Cauliflower Restaurants in Köln
The best places in Köln to eat Cauliflower. Our interactive map features all restaurants around Köln 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 Cauliflower or dine out.
4.3
Menu
Table booking
4.3
Menu
Table booking
City: Köln, Roonstr. 33, 50674 Cologne, North Rhine-Westphalia, Germany, Köln
"We came to dinner people, waited hours to serve, eating was cut and dim, it should be organic, but serving French water and not local."
4.3
Menu
Table booking
4.3
Menu
Table booking
City: Köln, Rheinbergstraße 49, 51143 Köln, Germany
"We had chosen a 3 go menu. that was okay, but it's not, and then there's the bill, and it's whipped. from our not visit worth more"
4.7
Menu
Table booking
4.7
Menu
Table booking
City: Koeln, Antwerpener Str. 15, Köln, Germany, 50672, Koeln
"In a reservation for lunch for 13:30 it is difficult to understand to wait until 14:05 until a table is free. that brings the impression that maximizing sales is preceded by customer satisfaction. that is not satisfactory for a local price class, which is nevertheless very high."
4.9
Menu
Table booking
4.9
Menu
Table booking
City: Köln, Lindenstraße 93 50674 Köln, Germany
"The restaurant is real pearl in Belgian district. Honestly it is more bistro than restaurant with only around 8 tables inside. The quality of food, the look, the service and atmosphere are high, Michelin-star standard. Dinner of 3 dishes would cost around 60€ per person with bottle of wine."
5
Menu
Table booking
5
Menu
Table booking
City: Koeln, Am Justizzentrum 2, 50939 Köln, Germany, Koeln, Afghanistan
"Very good selection and really delicious. good service. also the cakes and cookies are recommended."
4
Menu
Table booking
4
Menu
Table booking
City: Köln, Zülpicher Str. 380, 50935 Köln., Germany
"Pizzeria nice deco simple and Italian. Fresh and home products, real Italian. Good value for money."
3.9
Menu
Table booking
3.9
Menu
Table booking
City: Koeln, Krefelder Str. 37, 50670 Köln (Neustadt-Nord) , Nordrhein-Westfalen, Koeln, Germany
"Astrein is somehow a word that comes from fashion. Everyone knows what that means, something that is very good, but honestly, who does that say? Today, everything is rather horny or crassed. But it can also be that at my age I am already out of the juvenile speech to such an extent that even this is no longer the last stand. Even though I found “astrein” as a name for a restaurant initially somewhat unusual and bulky, I find today that it is quite suitable for what Eric Werner has been characterized by self-employment for a good and a half years. With it a very classic kitchen line has come into the top gastronomy of the Domstadt, but it does not look old-fashioned, but rather sufficiently modern to satisfy traditionalists like modernists. There are also classical high cooking caps that are almost as charming anachronism as a word that hardly anyone uses but still has its meaning. This is my third visit to the “astrein” and also the very rewarding Take Away offers during the lockdown we have noticed. Much has not changed in the offer. Furthermore, there is 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 passages is also not a problem. Today we choose six courses, with two courses from the vegetarian menu. Traditionally, some Apéros are served at the start, this time a rather spicy wind bag with fresh cheese and apple, a relatively mild cornet with paprika, as well as a spicy with herbs with a mousse with a clear estragon note. Apéros The menu starts with Spanish tuna tree marinated with soya and muscovado sugar. There are two kinds of Papaya, sweet and green as well as a baked Shisoblatt. All this is in itself very harmonious and subtle, but unfortunately, tendons in tuna that make cutting difficult, enjoy a little. We still eat the plate, but give it as feedback to the service. The reaction doesn't last long, Eric Werner stands at the table with two new plates and serves us again. This time the quality of tuna is significantly better and we enjoy the already good combination again. Even if we had not expected or demanded this, we must respect ourselves for the sovereign handling of our feedback. Thunfischbauch with soy and muscovado lacquered, two of the Papaya The Tatar from the Australian pasture bark, beautifully brought in cuboid shape, lives above all by its striking