Kluth: Fine dining meets Market Garden

COLOGNE. In mid-August, Hannes Radeck and Kevin Rademacker opened the restaurant Kluth in Cologne’s Ehrenfeld district. Radeck was sous chef and head pastry chef at Cologne’s two-Michelin-starred restaurant Ox&Klee, whilst Kevin Rademacker was also a sous chef there and most recently head chef at the Frohnatur Weinstube.

Concept: Fine dining meets market garden

At Restaurant KLUTH, fine dining meets a relaxed atmosphere. The concept is based on the market garden principle: “We place the utmost importance on sustainable, seasonal produce from farmers and producers whom we know personally. Our ingredients and wines have short supply chains, no more than one country’s border away,” explain Hannes Radeck and Kevin Rademacker. To ensure maximum transparency, there is a list on every table detailing all the producers and their respective products.

The pair aim to produce as much as possible themselves – from koji to pickled vegetables. “This approach is essential for us, as it allows us to project our very own, distinctive flavour. We don’t buy anything that we haven’t produced ourselves with the utmost care and passion. This is how we guarantee that every dish on our plate bears our signature,” reads their mission statement. Sustainability is thus reflected throughout the entire menu. Produce is used from root to peel, and food waste is reduced to a minimum.

The restaurant’s ambience is modern with a Scandinavian touch. Music plays from a record player to create a warm, unobtrusive yet distinctive atmosphere. The carefully selected records are intended to provide an acoustic counterpart to the authentic produce on the plate.

Contact details

• Address: Hansemannstr. 33, 50823 Cologne
• Contact: kontakt@remove-this.kluth-restaurant.de / 0176 62795092
• Instagram: @kluth.restaurant