🇩🇪 Cologne-based foodie & traveller
🌏 Discover best restaurants & hidden spots
🍽 If you L❤️VE to eat follow me🥂
🏝️ Retired Instagrammer 😜
food
Following3.4K
Followers10.3K
Engagement5.81%
Avg likes609
Avg comments22
About Lennart Jürges
Lennart Jürges (@its_me_lennart) is a Personal blog creator on Instagram, also filed under food. The account has 10,262 followers and 409 published posts. Recent posts average 609 likes and 22 comments, an engagement rate of 5.81%.
With 10.3K followers, Lennart Jürges is a micro creator by the common 10,000 to 100,000 definition. Lennart Jürges follows 3,434 accounts, so the audience is roughly 3 times the size of the list followed. Lennart Jürges is set up as an Instagram business account. Flinque files Lennart Jürges under Personal blog, with food as a secondary category.
The Instagram bio for Lennart Jürges runs to 18 words across 4 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Lennart Jürges dates from August 2021.
Story Highlights
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409 Posts
All 10 recent posts Flinque holds for Lennart Jürges are carousels. 409 published posts give Lennart Jürges a moderate archive on Instagram. Against the audience, that is roughly 25 followers for each post published. Lennart Jürges also keeps 27 story highlights on the profile. All 10 carry captions, averaging 227 words each. The captions are written mainly in English. Words that recur across them include restaurant, evening, menu, back and which. The captions tag #michelinstar, #gaultetmillau, #finedining, #46 and #delibrije.
After exactly to the day one year I am more than happy to be back at my favorite restaurant in Cologne. The team around chef used the time very well and, in addition to a new menu concept, has also completely redesigned the premises & made them very homely, without discarding the previous style, chic & relaxed at the same time & just like the entire team. I like it very much, I feel comfortable right away. This is also due to the reception & the charming and relaxed accompaniment through the evening, led for us by &. The menu „Ox“ is, as you know it from Ox&Klee, a border crosser in terms of taste - but always on the right side of the border. This creates taste experiences that few dare to tackle with the determination & clarity. Each course appeals to all 6 taste senses (sweet, sour, umami, bitter, salty, fatty). A veritable firework for the tongue & the palate is definitely not bored at any time;-). The wine accompaniment by offered some very unusual vintners & went perfectly with the menu, the alcohol-free accompaniment by also convinced me. For the sweet finale, there are two elaborate and very tasty courses by. On top of all the above, the menu offers a playful but very thoughtful component. Each dish is served together with a card listing the components. The aim is to discover the six taste senses & assign them to the right ingredients. This sharpens one's own perception & is a successful accompaniment & support to the complex menu, because it allows one to engage much more intensively with the numerous components on the plate. In addition, there is a punch card with which you can check your own assessment. A really great idea. A visit to Ox&Klee is more than just a restaurant visit, it's a restaurant experience that engages all the senses. It's great to see how Ox&Klee has continuously evolved over the past years, offering a very unique and distinctive style. Once again, we were thrilled and would like to thank you very much for a great evening. We will be back for the vegetarian menu „Klee“ at the latest and are really looking forward to it.Overnight stay with dinner in a prison. That sounds strange at first. But when the former women's prison houses De Librije, the best restaurant in the Netherlands (3 Michelin stars, 19.5 Gault Millau points, #46 Worlds50Best, Les Grand Tables Du monde,...), my ears are more than alert. The warm hosts Jonnie and Thérèse Boer have turned the property into an oasis of modern art and casualness. The top restored and tastefully furnished building, with its works of art and every detail, is an experience in itself. The dining room is in the former courtyard of the prison, a winter garden with a glass roof. Beautiful.
The kitchen focuses on sustainable regional products with the aim of zero waste and lots of vegetables. The staging of the courses, the dishes, the presentation, but especially the flavours stand out extremely positively. The kitchen is just like the building: a time-honoured, experienced foundation which is consistently and resolutely raised to absolute top level with unique signature and character through modernity and avant-garde. The courses are all completely thought out, accentuated and thus remain in the memory. Not least because the combination of components is sometimes extremely unusual and is seasoned with the courage to take risks close to the limit, but always extremely tasty. An example: Steak Tartar, a course that doesn't sound very exciting at first or seems particularly unusual. Shortly after serving, the speciality is explained. Elaborately made from watermelon, refined with egg yolk, capers and piccalilly, the appearance, structure, texture and taste of a Steak Tartar are achieved, and all this in a completely vegetarian way. Wicked. The service is ideally coordinated at all times, extremely friendly and present without being obtrusive. The atmosphere is relaxed right from the start and invites you to feel good. And so I would like to say thank you very much for a thoroughly wonderfulstay full of heart, character and enjoyment. We'll be back again with pleasure.
