Holtmann's Events & Bistro 48

05/06/2026

One of my fondest memories from my early visits to England is discovering the Sunday Roast. (At the time, there was no indication that hospitality and gastronomy would one day become my profession.) Traditionally, families would gather for lunch after Sunday church service. While they were at church, a roast would slowly cook at home, to be carved at the table and served with vegetables, potatoes, and a rich gravy.
Perhaps that is why I still cherish this tradition today. It reminds us of what truly matters: good food, good company, and time spent together. With our Friday Roast, we would like to carry this idea forward in our own way — freshly carved in front of our guests, accompanied by classic side dishes and the relaxed atmosphere of our Bistro. After all, the finest meals are often those that bring people together. 📸Hastings, 1978 — on England’s south coast, with the English Channel in the background

31/05/2026

Over the past weeks, we have had the pleasure of accompanying a wide variety of very different events — often even simultaneously: matinees, family celebrations, dinners among friends, receptions for clients, and business gatherings.

It is precisely in moments like these that the value of a harmonious team, shaped by many years of working together, truly becomes visible. Often, a brief glance or a small gesture is enough. Many movements and decisions happen almost without words, yet with great precision and quiet understanding.

It is important to us that our clients feel that we are not simply serving food, but that we also understand the personal and emotional significance an invitation carries for them as hosts.

Quality, calm and seamless ex*****on, anticipation, discretion, and the reassuring feeling that someone is thoughtfully paying attention to every detail.

30/05/2026

Golden evening light, a glass in hand, and conversations without hurry.
We wish you a wonderful weekend.

29/05/2026

As many of you may already have noticed in recent weeks — whether as guests in our Bistro, at one of our events, or as clients of our catering service — we are currently experiencing an exceptionally high level of demand.
We would therefore warmly recommend making reservations for your invitations, celebrations, or events as early as possible in order to avoid disappointment.
Please simply regard this note as a reflection of our current level of bookings. It is very important to us not to disappoint our guests and clients, and we are therefore especially grateful when you share your plans and wishes with us at an early stage.
For our small team, this truly makes a considerable difference and allows us to continue accompanying each event with the same care, calmness, and attention to detail for which we are known.

28/05/2026

As always at this time of year, asparagus remains at the heart of our kitchen. Hardly any other ingredient in Germany is so closely associated with the changing seasons, anticipation, and culinary tradition. For many, asparagus season is among the most enjoyable culinary weeks of the year.

Traditionally, the asparagus season ends on June 24th, St. John’s Day. This is rooted not only in custom, but also in respect for both the product and nature itself: afterwards, the plants need time to recover and regain strength for the coming year. Continuing the harvest beyond this point would affect the quality of the next season.

27/05/2026

We are always especially delighted when a personal note of thanks arrives after a successful event.
Such words mean a great deal to us, as they remind us that good food, attentive service, and a beautiful atmosphere can together create lasting memories.

26/05/2026

About yesterday: On a quiet afternoon, the warm sound of the French horns slowly fills the garden. Between old trees, soft light, and the gentle birdsong, an atmosphere of great calm and almost timeless elegance unfolds. Alongside a glass of sparkling wine, miniature lobster cocktails, ripe strawberries small cakes are served…

25/05/2026

23/05/2026

WE were asked whether more than €190,000 were paid for a lobster on Thursday.
Yes, that is true! In principle. The lobster in question, however, was only available at the auction ( #1288) on the first floor. It was painted by the Flemish master Abraham Hendricksz, was nearly 400 years old, and came accompanied by a „Sumptuous Still Life“ in an elegant frame.
We continue to sell our lobsters at the modest price of €70 each, always impeccably fresh, and served with cocktail sauce, lemon and cole slaw.
Not without admiration for Lempertz we must admit that for the price of this beautiful work of art, we could serve you 2,714 lobsters at Bistro 48.
Though admittedly, you would then also have to eat them all…

22/05/2026

The Roncalli engagement at Neumarkt comes to an end this weekend. We would like to express our sincere thanks to Bernhard Paul and the entire Roncalli team for the outstanding collaboration, the warmth and the very special atmosphere that this anniversary has brought to Cologne.

Breathtaking artistry, poetic imagery, subtle humour and the unmistakable magic of Roncalli have once again shown why this circus has held such a special place in the hearts of so many people for the past 50 years.

It has been a great pleasure for us to be a small part of this anniversary tour. We warmly congratulate you on these wonderful performances and are already looking forward to the next 50 years.

Step right in. Again and again.