Teléfono: +492219386311
Dirección: Salierring 46, 50677, Köln, Germany
Ciudad: Köln
Menú Platos: 35
Reseñas: 6267
Sitio Web: http://www.caruso-pastabar.de
"Last year, when we visited the “Caruso Pastabar” for the first time, we were so excited that the meeting ended with the promise that the charming little restaurant would certainly see us again. Now we have imagined it a little different than just picking up a Take Away menu. Nevertheless, the joy on both sides is great when we meet Anna Siena and Marcello Caruso again. Meanwhile, young people have joined forces and so seen, the lockdown time also offers the opportunity to devote more intensively to life as a young family. You have to see the positive in everything. It goes without saying that both of them miss the contact with the guests. Her handmade pasta, the traditional Neapolitan dishes, but also the modernized creations, have found a loyal fan community in Cologne. The intriguing cordiality does its rest. As long as it is not clear when you can reopen the pastabar, Anna and Marcello offer a weekly changing menu that includes a pasta passage next to Focaccia and Dip, a salad and a small dessert. You can choose from a meat, fish or vegetarian alternative. All this at the more than fair price of 22 euros per menu. The components We already like the homemade Focaccia very well. In the paper bag there are clear fat spots, which suggests that olive oil has not been saved. We can't really decrypt the dip. We're doing some tomato, but the color shows that there's something else in the game. But it doesn't matter, because it's important that it tastes. Focaccia Dip What is only announced as a “small salad” is totally surprised. Because here it is very quickly clear how much care you use on it. The “greenware” consists of feldsalat, rocket, lollo, finely planed fennel and slices of colorful ringelbete. There is a separate dressing and crunch where I tap roasted amaranth. What a sample for a lovingly designed salad! “Small salad” No handles are required for the pasta passes. The sugos are heated in a pan, the fresh pasta is boiled, which naturally goes very fast. The Fusilloni only needs about 1-2 minutes, after which the mafalde can be boiled in the same water for about 3 minutes, both give to the respective sugo and mix well with each other. The Ragú Napoletano impresses with a strong taste of stewed beef, some of which still contains buttery whole pieces. Salsiccia and tomato sauce provide additional spices. Rounded with fresh ricotta, which is given over the finished dish. A classic well-being dish that serves a very well-known taste, but it is absolutely perfect. Mafalde Neapolitan Ragout Rind Salsiccia Tomato sauce Ricotta I decide for the fusilli with octopus “Bolognese” and look forward to the fact that it has become the somewhat larger shape of the fusilloni, which I still prefer. But I am even more enthusiastic about the uncommonly tasteful Bolognese with small cube pieces from the delicate octopus. Above all, I make carrot cubes and pine cores in the also tomato-based sauce. There are topping bread crumble with Parmesan. If we had to shorten a favorite tonight, which is hardly possible, this version would have the nose just ahead. Great taste! Fusilloni Octopus Bolognese bread Crumble parsley quantity is so good that the mafalde still remains for the next day and we can devote ourselves to dessert. This combines cocoa drink with a loose cream that is mixed with white chocolate. Candied orange peels complete the uncomplicated but tasty pleasure. Cocoa-Biskuit from Spain White chocolate candied orange And because it is such an untrusted pleasure, there is no need for long consideration that we would also order the menu of the following week. This also starts with the Focaccia and the already known – again delicious – salad. The components of the pasta passes we decide again for a meat and a fish version. To the Maccheroncini there is again a hearty ragout, this time of pork ipps in beer sauce. Sour Cream and Röstzwiebelcrunch as topping provide acidity and additional texture. Renews an absolute well-being. Maccheroncini Pig rib Ragout Beer sauce Sour Cream Röstzwiebel Crunch There are kingfish in small pieces in a bright sauce. The fish is cleverly still left raw, since it cooks sufficiently when heated and when mixed with the finished noodles. The sauce is already very finely tasted for itself and not to creamy. Topping serves here a pesto of dried tomatoes, which gives a rich note in the dish and, depending on what you take on the fork, ensures beautiful varied accents. Again, we're hard at both plates. Black Spaghettoni Kingfish onions Getr. Tomato Pesto At dessert it becomes an uncomplicated spoon pleasure again, this time from dice of coconut biscuit, a lemon square cream and mango. Soaked almond sticks and some biscuit bottom provide Crunch. You don't have to analyze a lot. It's nothing more than delicious. Coconut biscuit lemon cream Mango Mandel Crunch What to say? Anna Siena and Marcello Caruso bridge the feeling of endless closing time with a not only highly attractive offer, but above all with delicious dishes that are pure soul food. If the statement that Pasta makes happy is true, then surely here. Alone, keeping the fresh, homemade pasta in all its different forms in hand is a single pleasure. It's craft to touch. And with the Sugos Marcello proves a safe hand for high-risk dishes. The only thing that is missing now is the pleasure of enjoying this loving kitchen again in the restaurant and experiencing the cordial service of Anna. Until it is ready, it says: Do something good and get your food home! The pastabar deserves it! "
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Todos los precios son estimaciones en menú.
