"Before returning from the Bergisch (land we decided to have an evening with fish. It should not be a fish bud, not a fast restaurant, no restaurant that keeps the mullet frozen for weeks. It should already be a veritable fish restaurant with large fish turnover, in which the likelihood of zero tends to receive fish taken from deep-cooling, which has previously been frozen, then refrozen, sprayed with water and again frozen around half the world. But where do these premises land? We decide for the Scampino in Cologne-Mülheim – a pure fish restaurant op d 'r schäl Sick , as the Cologne-based company degrades the right Rhine side as the wrong Rhine side. The ambience Pleasant parking is possible when you visit the Scampino on the harbour road directly on the Mülheimer Rheinpromenade. The Scampino is located near the Rhine, at the level of the boat entrance to the Mülheim harbour on the ground floor of a residential building. The residential building is in style as it is offered solvent condominium lovers in preferred residential areas. A large outdoor area in front of the entrance of the Scampino offers space for a summer-usable terrace with lateral views over the Mülheimer Rheinpromenade on one of the busiest waterways in the world. The externally modern building style continues inside the restaurant. In the entrance the first view of an aquarium with many colorful fishes falls. Clear lines in the room layout, LED spots in the white ceiling, several columns with brown wood panelling in the lower third, otherwise white, walls, just as held as the columns, and a long bar counter give the large guest room a modern, Mediterranean appearance. Two large black plates on the side walls list daily dishes, tables on the counter give information about the wine offer. To beige-colored, bare wooden tables row brown chairs. Tables and chairs recall a brewhouse style. The guest has a view of the kitchen over the counter. He can watch the chef. It is a pleasant ambience, here you can feel well removed, therefore the note good and four stars. The service When entering the restaurant we look over exemplary covered tables, on which white fabric napkins stand dissidentially tight. Some tables are occupied, a friendly waiter – obviously from the Mediterranean area – welcomes us, asks for a reservation, because the place is booked today. We have not reserved, the serviceable southern country discusses with a colleague, then they offer us a two- and a four-story table to choose from. We decide for the four table and are served professionally, friendly, fast and courteously by the two dynamic serving forces. The two have learned their craft, so here also four stars and a good . We are still studying the not short list of daily dishes on one of the large plates on the wall, when one of the two waiters already asks for drinks and handed over two menus. My wife decides for a mineral water of Italian provenance (4.50 € the semi-liter bottle , and I take a Sauvignon blanc (0.2 l for a remarkable 6.80€ . Not so fast can we decide for the dishes, because the wall panels list all by hand: swordfish steak, fillet of white healbutt, stone-beißerfilet, grilled Dorade, seafood medallions This already extensive selection is complemented by a similar offer in the menu. The main foods are about twenty euros, some of them, but also clearly above them. The prices of the appetizers commute around ten euros. The drinks are served, a large basket with fresh bread, but nothing else – a cheerful greeting from the kitchen. We choose the – fillet from white heal butt with fine must sauce at €24.80 and – the swordfish steak with truffle butter at €21.90. There are vegetables and rice on both dishes. During the waiting period more and more guests come, but not so many that all tables would be occupied. We notice how the noise level in the guest room increases. If it's really full here, the volume level will probably be a whole piece. Two plates are served at the same time, the halibutt and the swordfish. The dishes are visually appealing. The red of carrots contrasts with the dark green of spinach, the bright green of white cabbage and white-yellow rice. The gently tanned fish is garnished with yellow sauces. The supplements are small in quantities and the fish portions are fine. As agreed, my wife and I will notice white cabbage at the first fork: warm, almost lukewarm, not hot! Otherwise, our judgment is not in the carrots, spinach and rice. The supplements have probably been placed on the unheated plates for some time while the fish has been prepared. Because the fish is hot. And it tastes very good, both the halibutt and the swordfish. Both pieces are crispy fried, soft brown and lie in a sauce mirror. My wife judges the mustard sauce as excellent, the sauce for swordfish steak – could be a white wine sauce – also tastes very good. A large slice of truffle butter gives the fish with the sword a special, good taste. The supplements also taste good, and the vegetables are freshly prepared. But the lack of temperature will be reflected in the judgment. As it is, one of the operators asks whether it tasted. We're chasing this, but we're causing the lack of heat on the side. He regrets it. It should be something sweet after the delicious fish. Both of us choose – chocolate professional oles, the small gift, poured over with chocolate and in a mirror of vanilla sauce to €6.90. Here, too, the eye laughs when serving. The profiteroles are surrounded by fresh fruit pieces, strawberry, kiwi, orange, and a crabberry, commonly also called physalis. And the first impression is not: The dessert is excellently prepared, the taste excellent. Last but not least, the vanilla sauce and the chocolate cream contribute to this taste experience. My better half thirsty still after an espresso (2.50 € , which is nicely served hot, good because strong in taste, and accompanied by an amarettino. Fish and dessert have undoubtedly earned their five stars and a very good one. However, the temperature of the supplements to the main courts is so high, in particular in view of the high price levels and expectations, that we assess the food overall with no more than one good, i.e. with four stars. Too bad the courts could have scored the Scampino. The cleanliness tables, the dishes and the best corner are clean, the guest room too. The toilets are also well maintained and clean, both with the ladies and with the men. In both toilets, a modern, stainless steel equipment stands out. For cleanliness, we have four stars. The price/performance ratio (3 stars at price versus performance could have been good for hot supplements and more than four stars. But the only warm, almost lukewarm supplements are undermining the judgment here. At this price level, we naturally expected hot supplements on hot plates, especially given the announcement of the restaurant, to pamper in our Mediterranean fish restaurant on the right of the Rhine and to let our wide selection of fresh fish and seafood convince as it is on the Scampino homepage. In this price level, hot supplements belong to pampering, so there are three points. The conclusion (3.8 star total) has fallen to us the evening in the Scampino. We recommend it for a visit and will occasionally also go back to expecting to get hot supplements. The fish is excellent and ambiente- and service-wise, yes, as with cleanliness everything is true. But with our supplement experience there are only rounded four stars."
