Christoph Paul's Restaurant

Christoph Paul started early - with everything, in fact. With cooking, with zeal, with perseverance, with the renowned stations as a chef - but above all with his very own touch: German-French country house cuisine with Asian and Mediterranean accents based on regional products, long before the trend. He eventually became Germany's youngest star chef.

Today, Christoph Paul runs his restaurant in the Belgian Quarter, in a former city monastery. Here you can either sit in the tasteful dining room with sacred motifs in memory of the former chapel - or on the terrace under old trees to enjoy Christoph Paul's culinary refinements.

Taste sensations at the highest level: new menu every week

A new exquisite menu is created every week: 3 or 4 courses with a choice of seasonal dishes - including vegetarian options. Top ratings from guests from different times promise you as a gourmet a consistently high taste experience.

The basis of the culinary art: regional quality products

Asparagus from Gut Sonnenberg, sausages from a local butcher, meat straight from the Eifel, fish from Pulheim and lambs from our own farm in Stommelerbusch, home-baked bread: the chef personally selects what goes into the kitchen and on the table. Christoph Paul works almost exclusively with local suppliers from the surrounding area.

Seasonal products therefore determine the menus. The traditional goose dinner takes place in the fall/winter: Goose breast and leg with red cabbage, chestnuts, baked apple and dumplings served with lamb's lettuce and potato and bacon dressing. Then try the oriental version with almond broccoli, sesame cookies and marinated plums.

Renowned stations, star and history: chef Christoph Paul

Christoph Paul earned his first Michelin star at the age of 21 at the renowned "Chez Alex" in Cologne. He completed his culinary training at the Michelin-starred restaurants "Bremer" in Cologne and the "Waldhorn" in Ravensburg, followed by the Fritz Gabler Hotel Management School in Heidelberg. He then gained further experience early on in top establishments such as the Michelin-starred restaurant "Zur Traube" in Grevenbroich.

In 1993, Christoph Paul realized his dream of opening his own restaurant in the Nippes district of Cologne: Pauls Restaurant. After 14 years, he moved to the Velderhof Golf Club in Pulheim-Stommeln. In 2015, his path led him back to the city of Cologne: he opened Christoph Paul's Restaurant and has been running it ever since with his wife Juliane Brückmann-Paul and long-time sous chef Monika Rypalla - awarded by falstaff and Gault&Millau as proof of his precision craftsmanship and culinary creativity within Cologne's top gastronomy.