Nelson Müller celebrates one year of Diepeschrath Mill
A celebration of hospitality: A kitchen party at Nelson Müller's
A year after opening, many restaurants and hotels have one main task: to keep going. All the more reason to celebrate a gastronomic milestone. Nelson Müller hosted just such an event on May 31, 2026, at the Diepeschrather Mühle in Bergisch Gladbach. More than 200 guests attended the "Nelson Müller & Friends" kitchen party to celebrate the first anniversary of the Relais & Châteaux hotel.
Top-class cuisine invites you to
Among the participants were two-Michelin-starred chef Daniel Gottschlich from the Cologne restaurant Ox & Klee, Jörg Sackmann from Baiersbronn, Marlon Rademacher, Dominik Sharp from the gourmet restaurant 1831 at the Schlosshotel Hugenpoet, and Maria Groß. They were supported by the teams from Nelson Müller's restaurants in Essen and on Norderney.
The kitchen party also provided an opportunity for networking. Guests included Bettina Böttinger, Joey Kelly, Mara Bergmann, Wolfgang Bosbach, designer Thomas Rath, entrepreneur Babette Albrecht, and Erna and Günther Klum. Colmar Schulte-Goltz, known from the ZDF show "Bares für Rares," was also among those offering congratulations.
Hospitality in action
A year ago, Nelson Müller realized his vision of a modern "Tasteful Hideaway" with the Diepeschrather Mühle: a boutique hotel in the heart of the Bergisches Land region, combining top-class gastronomy, relaxation, and nature. With the gourmet restaurant "Schote," the brasserie "Müllers in der Mühle," a spa area, and just 25 rooms and suites, the hotel has established itself as a destination for gourmets and discerning travelers since its opening. The anniversary celebration clearly demonstrated what distinguishes successful gastronomy: good food, genuine hospitality, and people who share their passion. Or, to put it another way: an evening that showed that the best celebrations often take place where others usually celebrate.
Concept: At multi-restaurateur Nelson Müller's flagship restaurant, guests choose between two set menus (one vegetarian); à la carte dining is not available. Cuisine: Approachable, French-influenced fine dining. It's particularly good when Müller and his experienced team put a twist on classic dishes. This is brilliantly achieved with the golden trout from a neighboring fish farm, which Müller presents with cucumber-lime ice cream, a wonderfully rich almond broth, and hazelnut butter foam. Wine: The well-curated wine list focuses on Europe and features many renowned names. Atmosphere: With the move from Essen to the outskirts of Cologne, the interior has also changed: urban chic has given way to a playful rusticity. Exposed ceiling beams define the space, while unobtrusive jazz music and the open counter create a relaxed atmosphere. Conclusion: Despite his diverse commitments, Nelson Müller maintains his focus and impresses with sophisticated dishes.
