{"id":9686,"date":"2022-09-08T19:29:53","date_gmt":"2022-09-08T17:29:53","guid":{"rendered":"https:\/\/oxundklee.de\/?page_id=9686"},"modified":"2026-08-20T16:41:49","modified_gmt":"2026-08-20T14:41:49","slug":"food-drinks-wine","status":"publish","type":"page","link":"https:\/\/oxundklee.de\/en\/food-drinks-wine\/","title":{"rendered":"Food, Drinks & Wine"},"content":{"rendered":"\n
\n
\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Food, Drinks & Wein<\/h2>\n<\/div><\/div>\n\n\n\n
\n
\n
\n
\n
\n

Menus<\/h2>\n\n\n\n

from June 2025<\/p>\n<\/div>\n\n\n\n

The Art of Taste 260 \u20ac<\/strong><\/h3>
\n

Greeting 1 Appetizer \u2013 The Black Box featuring the 6 flavor qualities<\/mark><\/p>\n\n\n\n

Course 1 Toro & Caviar \u2013 \u201cK\u00f6lsch Style\u201d<\/mark><\/p>\n\n\n\n

Greeting 2 Sourdough Bread \u2013 or the Art of Brotzeit<\/mark><\/p>\n\n\n\n

Course 2 Truffle Pasta \u2013 Like in every restaurant, only better<\/mark><\/p>\n\n\n\n

Course 3 Veal Sweetbread & Cuttlefish \u2013 Memories of Mallorca<\/mark><\/p>\n\n\n\n

Course 4 Halve Hahn \u2013 Don\u2019t Call It Chicken<\/mark><\/p>\n\n\n\n

Course 5 Duck \u2013 Inspired by \u201cDuck \u00e0 la Bigarade\u201d<\/mark><\/p>\n\n\n\n

Course 6 Honey bee<\/mark><\/p>\n\n\n\n

Greeting 3 5 Petit Fours \u2013 Prepared at the 5th Element Bar<\/mark><\/p>\n<\/div><\/div>\n\n\n\n

The Art of Taste (Vegetarian) 245 \u20ac<\/strong><\/h3>
\n

Greeting 1 Appetizer \u2013 The Black Box featuring the 6 flavor qualities<\/mark><\/p>\n\n\n\n

Course 1 Ducky \u2013 How an idea turns into bathing fun \u2026<\/mark><\/p>\n\n\n\n

Greeting 2 Sourdough Bread \u2013 or the Art of Brotzeit<\/mark><\/p>\n\n\n\n

Course 2 Truffle Pasta \u2013 Like in every restaurant, only better<\/mark><\/p>\n\n\n\n

Course 3 Celery \u2013 \u2026 not like mom used to make it<\/mark><\/p>\n\n\n\n

Course 4 Halve Hahn \u2013 Don\u2019t Call It Chicken<\/mark><\/p>\n\n\n\n

Course 5 Beet Wellington \u2013 When Classic Becomes Avant-Garde<\/mark><\/p>\n\n\n\n

Course 6 Honey bee<\/mark><\/p>\n\n\n\n

Greeting 3 5 Petit Fours \u2013 Prepared at the 5th Element Bar<\/mark><\/p>\n<\/div><\/div>\n\n\n\n

The Art of Taste – Kitchen Experience310 \u20ac<\/strong><\/h3>
\n

Greeting 1 Appetizer \u2013 The Black Box featuring the 6 flavor qualities<\/mark><\/p>\n\n\n\n

Course 1 Toro & Caviar \u2013 \u201cK\u00f6lsch Style\u201d<\/mark><\/p>\n\n\n\n

Greeting 2 Sourdough Bread \u2013 or the Art of Brotzeit<\/mark><\/p>\n\n\n\n

Course 2 Truffle Pasta \u2013 Like in every restaurant, only better<\/mark><\/p>\n\n\n\n

