The name "Ox & Klee" traces back to a proverb that Daniel Gottschlich loves to share: "When the ox finds the clover, the whole herd is happy!" That philosophy encapsulates everything this two-Michelin-starred restaurant stands for. Gottschlich leads the helm jointly with head chef Erik Schmitz, running their Cologne riverside establishment as equal partners.

Their guiding principle—"Experience Taste"—invites guests to engage all their senses. It's quintessentially Gottschlich: beyond his mastery in the kitchen, he's an accomplished drummer, orchestral soloist, and furniture designer. The "X" following the "O" in the logo is a subtle graphic gesture that mirrors the restaurant's bold, contemporary aesthetic. Here, the interior design is deliberately restrained—never competing with the food, but instead amplifying the gastronomic journey. This philosophy guided Daniel Gottschlich and architect Richard May of Markant Konzept as they shaped the restaurant's spatial language. Their shared vision permeates every detail: light grey exposed concrete paired with oiled natural oak; brass and stainless steel accents adding warmth against clean, contemporary materials. The space feels intentionally futuristic, yet utterly inviting. Gottschlich harbors a particular passion for Artisan chairs from Bosnia-Herzegovina—their soft, flowing silhouettes and intricate details bring him daily joy. Seated in the middle crane house at Rheinauhafen, Ox & Klee has become far more than a regional standout: it's a culinary destination that continues to set the standard.

www.oxundklee.de

Photography Credits:

Dimi Katsavaris
www.dimikatsavaris.net
Yannik Sturm
www.yannik-sturm.de

(From CUBE Cologne Bonn 01|20)