Daniel Gottschlich is planning a new restaurant concept

COLOGNE. Daniel Gottschlich is planning a new restaurant concept. According to a press release, it is set to open in 2028 and will operate alongside the existing two-star restaurant Ox&Klee.

For several years now, Daniel Gottschlich has been pursuing his vision of developing a new international dining concept alongside Ox&Klee, thereby taking the next step on his culinary journey. Following 16 successful years, during which Ox&Klee has established itself as one of Germany’s leading restaurants, a new chapter is now set to begin.

The new concept is deliberately positioned independently of Ox&Klee and is being developed as a standalone international brand. At its heart lies an innovative immersive dining experience that uniquely combines cuisine, emotion, technology and presentation. The aim is to offer guests a holistic experience and thus embody the next stage in Daniel Gottschlich’s gastronomic evolution.

The project is not intended as a departure from the existing concept, but rather as a logical further development of the existing vision. The established ‘The Art of Taste’ concept is to be developed in parallel and raised to a new level. The aim is to drive forward both Ox&Klee and the new international concept with the same passion, creativity and dedication, and to establish them as strong, independent brands in the long term.

“My motivation has never been just about cooking. It has always been the question: how do you make an experience unforgettable? Ox&Klee is now a place that knows the answer to that question. But so do I. And that is precisely why it is time to take the next step,” says Daniel Gottschlich, head chef and founder of Ox&Klee. The restaurant has recently been awarded two Michelin stars once again.

For years, Ox&Klee has epitomised what top-class gastronomy can achieve when it is bold enough to forge its own path. That means: no rigid protocol, no distance from the guest, not merely a meal. It’s about more than that. It’s about the ultimate experience. Fine dining, as it was conceived for decades, has had its day. What remains is the moment: six flavours and an unforgettable encounter at the table. A team on equal footing, with no division between service, guests and the kitchen.