Beans Restaurants in Koeln
The best places in Koeln to eat Beans. Our interactive map features all restaurants around Koeln who offer this dish to eat out or take away.
Show restaurants on map
This is a list of all the eateries where you can order Beans or dine out.
3
Menu
Online table booking
3
Menu
Online table booking
City: Koeln, Trankgasse 11, 50668 Köln , Nordrhein-Westfalen, Koeln, Germany
"Train stations are something special for me: arrival and departure. Go away and reunion. Separating and meeting. And... wait, wait, wait. But today, railway stations are also shopping centres (around the clock – at least at large stations. We were on the way to a little holiday. Of course we had arrived too early in Cologne at the main station (love one bus earlier, you never know (changes of schedule, other tracks; a few days ago the fear that the drivers could strike; the train came – with a delay of only 10 minutes – but in a different order of the cars than at the indicator on the platform. But we found our place and everything was good. What do you do in the waiting period? It was in the morning and relatively fresh. The benches in the corridors were too uncomfortable. The good old waiting room from the past with many people (and their stories are no longer; only for first class or railway card customers there is an area. I always liked to be in waiting rooms. People are very interesting there. I'm watching and thinking about it. But there is no more. So go through the alleys and look at the offers: Wiener Feinbäckerei (the buns looked better for me earlier, Ditsch (supplies it everywhere at stations, still doesn't taste me, Gosch Sylt, Starbucks to name just a few. Somehow, we weren't so right. But we wanted some fresh coffee before the ride (on the train from the cans for expensive money we prefer to leave out. As the cuts we did not like, we simply bought bread with cheese filling at Merzenich – tasted very well on the train, made no crumbs and no fat fingers. At the second round we decided to “Coffee Fellows”. There were free places, but also a number of customers and the services looked friendly. Ambiente It is of course a self-service shop. But already at the counter you can read the offer well. At the tables there are also maps and on a sign that you should make your order at the counter. So, the principle understood. The seats are large and around the tables at a low height. Baggage is stored in the gaps. Garderobe is placed on open places or you hang over the armchair. On the wall stands “feel at home”. O.k. – but I like it better. But we are comfortable. Opened in American. The dishes are also described in German. Cleanliness Some customers bring back the tray, others leave it standing. The operators then clear the stuff themselves. There are no return cabinets in the room. And it's easy to handle. Sanitary In Cologne’s main railway station there is a “McClean” passage for everyone. Entrance to the area costs 1 Euro. The small localities do not have their own toilets. Service The two young ladies at the bar look friendly, smile and are quite helpful. You explain the process without stress: Order, pay at the counter. Then go around the corner. There the trays are ready. The coffee or rolls are placed on it. A few more steps to get ready to a table on the sugar, milk, napkins, spoon etc. If you've served there, get to the table of his choice. The map On the wall are the most important offers beaten and on the tables are cards like in an ice cream parlour. Breakfast, bagels, sandwiches, various cold and hot drinks and juices. All things are prepared in front of customers' eyes. Drinks We ordered two medium size cappuccino (3,50 € per cup . The coffee was freshly prepared from a machine and filled into the porcelain cups. If you want to take the drink, the brand to go is filled with lid in cardboard cups. The coffee was hot and the amount was relatively much. The taste was fine; the beans were moderately roasted. You can now sit in the restaurant for as long as you have a whim. When you leave, you will be kindly adopted. Price performance ratio At a station everything is expensive and here you have to pay relatively much. Conclusion 3 – if it results. The place is certainly not the worst in Cologne's railway station, which offers these goods. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise”"
3.7
Menu
Online table booking
3.7
Menu
Online table booking
City: Koeln, Ehrenfeldgürtel 79, 50823 Köln, Koeln, Germany
"Arslan's Döner-Kebap. The device is not yet able to stand up in this Döner building and grasp its foot, but with several workers the device should not necessarily replace a worker. In this centrally located restaurant on Venloer Str. there are more than duners, such as freshly cooked beans and rice, soups of all kinds, eggplants with minced meat filling and other Mediterranean dishes. For the apperatif, everyone can calm down their thirst with the Chay (Turkish tea), while he can serve himself. The prices are for the good location i. O. With friends who have never been in Arslan's kebap, I want to show the Turkish cuisine."
4.4
Menu
4.4
Menu
City: Koeln, Karl-Kaulen-Str. 52, 50859, Koeln, Germany
"Delicious fresh bowl and super hot suppe. better not go."
