Regional, rooted and remarkable

Right on the Rhine promenade in the old part of Cologne, Jan C. Maier and Tobias Becker have created an interesting concept at their restaurant maiBeck – a combination of unpretentious products and exquisite cuisine. Sustainability is also a key ingredient, with products that are always fresh, local and from producers the proprietors know personally.
The two chefs’ hard work has paid off – in 2015, just one year after opening, their restaurant was awarded a Michelin star. So we didn’t have to think about it for very long- the two of them simply deserve to be crowned #culinarycologne ambassadors!

An important initiative for the most wonderful tourist attraction any city or region has to offer: food and drink!

We like to compare Cologne to an old-fashioned bicycle – a bit sluggish but robust and relaxed. It does make progress but it tends to slow down when there’s a hill to contend with.

Over the years, we’ve established a fantastic network of local producers, allowing us to source unpretentious products of exceptional quality. That’s the basis of our first-rate cuisine, creatively prepared and with down-to-earth roots.

To cultivate something, you need fertile land and a good farmer.
For good concepts and innovative eateries to prosper, the city council needs to make sure that property and land go to the right partners/tenants. With a little support, a lot can be achieved in public spaces. Food and drink should be seen as part of the local identity.