Poisson

Fish with meat, luxury with groundedness, complex and light, velvety, earthy, and fruity – the creation of the Breton turbot fillet with foie gras, creamed kohlrabi, and port wine shallots combines several culinary top principles, both technically and taste-wise. It is also very much enjoyed on the table – at Poisson in Cologne's city center at Neumarkt.

Cologne's only top restaurant for fish cuisine even allows you one or more glimpses into the open kitchen – especially from the counter in front, while you enjoy oysters No. 4 or sashimi from the fish counter. Since 2007, owner and head chef Ralf Marhencke has been preparing only the very best fish here, carefully composed into Asian-Mediterranean-classic fish creations. For lovers of fresh fish and seafood cuisine, Poisson is therefore considered the first choice in Cologne.

Excellent Fish – Always in Good Company

Fresh creations from the sea are one thing, but the wine accompaniment makes them nearly perfect. Likewise, the coherent, relaxed, and exciting atmosphere in which Udo Lindenberg, Pink, Lukas Podolski, Tina Turner, and the Geissens have already dined.

The MICHELIN Guide as well as Gault&Millau have already recommended and awarded this renowned and specialized restaurant multiple times, allowing Poisson to fit seamlessly into Cologne's top gastronomy and even bring joy to vegetarian palates. But the focus is of course on fish.

From Göttingen to California: Settled in Cologne

Ralf Marhencke's culinary journey began grounded – in a country inn near Göttingen. This was followed by formative years in international establishments like the Schweizerhof in Berlin or the Ritz-Carlton in California, where cooking merged with surfing and joie de vivre. "That was a life! Sport and surfing during the day, cooking in the evening," Marhencke recalls. This time – full of freedom, openness, and encounters – has shaped his attitude to this day and perhaps also inspired his concept of an open kitchen.

Further stops in Beverly Hills and San Francisco not only broadened his horizons but also sharpened his understanding of responsibility in gastronomy. Back in Germany, Marhencke initially developed innovative concepts for the Robinson Clubs before taking over Poisson in Cologne in 2006.

In the Evening, at Lunch, or for Events

In addition to classic evening dining and a catering service for upscale events, Poisson also offers a 2- or 3-course lunch menu – perfect for your culinary stop while exploring Cologne's art and culture. By the way, you can park right next to Poisson in a parking garage.