Cologne

Colonia es famosa por su impresionante catedral gótica. Los alimentos típicos incluyen Halver Hahn, un panecillo de centeno con queso, y la cerveza Kölsch.

Appare

Appare

Balduinstraße 10, Cologne, Germany, 50676

Sushi • Salate • Eiscreme • Japanisch


"Anyone who thinks about Japanese cuisine probably has the first sushi, sashimi, maybe a few more show games on the Teppanyaki plate in mind. But the fact that a restaurant, except Sashimi and Tempura, renounces all this and is describing to the Washoku principle, is rather rare. Whathoku? In Japanese, this describes more terms such as peace and harmony. In the broadest sense, however, this also means the balance and optical presentation of a meal. Hiroyuki Watanabe, vintage 68, to which one does not consider that he has already passed the 50, was for many years in the now closed “Daitokai” chef and made himself independent with the “Appare” a year ago. The Gault Millau donates 13 points in its 2020 edition. We visit the restaurant, located between Rudolfplatz and Neumarkt in a side street of the gay epicentre of the Schaafenstraße, on a Saturday evening. Inside it presents itself relatively objectively and expediently. We would not have expected excessive decoration anyway. The most maredged is the bar where numerous sachets and other Japanese spirits are presented. Decent jazz music plays in the background. We are somewhat surprised that despite a Saturday evening many tables remain unoccupied. Interior In the “Appare” there is a menu of 38 euros with eight choices for the starters and seven alternatives for the main courses. An Amuse Bouche is served on the way, then a duo of small appetizer and soup. Additional gears are calculated at 9.50 euros. Desserts also go extra. A lunch menu of less than 20 euros is also offered. As Amuse Bouche there are toned, smoked mackerel on Krautsalat, which is tastefully acidified with Yuzu. That's a nice but still quite harmless appetite tap. Amuse Bouche: Smoked Mackerel, Yuzu The following duo consists of fried peppers with a fish piece, some crunch and a finely tuned salad. The black-rooted lush is very ally, not very concise and quite European. This time, however, compulsory admission has been sacrificed to lively entertainment. Or was it hunger? From the appetizers we choose the Tataki from the duck breast. The meat is pink and has a beautiful wort and light sharpness. Tataki of the duck breast I am starting with the Escabeche of Sardine. This seems to be a little like Brathering, and the freshly tuned and acidic brew is good, but overall I lack something special here. Sardinen-Escabeche with Yuzu We order an additional appetizer and then travel with Sahsimi and Tempura in quite accustomed fields. The sashimi of tuna, mussel and redfish are of good product quality, and there are two kinds of wasabi and soy sauce. The tempura of shrimp, fish and various vegetables can also convince with very fine, crumb dough. There is a milder sauce and grated radish and ginger. Sashimi from day fish Soy sauce Wasabi Tempura: fried shrimp, fish and vegetables In the main course we choose on the one hand with Miso lacquered salmon. The opulent piece is indeed roasted or grilled, but still juicy, the supplements (beans, romanesco, green asparagus, oyster mushrooms and pumpkin felts are rather classical and European. Grilled salmon from Scotland There is nothing to complain about at the Gargrad of the Challans duck breast. The meat is well roasted pink, serving as spices pink and green pepper. Otherwise, the supplements are identical. The different cooking times are properly taken into account. But they come to the table either hot or cold. Challan's duck breast, pink fried With the desserts we keep on ice, once vanilla ice cream baked in a foliage coat with a green (Matcha? , aromatic powder brittle and a very creamy Matcha ice cream as well as a piece of quite hard papaya. I would not have expected the latter in view of the otherwise so pronounced quality standards in Japanese, but both types of ice are otherwise very tasty. So this has been our encounter with Washoku kitchens. Apart from some striking acid peaks in the appetizers, soy and wasabi as seasoning agents for sashimi and tempura, this was also expected in the aromas of classical and European. The dishes were rather designed for a coherent harmony rather than for foreground effects. I cannot say whether this reflects the Washoku principle or only my impression on the basis of the dishes we have tried. In any case, this was a Japanese cuisine, as I did not know in this form so far. I suspect that Hiroyuki Watanabe does a lot of things in the kitchen. This may explain the rather long waiting times and the almost cold supplements at the main dishes. It shouldn't fit. The menu obviously doesn't change too often. Even though I was not able to convince myself completely during this visit, I would also like to try other dishes from the menu, because we felt comfortable. The service is attentive and friendly, Hiroyuki Watanabe awarded an interested and good-yellow boss and the value for money. “Appare” stands in Japanese as a call for enthusiasm. This time, it's still a little behavior. But that can change. Report also on my blog:[here link]"

