Feinfein Das Wirtshaus Am Fischmarkt

General A small trip to Cologne should brighten the day. But what to eat in between? In any case, it should fit into the “run routes” in the city. Maybe it should be a “new” place. The search started and ended at “feinfein”. Carsten Henn gave the host house to start 4 out of 6 stars. He praised a lot, but he also had criticisms. What do you want, a picture of your own? The operators write on the homepage many things that raise expectations rather than lower: “The ‘feinfein’ defines the concept of the host house on the fish market in the old town. In one of the oldest host rooms in the city, where the cosiness of the listed wood panel is combined with new accents, materials and colors, we offer a place of inspiration and well-being. The fusion cuisine by Chef Jonathan Vollmer focuses on the variety of 'petit chose', the variety of an individual food sequence, the fun of sharing small foods and a sustainable and ecological orientation with regional and seasonal products.' Owner: Nadja Maher Thomas Wippenbeck (they also operate “Frau Mahér” at the Ubierring – Chef: Jonathan Vollmer Size: 150 Interiors 45 Terraced Places We have once reserved (two places for security reasons). Ambience When we arrived, the sun seemed quite strong. On the forecourt to the local stood tables under parasols. But we were hot there. However, “dead” life in the old town. There were music bands along the Rhine, lots of boysell*s farewell from local to local. It still moved us inside. Here it was relatively airy and quite empty. The furnishings are decorated in bistro style: bare tables. But fabric napkins. We sat near the counter. There are other rooms and an upper floor. Place Cleanliness Everything was well maintained. Sanitary facilities were accessible in a flat way. The rooms offered enough space to move freely. Barbie and Ken were attached to the doors as hints. Service The waiter was extremely friendly and attentive. Its cheerful and empathic way contributed to the positive overall impression. He carefully explained the dishes. Drinks were brought quickly. The map(s) The map offers menus and individual dishes. They are divided into 5 categories: home feelings untypical Kölsch Fisch Co River and Sea Forest Meadow vegan vegetarian Meatlust Stall and pasture The sweet temptation Dessert and Co Drinks wide range of alcoholic refreshments and other drinks “Weinbegleitung Geteilte Freude (40 € To our menu offer we offer you an accompaniment of fine wines. This consists of two times 4 wines á 0.1 litres.’ We have decided for various reasons for crumbs and water. The tasted food shared pleasure for 2 pleasures for zwo Querbeet (98,00 € Flatrate bread butter (3,50 € bread butter) That the bread is extra charged appears somewhat strange. It was fresh and crispy – more but not. However, it is set as required. Greetings from the kitchen Quinoa, cookies, spring onions Quinoa vegetables We had not expected that. But it would not have been bad if this little food had not been brought; for it was a “dry” matter. It was just the plant product with some liquid without special spices. Was that a “signal” for the whole menu? But then it was quite different! However, in need of reconciliation was the orientation of the following ten courses: they were actually “one” portion; that is, individual components were often “uneven”. For example, a guard, three beets or seven dough pockets. But that was all detachable with “just” parts (as before with the scouts: one cuts through, the other can access first . Sparjeskremmzupp Spargelsuppe asparagus soup, bread chip, herbal cream fraiche Here there were two glass bowls with hot soup. The chip was aromatic and crisp (I tried it and then made the photo. The soup was tasted aromatically and not too creamy. Up there was an airy foam. Even small asparagus pieces were in the pot. So that was quite successful and a good start. bare gold marzivinubupu marinated asparagus raw marinated white asparagus, lemon vinaigrette, nut butter powder, vigil The asparagus had been thinly flattened and then placed. Thus he showed the typical aromas and spices of the marinade. A couple of shebs of radishes were still under lifted and pea sprouts were laid on top. The little onsen egg was difficult to share. Two copies would have been nice. The taste was convincing again. Tatar op Rievkooche rubbing cake with Tatar beef tar, Miso Majo, coriander, egg yolk cream The rubbing cake was strongly fried on the outside, but inside quite juicy and creamy. The Tatar was arranged upstairs. The three creams gave beautiful combinations in taste. The fresh green herbs also fit. Vitello Tonnato FeinFein Vitello Tonnato pink roasted calf, yellowfin tuna, caper cream, lemon gel Again was