Hanse Stube at Excelsior Hotel Ernst
Culinary Character in the Heart of Cologne
Located directly opposite Cologne Cathedral, the Excelsior Hotel Ernst has united tradition, elegance, and first‑class hospitality at the highest level for more than 150 years. Yet it is not only the location and ambience that make this grand hotel so special — it is above all its culinary diversity that delights guests from around the world. In the in‑house restaurants Hanse Stube and Taku, the extraordinary is served daily. Hanse Stube stands for classic French cuisine with a regional twist, while Taku surprises with Asian fine dining artistry. Executive Chef Lars Wolf and his teams create flavor experiences that linger long after the meal is over.
Lars Wolf – Executive Chef of the Hanse Stube at Excelsior Hotel Ernst
With fresh inspiration and a head full of ideas, Lars Wolf took over the culinary direction of the renowned Hanse Stube in spring 2025. Born in Koblenz, he brings extensive experience from top establishments such as Hotel Süllberg in Hamburg and Ketschauer Hof in Deidesheim — along with a clear vision: to unite French haute cuisine with Rhenish accents. “I’ve known this hotel for many years, especially because I lived in Cologne for a long time. It’s the city’s leading house — and the place where I always dreamed of working in this role,” says Wolf. He describes his cuisine as classically French and focused on fish — with a particular fondness for Antonius Caviar, which he values as a “product with character and depth.” Guests and critics alike celebrate the combination of its delicate texture, fine acidity, and salty umami. “I love bringing out the very best in high‑quality products,” Wolf adds. Under his leadership, Hanse Stube remains an institution with classics such as ox brisket and Chateaubriand, while Wolf introduces fresh ideas — especially for special events, for which he enjoys carte blanche. His dishes are expressions of creativity and precision, always in harmony with the history of the house.
