Regional, rooted and remarkable
#culinarycologne ambassadors: Jan C. Maier and Tobias Becker (maiBeck)
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!
What does Culinary Cologne mean to you?
An important initiative for the most wonderful tourist attraction any city or region has to offer: food and drink!
How would you define Cologne’s food scene? How does it stand out from other cities?
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.
What makes your culinary concept special?
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.
How do you think Cologne can progress in terms of its culinary offering? How could that be achieved?
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.