What are the top rated restaurants in Koeln where I can eat Red Wine?

"Great party location for young and old. Located in the middle of the city near the Gürzenich. Staff is friendly and the prices are OK for a club. Been there three times now and it was always a top. The other guests were also top, praise to the sorters. Conclusions of our maid puppet coming back!"

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German

Rix

4.5

Table booking

4.5

Table booking

City: Koeln, Friesenwall 58, 50672 Köln, Deutschland, Koeln, Germany

"Valentine mühlberger has been operating a weeping under the name “Bar Rix” in Cologne since 2018. She has a diploma as a weinacademic (dipwset . next to normal operation she also offers seminars on some “soutdays” (at the time mostly Tuesdays . already the announcement of a “hedonistic” weinprobe makes my heart beat faster; for I love the “Eating”. it's for me a life setting I'm striving for. epikur is an important representative of hedonism. he connects with the word “Lust” the desire to live as a principle-learning life. the highest form is in short a calmness. It is a question of how to deal with the most important questions of life. researchers describe this epicurean life lust today as a natural and healthy constitution of all vital functions. Today, by means of a “blind tasting” accesses to different weeping should be won and the sinne be sharpened. the tasted wee before there were two foam wines to the tune. after that the wee “blind” were tasted (the bottles were enveloped and the content in neutral glasses were gifted, two or three wee in parallel. our “brain” should not be influenced by “pre-knowledge” about winzer, rebsorte, prices etc. I was particularly pleased about this evening, even though it was not so easy for me to arrange, distinguish or design my impressions: I smell something sweet or taste like what might be called, etc. in the following early year, the halfway is filled to the bottle without any need. In the case of steergenic products, however, the fermentation is carried out by the remaining, most important products. Mangels sour (the flake is already finished, it ends from its own. variety: muscrat reben weinbau: natural wine fermented with wild yeasts, without filtration, without clarification allergens: only with natural sulfite alcohol content:13.5 the color appeared to me yellow as lemon peel, which was so cloudy the fragrant was pleasant, but I couldn't imagine a suitable fruit. in the mouth the taste was refreshing and rather dry than sweet. at the second swallow I found him quite appealing. I don't know if I'd buy anything from it. I prefer a traditional winzersekt from riesling. domaine robert serol turbullent sparkling rose, loire rebsorte: 100 gamay saint romain terroirs: blend of granite and porphyry harvested: handpicked weinbau: lasting wein preparation: ancestral process direct pressing and juice separation. alcoholic fermentation in cement at low temperature. without additional sugar – but clarified. alcohol content: 8.5 the color was light pink, there were fine beads in the glass, the liquid was clear. I had the feeling of smelling sweet fruits. also the taste was sweeter for me than with the other foam wine. but the values speak another language: he was quite dry and had less alcohol content. both weine had been prepared according to the same type, but very different in the glass. that already gave a “pretaste” to the next weine and their differentness (acid, tannins, extracts, fruit notes, sugar content etc. of the taste and the storage capacity of weeping are also strongly influenced by the nature and quantity of the gas dissolved in the wee, we have experienced. so among other things many weeping co2 is added by the winzer. in case of strong, high-fat red wines disturb increased retention on co2 mostly. the perception of the phenols is unpleasantly influenced, some of which are perceived as hard and bitter. light, fruity red wines can be increased by higher content of co2 in taste. in white wine can make unfavorable stay on co2 the wein lasch and tired; but it can also work fresh and youthful when the quantity is suitable. we got the first three glasses filled. there were no signs of the weeping, and later we learned that all of the sauvignon blanc grape varieties were made pure. left: the color was slightly yellow, but clear and error-free in the light. the smell was easy for me. in mouth light acid, but pleasant. I couldn't recognize special fruit notes first. loud winzers you should taste arome of sterling, melone and freshly mowed grass, in the finish green paprikaschoten and fennel. weinmann herrnsheimer 2017 sauvignon blanc – Rhine-weeted German quality wine alcohol 12.0 fermentation in the steel tank in large barrel developed ecological wine screw closure contains sulphiite residual sweet 4.5g/l acid content 5.8 g/l mitte: this wein was almost pale, clear and fault-free. in the nase I had light notes of green fruits. for the taste I had expected sweet tones, but the wine was dry and aromatic. I couldn't taste exotic fruits. 