Chef Maximilian Lorenz already started working on his cooking skills at the age of 12, by looking over master chef Dieter Müller’s shoulder. Holding on to his dream of becoming a chef one day, Maximilian began his training in hotel restaurant Zur Post in Odenthal. Expanding his practical skills, he trained at various restaurants including La Société and Maître (both in Cologne), Schloss Morsbroich (Leverkusen). Aiming to further develop his culinary finesse he trained with top chefs such as Eiko Scharfenberger (at Sonne, Overath) and Dieter Müller (at Schloss Lerbach). In 2012, at the young age of 21, Maximilian took over one of Cologne’s top gastronomic addresses: restaurant L'Escalier. Ready for the next step, the talented chef opened his very own restaurant six years later: restaurant Maximilian Lorenz.
Restaurant Maximilian Lorenz
Köln, GermanyFrom head to tail, but consistently! That's the motto of Cologne-based gastronome Maximilian Lorenz. In his eponymous Michelin-starred restaurant, he has redesigned the menu. Instead of selecting only the most popular parts and ignoring the rest, from now on a complete animal or a complete vegetable will be served in eight or six courses, respectively. The beautiful Eifeler 'Lammour' lamb (not older than six months) kicks things off.
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