
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 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
Organza
***
TEXTURES of BLOOD ORANGE
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
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!
Joschua Tepner lädt ein – Küchenparty
Die besten Partys finden in der Küche statt
Wenn Party – dann richtig! Das hat sich Küchenchef Joschua Tepner auch gedacht als es an die Planung dieser Gourmetparty ging. In der Hanse Stube, den großen Festsälen und im Innenhof des Excelsiors, präsentiert er eine Kostprobe seines Könnens. Unterstützung hat er sich dabei von seinen Weggefährten aus der Spitzengastronomie geholt. So erwarten Sie unter anderem Enno Hirschfeld aus den Caviar House Prunier, Rene Blaßer vom renommierten Club Baur au Lac in Zürich, Phillip Ferber vom Breidenbacher Hof, Chefkoch Thomas Gilles aus dem Clostermanns Hof und viele mehr. Unwiderstehbare Süssigkeiten kommen aus der hauseigenen Patisserie von Fabian Scheithe und auf alle Weinliebhaber warten Vertreter von zwei Überraschungsweingütern. An verschiedenen Stationen haben Sie Gelegenheit, den Profis über die Schulter zu schauen, überall ausgiebig zu probieren und dabei ins Gespräch zu kommen. Hier erleben Sie auf jeden Fall einen Abend bei guter Stimmung und in bester Gesellschaft.
Datum: 12. Juni 2022
Uhrzeit: Ab 18 Uhr
Preis: 159 € pro Person
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