2017 philippe gilbert menetou salon, loire appellation menetou salon contrôlée reborte: sauvignon blanc weinlese: by hand with selection of grape vinification: ausbau 14 months on yeast without batonnage in the steel tank contains sulfite alcohol content: 13 right: here was a relatiw strong yellow color to recognize in the nase the wee was most powerful of the three. in the mouth I also tasted fruit: fried or also pfirsich. a light creaminess was to feel – it was probably in the small wooden barrel for a time. but some vanillige sounds bothered me. Maybe the wee needs some time to ripen. siegrist, leinsweiler, pfalz 2016, sauvignon blanc wdp. first layer primus rèserve dry 14 alcohol content conventional weinbau sulphides contain 106° oechsle full ripening grapes in the wood barrel developed the resolution then for me was therefore rather “breeding” because I had little myself come out with my guts. I was also surprised that it was the same variety; for they were quite different in colour, smell and taste. but I don't think I'd buy one of them for me. also the next round was “white”. left: light gold yellow in the glass and clear for the eye. in the nose fresh aromen after fruit. in the mouth something was found acid. overall the thoughtful riesling came up – and so was it. both weeping products. 2017 riesling dry bio weingut scheuermann pfalz rebsorte: riesling quality level: quality wine taste: dry alcohol content: 12.0 allergens: sulfite right: maybe a little more color than in the other glass. the acid felt less intensive. light “wood notes” then made me doubt the presumption “Riesling” again, because riesling is not actually part of small barrels in traditional art. wagner die höllberg siefersheim riesling wdp, big dry 2017 rheinhessen wdp large white acid content 7.8 g/l residual sugar 3.9 g/l alcohol content 13 grow: certified organic farm residual sugar: 3.9 g/l fermented dry white wine first in stainless steel tanks and later in traditional German barrels from eel. at least this time the track was right. I was not satisfied with my yield of sensual impressions. in the third round then two red wines came to the far left: the color was relatiw bright. the nase was discreet spicy and the taste fresh and after red fruits. I was pretty sure it could be a German late burgunder. Jürgen leiner, ilbesheim 2015 lateburgunder dry traditional maischegärung with the natural hefeflora in open keeper and subsequent wood fringes in 500 liter barrels alcohol content: 13.5 biodynamic good right: that was slightly darker and also the fragrance was stronger and stronger. that could come from wood. then, however, when leaving, acid or bitter tones were to be noticed. our host immediately stopped this bottle and opened a second. they tried and found that no fault existed; they suspected an unwanted oxidation because sulphur is almost entirely dispensed with in the organic production. now the tannins were more present and the finish was harmonious. I could imagine red fruits and cries. as a cultivation area now came to the top of the maps. and there is also a burgundy for pinot noir. domaine anne et herve sigaut chambolle musigny 1er cru 'les noirots ' 2015 chambolle musigny vist a part of the côte de nuits in burgund it is cultivated pinot noir. the position of the parzelle was classified as 1er cru and thus represents the second best stage behind the grand crus. Although this is not officially certified as biologically or biologically dynamic, the couple refers to their active work according to biological principles. I'd like to introduce both of them as a food companion. in the last round followed two further red wine pairs. This time it wasn't pure examples, but cuvees. left: the color was strong and dark red. the fragrant was destined by wood. during the cost, the tannins were less clear than expected, but clearly felt, dark fruits were noticeable. my guess was to have a bordeaux cuvee in front of me. but whether it should be much merlot or cabernet, I could not decide. chateau lauretan bordeaux superieur 2015 the chateau lauretan is located on a rocky hill overlooking the garonne and thus in the appellation premieres cotes de bordeaux. red wine cuvee: merlot 60 , cabernet sauvignon 33 , cabernet franc 5 , petit verdot 2 it is a bio operation. Right: the wee was a little more subtle in the nase, but the color was also dark. the wine was more powerful than the other. he also showed me more acid. after a few minutes in the glass, the taste was but more round. château des graviers margaux 2012 the domaine is distributed over four parcells in the common arsac. they belong to the appellation margaux. since the year 2009, all wine mountains are managed according to biodynamic guidelines. red wine cuvee: 61 cabernet sauvignon, 26 merlot, 5 cabernet franc, 3 petit verdot, 3 malbec, 2 carmenere alcohol content 12.5 ausbau: 15 months in barriques (40 new, unfiltered at the end I found the margaux something more interesting, but whether I will buy a bottle of it, I do not believe. in any case, the wine tasting for me was an exciting experience. I'm sure I'm not going to make any wine in the future. but: the colors and reflexes in the light I will look more consciously, smell into the glass several times, let the wine circle and enjoy the finish. in the rehearsal, I drank as much water as possible to keep the view as possible, ate ugly and the wee mostly transported from the mouth into the spucknap. faithful to the word winzer spit, swallow. valentine mühlberger put great people on quality. the brot, the sausage and the cheese were exceptionally tasty for me. I almost also tasted it “blind” and asked for the data only later. The “soundings” have been very well-bodied to me – especially the brain. the brot was from balkhausen and zimmermann (heared to the best bakeries of the region . the cheese came from wingenfeld (in köln it is probably the dealer with the highest marks . the air-dried ham came from the bio market from the rudolfplatz from the biometzger bernd huth and the ardenner shining from les boites. the hirsch wurzn from tirol bought it at auerbachplatz near metzger baumann. 5 – absolutely again. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” date of the visit: 22.01.2019 – evening – 1 person my enjoyable experiences are also at [hidden link]"

