Restaurants in Cologne
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4.8
Menu
Table booking
4.8
Menu
Table booking
City: Cologne, Am Hof 48, 50667, Cologne, Germany
"In general, “KAVIAR DINNER” stood as an offer on the inside of you. the event was described in word: “Edel, decadent, expensive? – but caviar is so much more. ... this shows us the team around spitzekoch enrico hirschfeld and restaurant manager ronja Morgenstern in the new kölner gastro hotspot «Prunier boutique Restaurant». since the end of the year, Caviar delights the noble delik.”atesse can discover, buy and enjoy in a delicious menu near the carnival dome. enrico hirschfeld, long time as cook on the side of sternekoch maximilian lorenz, devotes itself to the thema prunier and balik. ... for almost 150 years the name of the pastor is for caviar; the family had the world's exclusive right to import the black pearls for some time. In 2004, plums merged with caviar house, the world's largest importer of Iranian caviar. the traditional company is today the only retailer that produces its caviar itself – ecologically and sustainable.” This sounded quite “decadent” but also promising! what is it: they only live once. So I booked a place. with a good friend I had arrived here for lunch a few days ago. I have tasted “only” the lunch offer – without “state” from the “Caviar area”. I wanted to see tonight. with “the first” caviar I have to do little in the way. pink salmon or trout caviar comes more often than decoration on the plate. but also the disturbing products that I sometimes serve in a menu. many years ago at the fair “Eat style” in köln deutz we tasted small samples at different stands. some tasty, others were pretty salty. the colors soft slightly and of course the diameter of the beads. my absolute favor is so far prepared by helmut tstallges: the rinderfilet tatar torte with kaviar (imerial gold kaviar on kartoffelrösti. but also in the lärchenhof there was a part n25 oscietra caviar at one level. These problems are slaughtered at the earliest after 16 years so that you can ripe rust for a particularly long time. then the n25 caviar passes through a special fermentation before entering the trade. in the post in odenthal there was a part caviar of fish farming hahn in the wipperfürth. but in a restaurant specializing in caviar and balic, I have never been before. Around my place, the gas room is quite small. more than the 10 tables and places for 20 people will hardly do that. Lamps with ring shape are attached to the deck. would additionally be desirable to have a coating that could swallow sound. You don't have much room as a guest. for cute and grim it's just that. the serviettes have a “post” print. Cleanliness everything works well maintained. Here, too, every millimeter is used. There's a cabin for ladies and men. The toilets are flat to reach. Service all staff are friendly and will be happy to offer you a holiday. is carefully applied and cleaned. the tasty food drink tasting experience buffalo milk burrata with kaviar kaviar kaviar kaviar kaviartoast according to jean georges by oriented balik tsar nikolaj with washabi and green chili sashimi by balik and yellow fin thuna tasting plates on an elongate dish were the first three spe dressed. in another round bowl were the other two fish pieces. the Burrata cheese was soft and supple, the ball was surrounded by a part of the black caviar. that was fine, but not original to me. However, Burrata with Caviar was quite different in the “Toast”. the two broth dishes were crispy. were inserted between two wavy soft eidotters. they had no liquid core as with a fried egg, but were creamy and for me were wonderfully suitable for the caviar above. also the plate of salmon with small vegetables and the paste tasted harmoniously and the fish meat was delicate and taste-intensive. balik lachs were also the rolls of salmon and thun pleasant in mouth. Overall, I liked the whole composition well and tasted. sashimi tranche of stone butter on rusttier risotto with wild brokkoli and white kaviarbutter stone butter and risotto was the risotto already world class; that means he was as prepared as I like it. creamy outside and easy to bite in the core. the “ sauce” was wonderfully aromatic. the fish was firm in resistance and showed fine aromas; preparation. with the butter was also a lot of caviar in the game. the sweet bar was well cooked and was not soft but still removable. also this plate convinced me. Fillet from the calf on pine kernel poleenta with breton artichokes and truffle jus calf and the meat was still delicate pink and pleasant in taste. the sauce fits well. the polenta rod was not necessarily my case; but mostly Polnta doesn't sound special to me. The pine nuts I appreciate very much could not stand up for me. but the “cracked corner” from various ingredients had wonderful aromas and was just crispy outside. It was a baked artichoke floor. a beautiful contrast to the mostly soft parts on the plate. large and completely, almost all components were told very well on this plate. without polenta and for the two aritschockenecken then the dish would again be quite great for me. moelleux from the Virunga chocolate with heavenly and acidic ambulance moelleux the juicy chocolate cake showed the delicious aromas of dark kaka beans. Even without a liquid core, this preparation was very promising to me. the berries were presented as creamy nock and whole fruit. the green cream was characterized by acid ashes, but without herbs. Beverages Champagne lombard cuvée caviar house macon villages jadot stephane magnien coteaux bourguignons pur pinot noir 2018 mineral water (yet, medium espresso the two wee were groundproof and with the spits and also tasted solo. But there was also the red to dessert. the greeting campaign pleasant and appetit on the following courses. Price-performance ratio of noon stage I so favourable; the menu appears in the quality of these were also appropriate. I find the drinks a bit too high. Today there were champagne (1 glass, white wine, red wine (in each case two types of water (with and without carbonic acid in large glass ampules and coffee). I would like to have expected another wine. the weeping card I saw at lunch is extremely extensive. Greetings from the kitchen did not exist, but bread and butter were served. after the card, the dishes cost approx. 140 euros and then the drinks would have been at about 100 euros (and it would have been 80 enough). Finally, the visit was very exciting and varied (if you look out of the wine. I ate here for lunch and once in the evening. the courts have always given me quite good; but it's too close and too loud. for a round with youdinner I would certainly return because the members are all enthusiastic edators and give themselves great discussions. I also think the restaurant is well suited for lunch. but for a visit to two it would be too loud and unpleasant for me; I want to talk calmly and not overthrow the conversations of all others. Therefore I can recommend it locally for an excited group; for a relaxed evening rather less. so the setting varies when it becomes happy again. the evening in this setting was wonderful. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – again happy, 5 – absolutely again – after “Kuechenreise” Date of visit: 15.02.2022 – Evening – 1 person (20 youdinner Gäst*innen my enjoyable experiences are also with [here link]"
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