French Restaurants in Bergisch Gladbach
The best places in Bergisch Gladbach to eat French. Our interactive map features all restaurants around Bergisch Gladbach 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 French or dine out.
4.5
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4.5
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City: Bergisch Gladbach, Hermann-Löns-Straße 36, 51469 Bergisch Gladbach (Gronau) , Nordrhein-Westfalen, Germany
"In general, I receive new proposals by tasting wines from retailers or wine tastings at restaurant visits. I'm a wine lover, but I'm not a professional or a connoisseur. I love drinks, but I don't master their peculiarities and my knowledge has gaps. If I'm in front of shelves or reading lists, I already have some knowledge and can roughly arrange the information. But if I can taste wine and get technical advice, that thing will only be round. In the end, of course, do not decide points of the leaders or recommendations of the professionals, but my own taste: wine must be fun! (Motto Klaus Rüsing – more precisely for me: he must taste me. Red Wine Tour at Klaus Rüsing Wine Lounge with 9 Stations Tasting Drinks 1 Germany – 2020 Purist Spätburgunder trocken Weingut Adeneuer VDP Ahr The wine has 13 alcohol. It is considered to be a “single wine” of the estate. The taste was not influenced by roasted aromas of a barrique barrel, but its spices and fruit tones originate mainly from the grapes themselves. The purist was in large fin barrels until filling. I've already tasted some wines from the Ahr. Over the years, the products of “Kreuzberg” have always given me special thanks. Adeneurs are certainly not to be despised. 2 Chile – Carmen Insigne Carménère 2020 Central Valley A cuvee of 85 Carmenere, 13 Cabernet Sauvignon, 2 Cabernet Franc The wine showed a ruby red color and aromas of red fruits. In addition, I noticed sharp notes and found it pleasantly balanced. It was easy to access as it was little in the wood. Later I tried relatively rare wines from Chile. Previously, my favorites came from Santa Rita or Montes Alpha. That is why I will pay more attention to this country. 3 France – Chateau Fortuneau AOP Bordeaux Superieur – 2015 – Haut Medoc The expansion took place in the steel tank and large wooden barrels – a wine characterized by the Merlot. The alcohol content is 12.5. The wine was quite pleasant, but for me no more. I used to look at the area very long. When “Cru Bourgeois” was on the label, I often bought and was rarely disappointed. I also made a tasting of “Grand Cru – Wines” and was thrilled; but I couldn't afford the prices. I like to think about this time – but Bordeaux is not currently on the list. 4 Italy – 2019 Tenuta Perano Chianti Classico DOCG The company Frescobaldi is owner. Readed by hand and selected according to prescribed criteria, the grapes find their way into the wine, which was developed partly for 24 months in barrique barrels. It is already well accessible, but surely still has storage potential. He could make my previous favorites (Riecine quite competitive. I'm trying and excited. 5 Spain – Tapas Club Tempranillo Appassimento 2020 On the palate I was shown a number of sweet spicy flavors, dried berries, raisins, forest berries paired with coffee and cloves. The wine is cultivated in the steel tank. Appassimento is a method in which the grapes are dried by rotation and weep. The aim is to evaporate a large part of the water of the grapes to increase their sugar concentration. Although I'm more on dry wines, the Tapas Club is now on the list to repay. On Spanish wines I came through Romana Echensperger, who was then a sommeliere in the Vendome. For example, she chose products from Roda or Magrez, and I was totally convinced. At that time there were opening hours. 6 Argentina Art Wine DADÁ No. 1 2021 Finca Las Moras varieties Malbec and Bonarda semi-dry, fruity, soft – I wonder about myself: I also have to taste this wine. Wines from the Mendoza region and from the Malbec grape variety have never disappointed me. This wine was great again. I don't know the way. It was a rather eccentric wine composition. Dadaism as an art form has always confused experts and lay people. It's nice that this kind of wine was selected for the red wine trip. 7 Australia – Thorn Clarke – Shotfire – Shiraz – Barossa – 2018 This wine again had a “conventive style”; but also a strong caliber. Dark color with red reflections. A Shiraz with fruits full of ripe grapes. It is carefully processed and then filled into 40 new American and French oak barrels and barrels that are felt for the second and third time. Then he matures there for 12 to 18 months. The wine was also funny. 8 South Africa – Laborie 'Impossible ' Red 2020 Pinotage Shiraz 14 1691 fled the Hugenotte Jean Taillefert from France to Paarl in the coastal region, founded laboratory and began to grow wine. Wines from this country have often surprised me, but also occasionally disappointed me. Merlot was most delicious for me; but also some Bordeaux-style wines I found great (e.g. from Laibach). With Pinotage – the typical wine vine from the area, I usually have problems with the occasional “Journey Taste”, but this cuvette convinced me; the wine is also tested. 9 USA – 1000 Stories Zinfandel 2020 – Batch No 077 2020 The wine comes from Fetzer (brands, among others, Bonterra and 1000 stories). The bat 77 begins with complex notes of raspberry, cherry and cassis, which are layered over a thread of smoked meat and tobacco. The wine begins its ripening as most Zinfandels: in wine barrels. Then tradition goes into innovation. The cellar master selects a combination of new and used Bourbon barrels to complete the aging process. Each batch is made individually and is unique in its last profile. The ripening in bourbon barrels should bring him the properties of carburized vanilla and dried herbs. It was a worthy conclusion. I found the flavors interesting, but I'm not sure if the wine really comes to my USA list. The wines from Chateau Ste Michelle (Washington, also available at Klaus Rüsing, taste very good and are already on the note. Conclusion 5 – absolutely again. From my point of view, Klaus Rüsing chose very attractive wines and presented them in a successful order. His explanations were both informative and entertaining at the same time. (1 – certainly not again, 2 – hardly again, 3 – if it returns, 4 – again happy, 5 – absolutely again – after “Kuechenreise” Date of visit: 29.10.2022 [here link]"