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L'imprimerie

4.3

City: Koeln, Cäsarstr. 58, 50968 Köln, Koeln, Germany

"“L’Imprimerie” (the printer has received the name from the earlier factory. the food is praised in some guides and articles in the highest tones: French classic kitchen. access from the street but the service and the owner are also described in the reports as difficult or self-like (we only experienced the patronin.) in entrance and there are probably unwritten rules at the place, but they should know better (if they should believe the lyrics: no credit card, no free billing etc. Of course there are no homepage or other notes at opening times and menu. Also several well-known from the “Gourmet cuisine” have assured me that I have to go there once. so I took “all courage” – not quite because I took my buddy out of the enjoyer club (we took two members together – and drove with the kwb around midday to bayenthal in the south of köln. environment on the road signs hanging from the companies in the house. on the following yard hangs a table on a door that closes the restaurant. in the interior it is colorful and individually decorated. for example, a made bed can be noticed at the entrance. there is also a lot to see: on the walls and on the deck decoration bed the tables are arranged so far: simple and narrow. Outside there is even more space between the tables. there are garden furniture. many plants are distributed over the grounds. kitchen the serviette consists of white fabric. a plastic ash cup refers to the smoke possibilities. the cutlery is taken along and used on the first floor. garden partial view garden with a rubber ring a consumer card or place on the table and the orderings placed there. at the end the boss pays his bill at the counter. exterieur cleanliness everything was properly prepared. sanitary level to reach near the beginning. service the place was almost empty for its size. there hardly anyone sat inside and outside, there were some tables occupied. there were also some more guests. the boss greeted us and left us the choice of space (in which it is covered and out where it is free. when the weather was still nice, we went to the garden and took a shaded table. later the patronin came to us and acted like a “goodly laid up basket in a wooden brewhouse”: something “murical” but otherwise relatiw “neutral”. for lunch there were two courses and three variants each. the dishes were presented by her orally. after the recent reflections we took the brood as an appetizer and once filet by knurrhahn or beef from the brain as a main course – I forgot the other names and repeated. she continued to say that there are water with and without carbonic acid. “Is it also “medium”? “As I said, with and without.” “Please come with them!” and also called white or red wine. she immediately responded to the demand for which we are available: as I said on the afternoon, white or red. then they dug into the kitchen and murmured about it: they can also make everything so complicated, even though it is easy. this was not so “slim”; and the place finally has a call that must also be fulfilled. the two young forces (a man and a woman then brought the commands to the place and even used words like: can it be something else or was in order and partly “please”. the card(s) the lunch offer is presented by the chef orally. delicious dishes landbrot and oil landbrot the baguette was crispy and fresh. it tastes pure, with oil and also absorbed residues from the plate good. quiche quiche the floor was baked, the support creamy and soft. top pretty golden yellow brown. for this purpose, the salate leaves formed a good contrast to their rather crimped note. the fish was well cooked and juicy. the tear had a good resistance. there were also some Mediterranean vegetables, something sour. the sauce was well tasted. roast beef of brain with supplement the meat was roasted pink. the thin discs were arranged like a cut. it was tender and lightly spiced. the amount was good. there were two doors in bright and reddish. some pickled berries were in the sose. panna cotta panna cotta and a cherry when we were offered coffee, we asked for a sweet one. panna cotta was still there, we were answered. we have two big cams from him and on a pickled cherry. the mass was classic and snorkelless. it was refreshing and slightly creamy. I would have liked to eat more of the cries; but the other fruits were “only” painted on the dish. beverages water with carbonic acid (0.5 l white wine (0.1 l red wine (0.1 l espresso cappuccino milk coffee Price performance ratio total bill was 80 euro. they must register a bill beforehand, otherwise they will be calculated and paid after the note. the wine probably costs 4 € per glass, the lunch approx. 19 € and the rest I no longer know. I don't want to complain, it was appropriate in my eyes. 3 – when it appears – and then rather in the evening, because I want to get to know the kitchen “more” – the things that should be particularly good here. (1 – certainly not again, 2 – hardly again, 3 – when it comes back, 4 – again happy, 5 – absolutely again – after “Cast journey” visit date: 19.09.2018 – midday – 2 people my enjoyable experiences are also on [her link] total (3,5 – service (3 – cleanliness (3 – eating (4 – ambiente (3 p l w)"

