Fusion Pizza Restaurants in Koeln
The best places in Koeln to eat Fusion Pizza. 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 Fusion Pizza or dine out.
4.5
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4.5
Menu
Online table booking
City: Koeln, Trankgasse 1-5, 50667 Köln (Innenstadt) , Nordrhein-Westfalen, Koeln, Germany
"Before the second lockdown, I was in Taku with YouDinner. I was very happy. We haven't been in the restaurant since October 2020. Pick-up and delivery services in the city have convinced us more or less. Rare picking is not always so tingling for bus users. Delivery of finished dishes does not always bring the perfect results because parts regenerate or lose their consistency. I don't want to talk bad about the farms. You always tried. But at GG, I also saw attractive solutions from prefabricated products that had to be completed “only”. Certainly, these menus are not ready as fast as the “normal” collection or switching of services; because they must be rounded. This means in Neudeutsch: “Virtual Fine Dining” (virtuality is the property of one thing, not to exist in the form in which it seems to exist, but to equate in its essence or its effect of an existing thing in this form. it must have your own experience! Since “taku” is almost at the station, I can easily travel back and forth with the S train without change. The four courses are cold and only two of them have to be heated. This was very promising for the “experience”. There should be a leader. And – also very important – the dishes told us. Small changes were even possible. When I ordered it Tuesday and fog weather. Today when picking up it had snowed overnight – but it was not smooth for pedestrians. Buses and trains also drove and the paths were only muddy. That was good. Buses and S Bahn were barely occupied with passengers – even better. The schedules were also observed. So I was about two hours away from home. Service An order was actually well described on the homepage. Nevertheless, I don't want to order by email or fax and I had a few questions. I called. And the lady at the other end of the line was very attentive and not enthusiastic about my questions. She noticed all important parts of the conversation and read the order and the desired pick-up times at the end. In short, I also got a friendly email from the cook that everything goes clear. That was very pleasant to me. At the hotel there were three employees at the reception and picked up the boxes, packed them in my pocket and recited. That's how it went down. At home I then cooked for two hours, dressed and consumed the necessary things together with my wife. That happened. The preparation tips were clear and clear. They were small texts that were easy to understand. To make a few more steps, I would have to experiment for bread and meat. The hints were absolutely fitting, but my oven has its own ideas at the temperatures. In the future I would bake the bread longer or with a higher setting. And in meat, because of the insecure oven settings, you prefer to use a pan to optimize the cooking degree. I don't have a fast thermometer with a core sensor. But with butter that just becomes mother butter, I had good experiences and also gave this meat back into the pan. But then the optimal enjoyment was also possible for us. The food can – 69,00 € Bread and salt butter Wildlachs (as Tatar with avocado, Thai chili and limes Kroepek Beijing Ente Essenz with duck, mushrooms and spring onion Wagyu Flanksteak (Brust Keule with soybutter Sud, wild broccoli and “fried Rice” chocolate spreader with vanilla seeds and orange hazelnuts The sourdough bread came into the oven for six minutes at 175 degrees. This made the crust somewhat rough, but inside the crumb was still too cold and compact. Sure it's in our oven. I would have him work a little longer in the future – perhaps even warm water above the crust with some flour. But overall the bread was delicious and the butter was good. We have leftovers from both parts and will eat them for dinner. The Wildlachs Tatar was nicely costed and had compact notes of spices such as fine pepper. Avocado, chili, cream and the croepek flakes rounded off the dish wonderfully. That was a wonderful taste experience. We also only had to raise the Tatar from a box on a plate and decorate with the avocado cream and the lime croepek. Since the cream and the coarse flakes are still left, we can make an appetizer on Monday. Also the soup went slightly off the hand. The essence was heated in a pot and then mushrooms, meat and honey tans were added from small sacks. The plate was ready and there were some fresh herbs from another box. The heart also gave us a mouth. A rest