4.4
Menu
Online table booking
4.4
Menu
Online table booking
City: Koeln, Bonner Str. 6, 50677 Köln, Germany, Koeln
"Beautiful cafe with tasty products"
4
Menu
Online table booking
4
Menu
Online table booking
City: Koeln, Kyffhäuserstr. 44, 50674 Köln (Neustadt-Süd) , Nordrhein-Westfalen, Koeln, Germany
"In “deli” (Zeitschrift für Essen und Trinken 4/2015, three locals in Germany, who have a special Neapolitan pizza concept, will be presented by way of example. typical of this type: long resting time of dough, high temperature in the many, very short baking times. the own statements on the home page of the locals are very confident: “Yes, we are a pizzeria. but there are pizza buds and pizza buds. We clearly belong to the second group, because: we love good food! Our strong product love is already presented at the first, volatile view in our menu. Beyond our round, crispy core product, we are characterized by the high quality standards of fresh, regional and seasonal quality. from our homemade antipasti with celiac bloodworstling from the metzgerei hennes to the desserts with uncompromisingly sustainable chocolate, to the high-quality fair coffee of the celiacs van dyck – we are transparent, productive and passionate! ... but what would starve without thirst or a life-hungry gassing without drinking? That's why we bought our pizza as a side actor a many craft beer and soft drink provider. each of the drinks offered white to bribe and is harmoniously lifted from us to the innovative but simple stage of the 485Grad. there we also offer shiny headlights when we offer wine from the charming Newcomer as a popular classic.” the three testimonials for the pizza are definitely in my sense: 72 hours of teigruhe 485 grad 60 seconds ago: in 1984 the associazione verace pizza napoletana was founded to the truthfulness of tradition. Members have the right to name their products, genuine Neapolitan pizza. In 2005, the pizza napoletana was registered as a brand within the European Union. since 2010 traditional composition and production has been protected. the pizza Napoletana consists of the following basic substances: common wheat flour, beef, natural drinking water, peeled tomatoes and/or small fresh tomatoes, sea salt or boiled salt and extra virgin olive oil. Other permitted substances are garlic and oregano, fresh basil and mozzarella di bufala campana g.U. (protected designation of origin or mozzarella g.t.) the period of at least 60 to 90 seconds. the Neapolitan pizza is not as crispy and crispy as it is sometimes common in other regions (pizza romana: very thin and crispy – and that should not be at all. it is much airy supple, about four millimeters thick and well occupied. in the middle, it becomes thinner and damper, the edge should be arch-baked and can even look a little burnt. ambiente this is located on the kyffhäuser street in the student district of the city the so-called “Kwartier Latäng”. This small street near Barbarossa Square is on the one hand a residential area, on the other hand almost every house has a business. from the local star to the snack bar, from the bar to the café; everything is available in a few meters. the "485 degree" is not particularly noticeable from the outside. a few seats are also outside. after entering the restaurant I stand right in front of the counter. I can see the map on the wall. some customers stand in front of me and so I get the time to familiarize myself with the processes. in a large refrigerator, the cooled animals are clear. I take a bottle and I'm already on the line. the pizza oven is in my field of view. further through are some seats. the tables are “simple”. they are made of wooden beams. probably fir – the wood was also used in shelves and doors. the simple cutlery is located on a wall in a box, as a napkin stand kitchen rolls next to it. the chairs are black and look like industrial furniture. Cleanliness 3* the rooms are neatly maintained. Sanitary 3* at the end of the local behind one of the rough wooden doors is the sanitary area. also here are the necessary things and everything is clean. Service 4* young people – mostly female in a uniform clothing (Hemd/Bluse in black with the logo in white take care of the guests. they make it very friendly and customer-oriented. the orders are taken away. Advice is possible at any time. You take drinks and go to a free place. to the conclusion that you pay (only money and the bons go to the next force that the work is done or executed. You will be asked for his first name to get the right dishes later. the waiters then bring the finished feed to the tables. the name is announced and you just log in. when removing the skin is seriously asked if everything is okay. the card(s) the pizza card consists of eleven classified and three innovations. There are also appetizers and desserts, as well as coffee, alcohol-free, wine, beer and other alcoholic beverages. tasting food 4* thunfisch 2015 14,50 € baked paprika ° stone mushroom tropea tweebeln igp thunfisch tatar ° organic lemon from