"Generally caused by Corona and thus also changed conditions and opening hours of restaurants, our connoisseurs club meetings could not take place as usual. It's good that we have only two members, so that we can fulfill a lot of requirements. The meeting should take place in Cologne and start with a lunch – preferably in a place we don't know yet, but promises some pleasure, faithful to our club purpose: enjoy. Almost all the restaurants we still had on the list opened in the evening. After a short search, the choice fell to the restaurant Bridges – even near the railway station. “Feine Seasonal Greek Country House Kitchen” promises the homepage. That sounded good, so we reserved for two people. Ambiente The house does not look particularly welcoming from the outside. But as Helmut Tstallges said: Not the cage, but the bird must sing. Inside, it turns out that the restaurant is quite small and has only a few tables – well reserved. The facility also corresponds more to a brewhouse; because the tables are “blank”. On the one outer wall there is a large picture with a bridge, matching the name. On the other hand, there is a huge mirror – this makes the place a little bigger. Even a bowling alley belongs to the house. Before the restaurant became, it was a cafe: On the windows is the small inscription: cakes made themselves. But for over four years now the husbands Melios have been working here. Cleanliness Everything was well maintained. The sanitary area was clean but relatively simple and jewelleryless. Service The homepage gives a rough overview of food and beverages. But I was still unclear what awaits us at noon. So I wrote an email to the boss. She asked for a phone number and promptly called back because a conversation is simpler than sending texts back and forth. I have rarely experienced such a service beforehand. We then discussed roughly three courses: Greek appetizers, a piece of the “old cow” and a dessert surprise. The man also came to the phone and suggested some Greek wines to accompany. When we arrived and called our name, we were warmly welcomed and led to a window. Also the cook came out of the kitchen and asked if he could start as discussed. During the entire stay, we were always very kindly asked about our wishes and wondered if everything went to our satisfaction. It was a natural and real hospitality in my eyes. The map(s) The offers are divided into several categories: noon, week, evening, tapas, small dishes, Greek appetizers, from the garden, main dishes, from the sea, from the beef – make dishes only in the evening. The tasting food menu by arrangement in three steps – 69,00 € round 1: Mezze or Tapas (as a surprise from the kitchen The hostess and the cook brought several bowls and bowls with various Greek dishes: bread Tzatziki: Greek yogurt with cucumber, garlic and olive oil Baked sheep cheese with forest blossom honey and sesame panzarosalata: Red bee salad according to Greek type Pimientos de padrón Wolfsbarsch fillet Pulpo I'm just going to the dishes I remember. I think first of all about the fine Wolfsbarsch and the Pulpo pieces. The baked cheese also convinced me. The Red Bete Salad has been noticed by its fine spices. Very soft and also slightly crispy were the small green paprika. And then we have also tried the countless sharp, mild, sweet and picnic pastes, creams and spreads with bread. You could be completely tired of that alone. So we didn't bury everything, because finally a big piece of meat should come. But with a next visit I might even stay with these small plates and try the other dishes from this part of the map. Round 2: Meat Entrecôte from the “old cow” with potatoes and Mediterranean paste The meat was gently roasted and therefore had light red stars on the outside. Inside it was medium in Gargrad. It was only salted and peppered. We also received three dips in sharp, mild and spicy. But I liked the meat. Since the “steaks” also had “fat spots” on the edge and inside, the taste was pleasantly spicy. Of course, we didn’t eat all these “wabbely” parts. But already tried; for they finally have taste, but are sometimes difficult to chew. But we knew that before. The sagging and lean sections were also delicious – not as soft as fillet, but very characteristic and aromen intensive. We neglected the potatoes. The paste or cream, which probably consisted mainly of aubergine, tomato and zucchini, reminded me tastefully of ratatouille that one has processed into a pile. It was creamy, soft but also well seasoned. Round 3: After dinner chocolate cubes with liquid core At the end we received a small chocolate cake. He had a liquid core and tasted how to expect this kind. It is good that no major other components have been added, otherwise we could have “placed”. Since the film “The Sense of Life” (Part VI – The Autumn Years you know what a mint leaf can do too much! Beverages Mineral water – 0,75 l – 6,50 € Ktima Gerovassiliou 2019 Malagousia Single Vineyard – Grape variety: Malagousia Protected geographical indication Epanomi – Alcohol content: 13.5% Expansion: Steel tank, partial barrique glass 0.15 l – 7.50 € Ktima Biblia Chora Plagios Sideways red 2012 – Grape varieties: 85% Merlot and 15% Pgios They were not thin or sweet or juicy at all, but elegant and wuderable for eating. Espresso – 2.00 € price performance ratio We have received so many small and large dishes, so you can get to know the kitchen quite well. The price is reasonable. If you choose three courses from the map, you will certainly get less money. But it was ours today who. Conclusion 4 – happy again. The dishes and the preparation have told me: lush, deicy, delicious. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 07.10.2020 – midday – 2 people My pleasure experiences are also at [here link] Total – Service – Cleanliness – Essen – Ambiente P L V 4 5 4 3 4 212,50"
