Risotto Restaurants in Bergisch Gladbach
The best places in Bergisch Gladbach to eat Risotto. Our interactive map features all restaurants around Bergisch Gladbach who offer this dish to eat out or take away.
Show restaurants on map
This is a list of all the eateries where you can order Risotto or dine out.
4
Menu
Online table booking
4
Menu
Online table booking
City: Bergisch Gladbach, Diepeschrather Weg 80, 51469, Bergisch Gladbach, Germany
"We stayed with a whole family on 03.10.11 at Diepeschrather Mill for lunch. Due to the previous reviews we were very excited about what would be expected. Our expectations were far exceeded! The service acted extremely carefree and friendly, the dishes were tastefully excellent and served in a reasonable time! Around us there was literally the hell going on, as the terrace and the restaurant were heavily frequented, the service staff was not to mention this in any way. It was always time for a nice word and attention for our children. We stayed even longer in the terrace area and were able to enjoy the homemade waffles. The conclusion of our entire family was after the visit: The best way to get back to Diepeschrather Mühle!"
5
Menu
Online table booking
5
Menu
Online table booking
City: Bergisch Gladbach, Kadettenstraße, 51429 Bergisch Gladbach (Bensberg) , Nordrhein-Westfalen, Germany
"The baroque castle of Bensberg rises above the village. Built around 1711, one of the best hotels in Germany is the Grandhotel Schloss Bensberg. The hotel has 3 restaurants. The Vendome , one of the highest excellent restaurants in Germany, with 19.5 out of 20 possible Gault Millau points. The Trattoria Enoteca with only 15 out of 20 possible Gault Millau points and the Hotel Restaurant Jan Wellem that is reserved for the breakfast of the hotel guests. We chose the Trattoria, on the eve of the warming up of the Oldtimer Classics 2013 at the Schlosshotel. It was already September, but the 05.09.2013 is hardly to be overlooked in terms of weather. Fully 35 degrees a day and even in the evening at 8:00 p.m. still 25 degrees world-class weather! We entered the Trattoria and were initially disappointed, shining emptiness. The misunderstanding quickly clarified. At these temperatures, about 40 guests had already taken a seat on the terrace without exception. There was a pleasant atmosphere. Large sand-colored sunshades all light damped without advertising. Ordinary terrace furniture with a good red upholstery, surrounded by the rupture stone facade of the castle. Tuscany ambience, 15 kilometres from the gates of the holy city of Cologne. The very friendly service led us to the reserved table, the cards were handed shortly after. Just sit back and throw a stressful day off. Enjoy a cool aperitivo and study the map. The choice was hard, but suddenly everything was simple. We chose the GIRO D ' ITALIA , a 5 course menue with matching wines. I didn't have to worry about wine selection. To one of these wine-consulting talks I had no desire and if my lady did not taste the wine, touche, I am not the guilty. Sometimes life is so easy. So please, 2 x the Menue Casalinga. Shortly after the order, the greeting was served from the kitchen. Very fresh bread from the in-house bakery, with pesto and a tuna cream. Light, delicious, refreshing. This rather modest Amuse Bouche until then for such a house was then elaborately supplemented after a short time. Wonderful ham from Modena and Salame Felino. My dear, that was already a pleasant start and awakened expectations on the menue. The wine to the first appetizer was presented. The appetizer is served: Piemontaiser Kalbstatar The Tatar had an excellent consistency, but was not equipped with many flavors at the first bite. But enjoyment in the palate immediately occurred when one combined the Peperonata salad with the pesto and the Tatar. Have fun in your mouth. The wine gifted for it, relatively mild, suitable. Good! Until the next gear was served, about 15 minutes passed, for us wonderfully fitting. We looked around. The audience was very mixed. A little business people (Hurra again a new Spesentag , some Classics 2013 Oldtimer steers and people from next door. But there was still cautiously formulated some optimization requirement. The really good illumination of the terrace was mostly covered by the very large parasols. In case, only with effort and 2.5 dipotrien was recognizable, which was served on the chic design plates, although the service always told exactly what was served. A little later, a slight improvement occurred. 