Pasta
Ravioles
Ravioles rellenos de queso ricotta y espinacas servidos con salsa de tomate y parmesano.
Klenigkeiten Klenigkeiten
Hauptspeise Hauptspeise Maincourse Maincourse
Postre
Vorspeise
Ensaladas
Mariscos
Original Amigo-Pizza - Normal Ø 30Cm
Antipasti - Entrantes
Vorspeisen
Wrap
Oferta
Entrantes
Christina
Great concept and very good unusual food. Something special in Cologne. Thank you!
Dirección
Reseñas
Annika
Homemade pasta and beautifully presented. Somewhat small portions. Friendly service, good wine advice
bvbb
Super nice evening with 5-course menue, delicious BIO wine very friendly service. I'm just wondering how many Qyper thinks the service...
Ankur
If I had an option I'd rate then 3.5 stars. Around 18 months ago we visited the Pasta bar, before it was famous. We were amazed at the warmth shown by the... Ver carta
Cora
Fantastic food, very creative and seasonal friendly, not too intrusive service nice concept with the 3 course menu Time slot of two hours is sufficient and absolutely not stressful
Deepti
Owners Marcelo Chef, and Anna Hostess and waitress Josefin were so amazing. We asked Anna for a wine selection and we soon asked her and Marcelo to plan our dinner starting with 3 shared appetizers, two pasta dishes, and 3 shared desserts. Head waitress Josefin...was equally as engaging and helpful visiting our table frequently to keep our hot dishes coming and wine and water glasses full. After 14 days of mostly amazing meals in Europe, our evening highlight was the engaging interaction with Anna, Josefin and Marcelo. Great food, wine, and amazing people, best meal in 20 years visiting Koln.
Frieder
had the later seat for 4 people and everyone was absolutely enthusiastic. husband and wife; anna and marcello have created a small place with a huge sequence. anna greeted us when we arrived, but our table was still occupied, so she helped us to choose a...spectacular bottle of wine to enjoy outside while we waited a few minutes. we chose the complete tasting menu and she describes every cure perfectly and they were perfectly prepared. it is nice if they feel that they are served at home in dinner. at the end of dinner we met marcello, who is the chef who works out the smallest kitchen I have ever seen. if they have to be in a car, plan ahead and reserve them here. I know I'm back! Ver carta
tischnotizen
Last year, when we visited the “Caruso Pastabar” for the first time, we were so excited that the meeting ended with the promise that the charming little restaurant would certainly see us again. Now we have imagined it a little different than just picking up a Take Away menu. Nevertheless, the joy on both sides is great when we meet Anna Siena and Marcello Caruso again. Meanwhile, young people have joined forces and so seen, the lockdown time also offers the opportunity to devote more intensively to life as a young family. You have to see the positive in everything. It goes without saying that both of them miss the contact with the guests. Her handmade pasta, the traditional Neapolitan dishes...
tischnotizen
Last year, when we visited the “Caruso Pastabar” for the first time, we were so excited that the meeting ended with the promise that the charming little restaurant would certainly see us again. Now we have imagined it a little different than just picking up a Take Away menu. Nevertheless, the joy on both sides is great when we meet Anna Siena and Marcello Caruso again. Meanwhile, young people have joined forces and so seen, the lockdown time also offers the opportunity to devote more intensively to life as a young family. You have to see the positive in everything. It goes without saying that both of them miss the contact with the guests. Her handmade pasta, the traditional Neapolitan dishes...
kgsbus
Last year, when we visited the “Caruso Pastabar” for the first time, we were so excited that the meeting ended with the promise that the charming little restaurant would certainly see us again. Now we have imagined it a little different than just picking up a Take Away menu. Nevertheless, the joy on both sides is great when we meet Anna Siena and Marcello Caruso again. Meanwhile, young people have joined forces and so seen, the lockdown time also offers the opportunity to devote more intensively to life as a young family. You have to see the positive in everything. It goes without saying that both of them miss the contact with the guests. Her handmade pasta, the traditional Neapolitan dishes... Ver carta
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