The Best Restaurants with 2 Falstaff-Gabel(n) in Cologne
Roberto Carturan's artful interpretation of cucina italiana is less about show effects and more about impeccable product quality and classic simplicity. Purezza to perfection!
Even under new gastronomic management, the traditional "Gute Stube" in the time-honored Grand Hotel remains true to its guiding principles. Lars Wolf's French-Rhenish cuisine looks very familiar.
Trendy restaurant with a great wine list. True to the motto "shared plates are double the pleasure", you can customize your program. There are a handful of hot and cold dishes to choose from.
In the five-course omakase menu, Kengo Nishimi skillfully breaks up traditional Japanese cuisine with international flavors, such as the ray with leek barigoule, tomato dashi and vadouvan.
Following the move, the duo Sonja Baumann and Erik Scheffler now cook with significantly more space. What has remained is the focus on genuine, natural cuisine and the mix of breakfast and casual fine dining.
The offshoot of the gourmet restaurant located next door convinces with upscale home-style cooking and a magnificent view of the Rhine. The wine shop offers good wines from Austria.
Alen Radic's gourmet bistro in the Belgian Quarter remained under the radar for a long time. Quite wrongly, because the tiny galley produces elegant creations with precise craftsmanship - as a menu and à la carte.
Daniel Gottschlich's chic gourmet bar in the basement of a boutique hotel. Impressive creations come from the kitchen of Head Chef Johannes Langenstück: Small dishes, large dishes, solo dishes or dishes to share.
Warmly run restaurant with down-to-earth pub cuisine and an excellent selection of German-Austrian wines. The first Thursday of the month is reserved for juicy, crispy fried chicken.
What has long been part of everyday life in the world's major cities is filling a gap in Cologne that hardly anyone has been aware of until now. Between street food spots and Michelin-starred restaurants, "Kluth" offers soulful market garden cuisine for which a target group is only gradually forming. The "Frohnatur" wine bar had previously tried its hand at the same address before Kevin Rademacher and "Kluth" co-founder Hannes Radeck took over the reins this summer. Both know each other from their time at "Ox&Klee" and together they have taken the path from luxury and performance to sustainability and approachability. Vegetable popcorn, porcini mushroom chawanmushi, coffee grounds shoyu, Nordic-casual coziness and music from the record player open the horizon for a new idea of contemporary gastronomy. Rademacher and Radeck only use whole animals - for example for for a lamb dish with red onion and black rice miso, in which various pieces of stewed meat melt into an intense ragout over hours. The heart, kidneys and lungs are salted, dried and smoked several times. Like bottarga, the preserved offal can be finely grated over the potato foam - a real firework of flavors. Top gastronomic finesse is also evident in the skill with which ricotta agnolotti are created from simple ingredients such as flour, water, lemon salt, wild berries and whey cheese - in a sauce that is at the same time frothy, earthy and delicious. at the same time frothy, earthy, deep and citrus-fresh.
A gastronomic institution with excellent Arabic specialties. At the new location, Muna Nazzal's sons now impress with premium drinks, a chic ambience and a new sharing-style menu.
In just a few years, Maria Karpathiotaki and her husband and chef Nikos Kasotakis have turned her parents' business into a new gourmet hotspot. Greek cuisine? Yes, but with a new twist.
Somewhat hidden in a former chapel, this gourmet restaurant has a cozy terrace, but not much seating comfort. The cooking is old-school, more classic than creative and with an eye for detail.
Located between the cathedral and the Rhine, this chic wine bar by Michelin-starred chef Maximilian Lorenz pays tribute to his grandfathers. German-Mediterranean bistro cuisine with a twist is served here.
Probably Cologne's most stylish bistro concept delights fans with its unagitated product cuisine, such as free-range chicken with Albufera sauce or Faroe Islands salmon with green papaya and curry-lime foam.
Julia Komp likes to invite guests on culinary journeys of discovery. In her Mezze Bar - adjacent to the top restaurant - oriental culinary delights are celebrated in all their diversity.
From the choice of ingredients to the precise technique and careful presentation, everything follows the spirit of seasonal cuisine between now and then. Hideyuki Takahashi's cooking is kaiseki-inspired.
Since the closure of Astrein in January, Eric Werner can now concentrate fully on his second restaurant. The cuisine is home-style and French-inspired. Solid wine list.
A piece of France in Cologne, and has been for over twenty years! The fresh, unpretentious brasserie cuisine - coq au vin, scallops, beurre blanc - goes well with the detailed, authentic ambience.
Charming Italian bistro in the Agnes district with home-made pasta and a "compulsory" menu concept, whereby you are free to decide how many of the three or four courses are antipasti, primi or dolci.