announced; but that just went. Each one side from the middle. The meat was juicy and soft. Thun was postulated under the calf as a foundation. The sauces each gave a different kind of worting. Half a caper apple could also be separated. A little chunk served as a green decoration. This plate was also tasteful. Good Morning Vietnam Pulled Pork, Glass Noodle, Mu Err Pilz, Möhre, Reispapier, Schalotten Soja Dip From the listed ingredients a small roll was formed and filled. She was already cut in two halves. We tried a bite and the rest with the sauce. Both tasted. With the bread we could cost even more of the dip. He was spicy, but not too sharp. Smokehousesong Mairübchen Navetten, Buchweizen, Mirin, Sojasauce Two Mairübchen were “incenseed” as a whole fruit. This could be tasted clearly. Incidentally, the fruits were still quite stable; but something for chewing doesn't hurt either. The green had been co-processed and could thus also be tasted. The buckwheat was roasted and scraped and scattered over the beets. Ravioli con ripieno di asparagi Ravioli dough bags, asparagus, kebel, white wine cream The pasta was thinly rolled out and filled with vegetables. Gargrad was also hit. the sauce fits; might have been a bit thicker or more tied. The number of ravioli was again odd. But the division was quite simple again. Pigs on the Wing pork cheek, pancetta, truffle butter, tuber cellar With already trained cuts we have divided the ham and the meat. The jaw was tender and soft. The roasted celery slices fit well. Also the sauce was creamy and pleasant in the mouth. Mullus barbatus Meerbarbe red sea bass fillet, parsley root, Kalamansi Beurre Blanc Of course, the fish fillet was also a long slice and must be severed. The skin was fried. The interior but again butter soft. The bright, foamy sauce was a good companion. We could only praise this plate. Sakura Parfait Parfait white chocolate, strawberries, cherry blossom syrup In the end there was a small disappointment. The parfaite was still heavily frozen; so hard. A division was only possible with two spoons and a knife. We waited a moment, but then we ate the hard white chocolate and the solid parfait. Why should we wait a quarter of an hour for this little thing? Perhaps the taste would not have been better. So we also found the strawberries quite neutral and little sweet in taste. And the syrup was also little aromatic. The waiter asked us (as after each court after our impression. Since everything else was quite good, we didn't want to go into detail. But he wanted to know everything exactly – and so we said that dessert was not the Bringer for us. He apologised and said that the kitchen probably took the parts out of the cooling too late. We could fully agree with that, even if nothing changed. Beverages Water medium 0,75 l (7,00 € Kölsch Gaffel 0.3 l (2,90 Espresso (2,50 € Macchiato (2,70 € Macchiato Price performance ratio The water appears to be highly calculated. The beer price corresponds to the location in the old town (for 0.2 l will be charged € 1.90 and also over 2 euros). We did not examine the individual dishes so accurately; but à la carte it is not a “snaps” if they are as big as the menu. And there are no brewhouse dishes where the mass counts. Overall, the ingredients and dishes seem to justify the prices. Conclusion 5 – absolutely again. Especially with a group who likes to share and want to enter the different areas; because the menu contains hot and cold elements, as well as vegan, vegetarian, meaty and fishy plates. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of the visit: 18.06.2022 – midday – 2 people My pleasure experiences are also included [here link]

General A small trip to Cologne should brighten the day. But what to eat in between? In any case, it should fit into the “run routes” in the city. Maybe it should be a “new” place. The search started and ended at “feinfein”. Carsten Henn gave the host house to start 4 out of 6 stars. He praised a lot, but he also had criticisms. What do you want, a picture of your own? The operators write on the homepage many things that raise expectations rather than lower: “The ‘feinfein’ defines the concept of the host house on the fish market in the old town. In one of the oldest host rooms in the city, where the cosiness of the listed wood panel is combined with new accents, materials and colors, we offer a place of inspiration and well-being. The fusion cuisine by Chef Jonathan Vollmer focuses on the variety of 'petit chose', the variety of an individual food sequence, the fun of sharing small foods and a sustainable and ecological orientation with regional and seasonal products.' Owner: Nadja Maher Thomas Wippenbeck (they also operate “Frau Mahér” at the Ubierring – Chef: