Sahila
86-90
Gastronomy points 2025
A culinary journey of discovery
While many restaurants reflect the regional cuisine, Sahila does the opposite – each dish originates in a different country. Noted head chef Julia Komp has personally been seeking out producers during her travels around the world, resulting in ingredients that are matched with fresh vegetables from small producers within 30 kilometres from the restaurant. Meat and fish are rarely served and always with a responsible mindset; however, the wine list is as abundant and eclectic as the food – how about a wine from Marrocco, or Japan?
Sustainability highlights
- Source meat and fish based on traceability and proximity
- Use biodynamic olive oil and a custom coffee blend
- Reuse water in the kitchen
- Engage and mentor young team members, fostering sustainable values and knowledge-sharing
Information
Head Chef: Julia Komp
Kämmergasse 18, Cologne, Germany 50676