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

5 courses – € 140
wine pairing  – € 87
without Loup de Mer and SALT MEADOW LAMB

7 courses – € 170
wine pairing  – € 107

WE LOOK FORWARD TO SEEING YOU AT TAKU!