Pottkind

Come on in, grab a seat—preferably at the bar—and let yourself be surprised, because you won’t find a printed menu here. Here's just a hint: at Pottkind, you’ll experience a carte blanche menu, offering several seasonal courses and small intermediate treats. The menu changes multiple times throughout the year, giving you yet another good reason to visit again.

If desired, you can add a matching wine pairing. Are you vegetarian? Not a problem—the team at Pottkind will gladly accommodate your preference, provided you inform them in advance. From its welcoming atmosphere and relaxed music to its open kitchen and casual guests wearing sneakers, Pottkind in Cologne's Südstadt area remains grounded—despite getting close to a Michelin star in 2021.

Heart of Pottkind: Kitchen-view Counter  

Relaxed yet stylish, modern yet cozy—at Pottkind, you’ll swiftly feel right at home. You won’t encounter any barriers here, especially not when seated at the countertop table. Blurring the line between a traditional bar counter and the popular concept of a "Chef’s Table," the unique custom-made bar, crafted from Cologne city forest red oak, gives you privileged glimpses into the kitchen—the very soul of Pottkind.

This place is extremely popular. Spontaneously securing a spot at the kitchen counter is a rare stroke of luck, and even when listed as a wish upon making a reservation, getting a seat there still requires some good fortune. But it’s definitely worth a try, as this experience isn’t something you encounter every day.

Enrico Sablotny and His Five-Component Philosophy  

Sablotny’s culinary creations follow a defined, minimalist principle: each dish consists of no more than five components, allowing each element to shine fully. Harmony and balance of flavors are paramount, avoiding overpowering acidity or excessive spice.

Quality and sustainability are central to Enrico Sablotny’s ethos: surplus ingredients are fermented or preserved, then skillfully reincorporated into new dishes—often leading to exciting discoveries. For instance, a fermented apple can remarkably resemble the taste of foie gras, unexpectedly enriching vegetarian dishes with deep, delightful flavors.

Lukas Winkelmann: Keeper of the Pottkind Philosophy  

As a pragmatist and the restaurant’s co-manager, Lukas Winkelmann is responsible for service, atmosphere, and staff management. Grounded concepts like “using only one type of glass for wine” or “no printed menus” are influenced by him and embody the restaurant’s laid-back philosophy.

And notably: although the two business partners now call Cologne home, they originally hail from the Ruhr region. True to their roots—"Pottkinder" from the Ruhr Valley—they remain loyal to their heritage, even in the cathedral city. Hence the name of their restaurant, enriching Cologne's fine dining scene since 2018.