Teléfono: +492212573456
Dirección: Benesisstraße 59, 50672, Köln, Germany
Ciudad: Köln
Menú Platos: 35
Reseñas: 1305
Sitio Web: http://www.wackes-weinstube.de
"The restaurant Wackes is served by Helmut Gote (restaurants in Cologne as one of his favorite restaurants) and also Carsten Henn (Kölner Stadtanzeiger takes it into his list 111 times delicious food in Cologne. It was a good thing that YouDinner announced a surprise menu and finally a visit to Romain Wack as a result. Ambiente The small building near the Rudolfplatz is already covered by its exterior colour: very colorful. Inside, this impression of individual design is preserved (a lot of wood). On the ground floor are the counter and some seats. There was Cremant and Flamecake. On the first and second floor are the actual guest places. The tables are fixed, but the place seemed comfortable. We had 30 people on the first floor. Cleanliness Everything was clean and neatly maintained. Service The boss and owner of the restaurant was an extraordinary look: warm, enthusiastic, humorous. With heart and soul gastronomic. The ladies in the service were also attentive and friendly. Romain Wack explained his own food. His language was a mixture of German and Alsace German. This dialect had a lot of life for me. In particular, he went to his duck livers, snails and frog legs: It is not a stop beaver; the animals were fed with corn and were not eaten. Gänse could be forced to feed, but with ducks it would not be. So there are only ducks with him. Snails and frogs were collected by the children in his house earlier in the morning and then regularly brought to the table by mothers as Fridays or fasts. Today, however, it draws its products from recognised breeding stations. For us there was a five-course menu. With all drinks flat € 69,00. 1. Alsace Flamecake: cream Fraiche, bacon, onions Cremant D ́Alsace brut – Charles Wantz – Barr – Alsace Very thin, slightly crispy bread was coated with cream and covered with fine bacon and small onion pieces. The host went through the rows with a tray and offered small pieces of cake. He recommended to take two pieces directly and fold one above the other – like a double filling. His flame cake tasted very delicious – even the best in the Rhineland around Cologne. I have access several times. 2. Gänselieselsalat: lion tooth, fried egg, fried duck liver, duck paste, foie grass terrine Pinot Gries Reserve Personelle 2013 – Trimborn – Alsace For me it was the best record of the day. And this statement specifically refers to the variations of the duck livers. And the piece of ducks sink. These four components harmonized deliciously and were different at the same time. I'm thinking about feeding back here. The well-perceivable bitter lion tooth has been easily alleviated by bean pieces (yellow and green as well as red paprika strips). Also the butter soft creamy dotter of the ice gave new flavor notes. 3. Variation: Snails, Frog legs Our table group consisted of five people: three ladies and two gentlemen. These bands gave men a double share because the two components were not so good for women. A “bridged” whole and the others ate courageously (almost everything). I have rarely tasted frog legs (I remember the part in Poêle d`Or – the former star chef Jean Claude Bado, as I read in the newspaper – on the 17th. March 2018 deceased. I didn't have that big pieces on the record. They were fantastic fried: partly crispy outside and soft inside. They lubricated like delicate chicken breast meat. It is nice that I have half of it away (see above, but that should not be thrown away (sometimes you have to bring sacrifice). The snails were good for me, but I already have more interesting specimens. The herbal butter or sauce was strongly lubricated and gave the small softening a little piff. But the fresh bread tasted even better for the butter. So the frogs were great for me. 4. Potato roast sausage: green lentils, mustard sauce Pinot Noir 2016 – Charles Wanz – Rouge D ́Ottrott – Alsace potato roast sausage I have not known it and have never eaten. But that could change; for she tasted excellent. It is a meat and bacon sausage made from pigs or beef with potatoes, onions and various, regionally different spices – beans were probably added here. The lenses were good, they had bites. But I don't think I'm particularly guessing lenses (because they couldn't change me with other chefs. This could not really change the other small vegetables (such as tubes and onions). The mustard sauce fits well with sausage and vegetables. The young, fresh and slightly cooled Spätburgunder was very suitable for the hearty dish. Its soft aromas of red fruits (himberry or strawberry convinced me. 5. Geeistes Souflee with Marc de Gewürztraminer Some fruits such as orange fillet, blackberry, blueberries and captachel berry were “footed iceberg or volcano”. The ice cream parfait was refreshing and the addition of liqueur gave the taste. Above in the “Krater” was probably also orange liqueur (Grand Marnier as “Maar”. This was a worthy conclusion – a fresh hot espresso. Conclusion 4 – happy again. Some typical Alsace dishes that I could get to know during the visit. The poultry dishes would probably be on the line. (1 – certainly not again, 2 – hardly again, 3 – if it returns, 4 – again happy, 5 – absolutely again – after “Kuechenreise” Visit date: 25.03.2018 – noon – a person (group 30 persons)"
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Elsässische Tapas-Kreationen/Les Assiettes Dégustations
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Destany
great service and atmosphere. super delicious dishes and crying. the owner understands what is good.
