What are the top rated restaurants in Koeln where I can eat Filet Mignon?

The most popular Filet Mignon restaurants in Koeln are: Phaedra Wirsingkönig im Hotel Matheisen Abacco's Steakhouse Astrein By Eric Werner L'imprimerie

How much does on average costs Filet Mignon

On average Filet Mignon costs $31.1. Depending on ingredients and location that price can be a lot different.

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Filet Mignon Restaurants in Koeln

The best places in Koeln to eat Filet Mignon. Our interactive map features all restaurants around Koeln who offer this dish to eat out or take away.

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This is a list of all the eateries where you can order Filet Mignon or dine out.

Phaedra

4.7

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4.7

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City: Koeln, Elsaßstraße 30, Köln, Germany, 50677, Koeln

"Class restaurant for upscale Mediterranean cuisine."

##12 Seafood in Koeln

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#12 Seafood in Koeln

Wirsingkönig im Hotel Matheisen

4.6

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4.6

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City: Koeln, In der Lohn 47 50769 Köln, Koeln, Germany

"Quite nice"

##3 Seafood in Koeln

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#3 Seafood in Koeln

Abacco's Steakhouse

4.4

City: Koeln, Butzweilerstraße 35-39, Köln I-50829, Deutschland, Koeln, Germany

"It was another steak house. I've been thinking about eating here for a long time. It was done today. It was actually the promised experience. A great location in conjunction with the motor world. The old airport with its new settlements. Let's go to dinner. Steak, today a entrecote, could not be better. Put on a hot stone, you can determine your own cooking point for the meat. A new hot stone should be ordered for larger pieces. There are delicious dives. Fries! The staff is perfectly trained and very friendly. Great. The price-performance ratio can hardly be beaten. I definitely come back."

#Steak

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Steak

Astrein By Eric Werner

3.9

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3.9

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]"

#Creative Cuisine

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Creative Cuisine

L'imprimerie

4.3

City: Koeln, Cäsarstr. 58, 50968 Köln, Koeln, Germany

"“L’Imprimerie” (the printer has received the name from the earlier factory. the food is praised in some guides and articles in the highest tones: French classic kitchen. access from the street but the service and the owner are also described in the reports as difficult or self-like (we only experienced the patronin.) in entrance and there are probably unwritten rules at the place, but they should know better (if they should believe the lyrics: no credit card, no free billing etc. Of course there are no homepage or other notes at opening times and menu. Also several well-known from the “Gourmet cuisine” have assured me that I have to go there once. so I took “all courage” – not quite because I took my buddy out of the enjoyer club (we took two members together – and drove with the kwb around midday to bayenthal in the south of köln. environment on the road signs hanging from the companies in the house. on the following yard hangs a table on a door that closes the restaurant. in the interior it is colorful and individually decorated. for example, a made bed can be noticed at the entrance. there is also a lot to see: on the walls and on the deck decoration bed the tables are arranged so far: simple and narrow. Outside there is even more space between the tables. there are garden furniture. many plants are distributed over the grounds. kitchen the serviette consists of white fabric. a plastic ash cup refers to the smoke possibilities. the cutlery is taken along and used on the first floor. garden partial view garden with a rubber ring a consumer card or place on the table and the orderings placed there. at the end the boss pays his bill at the counter. exterieur cleanliness everything was properly prepared. sanitary level to reach near the beginning. service the place was almost empty for its size. there hardly anyone sat inside and outside, there were some tables occupied. there were also some more guests. the boss greeted us and left us the choice of space (in which it is covered and out where it is free. when the weather was still nice, we went to the garden and took a shaded table. later the patronin came to us and acted like a “goodly laid up basket in a wooden brewhouse”: something “murical” but otherwise relatiw “neutral”. for lunch there were two courses and three variants each. the dishes were presented by her orally. after the recent reflections we took the brood as an appetizer and once filet by knurrhahn or beef from the brain as a main course – I forgot the other names and repeated. she continued to say that there are water with and without carbonic acid. “Is it also “medium”? “As I said, with and without.” “Please come with them!” and also called white or red wine. she immediately responded to the demand for which we are available: as I said on the afternoon, white or red. then they dug into the kitchen and murmured about it: they can also make everything so complicated, even though it is easy. this was not so “slim”; and the place finally has a call that must also be fulfilled. the two young forces (a man and a woman then brought the commands to the place and even used words like: can it be something else or was in order and partly “please”. the card(s) the lunch offer is presented by the chef orally. delicious dishes landbrot and oil landbrot the baguette was crispy and fresh. it tastes pure, with oil and also absorbed residues from the plate good. quiche quiche the floor was baked, the support creamy and soft. top pretty golden yellow brown. for this purpose, the salate leaves formed a good contrast to their rather crimped note. the fish was well cooked and juicy. the tear had a good resistance. there were also some Mediterranean vegetables, something sour. the sauce was well tasted. roast beef of brain with supplement the meat was roasted pink. the thin discs were arranged like a cut. it was tender and lightly spiced. the amount was good. there were two doors in bright and reddish. some pickled berries were in the sose. panna cotta panna cotta and a cherry when we were offered coffee, we asked for a sweet one. panna cotta was still there, we were answered. we have two big cams from him and on a pickled cherry. the mass was classic and snorkelless. it was refreshing and slightly creamy. I would have liked to eat more of the cries; but the other fruits were “only” painted on the dish. beverages water with carbonic acid (0.5 l white wine (0.1 l red wine (0.1 l espresso cappuccino milk coffee Price performance ratio total bill was 80 euro. they must register a bill beforehand, otherwise they will be calculated and paid after the note. the wine probably costs 4 € per glass, the lunch approx. 19 € and the rest I no longer know. I don't want to complain, it was appropriate in my eyes. 3 – when it appears – and then rather in the evening, because I want to get to know the kitchen “more” – the things that should be particularly good here. (1 – certainly not again, 2 – hardly again, 3 – when it comes back, 4 – again happy, 5 – absolutely again – after “Cast journey” visit date: 19.09.2018 – midday – 2 people my enjoyable experiences are also on [her link] total (3,5 – service (3 – cleanliness (3 – eating (4 – ambiente (3 p l w)"

