The city of Köln, known internationally as Cologne, is the cultural heart of Germany’s Rhineland region. As one of the country’s oldest cities, it boasts a rich history, stunning architecture, and an impressive culinary scene, including many fine restaurants. Among them is Maximilian Lorenz, a Michelin-starred gem that redefines modern German cuisine.
Cologne was one of the few stops on our river cruise with a portage long enough to enjoy a proper dinner ashore. Chef-owner Maximilian Lorenz is renowned for his innovative approach to German cuisine. Here he emphasizes regional ingredients and contemporary techniques while honoring culinary traditions. His restaurant offers two exquisite “head-to-tail” tasting menus, thoughtfully crafted to utilize every part of the featured ingredient—whether animal or vegetable—in inventive and delicious ways.
Tonight’s menus were aptly named Venison and Vegetarian. Our table of four split them evenly, allowing us to experience everything Lorenz and his team had to offer. Each course was a testament to skillful execution and deep respect for the ingredients, making for an unforgettable dining experience in the heart of Köln.
Dinner at Maximilian Lorenz
Ruinart is the world’s first established champagne house, founded in 1729. Their champagnes are made primarily with Chardonnay grapes from the Premier Crus of Montagne de Reims and the Cote des Blancs. This Rosé began our evening with the aroma of honeysuckle and the flavor of almonds, brioche, hazlenut, elderflower and peach.
The Starters
These are a delightful combination of flavors and textures. Miniature deep fried croquettes, pate, marinated vegetables, onion crisps and cheeses whet our palates for more.
Our first course is sustainable Hessen shrimp bisque, poached langoustine, ekderberry, bronze fennel and cucumber.
The initial vegetarian course is green tomato from the Eifel, marinated cucumber and cottage cheese.
Dumplings
Venison dumpling, blackberry and horseradish in a delicious shrimp broth.
The vegetarian course, similar to the venison course with German tomato dumpling, braised onion and blackberry in tomato conssomé.
“Lukewarm Tomato Salad”, wild herbs and greens in tomato jus oil, chili pepper and almond.
Spiced venison kebab with cooling yogurt, fresh tomato, cucumber, and a bold “everything spicy” sauce.
A bright lemon sorbet paired with delicate candied fennel offered a refreshing palate cleanser before the main course.
The Mains
Smoked Oxheart Tomato is thick-cut and gently smoked to intensify its natural sweetness, this heirloom oxheart tomato carries a deep BBQ essence that evokes open flame and summer heat. Finished with nutty, toasted amaranth for a subtle crunch and earthy depth.
The duet of venison is a masterful pairing: one cut grilled to a smoky, charred finish, the other slow-braised until meltingly tender. Both are nestled in a pool of rich, deeply reduced game gravy that intensifies the meat’s wild character. Compressed watermelon offers a cool, unexpected sweetness to contrast the venison’s depth, while golden chanterelle mushrooms add earthiness and fragrance. Glazed beans provide balance to this elegant, woodland-inspired plate.
Wild gooseberry is marinated in sparkling reisling wine and topped with toasted meringue.
The Maximilian Lorenz Creamsicle, is enrobed in white chocolate and almonds with pudding and chocolate.