Luxury hotels, hotel suites and fine dining restaurants in West Germany

The West

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A mere half-hour’s drive from Cologne, set in a verdant landscape, the Diepeschrather Mühle hotel is the refined inn of Chef-Owner Nelson Müller. It is a veritable sanctuary offering a delicious, relaxing gourmet getaway in the North Rhine-Westphalia countryside. Refresh body and soul on revitalizing strolls and hikes or admire the half-timbered houses of Bergisch Gladbach. The rooms and suites feature contemporary interiors and lovely terraces looking out onto the forest or the outdoor swimming pool. The gourmet restaurant is where the chef-owner can give free rein to his passion for creative, primarily plant-based cuisine made with in-season ingredients, along with a restaurant featuring the farm-to-table concept. The Diepeschrather Mühle hotel is perfect for a serene break enlivened by superb cuisine in both the restaurants and the cooking classes given by the chef himself.

Diepeschrather Mühle

Restaurant Schote

On the left bank of the Rhine between Cologne and Frankfurt, Germany, discover a property that blends history with modernity: PURS Luxury Boutique Hotel & Restaurant combines elegance, refined aesthetics, gastronomy and a warm welcome. Located in a former residence of the Archbishops of Cologne, this boutique hotel has just eleven rooms and suites as well as a renowned restaurant featuring contemporary interior design by Axel Vervoordt. The Belgian designer and collector of antiques has subtly married the rich heritage of the hotel with works of art, creating a contemporary style that simultaneously makes guests feel at home and conjures a haven of tranquility. This canvas is home to the creative cuisine of chef Peter Fridén.

PURS Luxury Boutique Hotel & Restaurant

PURS Restaurant

Hotel and restaurant in town.

In the middle of the magnificent Palmengarten a white building hosts the Restaurant Lafleur, which is designed in Bauhaus style and whose name pays homage to the Pomerol wine estate, Château Lafleur. Chef Andeas Krolik creates a contemporary cuisine, which combines regional products with Mediterranean influences. He excels in the preparation of fish dishes. His elegantly presented plates feature a dialogue of sweetness and acidity and an occasional use of more intensive spices and essences. A Breton mackerel meets a Dashi stock and aubergine cream, whilst a carabinero is accompanied by a vermouth froth, spicy carrots and lemon confit.

Restaurant Lafleur

Restaurant in a park.

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