#delibrije #jonnieboer #thereseboer #zwolleWolfsburg, a city that is primarily associated with the Volkswagen Group based there and which is known as the Autostadt, has even more to offer. Among other things, the aqua restaurant (3 Michelin stars, 19.5 Gault Millau points,...), which is celebrating its 20th anniversary this year. Congratulations 🥳🍾. The guest room is clean and modern and at the same time warm and cozy. Through the large windows you have a great view of the industrial culture of the car factory and the beautiful gardens. Sven Elverfeld, Marcel Runge and the young crew ensure an atmosphere of well-being right from the start. Elverfeld himself keeps coming out of the kitchen and always has an eye on the dining area. He is not shy, but also goes around for a relaxed chat with each guest. The evening is sweetened by a 9-course anniversary menu “20 years of aqua”, which includes some classics - even from times before aqua. On this menu you can see the high art of the avant-garde style of cooking very well, because no dish seems the years have come. And so a few mishaps and lengths in the organization could not tarnish our wonderful evening. Thank you very much for having us and see you soon, hopefully!
#restaurantaqua #wolfsburg #svenelverfeld
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#michelinstar #gaultmillauThree weeks ago I was very lucky to be able to visit fromagerie Antony in idyllic Vieux-Ferrette in the south of Alsace. Run by France's most famous affineur and his son, the family-owned company supplies top restaurants worldwide with excellent cheese, so for us it was also a great moment to remember lovely evenings at or, just to mention a few). The entertaining and extremely tasty ceremony was a varied journey to discover the "big cheese". Jean-Francois Antony perfectly complemented it with prestigious wines from the and wineries. Wonderful. A wonderful evening and an absolute recommendation for all cheese lovers. The sweet final was homemade rhubarb cake according to grandmother's recipe - delicious Thank you for having us and hope to see you soon!
#fromagerieantony #bernardantony #jeanfrancoisantony
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#cheese #cheeseloverThe entire stay was perfect from start to finish. It’s like a performance, an excellently styled concept, a choreography where every movement looks like carefully studied. But without appearing wooden or stiff. On the contrary: there is enough time to talk shop and laugh. The visit is like an invitation from good friends - you are warmly welcomed on the ground floor, taking the elevator to the top floor. Boarding in the elevator, loud music starts out of nowhere accompanied by light effects that underscore that you are being dragged into another sphere. For us "Enter Sandman" from. A completely new interpretation of elevator music;-). Arrived in the attic, which is stylishly furnished like a beautiful apartment, we are warmly welcomed by. He shows us around and introduces the location and the concept. First amuse bouches and the aperitif are served on very comfortable armchairs in front of the fireplace. At the pretty bar counter, the menu and all core ingredients are presented to us. So you are ideally attuned to the menu. The heart of the restaurant is an open kitchen bordered by a bar counter quite similar to “The Table” (which I like very much and highly recommend!). Music isn‘t played in many restaurants. The stay at Frantzén is accompanied by a very individual, not simply 0815 background music, selection with great style breaks. The crew arranges and explains each course right in front of your nose so everything is as fresh as can be. We had 9 perfect courses, mixing traditional and modern techniques with Nordic and Asian influences. Back in the attic, we had espresso, sorbet, mignardise & petit fours with some unusual variants (black garlic praline). When you think the menu is complete, freshly baked madeleines are brought. Just to mention: without limit! Crazy. And delicious. Here in the attic, you can easily sink into more drinks. After 5 hours, we sadly have to say goodbye. Accompanied by „The final countdown". Crazy! All I can say is that this has been the most spectacular restaurant experience I've had and I'm looking forward to be back soon.Mirazur Menton
First time fine dining after COVID-19 lockdown in Germany is something very special. If your choice is one of the best restaurants in the world, even voted the best restaurant in the world by some (***, #1 @,18 Points, Member of, 98% ), then this moment will get an extremely glamorous finish. The evening at Mirazur in Menton on the Côte d’Azur was an experience. The surprise menu of the restaurant, which operates according to biodynamic rules, had planned the fruits for this day based on the lunar calendar. We were warmly welcomed and took the aperitif and amuse-bouche as a picnic in one of the wonderful gardens below the restaurant right under a lemontree, where the fruits and vegetables are grown. Wonderfully relaxed and extraordinary. This was followed by 9 excellent courses, mostly focusing on the fruit, including a regional wine tour that wonderfully complemented the dishes. It is also remarkable that there was an alcohol-free and very tasty menu accompaniment in the form of self-produced juices - a really successful addition that many other top restaurants are happy to look at. We had a wonderful evening in one - I can tell with determination - the best restaurants in the world. Many thanks to, and the whole crew of. We would love to come back.
