Teko by Lange Rodriguez — Restaurant in Essen

Visiting "Teko by Lange Rodriguez" two weeks ago was an experience that bridged tradition and innovation in the heart of Rüttenscheid. The transformation of the venue from the former "Rotisserie du Sommelier" to its current identity under the helm of Hans Robert Lange Rodriguez is both bold and commendable. With the departure of Thomas Friedrich last summer, Lange Rodriguez not only took over a traditional location but also infused it with a new spirit, fundamentally altering its essence while respecting its roots.

Gone is the French flair that characterized its predecessor, replaced by a setting that exudes a modern yet intimate vibe with its 30 seats. The transition from Belle Epoque cosiness to a cool brown leather bar atmosphere marks a significant shift in ambiance. The adornment of black and white photos depicting South American desert landscapes on the walls underscores a deliberate pivot towards a completely different cultural and aesthetic influence.

The culinary journey through the seven-course menu Lange Rodriguez curated is a testament to his mastery over the visual and technical aspects of food presentation. Each dish, from the Norway lobster (“Kaisergranat”) infused with caipirinha, tarragon, and black garlic, to the refreshing finale of Aloe Vera with avocado, rice, and granita, was not only a feast for the eyes but also a showcase of his penchant for precision, often employing tweezers for the perfect placement of ingredients.

The option for a vegetarian seven-course dinner speaks volumes about the inclusivity and versatility of the menu, ensuring that all guests can indulge in this gastronomic exploration regardless of dietary preferences.

Our experience, shared between two, was nothing short of thrilling. The menu was a parade of innovative ideas, beautifully executed dishes that we had not encountered elsewhere. The wine pairing, at an additional cost, was thoughtfully selected, complementing each course with remarkable synergy. Moreover, the service was exemplary – friendly and attentive, adding a layer of warmth to the sophisticated ambiance.

While the food was exceptional, capturing the essence of South America with its bold flavors and inventive combinations, it's exciting to think about the further possibilities that lie ahead. The ingredients and dishes, fantastically prepared and presented, showcased a significant potential for an even richer tapestry of cultural interplay and flavors. Perhaps a touch more exoticism, a dash more exuberance, or a bolder approach to culinary experimentation could offer an additional layer to what is already a captivating dining experience. This is not so much a critique as it is an encouragement for Lange Rodriguez, whose talent and vision have already made 'Teko by Lange Rodriguez' a standout. The opportunity to explore the vibrant spirit and diversity of South American cuisine even further is an exciting prospect that could continue to surprise and delight guests.

In conclusion, "Teko by Lange Rodriguez" is a gem that brilliantly marries the old with the new. While it bids adieu to its French predecessor's charm, it welcomes guests into a world where meticulous craft meets bold innovation. It's a place where every bite tells a story, and every dish is an invitation to explore. We encourage the chef to continue this journey of culinary exploration, to be even more daring in blending cultures and flavors, for what's already a remarkable dining experience has the potential to become truly...

One of the best meals i've in Germany after many years of traveling there. The chef is part Bolivian, part German, and the menu reflects a culinary and personal heritage that blends techniques, ingredients, and flavors in an innovative way. Everything was tasty, even the chicha morada ! Wish I could add photos (Google is blocking them for some reason) to show you this incredible meal. The amuse-bouche display introduced us to the concept of merging Bolivian and German ideas: a Mexican pico de gallo and pork tongue tartlet, 36-hour cooked pork belly with praline and sauerkraut, trout ceviche wrapped in nori like a piece of sushi, pao de quiejo and a corn tamale, and it all came with a tasty knob of butter shaped like an angel. The next dish was beautiful, tasty, and seemed very special: Ōra King NZ salmon, orange and cardamom, caramelized corn, and elderberry emulsion. The sauce was flavorful, the fish was well-seasoned. Next was veal cheek, maiz moto, sweet potato, chervil. Again, colorful and interesting presentation, and flavors were great. Impressed with the bao de chola, celery, 36hr pork belly, with escabeche. Merged Bolivian and German ingredients once again. The ingredients just melted, so so good. Next was beef shoulder, wild broccoli, and a crazy good and spicy red pepper emulsion. Dessert was buñuelo with maple syrup y helado de cepes alemanes ( Kräuter-Seitling) y jackfruit. Chef was so nice he came out to say hi and take photos with us. The dining room was full in July when we went. Very happy for the restaurant and the team. Service was prompt and unfussy....

Ein Abend im Teko verspricht immer ein außergewöhnliches Erlebnis. Das Ambiente ist stilvoll und elegant, während der Service durchgehend freundlich und erstklassig ist. Die fusionierte südamerikanisch-deutsche Küche sorgt jedes Mal für spannende Geschmackserlebnisse.

Eines der Highlights an diesem Abend war der Pfefferpotthast – ein traditionelles Dortmunder Gericht mit einer Geschichte, die bis ins Mittelalter zurückreicht. Bei Teko wurde dieses Gericht auf faszinierende Weise mit südamerikanischen Aromen interpretiert, die durch Jalapeño und Wakaba zum Ausdruck kamen. Das Ergebnis war ein echter Gaumenschmaus. Besonders an diesem Gericht, das bereits vor einem Jahr in ähnlicher Form auf der Spätherbst-Karte zu finden war (damals mit saurer Gurke und grünem Pfeffer), lässt sich die Entwicklung des Restaurants und der Küche hervorragend nachverfolgen. Man kann deutlich erkennen, wie die kulinarischen Welten Deutschlands und Südamerikas im Teko zu einer geschmackvollen Symbiose verschmelzen und das ist wirklich spannend. Diese Kombination habe ich in der Form noch nicht gesehen.

Ich habe bereits viele Michelin-Stern-Restaurants besucht und kann ohne Zweifel sagen, dass Teko in dieser Liga spielt. Ich bin mir sicher, dass es nicht mehr lange dauern wird, bis sie den ersten Stern erhalten. Auch die alkoholfreie Begleitung ist empfehlenswert und spannend; die eigens kreierten Säfte und Kombuchas harmonieren hervorragend mit den Gerichten und ziehen den roten Faden der südamerikanischen Aromen weiter (zum Beispiel mit Saft aus rotem Mais oder destillierten Kaffeebohnen).

Man merkt, dass der sympathische Koch und sein Team ihre Leidenschaft für die Küche leben und dafür sorgen, dass die Gäste das Restaurant nach jedem Besuch zufrieden verlassen. Wer ein besonderes kulinarisches Erlebnis in Essen oder Umgebung sucht, sollte Teko unbedingt ausprobieren – es wird...