Café Walter

Café Walter

An D. Bottmühle 13, 50678 Köln, Germany, Germany, Cologne

Café • Cafés • Kaffee • Nachhaltig


"So now we were finished with the brunch and wanted to have some more legs before the coffee. The weather was surprisingly dry and the sun came through a bit in the afternoon. But it remained cool this Sunday. So we first looked at the Romanesque Basilica of St. Severin; Finally, she is the name of the neighborhood. Today's Catholic parish church (The Pillar Basilica is a former parish church and was only reconverted in the Napoleonic occupation period, because the Emperor only allowed parish churches and the monasteries dissolved is one of the twelve jewels of the city. It is dedicated to the third bishop of Cologne, the Holy Severin. Pope Pius XII. raised the church on 9. March 1953 with the Apostolic Exhortation Quae antiquitate in the rank of a Basilica minor (yes also buildings can rank; here it is an honorary title for an important building – in Cologne there are six churches together, in Germany only 76 . We couldn't get inside because a renovation takes place [here link] (Cologne. Then we looked at the Rheinauhafen. There the star restaurant “Ox Klee” is set in the Kranhaus 1, which we want to visit in December. You can even park under the Severins Bridge for free on Sundays. After this walk it was time to visit a cafe to strengthen us for the cinema. I had looked at some restaurants on the internet in advance to find something original. There are some of them in the Severins District. The disadvantage is that they are all relatively small and the visitors, when they get a place, also stay long. Outside it was too uncomfortable (also with blankets that are ready and inside it was totally occupied in the first attempt. So on to the second address. When we saw the cafe, six people just went out. A good sign! So we enter Café Walter quickly. The friendly service just clears the free table and we can sit down. Ambiente The room is relatively small. On the right are some tables with armchairs and a sofa; they are already forgiven. Certainly cozy; newspapers are also ready. Theke So we take a table on the left; where this place was rather a beer table set. Pillows are on the seats. Some corners of the cafe have all the mountains. At the counter I like the large manual coffee machine. The furniture on the walls are kitchenettes from the beginnings of the Federal Republic (We are the natives of Trizones [here link] . Furniture On the table are fresh flowers. Some plates also have bumpers; but the pattern is also in English style of the 1960s. Place Young audience must feel like Grandma or even Uroma. Service Three young women take care of the guests. You're very friendly. We order espresso, latte, herbal tea and cakes. Tasty food The espresso (small or double is made fresh in the big machine. The beans are appropriately ground, the cups (or glasses are preheated and then the coffee flows into the drinking vessel. One has chosen a mixture which is relatively strongly roasted, but also creamy and balanced in the acid. A cup costs 1.90 € The large latte macchiato was made comparable and got a nice picture to finish up. Latte, large The herbal tea consisted of fresh leaves. They were accommodated in a large elongated screen. An egg watch would have been helpful for the perfect preparation. But also with an eye dimension he was round in taste. Honey, sugar or milk has been served. He beat €2.80 to beech. Cheesecake The cake is prepared here and made in the kitchen. Three cakes were selected in a glass showcase. This is a limited offer. But the cheesecake with Oreo cheese was also exactly my case (a piece of 3,60 €. The floor was tasty. The cream in the middle sawy and soft – perfect. Conclusion 4 – happy again. The place has charm. A breakfast could be a pleasure here, I think. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 06.11.2016 – afternoon – 5 persons"

Down To Earth Noodles

Down To Earth Noodles

Berrenrather Straße 175, Cologne, Germany, 50937

Nudeln • Fusion • Fast Food • Asiatisch


"Die Speisekarte ist sehr überschaubar, da würde man denken die paar Gerichte die es gibt müssen richtig gut sein. Die Momos waren in Ordnung, man merkt zumindest das sie selbstgemacht sind. Waren jetzt aber auch nicht die besten Teigtaschen die wir jemals hatten. Die Pickles daneben machen auch nicht viel her. Bei den Hauptgerichten haben wir versch. Nudelsuppen gewählt. Geschmacklich nicht mein Fall gewesen, da mein Beef Classic nur aus Rinderhack bestand und die Brühe nur sehr salzig und recht unaromatisch schmeckte. Selbstgemachte Nudeln hab ich auch schon besser gegessen, diese waren viel zu al dente, da bevorzuge ich noch lieber fertige Nudeln. Meine Freunde empfanden dies auch so. Wäre alles kein Drama und ist geschmackssache, aber was gar nicht geht ist, ist das alle Suppen grundsätzlich scharf sind und das stand nirgendwo auf der Karte. Bei den Momos hatten wir der Kellnerin noch gesagt, dass einer von uns gar kein scharf essen kann, da hätte sie es uns mitteilen müssen, dass die Suppen eine gewisse Grundschärfe haben. Wir haben dies nach dem ersten Bissen sofort reklamiert, es wurde aber gar nicht darauf eingegangen und wir wurden damit abgespeist „dass die asiatische Küche generell immer etwas scharf sei“?!? Was ist das denn für eine dumme verallgemeinernde Aussage und Ausrede. Und warum steht das dort nicht transparent in der Speisekarte wie in jeden Restaurant auch?! Uns ist in keinerlei Hinsicht entgegengekommen worden und man hat uns keine Alternative angeboten. Geht gar nicht und deswegen können wir dieses Restaurant und deren Service gar nicht weiterempfehlen."