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#michelinstar #gaultetmillau #relaischateaux #lesgrandestablesdumonde ̈hrerI had a great honor last year and was invited to help cooking and learn for a day in one of the best restaurants in the Netherlands, Restaurant Basiliek in Harderwijk. I am very happy to have had the possibility to make this experience. Many thanks to Rik Jansma and his crew, especially Yornie and Lars, who were very patient with me 😜. I have learned a lot and already used it at home - the lobster mayonnaise is a hit 😍. The culmination was the evening with the perfect 8 course menu and one extra dish as surprise and gift 🤤. The restaurant is located in a former chapel in the heart of beautiful Harderwijk and it is a great mixture of lovingly decoration and modern architecture. The kitchen is integrated openly in the room and so you can cheer with the kitchen crew. A money can't buy moment and a fabulous evening - we will definitely be back. If possible, I would love to help cooking again during the day 😉. #rikjansma #basiliek #harderwijk
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#michelinstar #gaultetmillau
ührerWhen the good is so close, one often neglects it, unfortunately. Finally we managed to visit the restaurant Vendôme in Bensberg, only 15km away from home. The team led by Joachim Wissler, especially Sommelière Maria Rehermann and Maître Christoph Lange gave us a wonderful culinary evening full of variety. Contrary to what one might expect from the historic Bensberg Castle, the modern-style restaurant is neither stiff nor peckish. From our point of view, the menu was fantastic, although Joachim Wissler sees it as a crosser to bring the compositions to the limit - for example, when combining the Breton Skate with a poached oyster. Thank you for the lovely evening. We will be back.
#joachimwissler #vendome #schlossbensberg
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#michelinstar #gaultetmillau
ührerAfter more than 10 years, the path finally leads me back to Sylt. One of the reasons: the beautiful Söl'Ring Hof with its excellent restaurant run by Jan-Phillip Berner and his charming host Johannes King. The venerable thatched cottage is tucked away in the dunes of Rantum with wonderful direct access to the sea. Oriented on the seasons, the restaurant cuisine uses mainly local ingredients. The elegance of the house is also reflected in the menu and also by the excellent wine selection and advice from the restaurant manager and sommelier Bärbel Ring. All very high quality and subtle, but never stiff. We had a wonderful evening and look forward to come back. Thank you!
#soelringhof #janphilippberner #sylt
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#michelinstar #finediningFlashback Friday: in April we went for dinner to Magnus Ek‘s restaurant. You first cross the very pretty sister restaurant, before entering the stylish and elegant room of the Oaxen Krog. At the entrance you can find the open kitchen to the left, so you can watch the crew letting the magic happen. There is a lot of open wood to be seen, and so you can already sense the second passion of Magnus Ek: the woodwork. It is common in the new Scandinavian cuisine that the ingredients used are presented in advance, which I really like. Magnus Ek has built his own table for this. So he comes to your table and explains everything in detail. In addition to the furniture, Magnus has also made the cutlery, the dishes, the lobster press and the chocolate car by hand. Incredible. After many delicious amuse bouches, we had 11 fabulous and fine courses with depth - closing with a surprise cake, special thanks for that:-). The service was very attentive and we had a great evening. Thank you for this experience and hope to see you soon!
#magnusek #oaxenkrog #stockholm
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#michelinstar #finedining
Lennart Jürges's engagement
Lennart Jürges's engagement rate on Instagram is 5.81%, between 3% and 6%, or 3 to 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 17 followers. An average post collects 609 likes and 22 comments, close to 28 likes for each comment.
Engagement rate
5.81%
0%10%+
Avg likes
609
Avg comments
22
Interactions : followers
1 : 17
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Who is Lennart Jürges?
Lennart Jürges (@its_me_lennart) is a Personal blog creator on Instagram, also filed under food. Lennart Jürges is set up as an Instagram business account. The Instagram bio for Lennart Jürges runs to 18 words across 4 lines.
How many followers does Lennart Jürges have?
Lennart Jürges has 10,262 followers on Instagram (10.3K). Lennart Jürges follows 3,434 accounts, so the audience is roughly 3 times the size of the list followed. 409 published posts give Lennart Jürges a moderate archive on Instagram.
What is Lennart Jürges's engagement rate?
Lennart Jürges's engagement rate on Instagram is 5.81%, between 3% and 6%, or 3 to 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 17 followers. An average post collects 609 likes and 22 comments, close to 28 likes for each comment.
What does Lennart Jürges post about on Instagram?
Flinque files Lennart Jürges under Personal blog, with food as a secondary category. All 10 recent posts Flinque holds for Lennart Jürges are carousels. The 10 recent Instagram captions Flinque holds for Lennart Jürges repeatedly use the words restaurant, evening, menu, back and which. Lennart Jürges's captions carry hashtags such as #michelinstar, #gaultetmillau and #finedining. Lennart Jürges writes those captions mainly in English. Lennart Jürges keeps 27 story highlights, which open with a free Flinque account.
How do I contact Lennart Jürges for a collaboration?
Lennart Jürges's contact details are not published on Flinque's public profile. The account is registered as an Instagram business account. Brands with a free Flinque account can shortlist Lennart Jürges and use Flinque's outreach tools wherever a contact route is on file.
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