#Regional International Sp...

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Regional International Specialties

Urban Loft

Table booking

City: Koeln, Eigelstein 41, 50668 Köln , Nordrhein-Westfalen, Koeln, Germany

"General Cologne has a new roof terrace – Neudeutsch is called Rooftop Location. At the new Hotel URBAN LOFT Cologne in the Eigelstein district at feet and with a view of the Cologne roofs to the cathedral there is a lunch with Marc Flogaus – Chef von Metzger and Marie, who was invited by YouDinner. I want to know the view; but I booked the event of YouDinner mainly because of the cook at the stove. I remember Marc Flogaus. because YouDinner was already a guest in his restaurant in Kasparstraße in the Agnes district. However, the appointment had to hike several times through Corona. The cook had to be replaced. Now it's Steffen Kimmig, called Stevie, who was also often used for YouDinner. As a former student and assistant to the century cook Eckart Witzigmann knows Stivie: real joy and best taste need time, skill and passion. After nine years as a chef in the restaurant Kap am Südkai in the Rheinauhafen in Cologne he took the step into self-employment and so far did not regret a day. In his venue StivieCuisine, he can look at his heart. Ambiente A Rooftop Location should always offer an exceptional and impressive event facility for special parties and events on the rooftops. The title “Urban Loft” should also make a lot of sound. A space that is more than a hotel: habitable experience, a work space for meetings, a temporary home. But also bar, restaurant and meeting point. Other local partners are usually involved. Since I am quite old-fashioned and like to use German terms, I am surprised. But then it was completely different anyway. It had rained long in the night and the wind was still fresh as YouDinner had to stay on the ground floor. When I arrived by train and went into my own stone, I stood before the simple construction that didn't seem so big. The doors opened and I saw the reception. There I wanted to know how to get to “Dach”. There I saw the staff at work. The tables and chairs were built. Last things were covered. In a side room I also recognized Stivie Kimmig at work. The whole day of the earth seemed very modern and was divided into several areas: the reception, the bar, a room with drinks, reading corner, tables for computer connections. Very functional. And the large area for our event with access to a walk-in terrace. In the middle there were elevators and stairs to the basement and to the floors. The Gaffel brewery has been on the property for many years. But he was left in the city centre and this hotel building was created. Cleanliness Everything was well maintained and properly prepared. The toilets were in the second cellar ( stairs or elevator). Everything was also clean and the equipment was limited to the essentials. Anyway, I didn't notice any decorative items. Service Several employees from YouDinner and also from the hotel were in use. The service was as always without errors and tactics. Entertainment Between the courses the wines were explained and the dishes presented. Some anecdotes from the life of Stivie were also best given. He told about his “stations”. And then Miguel Calero YouDinner said that he only received a “destroying call” in the morning: Almost we had no food or it was delivered by the “pizza service”. The police reported: “After the reference to an armed man in the southern city, the police in Cologne visited areas of the southern city in the early Sunday morning (22 August) and blocked access routes. Passenger transport to the southern city was also interrupted for three hours. At