Award-winning cuisine right next to Cologne Cathedral: The Michelin-starred restaurant taku serves East Asian fusion cuisine in a modern, Far Eastern ambience.
The cooking style of Michelin-starred chef Mirko Gaul is a modern concept of "Asian Fusion”. Gaul reimagines the flavors of the haute cuisine of Japan, China, Thailand, Vietnam, Indonesia and Malaysia. Executive Pastry Chef Fabian Scheithe pampers the guests with his extraordinary desserts. His sweet delicacies form the grand finale of every menu. Restaurant manager Christoph Gonzalez deliberately focuses on organic wines and gladly recommends corresponding wines.
The taku has been awarded with one Michelin-star for years, 8/10 pans in Gusto and 16/20 points at the Gault Millau. The interior of the starred restaurant creates an elegant and Asian inspired atmosphere. Calm colors and light installations reflect the ambience of Asia.
Genuss ohne Umwege – H&A Tagesbar im Herzen der Stadt
In der H&A Tagesbar erleben Sie einen gelungen Mix aus moderner Ausstattung, Gemütlichkeit, Atmosphäre und Ambiente – aufgeteilt in einen Bistro- und Barbereich.
Der offene vordere Bereich mit Blick auf den lebendigen Friesenplatz glänzt im Tageslicht durchfluteten Ambiente. Unsere Außenterrasse lädt besonders an sonnigen Tagen und lauen Abenden zum Verweilen unter freiem Himmel im Herzen der Stadt ein.
The traditional British Afternoon Tea at the Excelsior Hotel Ernst is accompanied by live piano music. Scones with clotted cream and jam, small sandwiches and sweet delicacies by Executive Pastry Chef Fabian Scheithe are arranged on étagères. A wide range of teas is available to pair with the Afternoon Tea. The Afternoon Tea takes place in the winter garden or in the lobby lounge with view of the Cathedral.
At the Piano Brunch in the Excelsior Hotel Ernst, guests are pampered with Sunday roast, oysters and exquisite cheeses while listening to live piano music. The Brunch is complemented by theme-related specialties and the Excelsior Hotel Ernst pâtisserie offers alternating sweet delicacies. Brunch takes place in the Gobelin Hall or the Blue Salon.
In the mahogany-paneled Piano Bar, bar manager Matthias Allgaier creates classic cocktails and contemporary interpretations.