Jonathan Vollmer Size: 150 Interiors 45 Terraced Places We have once reserved (two places for security reasons). Ambience When we arrived, the sun seemed quite strong. On the forecourt to the local stood tables under parasols. But we were hot there. However, “dead” life in the old town. There were music bands along the Rhine, lots of boysell*s farewell from local to local. It still moved us inside. Here it was relatively airy and quite empty. The furnishings are decorated in bistro style: bare tables. But fabric napkins. We sat near the counter. There are other rooms and an upper floor. Place Cleanliness Everything was well maintained. Sanitary facilities were accessible in a flat way. The rooms offered enough space to move freely. Barbie and Ken were attached to the doors as hints. Service The waiter was extremely friendly and attentive. Its cheerful and empathic way contributed to the positive overall impression. He carefully explained the dishes. Drinks were brought quickly. The map(s) The map offers menus and individual dishes. They are divided into 5 categories: home feelings untypical Kölsch Fisch Co River and Sea Forest Meadow vegan vegetarian Meatlust Stall and pasture The sweet temptation Dessert and Co Drinks wide range of alcoholic refreshments and other drinks “Weinbegleitung Geteilte Freude (40 € To our menu offer we offer you an accompaniment of fine wines. This consists of two times 4 wines á 0.1 litres.’ We have decided for various reasons for crumbs and water. The tasted food shared pleasure for 2 pleasures for zwo Querbeet (98,00 € Flatrate bread butter (3,50 € bread butter) That the bread is extra charged appears somewhat strange. It was fresh and crispy – more but not. However, it is set as required. Greetings from the kitchen Quinoa, cookies, spring onions Quinoa vegetables We had not expected that. But it would not have been bad if this little food had not been brought; for it was a “dry” matter. It was just the plant product with some liquid without special spices. Was that a “signal” for the whole menu? But then it was quite different! However, in need of reconciliation was the orientation of the following ten courses: they were actually “one” portion; that is, individual components were often “uneven”. For example, a guard, three beets or seven dough pockets. But that was all detachable with “just” parts (as before with the scouts: one cuts through, the other can access first . Sparjeskremmzupp Spargelsuppe asparagus soup, bread chip, herbal cream fraiche Here there were two glass bowls with hot soup. The chip was aromatic and crisp (I tried it and then made the photo. The soup was tasted aromatically and not too creamy. Up there was an airy foam. Even small asparagus pieces were in the pot. So that was quite successful and a good start. bare gold marzivinubupu marinated asparagus raw marinated white asparagus, lemon vinaigrette, nut butter powder, vigil The asparagus had been thinly flattened and then placed. Thus he showed the typical aromas and spices of the marinade. A couple of shebs of radishes were still under lifted and pea sprouts were laid on top. The little onsen egg was difficult to share. Two copies would have been nice. The taste was convincing again. Tatar op Rievkooche rubbing cake with Tatar beef tar, Miso Majo, coriander, egg yolk cream The rubbing cake was strongly fried on the outside, but inside quite juicy and creamy. The Tatar was arranged upstairs. The three creams gave beautiful combinations in taste. The fresh green herbs also fit. Vitello Tonnato FeinFein Vitello Tonnato pink roasted calf, yellowfin tuna, caper cream, lemon gel Again was announced; but that just went. Each one side from the middle. The meat was juicy and soft. Thun was postulated under the calf as a foundation. The sauces each gave a different kind of worting. Half a caper apple could also be separated. A little chunk served as a green decoration. This plate was also tasteful. Good Morning Vietnam Pulled Pork, Glass Noodle, Mu Err Pilz, Möhre, Reispapier, Schalotten Soja Dip From the listed ingredients a small roll was formed and filled. She was already cut in two halves. We tried a bite and the rest with the sauce. Both tasted. With the bread we could cost even more of the dip. He was spicy, but not too sharp. Smokehousesong Mairübchen Navetten, Buchweizen, Mirin, Sojasauce Two Mairübchen were “incenseed” as a whole fruit. This could be tasted clearly. Incidentally, the fruits were still quite stable; but something for chewing doesn't hurt either. The green had been co-processed and could thus also be tasted. The buckwheat was roasted and scraped and scattered over the beets. Ravioli con ripieno di asparagi Ravioli dough bags, asparagus, kebel, white wine cream The