only three o'clock, a young woman had informed about 110 that she saw a man with a storm rifle at Chlodwigplatz, but then lost her eyes. ... Despite the immediately initiated search with the forces of the guard service and the willing police in the city, as well as the great search with special forces, the person remained inaccessible. At 7.30 p.m., the feed line lifted the locks again.” So Stivie could access the ingredients in his local “Stivie Cuisine” in Bonner Wall. And Stivie was able to “charge” the food and bring it to the eggplant. LAUWARMER PUBLICATIONS With tomatoes from the farmer Vrings and older flowers Marinade The fish had been gently boiled and could well be separated into its fins. His spy was also pleasant. The marinade perfectly supported the car. The crowned pieces of bread or crumbs gave a crispy component. The small tomatoes were particularly fruity and taste intense. They probably came from the Biohof „Frings“, I think. It was a taste-intensive dish to start; also the Cava fits well. COURT OF RESEARCH With trout cameras and potato crusts Also the following soup saw appetite. The noticeable but well-integrated smoke notes were pleasantly valid. No trace of salty or spicy. Also the inlay was abundant and showed up while stirring the creamy supple soup. The cams then again had fine smoke notes and the crowned chips additionally gave a bit crisp. Couscous and eggplant sauce The cod was gently boiled and thus relatively soft. It makes the taste full. Nevertheless, I like to roast cod too; I find that the taste becomes more diverse. But he tasted that way. For me, the sauce of olives and eggplants was somewhat too gentle and also a little pale in consistency. The couscous fits well and was right in the bite and in the wort. With summer mushrooms and celery pure sauce, which together with mushrooms show a balanced aroma, was wonderfully penetrated into the dining room before warming in the kitchen. The scent let me enjoy the main dish in advance. The meat was then also super delicate and safitg. The small addition of crisp green bean pieces was a nice surprise, so there was also something with bite on the plate. The mushrooms developed fine flavor notes. The celery was wonderfully creamy; it showed its aromas without becoming intrusive. This result has, of course, contributed to the proper addition of butter. That would have made a proposal. With berries and vanillacrumble The dessert was also directed to me. No new vegetables, but simply delicious creamy mousses and not a plumber quarter. The crumb gives you a little cripple in your mouth. The fresh dark berries fit wonderfully. Beverages Mineral water (still and classic Cava 2016 Reserva de la Familia – Brut nature – Juvé y Camps (from Magnum bottles 2020 Riesling Fass 76 – Dr. Bürklin Wolf – Pfalz (from the double Magnum 2012 Lindes de Remelluri Labastida – Bodegas Remelluri – Rioja (from Magnum bottles). The red wine also fits well with meat. No suitable wine was presented for dessert; because the Rioja had too many acidity or tanine. But the last espresso liked it again. Conclusion 4 – happy again (so events with Stivie – the hotel has addressed me less. However, the rooms were all occupied – it was reported that the people were accommodated here for a casting at RTL and then drove to Hürth to the recordings. However, I did not experience the roof terrace in function. (1 – certainly not again, 2 – hardly again, 3 – if it returns, 4 – again happy, 5 – absolutely again – after “Kuechenreise” Visit date: 22.08.2021 – noon – 1 person (group of YouDinner – 28 participants My enjoyable experiences are also with [here link]"

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Snacks