mallorca (Tropea is a place on the Italian middle sea coast in Kaalabries. the snipers protected by a controlled designation of origin I.G.P. (indication geografica protetata snipers of the region belong to the sweetest snipers at all. the pizza was perfect in appearance: large, beaded edge, fine tanned. the thin slices of fresh tuna are a joy. on a “normal” pizza is usually used “dosenthun fish” – this is another league. the tomato paste on the dough was so mild and at the same time creamy and fruity as rare. I didn't eat the soft fluffy pieces. the mushrooms were also aromatic and pleasant in the mouth. the teigrand tasted good. this part was cheated. not excessively crispy, but not soft. to the middle, the pizza becomes thinner and enters a balanced compound with the coating. so I could taste the taste of the components so rarely. I think that the pizza cools off quickly when eating Relatiw. I didn't care. so I could taste the components from hot to warm. tarte au chocolat 5,00 € original beans “Beni wild 66%” (wildkakao from Bolivia, dark table chocolate of the cake consisted of a small quad of almost pure chocolate. the flavors were convincing. I love dark cocoa. the piece should have been bigger for me. the three cleckse of white soße seemed to me “holy”. but this is probably the style of the house that is no longer worth decoration. drink my favorite drink group is sure to cry, but also special beer I do not despise. Therefore, the “Craft” on the map carries an attempt for me. Since the homepage lists all names, I collected information and decided to use an india pale ale. Crew republic ° small “Drunken Sailor” ipa ° 0,33l 4,50 € the crew india pale ale (ipa is characterized by its ipa typical bitter and also floral flavor notes. Here is also a very good glass that is particularly suitable for beer that the crew has tasted excellent. the description (see above is full: I love fine bitter notes in beer. Price performance ratio 4* by the high-quality ingredients are justified. I will certainly not drive extra because of the pizza extra after carving, but if it results, I will certainly try more products. also the Wee should be selected here. 4 – again happy (1 – certainly not again, 2 – hardly again, 3 – when it returns, 4 – again happy, 5 – absolutely again – after the visit date: at 1 am – 26.10.2015"
3.9
Menu
Online table booking
3.9
Menu
Online table booking
City: Koeln, Krefelder Str. 37, 50670 Köln (Neustadt-Nord) , Nordrhein-Westfalen, Koeln, Germany
"Astrein is a somewhat fashionable word. Everyone knows what that means, something that is very good, but honestly, who really says that? Today everything is quite horny or straight. But it can also be that at my age, I am so far from the youth speakers that this is no longer the last. Even if I found "astrein" as a name for a restaurant initially something unusual and bulky, I find today that it is quite suitable for what eric werner has characterized for good and half a year self-employment. with it a very classic kitchen line has come to the top gastronomy of the Domstadt, but it does not look old baked but sufficiently modern to satisfy traditionalists like modernity. There are also classical high-boilers an almost as charming anachronism as a word that hardly anyone used but still has its meaning. This is my third visit to the “Astrein” and also the very rewarding take-off offers during the relaxation we noticed. a lot has not changed in the offer. There is also a meat / fish menu and a vegetarian menu in four to seven courses (99, 129, € ), where the individual courses can also be ordered à la carte. the exchange of individual courses is not a problem. we decide today for six courses, with two courses from the vegetarian menu. Traditionally, some Apéros are served to begin, this time a rather spicy wind bag with fresh cheese and apple, a relatively mild cornette with paprika as well as a Filoteig with a crumb with a mousse with a clear estragon note. apéros the menu begins with Spanish thunfischbauch, which is marinated with soy and muscovado sugar. There are two types of papaya, sweet and green as well as a baked shiso leaf. all this is in itself very harmonious and subtly costed, but unfortunately it is long on sea fish that make cutting difficult, the pleasure a little. we eat the plate anyway, but give it as feedback to the service. the reaction does not allow long wait, there are eric werner with two new plates on the table and serves us again to the court. This time the quality of tuna is much better and we enjoy the already good combination again. Even if we had not expected or demanded this, we must respect our feedback solely for the sovereign circumvention. thunfischbauch painted with soy and muscovado, two of the papaya of the tatar from the Australian chalk bark, beautifully brought in cubidic form, lives mainly by its distinctive co-players, a edgy makrele in the robe and a sorbet of rucola, which carries a large crimp note. The generously dimensioned caviar naturally does not miss its effect. a very