asparagus season with an abundance of delicious dishes centered around this royal vegetable. Choose from a variety of asparagus variations on our menu and explore the delightful facets of this seasonal delicacy.
Date: 14th April - 24th June 2026
Time: 12pm – 2pm & 6pm – 10pm
To make a reservation please call: +49 221 / 270 - 1.
GOOSE ON TOUR
order YOUR goose home
Once again this year, we will deliver the delicious roast, including the traditional side dishes, to your desired address. Additionally, you will receive the recipe for the final preparation and a jar of goose rillette from our head chef, Lars Wolf.
We kindly ask you to place your order at least 48 hours prior to your desired delivery date, on weekdays. Please note that deliveries are limited to the Cologne city area. For deliveries on 24th, 25th and 26th December, we charge a delivery fee of EUR 50 per delivery.
Of course, you are also welcome to personally collect the goose at the hotel.
Dates: 1st November - 26th December 2026
Orders can be placed until 21st December 2026.
Price: Goose for four persons incl. side dishes 380 EUR
GOOSE season at hanse stube
tradition meets delight
From 1st November, the smell of Cologne's crispiest goose will once again permeate the kitchen of Excelsior Hotel Ernst. Head chef Lars Wolf roasts the southern Oldenburg free-range goose until it is tender and juicy, with a wonderfully golden-brown crust. At restaurant Hanse Stube, your goose will be carved for you with precision and skill right at the table. In addition, we serve classic potato dumplings, apple red cabbage, candied chestnuts and raisin braised apples.
We kindly request that you make your reservation at least 24 hours before your desired visit. Please note that from Friday to Sunday evening reservations are only possible at 5pm or 8:30pm.
DATES:
1st November - 23rd December 2026
TIME:
Monday - Thursday & Sunday:
noon - 2:30 pm
6 pm - 8:30 pm
Friday - Saturday:
noon - 2:30 pm
5 pm - 8 pm
8:30 pm - 10:30 pm
Price: 94 EUR per portion | A goose for four people 376 EUR
To make a reservation please call: +49 221 / 270 - 1.
new year's eve
the turn of the year at the grand hotel
Bid farewell to the old year in style and welcome the new one together with us. Following a festive champagne reception, enjoy an exclusive menu — either created by Mirko Gaul at taku or served by Lars Wolf in the Hanse Stube or in our festive salons.
An elegant live music trio will accompany the evening as a walk act, moving between the various rooms with festive melodies.
After dinner, the Wintergarten will be transformed into the city’s most stylish party location: at our New Year’s Eve party with DJ “Basti M”, dance your way into the new year with energetic sounds, a wonderful atmosphere and unforgettable moments.
A night to remember!
FESTIVE MENU & PARTY
Dates: 31st December 2026
Time: 6:30 pm joint reception with champagne and canapés | 7:30 pm start of the menu
Price: 380 EUR including champagne reception, six-course menu, party and midnight snack in the Wintergarten
With the booking of the menu, admission to the party is already included.
The New Year’s Eve menus will be announced in autumn.
NEW YEAR'S EVE PARTY
Dates: 31st December 2026
Time: 9 pm champagne reception
Price: 125 EUR including welcome champagne, food bar and midnight snack
To make a reservation please call: +49 221 / 270 - 3166.
BEHIND THE SCENES OF HANSE STUBE
AN EVENING OF EXCEPTIONAL FLAVOURS AND EXCLUSIVE INSIGHTS
The kitchen is the heart of our Grand Hotel, where culinary excellence meets true craftsmanship. As part of the Fine Food Days Cologne, we invite you to step behind the scenes of the newly redesigned Hanse Stube kitchen and discover where passion, precision and culinary creativity come together to create exceptional dishes.
Following a welcome aperitif, enjoy an exclusive guided tour through the new kitchen together with Head Chef Lars Wolf and Executive Pastry Chef Pavel Tanev. Gain fascinating insights into modern kitchen technology, daily operations and the craftsmanship behind Hanse Stube's cuisine. Delicate canapés and selected live demonstrations accompany the experience.
Afterwards, indulge in a carefully curated three-course menu paired with selected wines. The evening concludes with a unique dessert presentation, during which Executive Pastry Chef Pavel Tanev and his team put the finishing touches to their sweet creations right before your eyes.
Join us for an unforgettable evening of exceptional cuisine and exclusive behind-the-scenes insights into the world of Hanse Stube.
Date: 3rd September 2026
Time: 5:30 pm
Price: 145 EUR per person, including kitchen tour, aperitif, canapés, three-course menu, wine pairing, water and coffee
Tickets are available exclusively through KölnTicket.
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