Sans­ibar by Bre­uninger, Küchenchef Chris­ti­an Schmidt 

Roas­ted sea bass on braised fen­nel and potato-olive puree

Sea bass:

4 fresh sea bass fillets

salt, lem­on pepper 

wheat flour for dusting 

olive oil                          

1 sprig each of thyme and rosemary 

1 table­spoon butter

Dust the sea bass fil­lets lightly with flour on the skin side and sea­son all over with salt. Heat a non-stick pan, add olive oil and sear the sea bass on the skin side until the skin is nice and crispy. Now turn the fish fil­lets over to the flesh side. Add the but­ter, thyme sprig and rose­mary sprig and sea­son with lem­on pep­per. Fry over a low heat until cooked to the desired doneness.

Braised fen­nel:

3 piece of fen­nel (not too small) 

2 piece of diced shallots 

2 piece of gar­lic finely sliced 

4 table­spoon olive oil 

1 sprig each of rose­mary and thyme

60 ml white wine 

6oo ml strained tomato puree

salt, lem­on pep­per and paprika powder

Wash and quarter the fen­nel. Sauté the fen­nel in a pan with the shal­lot cubes and gar­lic slices in olive oil. Allow the fen­nel to col­our a little. Sea­son with salt, lem­on pep­per and paprika powder. Deglaze with white wine and add the tomato purée. Cov­er with a lid and sim­mer on a low flame for approx. 20 — 30 minutes until soft.

Olives — mashed pota­toes:

650 g peeled, floury potatoes

200 ml cream 

5o ml milk 

60 g butter

150 g green olives (man­zanilla) pit­ted and chopped 

2 EL good extra vir­gin olive oil 

20 g parmes­an cheese 

salt, pep­per, nutmeg

Boil the peeled pota­toes in plenty of salted water. Bring the cream, milk and but­ter to the boil in a pot and sea­son with salt, pep­per and nut­meg. Drain the fully cooked pota­toes, steam them briefly and press them through the potato ricer into the hot cream. Stir with a whisk. Gradu­ally add the chopped olives, Parmes­an cheese and olive oil. Sea­son to taste if necessary.


First place the mashed potato in the centre of the plate and form a ring with a table­spoon. Place the fen­nel in the middle of the potato ring. Pour the tomato sauce over the fen­nel and arrange the sea bass fil­let on top. A sprig of rose­mary with olives picked on top is suit­able as a garnish.





Even if the name might sug­gest it, this clas­sic does­n’t come from Italy at all, but from Lon­don. It was there that Dick Brad­sell mixed it for the first time in 1983. Accord­ing to the story, a beau­ti­ful young lady ordered a cock­tail with cof­fee and Dick mixed vodka and cof­fee liqueur with a fresh shot of espresso straight from the porta­fil­ter next to his sta­tion. The suc­cess was enorm­ous and the cock­tail became an instant classic.

Per­fect for after work: the Espresso Mar­tini is one of the after-din­ner drinks. Alessio reveals the ideal way to pre­pare it.

Poc­cino, Alessio Sorce 

Espresso Mar­tini

40 ml vodka

20 ml cof­fee liqueur (Gal­li­ano Ris­tretto is the best)

25 ml fresh espresso (we recom­mend Club di Poc­cino Espresso, of course)


Put all the ingredi­ents in a shaker with ice cubes and shake well. Then strain into a chilled mar­tini glass. Finally, gar­nish the foam with 3 espresso beans and enjoy!



POS­TED BY ALEX IWAN, 15. Juni 2021

Finn con­jures up a Peach Mai Tai that imme­di­ately makes you think of exot­ic climes. Won­der­ful loc­a­tion, great drink! Life can be very simple — if the mix­ture is right. Thank you, dear Finn, for put­ting us in the mood for travel with this sum­mer drink. 

Eduard’s Bar, Finn Wouters

Peach Mai Tai

3 cl Havanna Club Rum 7 y

3 cl Havanna Club Rum 3 y

3 cl lime juice

1,5 cl peach liqueur

1 cl almond syrup




Very fresh and fruity non-alco­hol­ic drink, tastes enorm­ously deli­cious and is there­fore one of Eric’s favour­ites — ideal for the sum­mer. Thank you dear Eric for shar­ing the recipe with us!

Con­fiser­ie by Bre­uninger, Eric Aust

Straw­berry Orange Lemonade


500 ml orange juice

0,25 l ginger Ale

6 cl straw­berry syrup

fresh straw­ber­ries

fresh oranges

fresh mint




Kö-Bogen provides a sus­tain­able food offer in the city centre: Kö-Bogen has from now-on its own pick-up sta­tion of the loc­al star­tup DieGute Tüte. You can buy there hours fresh fruit and veget­ables from the region, just like at the weekly mar­ket, con­tact­less and inde­pend­ent of open­ing hours. Cus­tom­ers can select and pay the food they want the day before online via the web­site of the star­tup. On week­days, the start-up founders bring the ordered fruit and veget­ables by bike or elec­tric car to the pick-up sta­tion in the morn­ing. Between 10 a.m. and 10 p.m., cus­tom­ers can open the lock­ers via QR code and pick up their “GuteTüte”.