Dirección
Reseñas
Álvaro
romain wack is a gastronomic with the heart in the right place! Food is top and the weepings too. You feel comfortable all around!
Ursula
Romain Wack is a gastronomic with the heart at the right spot! The food is top and the wine recommendations as well. You feel comfortable around!
Saige
Si bien la comida aquí no está más que eso, es el servicio lo que realmente decepciona a este restaurante. Un grupo de solo personas, nos ofrecieron solo un .. Ver carta
Lindsey
Probamos este lugar por recomendación de un amigo y valió la pena la visita. En mi experiencia, es único que el anfitrión le pregunte antes de entregarle el menú qué alimentos no le gusta comer y si hay alguna ... alergia que debe tener en cuenta. la comida es sencilla y deliciosa. el anfitrión es intransigente en lo que sirve y feliz de guiarlo a través del menú. es un lugar pequeño con decoración rústica. El pan estilo pizza y los platos de pato o ganso son excelentes.
PhilD
The arrogance in the operating style should probably imitate French classment, but it just seemed embarrassing. Green salad (for 2 people) without any extras for 10 euros is just cheeky. White wine, which is already tipped as a particularly excellent droplet to offer and which is then also justified by stupid explanations, is no longer unlucky, but three times. Not to hand out drinks card and to present the price of beverages only on the invoice is a case for commercial supervision. Calling guests a buzzy kiss afterwards is not exactly the way to get another visitor's request. Conclusion: Abzocke on the whole line never again despite nice ambience!
Stojko
The restaurant was introduced to us by the owners daughter, who happened to be our hostess for the stay in Cologne. All reassured we went for dinner with my son and was welcomed with the question What we would like to have, but no menu...was offered. Then we agreed to stay with the owners choice and he delivered well, but the bill in the end. Wish I have asked for an itemized one as euro for a couple of humble tourists is expensive. Anyway, its not the money, but the feeling that I dreaded in my Oriental trips getting all the politeness just to be milked accordingly. I just have to accept that people are quite alike when it comes to profit. Food was really good otherwise, even if simple dish... Ver carta
Jadon
This restaurant was recommended to me by a German work coleague. We were slightly concerned when we turned up as we were the only table in the restaurant. The owner explained that this was due to the marathon. We didn't mind though. We opted for...a surprise taster menu and told the owner there was nothing we didn't eat. We were presented with wonderful wine and about courses of food! The food was beautifully presented and tasted delicious. The ingridients were of high quality and fresh. It was a wonderful relaxing evening and we had the owner and the waitress wait on us hand and foot (as we were the only ones there They were kind and chatty and made us feel really welcome. We didn't look at...
kgsbus
The restaurant Wackes is called by Helmut Gote (restaurants in Cologne as one of his favorite restaurants and also Carsten Henn (Kölner Stadtanzeiger takes it into his list 111 times delicious eating in Cologne. It was a good thing that YouDinner announced a surprise menu and finally made a visit to Romain Wack as a result. Ambiente The small building near the Rudolfplatz is already covered by its exterior paint: very colourful. In the interior, this impression of individual design is also preserved (many wood . On the ground floor are the counter and some seats. There was Cremant and Flamecake. In the first and second floor are the actual guest places. The tables are tight, but the place st...
Paris
The restaurant Wackes is served by Helmut Gote (restaurants in Cologne as one of his favorite restaurants) and also Carsten Henn (Kölner Stadtanzeiger takes it into his list 111 times delicious food in Cologne. It was a good thing that YouDinner announced a surprise menu and finally a visit to Romain Wack as a result. Ambiente The small building near the Rudolfplatz is already covered by its exterior colour: very colorful. Inside, this impression of individual design is preserved (a lot of wood). On the ground floor are the counter and some seats. There was Cremant and Flamecake. On the first and second floor are the actual guest places. The tables are fixed, but the place seemed comfortable... Ver carta
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