Course 3 Veal Sweetbread & Cuttlefish \u2013 Memories of Mallorca<\/mark><\/p>\n\n\n\n

Course 4 Halve Hahn \u2013 Don\u2019t Call It Chicken<\/mark><\/p>\n\n\n\n

Course 5 Duck \u2013 Inspired by \u201cDuck \u00e0 la Bigarade\u201d<\/mark><\/p>\n\n\n\n

Course 6 Honey bee<\/mark><\/p>\n\n\n\n

Greeting 3 5 Petit Fours \u2013 Prepared at the 5th Element Bar<\/mark><\/p>\n\n\n\n

During the menu, you will be guided into the kitchens, where you will gain exclusive behind-the-scenes insights into the two-star kitchens \u2013 accompanied by an additional course and a corresponding alcoholic or non-alcoholic beverage.<\/p>\n<\/div><\/div>\n\n\n\n

The Art of Taste – Kitchen Experience (Vegetarian) 295 \u20ac<\/strong><\/h3>
\n

Greeting 1 Appetizer \u2013 The Black Box featuring the 6 flavor qualities<\/mark><\/p>\n\n\n\n

Course 1 Ducky \u2013 How an idea turns into bathing fun \u2026<\/mark><\/p>\n\n\n\n

Greeting 2 Sourdough Bread \u2013 or the Art of Brotzeit<\/mark><\/p>\n\n\n\n

Course 2 Truffle Pasta \u2013 Like in every restaurant, only better<\/mark><\/p>\n\n\n\n

Course 3 Celery \u2013 \u2026 not like mom used to make it<\/mark><\/p>\n\n\n\n

Course 4 Halve Hahn \u2013 Don\u2019t Call It Chicken<\/mark><\/p>\n\n\n\n

Course 5 Beet Wellington \u2013 When Classic Becomes Avant-Garde<\/mark><\/p>\n\n\n\n

Course 6 Honey bee<\/mark><\/p>\n\n\n\n

Greeting 3 5 Petit Fours \u2013 Prepared at the 5th Element Bar<\/mark><\/p>\n\n\n\n

During the menu, you will be guided into the kitchens, where you will gain exclusive behind-the-scenes insights into the two-star kitchens \u2013 accompanied by an additional course and a corresponding alcoholic or non-alcoholic beverage.<\/p>\n<\/div><\/div>\n\n\n\n

\n
\n

Chef’s Signatures<\/h3>\n\n\n\n

vor Ort w\u00e4hlbar<\/p>\n<\/div>\n\n\n\n

Die Chef’s Signatures k\u00f6nnen am Abend dazu gebucht werden.<\/p>\n\n\n\n

\n

Maggiei Deluxe – Liebst\u00f6ckel \/ Tr\u00fcffel \/ Bioei<\/p>\n\n\n\n

18 \u20ac<\/p>\n<\/div>\n\n\n\n

\n

Pochierte MOR Auster \/ Haselnuss \/ gr\u00fcne Mango \/ Krause Glucke<\/p>\n\n\n\n

38 \u20ac<\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\n
\n

Drinks & Wines<\/h2>\n\n\n\n

from June 2025<\/p>\n<\/div>\n\n\n\n

\n
\n

Non-Alcoholic Pairing<\/p>\n\n\n\n

130 \u20ac<\/p>\n<\/div>\n\n\n\n

\n

Wine Pairing<\/p>\n\n\n\n

130 \u20ac<\/p>\n<\/div>\n\n\n\n

\n

Prestige Wine Pairing<\/p>\n\n\n\n

299 \u20ac<\/p>\n<\/div>\n\n\n\n

\n

Dom P\u00e9rignon Pairing<\/p>\n\n\n\n

450 \u20ac<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

Download Drinks & Wine Menu<\/a><\/p>\n\n\n\n

\n
\n

<\/i><\/p>\n\n\n\n

Please note that individual dishes and wines may be subject to change.<\/em><\/p>\n<\/div>\n\n\n\n