BOK Brust oder Keule
Melchersstraße 32, 48149 Münster, Germany
1 PHOTO
Practical information
- Location
- Münster
- Chef
- Johannes Kemper
- Cooking
- European | Gastronomic | German | International | Vegetarian
- Services
- Terrace
- Style
- Bar, Casual, Romantic, With family, With friends
Gault&Millau's review 2025
16/20
Remarkable Restaurant
Maybe Laurin Kux should have the free swimmer badge sewn onto his chef's jacket. Sure, that wouldn't be nice, as the aesthetics of that logo are rooted in the unsightly part of the 70s, which is why it wouldn't fit in at all with the timelessly simple ambience of the BOK, as the breast or leg is often abbreviated. But symbolically, it would fit in with his development. In Hamburg's Jellyfish, the native of Münster first became conspicuous and made headlines nationwide when he returned to his homeland - because he couldn't find an affordable apartment for his family in Hamburg. So back home, first to the Ferment and since 2022 to the BOK. Here Kux has swum free. He is characterized by a harmonious and surprising cuisine that is modern without screaming in the faces of the eaters. A good example is Kux's tomato salad: He tops a tomato with a crispy fennel star, pairs it with peach chutney and broth and garnishes it with a pea salad – anyone who used to cool themselves on a hot summer's day with questionable lemonades will want this fresh summer dish in the future. Such combinations are not only a pleasure for the palate: Kux arranges his plates with a great eye for beauty. Perhaps his wife Dana Kux will support him in this – she is the pâtissière of the house and inspires with equally elegant combinations and excellent bread. The creations are brought by a young and cheerful service team. All of this radiates a great lightness, just like teenagers who throw themselves off the 10-metre tower without the fears of their elders. Which is why the bronze free swimmer badge is no longer enough for Kux. It should be silver, and anyone who has followed it over the years is certain: gold is only a matter of time.
Map
OPENING HOURS
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Johannes Kemper Chef -
Celia Brietzke Sommelier
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Celia Brietzke Chef de service