pasta was thinly rolled out and filled with vegetables. Gargrad was also hit. the sauce fits; might have been a bit thicker or more tied. The number of ravioli was again odd. But the division was quite simple again. Pigs on the Wing pork cheek, pancetta, truffle butter, tuber cellar With already trained cuts we have divided the ham and the meat. The jaw was tender and soft. The roasted celery slices fit well. Also the sauce was creamy and pleasant in the mouth. Mullus barbatus Meerbarbe red sea bass fillet, parsley root, Kalamansi Beurre Blanc Of course, the fish fillet was also a long slice and must be severed. The skin was fried. The interior but again butter soft. The bright, foamy sauce was a good companion. We could only praise this plate. Sakura Parfait Parfait white chocolate, strawberries, cherry blossom syrup In the end there was a small disappointment. The parfaite was still heavily frozen; so hard. A division was only possible with two spoons and a knife. We waited a moment, but then we ate the hard white chocolate and the solid parfait. Why should we wait a quarter of an hour for this little thing? Perhaps the taste would not have been better. So we also found the strawberries quite neutral and little sweet in taste. And the syrup was also little aromatic. The waiter asked us (as after each court after our impression. Since everything else was quite good, we didn't want to go into detail. But he wanted to know everything exactly – and so we said that dessert was not the Bringer for us. He apologised and said that the kitchen probably took the parts out of the cooling too late. We could fully agree with that, even if nothing changed. Beverages Water medium 0,75 l (7,00 € Kölsch Gaffel 0.3 l (2,90 Espresso (2,50 € Macchiato (2,70 € Macchiato Price performance ratio The water appears to be highly calculated. The beer price corresponds to the location in the old town (for 0.2 l will be charged € 1.90 and also over 2 euros). We did not examine the individual dishes so accurately; but à la carte it is not a “snaps” if they are as big as the menu. And there are no brewhouse dishes where the mass counts. Overall, the ingredients and dishes seem to justify the prices. Conclusion 5 – absolutely again. Especially with a group who likes to share and want to enter the different areas; because the menu contains hot and cold elements, as well as vegan, vegetarian, meaty and fishy plates. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of the visit: 18.06.2022 – midday – 2 people My pleasure experiences are also included [here link]

General A small trip to Cologne should brighten the day. But what do you want to eat? In any case, it should fit into the “Run Routes” in the city. Maybe it should be a “new” place. The search started and ended at “feinfein”. Carsten Henn gave the host house to start 4 out of 6 stars. He praised a lot, but he also had criticism. What do you want, your own picture? The operators write on the homepage many things that raise expectations rather than lower: “The “feinfein” refurbished the concept of the host house on the fish market in the old town. In one of the oldest host rooms in the city, where the cosiness of the listed wooden panel is combined with new accents, materials and colors, we offer a place of inspiration and well-being. The Chef Jonathan Vollmer's fusion cuisine focuses on the diversity of the "Competition Decision", the diversity of an individual food sequence, the fun of sharing small foods and a sustainable and ecological orientation with regional and seasonal products". Owner: Nadja Maher Thomas Wippenbeck (they also operate “Frau Mahér” at the Ubierring – Chef: Jonathan Vollmer Size: 150 Interiors 45 Terraces We have once reserved (two places for security reasons.) When we arrived, the sun seemed quite strong. On the forecourt to the local standing tables under parasols. But we were hot there. But “dead” life in the old town. There were music bands along the Rhine, many boys' bands*' farewell from locals to locals. It still moved us inside. Here it was relatively airy and completely empty. The facility is furnished in bistro style: bare tables. But fabric napkins. We sat near the counter. There are other rooms and an upper floor. Cleanliness at the place Everything was well maintained. Sanitary facilities were easy to reach. The rooms offered enough space to move freely. Barbie and Ken were attached to the doors as hints. Service The waiter was very friendly and attentive. His cheerful and empathic way contributed to the positive overall impression. He carefully explained the dishes. Beverages were brought quickly. The map(s) The map offers menus and individual dishes. They are divided into 5 categories: home feelings untypical cereal