Chef Daniel Gottschlich creatively incorporates his "Experience Taste" slogan into his two set menus, from the appetisers to the chocolates, in the form of the six basic tastes – sweet, sour, bitter, salty, fatty and umami. These are prepared using the finest ingredients and with a penchant for plants: "Ox" includes fish and meat; "Klee" is vegetarian. Both come in a six-, eight- or 12-course format. This is imaginative cuisine that draws on regional specialities such as Halve Hahn (a traditional Rhenish sandwich). Another highlight is the "Mackerel" dish, inspired by Caesar salad and featuring a combination of tender yellowtail mackerel, sturgeon caviar, a tangy Reypenaer cheese cream, dots of fruity calamansi gel, and bread crisps with anchovy powder, all served with a fresh and creamy salad dressing. Cool location in the middle Kranhaus 1 building, industrial architecture, a harbour view, plus great design. The relaxed atmosphere is typical of Cologne – lively chatter and lots of laughter. Charming and relaxed service.