Ox & Klee
Daniel Gottschlich always wanted to be a chef. Nevertheless, in his first apprenticeship, he had more to do with cables and wires.
The trained energy system electronics technician completed his apprenticeship at LEMO Maschinenbau GmbH in 2003. A short time later, he finally decided to pursue his long-awaited career aspirations.
After his training, he did not cook for star chefs but home-style until he opened his own restaurant in 2010. Extraordinary, creative dishes with a recognizable style, without losing touch with its roots – this is what defines his cuisine to this day.
As his career began, it has been characterized by detours ever since. But mistakes, challenges, and setbacks are all the more motivation for him to constantly improve and develop.
This attitude drives him, in the kitchen, on drums, as a designer, in life. With success: important awards, international appearances as a soloist, and a successful design line speak for themselves.
Daniel Gottschlich is no longer just a star chef, musician, and designer lover, but a successful entrepreneur. A jack-of-all-trades, one would have said earlier.
“We have made it our mission to offer you an exceptional culinary experience.”
“A visit to Ox&Klee is like a play. We present you a journey through the senses of taste and serve every course of our menu either as a plate dish or as finger food.”
With its “Experience Taste” concept, guests experience the six taste senses sweet, sour, salty, bitter, fatty, and umami in every menu of Ox & Klee, in every course from hors d’oeuvre to petit four.
“Our ambiance is as straightforward as refined and serves as the ideal stage to our cordial, but non-formal service. We want you to solely focus on enjoying your perfect evening.”