co-players, a vinegar mackerel in the jelly coat as well as a sorbet of rocket, which contributes a great crimp note. Of course, the generous caviar does not miss its effect. A very tasty walk. Tatar of Australian pasture bark with smoked vinegar mackerel and iced rocket I exchanged the following imperial grenade, but of course you can try on the opposite side. The specimen is remarkably fleshy and is enclosed by a very fruity melon soud, a salad of small-cut wax beans and an ice cream of medicinal herbs, which brings an unexpectedly hearty note to the dish. What sounds contradictory is a very excellent combination. Kaisergranat with Zerbinati Melone, wax bean salad and sorbet of medicinal herbs I chose the potato soup from the vegetarian menu. In view of the fact that it was much warmer a few days before and the soup was shown as iced in the menu, I simply did not read exactly enough. The “Vichyssoise”, a classic cold soup from just these ingredients, was one of our favorite soups in the last few weeks and I was simply curious about the direct comparison. This is now hot, however, and thus has a completely different character, but is not less tasteful. Potato slices with clear brataroms, touring champignons and a very beautiful royale from the truffle serve as an insert. Although not the cold classic “vichyssoise”, this is also very good here. Potato soup with royale from Périgord truffle With a fabulous piece of wolf bass it goes on, fried to the point and with crispy skin. Both the risotto dyed with sepiatine as well as the crisp vegetables from zucchini and fenchel, where the saffron is clearly tasty, make itself quite exceptional in this Mediterranean graceful course, which is clearly one of the highlights of this evening. Quilted wolf bass with zucchini, saffron fennel and Sepiarisotto Very well also the bison fillet on a corn relish that provides a texture similar to a risotto. With Mirabellen and rock mushrooms, other autumnal components come into play, which blend harmoniously. The wonderfully shiny and taste-intensive Cassisjus once again testifies to the excellent craftsmanship that goes through all the courses here. Bison Filet with Mais Relish, Mirabellen and Cassis Jus From the two desserts in the menu, my husband chooses the tartelette from the tender chocolate. Eric Werner deals with the danger that it might become one-dimensional or powerful, with a freshly acidic sorbet of orange and Buddha's hand. In the “astrein” no one has to expect to be confused with avant-garde dessert creations. The sweets also follow a very classic base here, but are never too sweet. Traditional and good. Tartelette from the delicate chocolate with fried blueberries and oranges Buddha's hand Sorbet Today, after a hearty conclusion, I choose from the vegetarian alternative the warm, melted epoisse with a foam from the cauliflower, which is more discreet in the background. More clearly the onion jam and the water chestnuts, which mainly contribute to a crisp texture. As a friend of prepared cheeses, I am very happy with this choice. Epoisse with roasted cauliflower, water chestnuts and red onion jam But also I still enjoy some sweets, as it follows with the gelled champagne snack with raspberry sorbet and berries a little after dessert. Very fine also the sprout with bergamot and the jelly with yogurt. Very seasonal and also pleasing rustic it will be finished with a piece of very good ginger cake. Raspberry sorbet Champagnesüppchen Petits Fours Zwetschgenkuchen Eric Werner apparently hit a nerve with the “astrein”. Its restaurant is well booked, the dishes are of artisanal impeccable quality, which certainly also has to do with its claim to best products. The service seems to have changed. Friendly and attentive he was always, but at the first visits he acted quite burschikos. This time, however, everything made a much more appropriate and more appropriate impression of the restaurant. So the total power, on and next to the plate, is actually astrein. Report as always on my blog:[here link]"
Photo by emile-72
Cauliflower
You can find Cauliflower in Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Cauliflower is:
$8.8
Feedback
This feedback is based on the dishes preparation using the above mentioned ingredients. This dish might be cooked differently if you eat out or order food.