A large model of a bottle of wine on the façade greets the eye as you approach Vintage, a classy, contemporary, multifunctional restaurant that celebrates the country's cuisine with a specific focus on the gourmet city of Cologne. As the name suggests, care is taken to stay true to traditions while not compromising on trends and technology. Michael and Claudia Stern, the hosts, go to great lengths to make you believe in their motto which is 'Enjoyment'.

The original building constructed in the nineteen fifties has undergone tasteful renovation to morph into this stylish venue. The restaurant area features shelves stocked with wine and delicatessen; black wood furniture clothed in spotless white linen and a high ceiling. The rooftop dining area provides a beautiful spot to enjoy a pleasant meal during sunny afternoons while the soft lighting at sundown could impress those seeking a romantic evening out.  The events rooms on the first floor are equipped with modern facilities and the team undertakes party orders on a turnkey basis.

Great food characterizes this restaurant, with German/Mediterranean influences and the menu changes regularly to reflect the kitchen's ambitions. Starters such as king prawns, with harissa - a fiery paste made with dried chillis, cumin, caraway seeds, coriander, salt, olive oil and tomatoes - accompanied by avocado almond salad and vintage vesper, which is a house specialty consisting of vitello tonnato - veal fillet beaten until paper thin and dressed with a tuna-flavored cream-based sauce with capers. Marinated vegetables, rocket salad and a variation of fish and meat set the pace for a gastronomic adventure.

Tomato consommé and ravioli with tomato bread and cream of Greenfield mushrooms with garden herbs present themselves as the options for soups on the bill of fare.

Mains could usher in rack and cheeks of pork with grapefruit gremolata, snails ragout, turnips and mashed peas, and pike perch with shellfish vegetable cassoulet and chervil mashed potatoes. Those who like to go by the chef's recommendation can order the vintage classic, cold slices of roast beef with sauce tartar, potatoes and salad.

The second course could have guests opting for linguine with chanterelles and herbs, fillet of beef with sauce béarnaise and truffled cabbage, and tuna steak with pesto and grilled vegetables.

Finally, stewed berries with coconut ice cream, and homemade cheesecake with vanilla, cherries and pistachio ice cream could fill in the chinks.

The wine list contains an attractive selection of old and new World wines and experienced sommeliers are at hand to guide you through the experience of choosing and tasting the best.