will be adorned with Monday because we couldn't do anything. A little more time and attention had to be used for the main course. But the leader was small and therefore good to understand. In a hot water bath, broccoli (in bag, sauce (in bag and rice) were heated and at the same time finished in the bag. The meat had to cook in the oven and there. After the first experience, I would heat the meat in the oven only in a further attempt and then slightly brown outside in the pan with butter on medium heat (or soon buy a digital precision steak thermometer). We put the plates in the oven. The three ingredients from the water bath were poured into separate dishes and then prepared: meat pieces, sauce, vegetables and rice. The Broccoli had bites as we like. But the brew in which the vegetables were cooked was a lot of soy for us and seemed a little too brave. The butter sauce, on the other hand, was tasted discreetly. The rice had a perfect consistency for us. This fried variant was relatively new for us and convinced us. Freshly made in Wok, he could be more crisp – we will certainly try it at home. The meat was still “cold” according to the instructions; but as I said, this is certainly due to our oven and the lack of digital thermometers (the optimal temperatures for the possible cooking levels were naturally in the lead. The Lapstick was foamy, airy and light in all components. Below was a bright, thin round waffle. That's what the girl built up. It had several layers of bright, brown and very dark chocolate cream inside. The bright layer was a vanilla composition. Above were fine crumble pieces – formerly called scattering. Some no orange slices, some passion fruit seeds, chocolate chips and a high chocolate hemisphere with a cream cream were also attached to the surface. It's a great treat for Esspresso. My wife doesn't like dark chocolate and so she got a two-piece cheese cream cake with a coat of white chocolate. She was also enthusiastic about her small village. Then there were four chocolates. The dark types of honey hazelnuts and delicate bitters that we have exchanged with each other. You were pretty tasty. But the two bright variants (Champagner and Vanille were even better. They corresponded to our wishes. And the best thing: We didn't have to do anything ourselves. Just get out of the box. Whether we eat bread is in the stars, but bread tastes the next day. Conclusion 4 – again happy – also as a pickup menu in Corona times – even better (later a year – when? in the Taku on site. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – again happy, 5 – absolutely again – after “Kuechenreise” Date of pickup: 17.01.2021 – noon – 2 persons. My pleasant experiences are also in [here link]"
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Koeln, Fischmarkt 1-3, 50667 Köln , Nordrhein-Westfalen, Koeln, Germany
"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]"
4.7
Menu
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4.7
Menu
Online table booking
City: Koeln, Bachemer Str. 236, 50935 Köln, Germany, Koeln
"Auf Empfehlung eines Kollegen dort, Sushi war wirklich prima, besonders das Sushi im Tempurateig, etwas teurer, aber der Geschmack war es wert, bei meinem nächsten Aufenthalt in Rheinland versuchen wir wieder zu kommen"
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Koeln, Subbelrather Str. 242, 50825, Koeln, Germany
"Food was excellent. Had a jollof rice with meat and a portion of yam fries. Maybe the man who was at the counter had a rough day, he was not very friendly to us (my wife and me) when we order ,which made the experience less enjoyable. It's a pity as we were traveling from far to try this restaurant, who has been recommended to us. I am sure he is a great guy because he welcomed the next customers, who came few minutes after us with great enthusiasm. Bad luck or bad timing for us, however the food was excellent"
4.8
Menu
4.8
Menu
City: Koeln, Venloer Str. 401, Köln I-50825, Deutschland, Koeln, Germany
A comprehensive menu of Deleeciosa from Koeln covering all 1 meals and drinks can be found here on the menu. For changing offers, please get in touch via phone or use the contact details provided on the website.
4.7
Menu
Online table booking
4.7
Menu
Online table booking
City: Koeln, Karolingerring 40, Köln I-50678, Deutschland, Koeln, Germany
A comprehensive menu of Flor Y Canela from Koeln covering all 1 menus and drinks can be found here on the food list. For changing offers, please get in touch via phone or use the contact details provided on the website.
Fusion Pizza
You can find Fusion Pizza in Restaurants.
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Price
The Average price for Fusion Pizza is:
$8.9