The com­pany DieGuteTüte was foun­ded by Ant­o­nio Hov­er and Fawad Jac­obi, who met while study­ing chem­istry togeth­er. The pick-up sta­tion at the Kö-Bogen is the first in Düs­sel­dorf city centre, fur­ther six sta­tions are loc­ated in Ven­nhausen, Flingern or Oberkassel.

To reduce pack­aging waste, the shop­ping is packed in sus­tain­able car­ri­er bags made of jute. The fruit and veget­ables are cur­rently sourced from 25 dif­fer­ent farms in the region. Onions, car­rots and pota­toes, for example, come from Nieder­krücht­en, mush­rooms from Lan­gen­feld. The greatest demand is cur­rently for pears, pota­toes and car­rots. In the future, the two founders want to expand their range and offer bread and dry products such as nuts, flour and pasta as well as products from Düs­sel­dorf-based manufactories.

The Kö-Bogen exper­i­ment is unfor­tu­nately over. DieGuteTüte is leav­ing us on 8.08.2021. We wish the com­pany con­tin­ued success.

Kö-Bogen FAces

THREE QUES­TIONS TODr. Andreas Maurer, Man­aging Dir­ect­or & Seni­or Part­ner, Boston Con­sult­ing Group (BCG)


BCG und Kö-Bogen are a good match — why?

The The Kö-Bogen is a sym­bol of pos­it­ive change and new begin­nings in the city, just as it is a sym­bol of mod­ern and innov­at­ive con­struc­tion. As a man­age­ment con­sultancy, BCG is also an ini­ti­at­or of change and innov­a­tion, which is why we decided to move into this new land­mark building..

What do you per­son­ally like best about the Kö-Bogen?

The impress­ive archi­tec­ture coupled with the extremely attract­ive loc­a­tion in the middle of the city nev­er fails to inspire us. My per­son­al high­light is the roof ter­race with a fant­ast­ic view of the city where we hope­fully can hold events in the future again.

How do you enjoy your lunch break?

By hav­ing lunch on the ter­race of Poc­cino, fol­lowed by a short walk through Hofgarten or win­dow shop­ping on the way back to the office.

Long­ing to travel

Let’s just get away, right?


You need two things: reas­on­able suit­cases and an unreas­on­able car. No soon­er said than done. The new life­style liason of the sea­son is TUMI (bril­liant lug­gage brand) and McLar­en (one of the coolest car brands in the world). When those two team up, it can only be good.

McLaren’s design­ers, engin­eers and racers travel thou­sands of miles around the world with the goal of achiev­ing per­fec­tion in every way. A racer must be able to rely on his car to get him to his des­tin­a­tion. Just as reli­able must be the lug­gage as well as the travel utensils to bring the team to the des­tin­a­tion. This idea not only forms the corner­stone of the col­lec­tion, but also serves as inspir­a­tion for all oth­er products.

Embody­ing TUMI’s and McLaren’s shared eth­os of per­form­ance lux­ury, the cap­sule col­lec­tion includes nine pieces. Each incor­por­ates ele­ments of McLaren’s sleek and bold super­cars and race cars. All are set off by McLaren’s sig­na­ture Papaya col­or scheme, as well as fea­tur­ing CX6® car­bon fiber. The travel col­lec­tion does not only look good, but also sounds good: Velo­city Back­pack, the Torque Sling and the Lumin Util­ity Pouch are com­ple­ment­ary, con­tem­por­ary styles for light­weight lug­gage and hands-free days.

The Orbit Small Pack­ing Cube, Trace Expand­able Organ­izer and com­part­ment­al­ized Ter­on Travel Kit are ultra-port­able accessor­ies that keep pos­ses­sions pro­tec­ted, organ­ized and always available.

You can see the must haves at the TUMI store at Kö-Bogen.

Foto­cre­d­it: Bernd Wichmann

Before Tesla…now Joop!

Kö-Bogen shows new retail concept


In the new JOOP! store, the newly developed inter­na­tion­al JOOP! shop­fit­ting concept is also being imple­men­ted for the first time, thus resta­ging the brand world in a mod­ern and con­tem­por­ary way. Accord­ing to the motto “The Product is the Hero”, the focus is on the indi­vidu­al product, which is put in the lime­light in an eye-catch­ing way by a mod­ern light­ing design.

“With our new JOOP! brand store in Düsseldorf’s prime shop­ping loc­a­tion, we are tak­ing the next stra­tegic step as a premi­um brand, set­ting an example in chal­len­ging times and offer­ing cus­tom­ers a shop­ping exper­i­ence that is both excit­ing and relaxed. Düs­sel­dorf, as an import­ant fash­ion loc­a­tion in Ger­many, was par­tic­u­larly close to our hearts as part of our retail expan­sion,” explains JOOP! Man­aging Brand Dir­ect­or, Thor­sten Stiebing.

The impress­ive store concept emphas­izes the present­a­tion of the goods and plays with con­trast­ing design and archi­tec­tur­al ele­ments. Mater­i­als such as white lacquered wood mater­i­als, leath­er and met­al are used in com­bin­a­tion with CI col­ors and compositions.