#Regional International Sp...

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Regional International Specialties

Yulia Mezze

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City: Koeln, Kämmergasse 18, 50676 Köln , Nordrhein-Westfalen, Koeln, Germany

"So, DAS mal vorweg: So friendly, open, interested and engaged in a first visit, like an unknown guest, very, very long (because my premiere in Tulus Lotrek no longer welcomes, serves and entertain! But the fish smells upside down here because Julia Komp and Yunus Özananar, who as a couple the informal (re sister of the neighboring Fine Dining Restaurant Sahila, were several times ready for a good exchange. (Lifehack: Star in the eyes and smiles! At some point, they believe that they would know you... 1. Exception: countries where strangers smile. Let's go. But we're in Germany. 2. Exception: France. Who once tried to get the attention of an involuntary Garçon knows what I mean... The spatial proximity of the two locals with separate entrances ensures that the team over the courtyard in the summer definitely has wonderful short paths into the common kitchen (identical qualities are bought and for example the Sommelier meets here and sometimes there. Smart for different loads. We have never neglected, on the contrary, s.o. The clear square space is held against the predominant fashion in white and sand-colored tones, which I always associate with heat. (Well heated was still; my concerns about the window was unfounded. No tablecloths, but high quality covered up to the napkin ring. Many details relate to the food offered here by Levante and Maghreb, especially from Morocco; a country that Julia Komp has won particularly well on their culinary journey. At the same time, the interior equipment avoids any kitsch, either is continuously reconverted or you see the eye catch virtually, like the two camels in the window that remind me more of Flamingos. We are finally in Cologne; the tables are at a pleasant distance so that a conversation was possible at any time despite almost complete occupancy. In fact, four of my colleagues had to cancel for personal reasons. We have made three efforts to avoid this becoming the economic disadvantage of Mrs Komp, who has never forgotten in her advertising that she was once the youngest star chef in Germany. But we also had longer periods of time to which one or other photos have fallen victim. Service and chefs knew how to deal professionally. I had come a little earlier to see the equally uniform wine map that I supported a calculation with factor 3. The bottle of mineral water with 7.5€ at the usual city level. We started as aperitif with a bottle of J.J. Prüm, a young Riesling cabinet that had a lot of drinking flow. Too much for a picture. The kitchen welcomed in a silver toy Tajine with a bakery. Could have been stone butt, hot, crispy, also from the Remoulade-Samovory. Don't do anything wrong. According to the concept of the Mezze Bar, all three menus in the Yu*lia include the same revivals of the small delicacies that eat a common meal throughout the eastern Mediterranean. For this, either two of the four language courses offered are selected per guest (58€, alternatively one of the two main courses (56€ or the large variant with two conversations, a main dish and a dessert (69€). The culinary journey takes you from Morocco to Georgia(! Before going with the Potpourri, we only met Gillardeau oysters. For me as always nature; my colleagues praised the attitude apple celery dressing that did not steal the show the beautiful French women. Geographically this has little to do with Mezze, but if the cover fee (15€ for an additional “Löwen Ration” is increased so delicious next to the three pieces selected for the menu, we did not want to be small. There were champagne en rosé. I think it was Ruinart, although not calculated at Dresden's lunar prices, but already stramm. I was too frustrated, the colleagues were thrilled. The Mezze served a lot of acquaintance on the large, unfortunately not rotatable dish, but also surprises: Sharp seasoned Kalamata Olives, Baba Ganoush, the more smoke note would have done well, hummus, falafel, fine-preserved vegetables, Tabouleh, Cigara Börek, Yogurtlu Pancar Salatasi, filled Zucchini Röllchen and Pastilla. The latter are small pies made of leaf dough, filled with poultry and an almond cinnamon mixture. The crispy dough and the interesting mixture of salty and sweet, rounded with the spices made the pastille for me a favorite. But also the yogurt preparation with red bete was delicious. A colleague praised the particularly creamy hummus, which also tasted vigorously after a spice mix, in the cumin. The Falafels were okay, but nothing special. Also well the small loop filled with a spinach potato feta mixture, whose very bright dough only partially crispy. Julia