Troyka

The story

Troyka Mönchengladbach: Russian Crossover Cuisine & Fine Dining

The Kitchen Approach

Troyka Mönchengladbach presents a distinct Russian cuisine through the steady hands of Alexander Wulf and Marcel Kokot. The chefs treat classical technique as a foundation rather than a strict boundary. Their menu combines unexpected local produce with deliberate creative adjustments. This collaborative kitchen secured a 3.5 star rating from Der Feinschmecker in 2026 for its imaginative direction.

Distinctive Flavors

The menu relies on precise flavor pairing rather than heavy traditional seasoning. A langostino arrives alongside a beetroot Moscow Mule reduction that adds earthy depth. Salt meadow lamb follows a similar logic, served with wild mushroom ravioli adapted into a familiar Pilzmeni format. These plates show how modern Russian cooking balances bold spices with refined plating.

The Room and View

Guests sit in a bright dining hall defined by floor-to-ceiling windows that flood the space with natural light. A dedicated monitor displays live footage from the pass, allowing diners to watch the brigade coordinate each service. Sommelier Ronny Schreiber curates more than seven hundred labels to match these complex plates. His selection extends well beyond standard European cellars to include notable bottles from Armenia and Turkey.