4.5
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4.5
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City: Bergisch Gladbach, Herrenstrunden 3, 51465 Bergisch Gladbach, Germany
"General The Dröppelminna gets only good reviews in Bergisch Gladbach. “If you do not know the “Dröppelminna”, writes Carsten Henn in the city display in Cologne. By bus, however, the small village is not particularly easy to reach on weekends and evenings. It was good that our daughter visited. Assiette (The MICHELIN plate: a kitchen with good quality: “In the small, semi-concrete house all kinds of loving details ensure cosiness. The guests are happy to sit here with seasonal menus and beautiful wines the passion of the boss, his shield Sommelier. Nice also the terrace.”, write the testers. I have no clearer indications of the food and its preparation that surprises me. A crane can (known in the Bergisches Land as Dröppelmin(n a, by Dröppel for drops and Min(n a for Wilhelmine, the housekeeper is a spicy coffee pot with three feet and a cock. This typical household appliance of recent years has probably been named for the restaurant and thus also a symbol of hospitality. Since the can is also available for every Bergisch coffee table. Of course, this food sequence (several sweet and savory components are also offered in the house on preorder. It is probably French cuisine on mountain flair. That sounds good – and I wanted to come a long time ago, but somehow it didn't work. Ambiente So much loving “cram” as decoration in the room I have not noticed in a restaurant for a long time. It is a collection of “Bergic Things”. Cleanliness Everything worked well maintained. The sanitary facilities were in the basement. Everything was clean and tidy. Service “From the open kitchen Faton “Toni” Sadiki has always looked at our guests and pampered you with fine French dishes. Our top goal in the service is that you feel comfortable with us all around.”, is on the homepage. I didn't notice the cook. The young men in service were very close to the thing. They were communicative and engaged. The boss was attentive and had all the tables in his head. Many guests were probably regular guests because they were mainly empathically welcomed. Menus in 4 or 6 courses On Sundays and holidays only the large menu is offered. The card is in a small picture frame on the table. The dishes change as required so that there are small changes almost daily. A small menu is also offered in the week. The wine map is well sorted and contains cheap and also affordable offers – but rather fair, according to my first assessment. There are no greetings from the kitchen; but the bread that was served was quite delicious and the basket also contained various varieties. It was abandoned. There was no butter or dips. But the parts on the plates were generous, we found. The tasty dishes tuna Tatar with exotic fruits (Mango, Papaya maybe and buffalo Mozzarella The tuna was cut into small pieces, marinated and with fruits pleasantly sweet and sour. The Mozarella was pleasant in taste. The plate was decorated with flowers and herbs. That's a good starter. Fish soup The soup had a very appealing color. Saffron and Krustentiersud are responsible for this. She was slightly foamed. The taste was as expected and pleasant. It was also plentiful in the cup. However, these tips were somewhat hard or rubber-like in the mouth or during chewing. Be it shrimp or heufish, I can only accept. Anyway, she reminded me of some overwhelmed marine animals. So the taste experience on fried mussels on ürbisrisotto was somewhat distorted or as my wife does not like “soft” dishes, she got a fresh salad from different leaf varieties with pumpkin and pine nuts. The bright marinade fits well and the flowers gave a beautiful picture. The risotto was even relatively firm in the core as I like it; for I also don't like soft rice. Together with roasted pumpkin seeds and finely cut pumpkin meat, a fine balance of sweetness and acidity was obtained. The sauce was foamy and fine-pored. Maybe. I could have been a little more spice in the Risotto, I barely or not cost Parmesan. Still, I was finished with the recipe. We didn't find the cooking point so happy with the shells. On the outside the surface was slightly browned, but hardly pink, but rather soft. Inside it was not glassy, but on the way to strength. They were only spices with salt and spices. But everyone had two pieces on the record. The Risotto was great for me, but the shell was just good. Peach Sorbet with rosemary The ice cream had a pleasant and strong fruit taste. It was tender and fluffy. The rosemary could be seen as a second component clearly, but also with retention. A refreshing and tasty conversation. Lammrücken mit Aubergine Püre or Salzkartoffeln Since my wife does not like pure, she got simple, cooked potato pieces for it without problems. She was very satisfied with it and found the variety additionally aromatic in the taste. But in my eyes, she missed something wonderful. The Aubergine Püree was “world class”. It