fish Co river and sea forest Meadow vegan vegetarian meatlust stable and pasture The sweet temptation dessert and Co Beverages wide range of alcoholic refreshments and other beverages “Windden joy (40 €) Our menu offers you an accompaniment of fine wines. This consists of two times 4 wines á 0.1 liter.” We chose crumbs and water for various reasons. The tasty food shared pleasure for 2 delights for zwo Querbeet (98,00 € Flatrate bread butter (3,50 € bread butter that the bread is charged seems somewhat strange. It was fresh and crispy – more but not. However, it is set as required. Greetings from the kitchen Quinoa, cookies, spring onions Quinoa vegetables We had not expected that. But it would not have been bad if this little food had not been brought; for it was a “dry” matter. It was just the plant product with some liquid without special spices. Was that a “signal” for the whole menu? But then it was completely different! However, the following ten courses had to be set: They were actually "a" part, i.e. individual components were often present "unequal". For example, a guard, three beets or seven dough pockets. But that was all detachable with "only" parts (as before with the pathfinders: one cuts through, the other can access first. The way to the way asparagus soup asparagus soup, bread chip, herbal cream fraiche There were two glass bowls with hot soup. The chip was aromatic and crisp (I tried it and then made the photo. The soup was flavored and not too creamy. There was an airy foam up there. Even small asparagus pieces were in the pot. So that was very successful and a good start. bare gold marzivinubupu marinated asparagus raw marinated white asparagus, lemon vinaigrette, nuts butter powder, Vigil The asparagus was thinly flattened and then placed. Thus he showed the typical aromas and spices of the marinade. A couple of rakes were still underestimated and pea sprouts were placed above. The little onsenei was hard to share. Two copies would have been nice. The taste was convincing again. Tatar op Rievkooche Ruby Cake with Tatar Cattletatar, Miso Majo, coriander, egg yolk cream The grater cake was strongly fried on the outside, but rather juicy and creamy on the inside. The Tatar was upstairs. Thanks to the three creams, beautiful combinations were found in the taste. The fresh green herbs also fit. Vitello Tonnato FeinFein Vitello Tonnato pink roasted calf, yellowfin tuna, caper cream, lemon gel Share it again; but that just went. Every side of the middle. The meat was juicy and soft. Thun was published as a foundation under the calf. The sauces gave a different kind of wort. Half a caper apple could also be separated. A small piece served as a green decoration. This plate was also tasteful. Good morning Vietnam Pulled Pork, Glass Noodle, Mu Err Pilz, Möhre, Reispapier, Schalotten Soja Dip A small role was formed and filled from the ingredients mentioned. She was cut into two halves. We tried a bite and the rest with the sauce. Both tasted. With the bread we could taste even more of the diving. He was sharp, but not too sharp. Smokehousesong Mairübchen Navetten, Buchweizen, Mirin, Sojasauce Two Mairübchen were “daunted” as whole fruit. This could be clearly costed. By the way, the fruits were still quite cut off; but also something to chew does not hurt. The green had been co-processed and could therefore also be costly. The buckwheat was roasted and scattered over the beets. Ravioli con ripieno di asparagi Ravioli dough bag, asparagus, kebel, white wine cream The paste was thinly rolled out and filled with vegetables. Gargrad was also hit. The sauce would have been a bit thicker or more bound. The number of ravioli was strange again. But the division was simple again. Pigs on the wing pork cheek, pancetta, truffle butter, tuber cellar With already trained cuts we shared ham and meat. The jaw was tender and soft. The roasted celery slices fit well. Also the sauce was creamy and pleasant in the mouth. Mullus barbatus Sea Barbe Red Sea Bass fillet, parsley root, Kalamansi Beurre Blanc Of course, the fish fillet was a long slice and must be separated. The skin was fried. The interior but again soft butter. The bright, foamy sauce was a good companion. We could only praise this little plate. Sakura Parfait Parfait white chocolate, strawberries, cherry blossom syrup In the end there was a little disappointment. The parfaite was still heavily frozen; so hard. A division was only possible with two spoons and one knife. We waited a moment, but then we ate the hard white chocolate and the solid parfait. Why should we wait a quarter of an hour for this little thing? Maybe the taste would not have been better. So we also found the strawberries quite neutral and little sweet in taste. And