Con­clu­sion: A lot to exper­i­ence and many beau­ti­ful out­fit ideas for shop­ping and fash­ion fans.

Espresso Kö-Bogen Poccino


Espresso cul­ture the itali­an way

POS­TED BY ALEX IWAN, 11. March 2021

When Bruno Albrecht returned from Rome, back in 1976, it upset him that cof­fee in Ger­many differed widely from the Itali­an espresso cul­ture, he had so dearly learned to love and appre­ci­ate, dur­ing his semester abroad. In order to intro­duce Ger­mans to cof­fee, made the Itali­an way, he presen­ted espresso beans and Itali­an cof­fee machines to mar­ket-lead­ing cof­fee-com­pan­ies such as Jac­obs and Melitta – unfor­tu­nately without any suc­cess. The only per­son who believed in Albrecht’s idea was Emilio Lavazza, the own­er of the largest Itali­an roast­ing com­pany. Albrecht traveled to Italy to roast more than 20 dif­fer­ent cof­fees with Lavazza, the god­fath­er of espresso him­self. Finally, in 1977, he developed the first elec­tric porta­fil­ter espresso machine. One year later, he presen­ted the first Poc­cino espresso machine, includ­ing match­ing table­ware and the finest cof­fee beans, at Berlin’s KaDeWe depart­ment store. Only nine months later, he had already sold 36,000 units in Germany.

One can­not enjoy authen­t­ic Itali­an espresso, without a porta­fil­ter espresso machine. No oth­er device can brew an espresso in such “arti­gi­anale” (hand­craf­ted) per­fec­tion. The word “espresso” refers to the Itali­an word “caffè espresso,” which is used to describe a cof­fee that has been pre­pared spe­cific­ally on the guest’s request. In Italy, espresso has long been con­sidered a cul­tur­al treas­ure and its pre­par­a­tion is a form of art. Due to the emer­ging cof­fee cap­sule industry, how­ever, there is hardly any truly authen­t­ic Itali­an espresso cul­ture left – even in Italy.

Poccino’s espresso machines today only dif­fer slightly from the pion­eer­ing device from 1977; they are only slightly optim­ized to ful­fill mod­ern require­ments. Poc­cino machines are extremely dur­able and

bring home the pleas­ures of Italy, with its sev­er­al fla­vor­ful espresso vari­ations. Düs­sel­dorf is con­sidered, next to Ham­burg and Munich, as true espresso hot­spot in terms of sales fig­ures. It is there­fore not sur­pris­ing that Café Poc­cino is loc­ated in the heart of Düs­sel­dorf, at the fam­ous Kö-Bogen.

Düsseldorf’s smal­lest art exhibition

Kö-Bogen Kö-Bogen sup­ports academy graduates


“The store in the pas­sage between Bre­uninger and Porsche Design is one of the busiest prom­en­ades in the heart of Düs­sel­dorf. Imple­ment­ing an art exhib­i­tion in the midst of this glit­ter­ing world of fash­ion and busi­ness with its enti­cing dis­plays is a chal­lenge, because the visu­al stim­uli of the goods and con­sumer offer­ings are over­whelm­ing,” says board mem­ber and cur­at­or Dr. Astrid Legge of 701 e.V., who helped bring­ing Paul Schwa­der­er to the Kö-Bogen.

With Paul Schwa­der­er, the 701 e.V. asso­ci­ation is real­iz­ing its new ‘PopUp Gal­lery’ format for the second time. After a first impact in 2019 in the Renzo Piano designed office build­ing FLOAT in the Media Har­bour, the asso­ci­ation has been show­ing at the Kö-Bogen a recent gradu­ate of the Art Academy, who gradu­ated last sum­mer in the class of Mar­tin Gost­ner. As in 2019, Düs­sel­dor­fers will also get an “art treat to go” this time, because corona-related, the exhib­i­tion is designed as a pure ‘win­dow show’ and can only be viewed from the out­side. 701 e.V. is a non-profit ini­ti­at­ive of Düs­sel­dorf per­son­al­it­ies from the fields of art and cul­ture, busi­ness and polit­ics. It sees itself as a link between busi­ness and art and pur­sues the goal of estab­lish­ing cre­at­ive net­works and thus sus­tain­ably strength­en­ing and pro­mot­ing the city’s cre­at­ive image.

Everything revolves around “Exten­ded Break

Prom­in­ently posi­tioned in the shop win­dow and yet incon­spicu­ous, the work ‘an exten­ded pause’ can be seen, a rotat­ing glass tube filled with a white powder on a black cuboid. The slow rota­tion causes the rock powder to pile up until the mater­i­al can no longer defy grav­ity. It breaks down, cre­at­ing cre­vasses and frac­tures remin­is­cent of nat­ur­al pro­cesses such as gla­cial move­ment or geo­lo­gic­al rock reshap­ing. And although the reel rotates exceed­ingly slowly, it shows, as if in fast-for­ward, a pro­cess that in real­ity spans cen­tur­ies. Fast-for­ward and slow-motion are very close togeth­er here.