was creamy, aromatic and perfectly costed. The three green asparagus rods were also exactly right in the bite and well seasoned. The sauce was strong and matched with meat, bread and potatoes. The lamb back has already been browned outside and in juicy and pink. The meat had light bite that expresses the aromas well when chewing. Unfolded. So the main course was a great pleasure. Mousse au Chocolat with coconut sorbet or Cream brulee Since nuts or dark chocolate had been processed in the chocolate mousse, my wife (chocolate and I) received an alternative. The cream brulee, but was not a "replacement" for us, but pure joy. The cream was very aromatic, airy and creamy. And the crust was crispy and crispy. Simple, classic, perfect. My daughter had tasted all passages as on the map and was just like the other passages of dessert. The mousse was curly and strong. It formed the lower layer in the glass. Then the coconut ice cream was arranged, she loves coconut flavor and was therefore very satisfied. Up there was a physalis and a crunchy sail of sugar and seeds or nuts. Freshly warm Madeleine were served for coffee. A beautiful finish! Beverages Mineral water in a large glass carafe (1 l – 7,50 € Cremant on older syrup – 7,50 € Lillet with tonic water (Thomas Henry in the small bottle – 9,50 € Open wines – glass: Vigne Lourac Sauvignon Prestige Sud Ouest – 7,00 € Sipp Mack Alsace Riesling Vieilles Vignes organic Alsace The wines were well suited for the course. They also offered tasteful differences and were correspondingly tempered. Espresso (2,50 € double espresso macchitato (4,50 € result 4 – again happy. Only a few things have not completely agreed to us, but otherwise the food, drinks and the service were quite convincing. (1 – certainly not again, 2 – hardly again, 3 – when it comes back, 4 – again happy, 5 – absolutely again – after “Kuechenreise” Visit date: 06.09.2020 – lunch – 3 people My pleasant experiences are also in [here link]"
4.4
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4.4
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City: Bergisch Gladbach, Paffrather Str. 210, 51469 Bergisch Gladbach, North Rhine-Westphalia, Germany
"The selection of the rolls, bread, cakes are exceptional and diverse. nice ambiente for breakfast. on Sundays you can reach the street regularly. that speaks with the many bakeries in the environment for the top quality. full score for bushes."
4.3
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4.3
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City: Bergisch Gladbach, Moitzfeld, 48, 51427 Bergisch Gladbach, North Rhine-Westphalia, Germany, 51429
"Very friendly staff, delicious burgers, absolutely recommended! Were there today with a whole group (20 people), has also worked with so many."
4.7
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4.7
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City: Bergisch Gladbach, Herrenstrunden 3, 51465 Bergisch Gladbach, North Rhine-Westphalia, Germany
"Wir hatten unsere Eltern zum Essen dorthin eingeladen und haben alle das Mittagsmenü genommen. Es war durch alle Gänge hinweg köstlich und von der Zusammensetzung her für ein 4-Gang-Menü keinesfalls erschlagend. Der Service ist sehr aufmerksam und unaufgesetzt freundlich bei einer ausgewogenen Weinkarte. Hier stimmt das Preis-/Leistungsverhältnis. Die urige Einrichtung trägt zum Wohlbefinden bei. Die offene Küche mit den blank geputzten Kupferkesseln ist eine Augenweide.Wir kommen auf jeden Fall bald wieder!"
4.3
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4.3
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City: Bergisch Gladbach, Gezelinallee 13, 51375 Leverkusen, North Rhine-Westphalia, Germany, Bergisch Gladbach
"Best steak in the area. Super great service, nice ambience for feeling well. Price/performance very satisfactory. Reservation of advantage."
4.6
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4.6
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City: Bergisch Gladbach, Kadettenstraße, 51429 Bergisch Gladbach, Germany
"Absolutely just SOSO.I was a little disappointed in this three stars."
4.3
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4.3
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City: Bergisch Gladbach, Bergisch Gladbacher Str. 1124, 51069 Köln, Germany
"We are more often here and find the kitchen every time extremely tasty and varied, combined with very nice service."
4
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4
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City: Bergisch Gladbach, Saaler Straße 100, 51429, Bergisch Gladbach, Germany
"Never before have I seen dishes the size of these & I've eaten in America..Should have been clear as the name of the restaurant is "Big Food".We were recommended to try here by some local friends & I'm so glad we did. We dined very early in the evening, so the service was excellent, but as the place started to fill up rather quickly, the service was still good. I would say this is a very popular eating place, especially with the hockey next door.Burgers the size of dinner plates, some dishes weren't, but that was because the plates were oversized;-);-)Very helpful, friendly staff, especially so with my very limited German..A definite one on my list the next time I'm in the area. Big Food = Big Smiles.."
4.7
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4.7
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City: Bergisch Gladbach, Herrenstrunden 3, 51465 Bergisch Gladbach, Germany
"Fine food, very good wines and friendly, attentive service."
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French
You can find French in 10+ Restaurants.
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Price
The Average price for French is:
$7.9