the syrup was also little aromatic. The waiter asked us (as after every court after our impression. Since everything else was quite good, we didn't want to go into detail. But he wanted to know everything exactly – and so we said Dessert was not the Bringer for us. He apologized and said that the kitchen probably took the parts from the cooling too late. We can fully agree, even if nothing has changed. Drinks water medium 0.75 l (7.00 € Kölsch Gaffel 0.3 l (2.90 Espresso (2.50 € Macchiato (2.70 € Macchiato Price Performance Ratio The water seems to be relatively high calculated. The beer price corresponds to the location in the old town (for 0.2 l, 1.90 € and also over 2 euros are required here). The menu appears appropriate in the price. We did not examine the individual dishes so accurately; but à la carte it is not “snaps”, if they are as big as the menu. And there are no brewhouse dishes where the mass counts. Overall, the ingredients and dishes seem to justify the prices. Conclusion 5 – absolutely again. In particular, a group who would like to share and enter the various areas; because the menu contains hot and cold elements, as well as vegan, vegetarian, fleshy and fishy plates. (1 – certainly not again, 2 – hardly again, 3 – when it comes again, 4 – again happy, 5 – necessary again – after “Kuechenreise” Date of visit: 18.06.2022 – Lunch – 2 persons My pleasant experiences are also in [here link]

General a small trip to celiac should brighten the day. but what do you want to eat? in any case it should fit into the “Run Routes” in the city. Maybe it should be a “new” place. the search started and ended at “feinfein”. carsten henn gave the host house to start 4 out of 6 stars. he praised a lot, but he had critique too. what do you want, a picture of your own? the operators write on the homepage many things that raise expectations rather than lower: “The “feinfein” refurbished the concept of the host house on the fishing market in the old city. in one of the oldest dining rooms in the city, where the cozyness of the listed wood panel is combined with new accents, materials and colors, we offer a place of inspiration and well-being. the fusion kitchen of the chef jonathan fullymer focuses on the variety of competition decision, the variety of an individual nutritional sequence, the fun of sharing small food and a sustainable and ecological orientation with regional and seasonal products." owners: nadja maher thomas wippenbeck (they also operate “Mrs Mahér” at ubierring – chef: jonathan 150 fully safe on the forecourt to the local standing tables under sun umbrellas. but we were hot there. but “dead” live in the old city. there were music bands along the Rhine, many boys' bands departed from native to native. it still moved us inside. here it was relatiw airy and completely empty. the device is set up in bistro style: bare tables but fabric napkins. we sat near the counter. there are other rooms and an upper floor. cleanliness at the place everything was well maintained. sanitary facilities were easy to reach. the room offered enough space to move freely. barbie and ken were attached to the doors as wise. service the waiter was very friendly and attentive. his cheerful and empathic wise contributed to the positive total impression. he explained the courts carefully. drinks were brought quickly. the card(s) offers menus and individual dishes. they are divided into 5 categories: home feelings untypical wooden fish co flow and sea forest meadow vegan vegetarian meatlust stall and wee the sweet experiment dessert and co beverages wide range of alcoholic refreshments and other drinks “wine shared joy (40 €) our menu we offer them a welcome of fine weeping. this consists of two times 4 weeping á 0.1 litre.” we decided for various reasons for crumbs and water. the tasty eating shared pleasure for 2 joys for zwo querbeet (98,00 € flatrate brotbutter (3,50 € brotbutter that the brot is charged appears somewhat strange. it was fresh and crispy – more but not. it is set after required. greet from the kitchen quinoa, biscuits, earlylingszwiebeln quinoa, we had not expected that. but it would not have been bad if this little food had not been brought; because it was a “dry” affair. it was only the plant product with some liquid without special spicy. was that a “signal” for the whole menu? but then it was completely different! the following ten courses had to be defined: they were actually part of, i.e. individual components were often unequal. for example a wax, three beet or seven teig pockets. but that was all detachable with only sharing (as before with the pathfinders: you can cut through, the other can access first. the way to the way economical soup soup, brotchip, crumbled creamfraiche