Primo Piatto Restaurants in Köln
The best places in Köln to eat Primo Piatto. Our interactive map features all restaurants around Köln 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 Primo Piatto or dine out.
4.6
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4.6
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City: Köln, Zülpicher Straße 327, 50937, Köln, Germany
"A very cozy restaurant with a friendly owner who explains the always changing menu on a handwritten table. The food was so delicious and freshly prepared that it is a pleasure to eat there. I've only seen this in star restaurants. This restaurant can hold. A reservation is recommended. I'll be back"
4.2
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4.2
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City: Köln, Benesisstraße 60, 50672, Köln, Germany
"A warm welcome from multilingual staff who really cared about getting it right. A great wine list included a wonderful white wine from Sardegna. Super-fresh bread, the freshest bruschetta ever, outstanding salad with hot beef pieces. Also great pasta with wild boar. Taglierini with truffles...and truffle sauce very good too. The staff have been together as a team for about ten years and it shows. This is not a low cost restaurant (but you wouldn’t want that). It’s a quality place that we will remember for a long time."
4.2
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4.2
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City: Koeln-Ehrenfeld, Wolfsstraße 6-14, 50667, Koeln-Ehrenfeld, Germany
"The well-known fishing restaurant of ralf marhencke is located near the new market. the self-explaining explanation is not conceivable at all: “Best fish in town”. – mere is tall and I don’t know everything; but at my occasional visit to lunch I have actually always found only the best products. gaultmillau awards 15 points for 2017 and writes about the chef: “And although he has grown up in recent years with the ox klee and the pure white competition, he can continue to claim the place as the best carnival fish restaurant. the accusation of the lack of creativity does not affect him. it is enough for the good basic product to offer the greatest possible stage and not to disturb the guide....” michelin also mentions the place positiw: “The name says already, here are fish and seafood in the center: oyster, fried calamaretti, Bretonian seafood or fished wolfbarsch. let the first-class products be prepared in the open kitchen before their eyes!” I am very excited about what ralf marhencke and his team will offer at a special event – a kitchen party. also in normal operation they can observe the cook well because it is working in an open kitchen. The surroundings in normal operation are very close to each other because the bistro is already very closely guided and well visited. most customers so – I think it could be a bit more generous; but the perfect food and good service make the more than bet. at YouDinner meeting such an atmosphere is not bad at all, because the members are all more familiar and the corresponding talks among themselves are stimulating and entertaining and make an important additional appeal. Today there were standing and seating groups for four to six people. fixed places were not planned, but everyone could go to the cookers and talk to the chefs. to reach sanitary level. a chamber for my ladies and men. the room is small, but with everything quite equipped and allows enough space to move. service next to the two forces of youdinner was also the whole team of kitchen and service at the beginning. all were greeted personally at the entrance, free from the garderobe and equipped with a welcome-champagner. the guests were able to deliver to the station or use them. the waiters always went around with large magnum bottles and gave the glasses. the supply station for the station was prepared before the guests: fresh from the sea – from oyster variations to the soup of fish from carcinoma to the Thai curry from lobster. 1. station: oyster gillardeau david hervé oysters just opened four oysters were ready. they were of known sober. there were different sizes. the larger the oysters, the smaller the number. While seafood is normally marketed without the manufacturer's indication, gerard gillardeau has made a special name than oyster breeders. he even printed his mark on the shell. gillardeau the oysters were initially offered pure and could be combined with lemon, soße mignonette (from pfeffer, schal and edig or chesterbrot). david hervé then followed overcrowded oysters and a bloody mary oyster variation. I was particularly excited about this band because I rarely taste oysters. so far I am particularly convinced of the direction in sonnora (as a greeting from the kitchen.) only with a small lemon they addressed me. the flesh was relativ strong, light acid notes and little salty. the baked version made the oyster cost me only a little, but the other ingredients were deliciously processed: fine spinach, a bright sauce and a crusty surface. baked oysters the last presentation in the form of a protection had its charm as “drink”; the oyster was the least to taste here for me. oyster shooter so I won new knowledge of the thema. it is (not yet a favorite for me, but my interest is (new awakened and I will certainly be more attentive to names, sizes and preparation. 2. station: fish soup and lobster first there were small lobster pieces on a plate. they were very tasty. the sauce was in nothing. she was very aromatic. pure, with broth and together with lobster were wonderful combinations. lobster the basis for the suppe was certainly the lobster crust; because the taste was good to feel. the crostini top with saffronroulille reinforced the aroma. the creamy suppe was finely foamed. some small fish pieces were also in broth. fischsuppe poisson it was a wonderful fish soup – she reminded me of the compilation of a bouillabaisse, which is also served as a two-course dish of fish soup and boiled seafood, depending on the preparation. 3. station: thai curry from lobster. thai curry in the bowl fell the lobster meat and the foamy broth first on me. then I noticed the nice as broccoli and mouth. the tear was down. it was pleasant that the grains were not soft, but showed the consistency of risotto. Together with the sweet it tasted excellent and the lobster meat did not bother me in the opposite. the seasoned are probably from lemongrass, coriander and thai basilikum. but no spicy played in the foreground, but the interplay gave the Asian subtle note. 4. station: wolf bass during the work ... the fresh whole fish from atlantic catch were broken before our eyes and cut into tranches and immediately fried in portions on the skin. I love it when filets are fried. the skin was crispy. the meat was gently cooked and seasoned with thymian. there were also avenues and vegetables cassoulet. an excellent main dish. 5. station: petit fours caffe two pieces of a bright cake with mandel and a dark mix of chocolate-based were completed. some fresh fruits were dressed around them. it tasted quite tidy and firm. petit fours the espresso was of excellent quality. a perfect balance of aromatic and strong beans. drinks on the weingut were the appropriate drops ready for this lunch. these were double magnum, magnum and normal bottles: cava 2011 reserva de la familia brut natur – juvé y camps – cava 2015 skewed part riesling white capsule – brandus molitor – mosel 2015 just grey – grayburgunder – cooling gillot – Rhinehessen 2014 black food – brandus schneider – pfalz the wine tasting was excellent. the variety of varieties and sorts makes the dishes appear in new light. the drops were also very pleasant and we were generously supplied. Conclusion 4 – again happy (1 – certainly not again, 2 – hardly again, 3 – when it returns, 4 – again happy, 5 – absolutely again – after “Kuechenreise” visit date: 19.03.2017"
Primo Piatto
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Price
The Average price for Primo Piatto is:
$13.6
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