See Ox & Klee’s new vegetarian menu

Cologne’s Ox & Klee is a two Michelin-starred restaurant founded and driven forward by self-taught chef Daniel Gottschlich, who creates continually surprising and innovative fine-dining dishes under the concept of ‘Ox’ and ‘Klee’, or ‘Ox and clover’ in English.  

The restaurant has two faces: one meat-based and the other vegetarian, with Gottschlich transforming the offer according to seasonal and creative shifts. Continually raising the bar, Gottschlich imbues his dishes with creativity and innovation. Empowering the kitchen team to put their own personal stamps on the culinary creations allows for a collaborative effort that satisfies both the creative ambitions of the chefs and the palates of the guests. 

Below you can see the brand new ‘Klee’ menu, the vegetarian offering from chef Daniel Gottschlich and his team.  

 The Six Taste Qualities 

“A dish that invites the guest into the world of Ox & Klee with an innovative concept that incorporates six different taste qualities. The opening dish is made of different appetisers that each capture the essence of the taste qualities sour, sweet, umami, bitter, salt and fat.” 

Hot & Cold Savoury 

“This dish is designed to stimulate the Trigeminal, a facial nerve that discerns between sharp/hot and cold/astringent sensations. In the 'Hot & Cold Illusion' dish, these two perceptions converge to create a unique taste experience. On the hot side, we have corn falafel with harissa puree, dressed with coriander cress. On the cold side, we have a refreshing coconut parfait without egg, crafted using nitrogen, accompanied by a shiso-galangal broth.” 

Sandwich 

“This dish is a vegetarian reinterpretation of the classic foie gras, a creation by Sous Chef Dominik Weisser. Served in a breadbox as a ‘light snack,’ it evokes the ambiance of a picnic in the meadow. A noteworthy detail: the vegan liver cream (made with macadamia and tempeh) is eaten on bread with your fingers. Tempeh, sourced from a Bavarian artisanal producer (David Stille Walding foods, soy from Ainhofen/Naturlandhof Häfele/Dachau), adds an Indonesian twist to this vegetarian delight.” 

Sunflower 

“Up next is a dish featuring sunflowers sourced from a local field in the Cologne countryside. The sunflower, the heart of this creation, undergoes a six-hour sous vide preparation with kombu and is then rolled in poppy seeds for a unique texture. The sunflower seed cream includes doenjang for an added savoury note. Added to the dish is aji amarillo sauce – a yellow chilli paste that brings a subtle heat to the overall flavour profile.” 

Pretzel 

"’The Legend of the Pretzel’ within the pages of a handmade book – a culinary interpretation of the pretzel legend. Accompanying the creation is a brief narrative on the left side, providing insight into why the pretzel is served in this way. Crafted by the skilled bookbinder, Buchbinderei Mensch from Cologne, the book features ingredients such as ginger and mirin-infused pear, licorice gel on a vegijus base, yeast foam (used to fill the pretzel), marjoram tips, lye, and balls of sheep yogurt and feta.” 

Aubergine 

“This aubergine is presented like a shish kebab – salted, fried, pickled, and dried, guests take the skewer and place it on the plate with a fork. In this dish, sourness is embodied by the tamarillo, countered by the freshness of verbena oil, adding an enjoyable touch of fat to the experience.” 

Halver Hahn 

“This dish evokes the ‘halve hahn’, the staple half chicken served at Cologne breweries. The dish is a legend, told in every brewhouse in the city, including the brewery where I worked for a few years. What is essential for the halve hahn is a freshly poured Kölsch [beer], served here with a butter-fried rye dumpling, Gouda aged for six years, accompanied by mustard mayo and mustard seeds, all harmonised with the zing of pickled cucumber.” 

Truffle 

“This dish is designed to give the illusion of an entire truffle, with truffle pieces and black walnut nestled within. Baked to perfection, the truffle boasts a rich, ashen-hued yeast dough. Argan oil, transformed into a velvety sauce, elegantly accompanies it. As a delightful sidekick, a small vessel holds buckwheat miso. The juniper berries offer an intriguing twist to the taste experience.” 

Hot & Cold Sweet 

“A reprise of the Hot & Cold Illusion, this time transitioning into the sweet part of the experience. For the broth of the hot part, galangal and chilli play key roles. The other main components for the hot part are Kampot pepper, Camargue rice and ripe papaya. For the cold part: mint, aronia and unripe papaya.” 

Fennel Pollen 

“Pastry chef, Hannes Radeck, crafts desserts with unusual ingredients. Here, he introduces a fascinating element: fennel pollen as ice. Also featured is blossom honey sourced from a local Cologne beekeeper. The snow made of sheep’s milk and chamomile is frozen with liquid nitrogen, elevating the entire dish to a new level of intensity. The highlight is the brownie, made with black garlic.” 

Morel 

“The initial Ox & Klee morel dish was already top-tier, but with the Morel 2.0, it goes up a notch. The morel is meticulously crafted using a silicone mould, incorporating Tanariva chocolate and morel powder. It's accompanied by a mandarin sorbet featuring a burnt peel infusion. The doughnut and sour cream bring it all together.” 

Petit Fours 

“The guest now once again encounters the six taste qualities, linking back to the apéro board at the beginning. Guests are presented with petit fours directly from the trolley, offering all six varieties in the first round.”