here there were two glass bowls with hot suppe. the chip was aromatic and crisp (I tried it and then made the photo. the suppe was flavored and not too creamy. up there was an airy foam. even small pieces were in pot. that was very successful and a good start. bare gold marzivinubupu marinated asparagus raw marinated white asparagus, lemon vinaigrette, nut butter powder, vigil the asparagus was thinly flattened and then placed. so he showed the typical aromen and seasoned the marinade. a few sticks of radishes were still underlifted and drowned were laid above. the little onsenei was hard to share. two cops would have been nice. the taste was convincing again. tatar op riewkooche ruby cake with tatar cattletatar, miso majo, coriander, egg yolk cream of the grater cake was strongly fried on the outside, but rather juicy and creamy on the inside. the Tatar was up. thanks to the three creams beautiful combinations were found in the taste. the fresh green crimps also fit. vitello tonnato finefin vitello tonnato pink roasted calf, yellowfin tuna, caper cream, lemon angel sharing it again; but that just went. every side of the middle. the flesh was juicy and soft. thun was published under the kalb as a foundation. the sauces each gave a different kind. half a caper apple could also be separated. a small piece served as a green decoration. this plate was also tasteful. good morning vietnam pulled pork, glass noodle, mu err mushroom, möhre, rice paper, schalotten soja dip from the stated ingredients a small roll was formed and filled. it has already been cut into two halves. we tried a bite and the rest with the sauce. both tasted. with the brot we could cost even more of the deafness. he was sharp, but not too sharp. smokehousesong mairübchen navetten, buchweizen, mirin, sojasauce two mairübchen were as a whole “sewn”. that could be clearly costed. by the way, the fruits were still quite cut off; but also something to chew does not hurt. the green had been co-processed and could therefore also be costly. the spelling was roasted and scattered over the beet. ravioli con ripieno di asparagi ravioli teig bag, sparing, kebel, white wine cream the pasta was thinly rolled out and filled with vegetables. evengrad was also hit. the sauce would have been a bit thicker or more bound. the number of ravioli was again strange. but the division was quite simple again. on the wing porkbacke, pancetta, truffle butter, tuber cellar with already trained cuts we split ham and meat. the kiefer was tender and soft. the roasted celery slices fit well. also the sauce was creamy and pleasant in the mouth. mullus barbatus meerbarbe red sea bassfilet, petersilie root, kalamansi beurre blanc of course was also the fish fillet a long disc and must be separated. the skin was fried. the inner but again butter soft. the bright, foamy sauce was a good companion. we could only praise this lazy. sakura parfait parfait white chocolate, strawberry, cherry-blooded syrup at the end there was a small disappointment. the parfait was still heavily frozen; so hard. a division was possible only with two spoons and one knife. we waited a moment, but then we ate the hard white chocolate and the solid parfait. Why should we wait a quarter of an hour for this little thing? Maybe the taste would not have been better. so we also found the strawberries quite neutral and little sweet in taste. and the syrup was also little aromatic. the waiter asked us (as after each court after our imprint. because everything else was quite good, we didn't want to go into detail. but he wanted to know everything exactly – and so we said that dessert was not the bringer for us. he apologized and said that the kitchen probably took the parts from the cooling too late. We can fully agree, even if nothing has changed. drink water medium 0.75 l (7.00 € kölsch gaffel 0.3 l (2.90 espresso (2.50 € macchiato (2.70 € macchiato price performance ratio the water seems to be highly calculated. the price corresponds to the location in the old town (for 0.2 l, 1.90 € and also over 2 euro are required here). we have not examined the individual courts so accurately; but à la carte it is not a “snaps” when they are as big as the menu and there are no brewhouse dishes where the mass counts. the prices appear to be justified by the ingredients and courts. 5 – absolutely again. especially in a group that would like to share and enter into the different areas; because the menu contains hot and cold elements, as well as vegan, vegetarian, meaty and fishy dishes. (1 – certainly not again, 2 – hardly again, 3 – when it comes back, 4 – again happy, 5 – necessary again – after “Cast journey” visit date: 18.06.2022 – midday – 2 people my enjoyable experiences are also at [her link]