tasty floor. tatar from Australian weiden bark with smoked vinegar makrele and iron rocket I exchanged the following imiser grenade, but of course on the opposite side. the example is remarkably meaty and is enclosed by a very fruity melon soud, a salad of small cut wax beans and an ice cream of curly herbs that brings an unexpected herbal note to the farm. that sounds contradictory, proves to be an excellent combination. Imisergranat with Cerbinati melone, wax bean salad and sorbet of the healer I chose the potato cloth suppe from the vegetarian menu. Given the fact that a few days before it was much warmer and the soup was still shown as ice cream in the menu, I just didn't read exactly enough. the “Vichyssoise”, a classic cold soup from just these ingredients, was one of our favorite soups in the last weeks and I was simply curious about the direct comparison. this is hot and therefore has a completely different character, but is no less tasteful. serve as inlaying potatoes with clear brataroms, touring-champignons and a very beautiful royale from the truffle. Although not the cold classic “vichyssoise”, this is also very good here. kartoffel lauch suppe with queen from the périgord truffle with a fabulous piece wolfsbarsch still fried on the place and with crispy skin. The spicy risotto as well as the crispy sweetness of zucchini and fenchel, where the saffron is clearly tasty, are quite extraordinary in this Mediterranean graceful course, which is clearly one of the highlights this evening. Wolf bass with zucchini, saffron fennel and Sepiarisotto very well also the bison fillet on a maisrelish that offers a texture similar to a risotto. With meabella and stone mushrooms, other autumnal components come into play that blend harmoniously. the wonderfully shiny and taste-intensive Cassisjus testifies once again the excellent craftsmanship that goes through all courses. Bison Filet with mais relish, mirabellen und cassis jus from the two desserts in the menu choose my husband the tartelette from the delicate chocolate. Ericner deals with the danger that it might become one-dimensional or powerful, with a freshly acidic sorbet made of orange and Buddha's hand. in the “Astrein” no one has to be confused with avant-garde Dessert creations. also the sweet foods follow a very classic reason, but are never too sweet. Traditional and good. The tartelette of the delicate Buddha's hand sorbet me is today after a hearty conclusion and therefore I choose from the vegetarian alternative the warm, molten epochs with a foam of flower decorations that rests in the warm, molten epoch. more clearly, the wobble jam and the water chestnuts, which mainly contribute to a crisp texture. as a friend prepared cheese I am very happy with this choice. Epoisse with roasted cauliflower, water chestnuts and red honeymoon jam, but I also come in the joy of something sweet, because it follows with the gelled champagne velvety with heavenly sorbet and berries a little after dessert. very fine also the praline with bergamot and the gel with yogurt. very seasonal and also appealing rustic it becomes a final conclusion with a piece of very good sweet cake. celestial sorbet champagnesüppchen petit fours zwetschgenkuchen ericner apparently annerv with the “astrein”. the restaurant is well booked, the dishes are of craftsmanship perfect quality, which certainly also has to do with its claim to best products. in service seems to have changed. friendly and attentive he was always, but at the first visit he was quite burschikos. This time, however, everything made a much more suitable impression and more suitable for the requirements of the restaurant. So the overall performance, on and next to the plate, is actually astrein. as always on my blog: [here link]"
4.2
Menu
Online table booking
4.2
Menu
Online table booking
City: Koeln, Venloer Straße 235, 50823, Koeln, Germany
"Eat very tasty, but main dish was only lukewarm. it would be nice if the coriander were chopped instead of just putting the whole two-g on top. what is not possible is the packaging. too much plastic. I'm better"
4
Menu
Online table booking
4
Menu
Online table booking
City: Koeln, Hohenzollernring 50, 50672 Köln, Germany, Koeln
"What an experience I had here. This bar is more like a club. With the crazy loud music that leave that ring in your ear when you leave and the sore throat from having to tell to talk. The inside was much larger than I expected and the girl to boy ratio was easily 3-1 which was good haha. They had a deal which was Give me 5. Order 5 cocktails for a cheaper price which was alright. Still thought it was pricey but there was a good amount of alcohol in the drinks and they were tasty. We all had tequila sunrise because of you get the same drink it is cheaper. The highlight of the night was when a male stripper can in for a bachelorette party and stole the show. I will stick to my job but the dude was entertaining. Good for him lol."
Beans
You can find Beans in Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Beans is:
$3.2