Casual fine Dining by Mirko Gaul
CALM PERFECTION
EAST ASIAN GOURMET CUISINE AT TAKU, COLOGNE
Here, ingredients are mixed with a sizzle. A single petal is precisely placed with tweezers. Michelin star chef Mirko Gaul combines exquisite fine dining with unabashed experimentation to create exciting, Asian-inspired compositions. This is how he has been thrilling the international gourmet scene for years – and of course our guests from Cologne and around the world.
PRESERVE THE LIGHTNESS
The art of good cooking begins very simply – with outstanding ingredients. At taku, star chef Mirko Gaul shows what it can achieve with clarity, technical finesse and a bold combination of shape, colour, texture and temperature. Immerse yourself in a cuisine that delivers the maximum taste experience in an elegant setting.
STARS AND AWARDS
RESTAURANT TAKU IN COLOGNE
Guide Michelin: 1*
Gault-Millau: 16/20
Gusto: 8/10
PREPARED WITH Individuality
HOLISTIC STAR CUISINE
You’ll often see surprised faces when a plate is served at taku. Because what comes onto the table sometimes looks light-footed, sometimes opulent, but it’s always unique and it’s always special. And the perfect complement to these Asian creations? Carefully chosen wines from the restaurant’s own cellar.
BETWEEN ASIA AND COLOGNE
STAR CHEF MIRKO GAUL
Our Head Chef Mirko Gaul regularly draws inspiration from Asia for his creations at taku, bringing back vivid impressions from Bangkok, Hong Kong or Tokyo to Cologne. In the preparation of his dishes, he uses various techniques of Western cuisine.
Born in Cologne, Mirko began his career in the cathedral city. After training at the Graugans restaurant and a stint at Da Damiano, he has been delighting taku’s guests with his signature dishes since 2011.
menu
Degustation
ATLANTIC KING CRAB
coconut – almond – cucumber
RAW MARINATED SEABASS
beetroot – lime-tangerine-broth – walnut
SPINACH – WAN TAN
truffle – rice vinegar – white wine foam
GRILLED TURTOBUT
koshihikari rice – Imperial caviar – Sake foam
SALT MEADOW LAMB ‘KAMBING LAKSA‘
ramen – cucumber – laksa broth
ENTRECÔTE FROM THE BIG GREEN EGG
gochuyang – beech mushroom – kobe hollandaise
VARIATION OF EUCALYPTUS
banana – lime