Komp regrets and reports that longer frit could bring a more beautiful color, but also dryness. The solution would be to bake the rolls in the pan, but this is simply not possible in the kitchen. We had understanding and rejoiced at a peeled and hollowed-out half-tomatin filled with a cousin salad. Delicious and some freshness between the more oily little things. There were many fresh baguettes with different flavors for diving and picking up creamy dishes. As a special order, we wanted Arancini. The roasted Italian rice balls convinced overall. Come on, juicy, maybe a little salty. Currymajonäse, a cold, surprisingly sharp spinach preparation and grilled salad essence. The latter lacked the decisive roasting notes. A little pity. We just ordered another slide (6€ a little more grilling performance on the salad. Overall, the Mezze fulfilled its purpose of playing small tasty bites that accompanied our enthusiastic conversation more than with culinary sophistication. But of course more complicated than “beim Syrer around the corner”. The crowd I found for three guests. The presentation with nitrogen thrown on the table would probably please Palatinate Sushi Kozaren. For me it was simply an effect hatcher without a culinary sense, and the warm components were not really advantageous. A white burgundy enjoyed the strong aromas in the glass. Of course. Then there was time for a soup. We all decided against an Italian tomato consom with shrimps and for the Mercimek. The Turkish lentil soup with dough strip is a classic that is really to get at every second corner. You need to deliver to create an Aha effect. We had rather the Auweia effect, because the soup almost reduced to Brei was much too salty from the beginning, which was first doubted on the other side of the table before the facial muscles were removed with each spoon. The third party had already whipped the white flag in the covenant before the massive sharpness of the Chili Schafskin Nocke. none of the plates were empty and the cartridge was indelible; if we had given a contemporary signal that we like it a bit more subtle, that is not the mainstream among the guests... The dry ripened salmon trout Italo Style (Fennel and crispy potatoes with extensive absence of their own taste was disappointed in the still pending transitions. Possibly (also due to a misunderstanding between kitchen and service. Because although the trout card announced the black brigade insisted on serving salmon. The palate expectations are different... The inconspicuous calf staple also gave rise to discussions, because there is "nervte" a fierce saltiness, probably due to the pronocated anchovies. Interesting and challenging again the sharpness of the pumpkin insert. At the latest, the hand-cut fillet of the blonde d’Aquitaine had to completely capitulate. In the meantime, we had moved from Hannes Sabathi from the South Styria to a large, clear mineral Sauvignon. For me, Austria nods the discovery of the evening! I was not really tired yet and tried the chicken livers of Turkish style, clean parsed and I liked well with their sweet sauce (24€). Mutig came to a congenital diflerin and found the thing “not bad”. It's a start... The other colleague had put on bark bags and was not dissatisfied either. “Butterzart”, as announced by the service, but is something different... You know that sincere enthusiasm did not want to stop at all meat dishes. “Solide” is probably true. The kitchen could score again at the desserts. The oil bath had given the plum a beautiful color (9€). (Take this, Börek! And soul food always goes. Only Syrian specialties with nuts (9€ . Our favourite were the chocolate variations (14€) that were gently “modern” with fennel and olive oil. I like vegetables in my dessert. The kitchen left us 1001 night only with a half moon. So that the evening was definitely high-quality, we were allowed to go to the treasure on a bottle of Château Rieussec, my absolute favorite sour. The first hesitant colleague was also rebuilt! A good decision to find an open cocktail bar in the self-proclaimed city of Cologne after 23.00 a.m. proved to be a long-term task. But we're stubborn. Not only the companions of my night flights deserve thanks, but also for the many details that were wounded only in my memory. Probably not enough, the report. Shouldn't happen to me again... But at the end: Culinary (too little from Yu:lia was remembered. Maybe it was the nice company. Or the relaxed concept. (On the somewhat strict rules of the menu... or even my overcompensated expectation, which in an adjacent gourmet restaurant always hope for "dyeing". Therefore, a good location for a group determines, although somewhat expensive. As a single guest I look forward to the neighbouring Sahila."

#Specialities

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Specialities