10 or more large torches were lit on the terrace. Nevertheless, one should think about the illumination of the terrace, at least when the umbrellas are open and it is already dark. The next wine (a South Tyrolean was served, right on the 2nd course: Pfifferlingrisotto To take it right away, this course also a culinary masterpiece of the kitchen. The seedlings of selected quality, enriched with lynx and also sautified grapes. Actually, for me a risotto is rather a boring gastric filler. But what was prepared here in the kitchen by Marcus Graun was hat off ! The South Tyrolean served with it fits without if and but. The time until the next gear is completely balanced again. New wine has been served, now a much stronger growth. Fish soup with fillets of Mediterranean fish and crustaceans What was now served was strictly considered no soup. The liquid part of the 3rd appetizer was manageable, a rather aromatic brew. However, in this soup broth (sorry about the kitchen for this laity formulation there were several very interesting fillets of different mariners. So fish plus Gambas, just a wonderful fish dish. The name of soup was simply a (intended? abortion. What else you can find in a fish soup often hardly exceeds 10 grams and has a comfortable place on a (tee spoon). That was clearly different here. The 2009 Chardonnay from Sicily fits exactly. We enjoyed the wine, which was still 25 degrees at 21:30, the torches and a service that appeared almost silent. Not Grandhotel stiff as you could expect here, but light, easy and charming. Just pleasant. Now to the main dish, accompanied by a 2007er from Tuscany who had a neat severity. The main dish: Sixty hours gently cooked beef shovelbug What was now served was really beyond any classic Italian cuisine of La Mamma, but rather the appeal of a new modern kitchen based on Italian products. If one would use the word tenderly for this meat creation, that would not be fair. This meat dish put every beef fillet in the shadows. Joachim Wissler could profile himself in the Vendome. The meat was accompanied by hazelnut balls and spicy cabbage. Another compliment to the kitchen. So these were 4 courses, still missing the dessert: cream brulee This gang had also experienced the hand of a boiling foodstuff list. The cream brulee was served in a deep plate, with white nougat and some milk ice cream. Beautiful, creative, created for gourmets. The wine to it, Moscato d Asti sweet. Well, that's it. Criticism? No, actually, only great praise. However, two suggestions. The first was already mentioned in the evening in the dark on the terrace a little more light. The second suggestion refers to the served Aqua Pellegrino. At 25 degrees still in the evening, the water cries after a cooler. Otherwise, an almost perfect performance of kitchen and service. The menu was calculated with 99 euros each, and the wines served were included. The wines were very good if I can judge this with my modest knowledge of grape drinks. To call this Trattoria an Italian is not quite apt. Most products from Italy are used here, but the kitchen rather combines a modern creative cuisine, with Italian basic elements. We took the digestif at the hotel bar. Strietzel Stuck was already there. Also some more or less prominent oldtimer steers. To the stars: The kitchen convinced completely and therefore without if and but 5 stars for this kitchen performance. Just like the service, even 5 stars. No, for the uncooled pellegrino, no deduction, because the nap was otherwise acting without any weaknesses, he was fully convinced. For the ambience 4 stars and the PLV full 5 stars. It should be noted that the included 5 different wines were very generously presented. Wine consumption has been expanded in the hotel bar. The next morning the hunger for a good breakfast was somewhat restricted. ps The menu was offered as Menue Casalinga. Casalinga means translated housewife. If in Italy all housewives so cook I wish an Italian housewife, but only to cook!"
4.5
Menu
Online table booking
4.5
Menu
Online table booking
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
Menu
Online table booking
4.4
Menu
Online table booking
City: Bergisch Gladbach, Saaler Muehle 1, 51429 Bergisch Gladbach, North Rhine-Westphalia, Germany
"Here you get a fresh menu, prepared directly in front of you. salate, a menu, aryurvedic dishes. but of course no pommes or currywurst. I have celebrated my birthday here and we have been kind and excellently hosted. also the choice of the wine was excellent. However, this also has its price. for a 4 hours admission card for the therme you can get additionally from 20 euro in the restaurant 1 hour stay."
4.3
Menu
Online table booking
4.3
Menu
Online table booking
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."
4.7
Menu
Online table booking
4.7
Menu
Online table booking
City: Bergisch Gladbach, Herrenstrunden 3, 51465 Bergisch Gladbach, Germany
"Fine food, very good wines and friendly, attentive service."
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Bergisch Gladbach, Kadettenstraße, 51429 Bensberg, Germany, Bergisch Gladbach
"In my nearly 55 years on this planet, I can say with a fair amount of certainty I've eaten quite a few dinners: Some astounding, others not-so-much. I can..."
Risotto
You can find Risotto in Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Risotto is:
$16.3
Ingredients
-
Butter
- Aisle Milk, Eggs, Other Dairy Qty. 50 grams (50g)
-
Onion
- Qty. 1 unit (125g)
-
Peas
- Aisle Produce Qty. 300 grams (300g)
-
Vegetable stock
- Aisle Canned and Jarred Qty. 1.7 liters (1,631g)
-
Rice
- Qty. 350 grams (350g)
-
White wine
- Qty. 200 milliliters (199g)
-
Parmesan
- Aisle Cheese Qty. 25 grams (25g)
-
Peas shoots
- Aisle Produce Qty. 2 handfuls (8g)
-
Extra virgin olive oil
- Aisle Oil, Vinegar, Salad Dressing Qty. 37g