A new restaurant has opened on Cologne's Eigelstein, creating an ambitious counterpoint to the slightly run-down district between the main train station and Ebertplatz with its strikingly sensitive, sustainable design and progressive character. The menu features plant-based cuisine: vegan dishes with delicate vegetarian touches, with a clear focus on the creative presentation of vegetables - in a pleasantly straightforward, honest manner. The focus on strict regionality and seasonality completes the very (self-)consciously narrowly defined framework. With a few exceptions, everything, from the ingredients for the dishes to the materials in the dining room, comes from within a radius of 50, maximum 100 kilometers. Dishes such as a raviolo filled with ratatouille and bedded on a cream of white beans and fermented garlic in a lake of vegetable beurre blanc, topped with rye bread crumbs and lightly marinated yellow zucchinis for a crispy, crunchy icing on the cake, show that this works very well in parts. The five-course evening menu also included a firm-to-the-bite buckwheat dish with a salad of cucumber and purslane as well as cucumber stock, cucumber granité, popped buckwheat and olive cucumbers from Bio-Frings, an organic market garden just outside the city. Spices etc., which travel more than 100 kilometers to Cologne, are not used at all. The mushrooms come from an urban mushroom farm around the corner, the wine from Germany. Cutlery, napkins, tables, chef's jackets, work shoes - everything comes from small factories in the immediate vicinity or is upcycled.
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