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.
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 journey through
five decades
Anniversary Menu
SALAD OF ATLANTIC LOBSTER F GF
cantaloupe melon | celery | cocktail sauce
***
SLOW-BRAISED OX BRISKET LO GF
root vegetables | horseradish | mustard
***
ATlantic turbot F
Sauce Colbert | young leaf spinach | turbot croquette
***
BOURGUIGNON OF DRY AGED BEEF GF lo
Fillet & Boeuf | truffle jus | foie gras | cauliflower
***
MILLE-FEUILLE “HOMMAGE À LA TRADITION”
Crème légère à la vanille | caramel | beurre noisette ice cream
CHEESE SELECTION LO
from “Maître Affineur” Volker Waltmann from Erlangen
LF – Lactosefree ; LO – Local ; F – Sustainable fishing
5 Course-Menu – 150 EUR
(choice of dessert or cheese)
wine pairing – 89 EUR
6 Course-Menu – 160 EUR
wine pairing – 99 EUR
Enjoy your evening at Hanse Stube!
EXCEPTIONALLY SPECIAL
WHAT’S ON AT THE HANSE STUBE
valentine’s day at Hanse Stube
for unforgettable culinary moments
Though it’s a well-known saying that ‘the way to someone’s heart is through their stomach’, a true insider tip is the enticing menu crafted by our skilled head chef, Lars Wolf, for Valentine’s Day. At Hanse Stube, indulge in a glass of champagne followed by an exquisite five-course menu that beautifully captures the essence of love.
Date: 14th February 2026
Time: from 6pm
Price: 179,00 € for five-course menu incl. glas of champagne
To make a reservation please call: + 49 221 / 270 – 1.
earth hour at hanse stube
five-course candlelight dining experience
Discover the magic of Earth Hour at Restaurant Hanse Stube and indulge in a unique five-course menu by candlelight. Our kitchen team has exclusively crafted a menu for this evening that highlights the diversity and quality of our regional suppliers. Immerse yourself in a unique atmosphere and embark on a journey through the flavors of our region.
Date: 28nd March 2026
Time: From 6pm
Price: 155 EUR per person incl. five-course menu, water, soft drinks and coffee
To make a reservation please call: + 49 221 / 270 – 1.
Excelsior KITCHENPARTY
where great food and great company come together
IIt’s no secret that the kitchen at Hanse Stube doesn’t just serve exceptional cuisine – it’s also a place to celebrate. The next Excelsior Kitchen Party at Hanse Stube and the grand banquet halls of the Excelsior Hotel Ernst will prove it once again. Joining us will be celebrated guest chefs, carefully selected partners and winemakers, accompanied by live music from DJ Basti M. Together, they will create an unforgettable experience and showcase their skills across various culinary stations.
Look forward to an exquisite evening of taste and conversation – with Executive Chef Lars Wolf, friends, and fellow connoisseurs of fine cuisine.
Participating guest chefs and winemakers will be announced soon.
Date: 12th July 2026
Time: 5pm
Price: 199 EUR per person
To make a reservation please call: + 49 221 / 270 – 3166.
FISH FEAST ON ASH WEDNESDAY
YOUR CULINARY FAREWELL TO THE CARNIVAL SEASON
Bid farewell to the Carnival season in style and indulge in our traditional Fish Feast on Ash Wednesday in the elegant ambiance of the Hanse Stube. The Hanse Stube team has crafted an exquisite four-course menu that celebrates the diversity and sophistication of fish cuisine. Your dining experience will be complemented by a glass of the finest champagne.
Date: 18th February 2026
Time: 12pm - 3pm & 6pm - 10pm
Price: 129 EUR incl. four-course menu and a class of champagne or a non-alcoholic aperitif.
To make a reservation please call: + 49 221 / 270 – 1.
good friday at hanse stube
fish cuisine at its finest
Celebrate Good Friday in an exceptionally indulgent way: Head chef Lars Wolf has crafted an exclusive four-course menu that puts fish at the center of attention.
Look forward to the perfect harmony of fresh, seasonal ingredients and masterfully composed dishes that seamlessly blend tradition and modern culinary art.
Date: 3rd April 2026
Time: 12pm - 3pm & 6pm - 10pm
Price: 125 EUR incl. four-course menu and a class of champagne or a non-alcoholic aperitif.
To make a reservation please call: +49 221 / 270 - 1
easter at the hanse stube
your culinary highlight this easter
Celebrate the festive Easter holidays in an elegant setting and enjoy an exclusive five-course Easter menu created by Lars Wolf.
Our kitchen team has prepared a fine selection of seasonal delicacies – the perfect way to indulge and savour the holidays. Your culinary experience will be complemented by a glass of the finest champagne.
Date: 5th & 6th April 2026
Time: 12pm - 3pm & 6pm - 10pm
Price: 175 EUR incl. five-course menu and a class of champagne or a non-alcoholic aperitif.
To make a reservation please call: +49 221 / 270 - 1
50 years of the hanse stube
A place where culinary excellence makes history
Join us from 12th January to 1st February 2026, to celebrate half a century of culinary excellence, history, and hospitality!
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. Known as “Cologne’s fine parlor”, it has long stood for exquisite hospitality, exceptional cuisine, and unforgettable moments.
What began as an elegant restaurant has, over the years, become an institution – a place where Cologne’s society, international guests, and gourmets from around the world feel at home. Many distinguished personalities have dined here – among them Princess Diana, King Charles III, and the legendary Maria Callas. Even the film world has discovered the Hanse Stube’s charm: in 2014, it served as a set for the Hollywood film Collide, starring Anthony Hopkins.
To mark the restaurant’s 50th anniversary, Head Chef Lars Wolf invites you on a culinary journey through time. Inspired by the menus of the past five decades, he has created a special anniversary menu that reinterprets classic dishes from each era – lovingly crafted and prepared with the finest culinary artistry.
Period: 12th January - 1st February 2026
Time: 12 - 2:30pm & 6 - 10pm
Anniversary menus
Lunch
Historic Three-Course Lunch | 50 EUR per person
Dinner
Grand Hotel Classic Menu: Five-course menu inspired by five decades | 150 EUR per Person
The Hanse Stube anniversary menu can be found here →
To make a reservation please call: + 49 221 / 270 – 1.
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.