Schinken* Restaurants in Koeln
The best places in Koeln to eat Schinken*. 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 Schinken* or dine out.
4.5
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4.5
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City: Koeln, Herzogstraße 14, 50667 Köln, Germany, Koeln
"Excellent pizza in Koln ... need I saw more . If you like American stone oven crust... all good here."
4.7
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4.7
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City: Koeln, Darmstädter Straße 9, 50678 Köln, Koeln, Germany
"Currently, our favorite restaurant offers great patisserie, small, fresh madeleines, pralinen, fantastic...I had not just my handy in order to make photos of the window, chapeau for the wonderful and full heart-blooded display windows with the most tempting. love! necessarily look by and please continue so, the south city loves you: . not only as a restaurant but also as a patisserie."
4.4
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4.4
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City: Koeln, Herzogstraße 14, 50667 Köln, Koeln, Germany
"As always super nice service and food also mega delicious!!!!"
4.1
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4.1
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City: Koeln, Hahnenstraße 37, 50667 Köln, Germany, Koeln
"Included"
3.6
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3.6
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City: Koeln, Sülzburgstraße 200, 50937 Köln, Deutschland, Koeln, Germany
"My tribe and favorites in the veedel! Food of very good quality and lovingly prepared. Good portions: So far only delicious things eat there. Whether pizza or pasta dishes, everything tastes delicious and fresh. The appetizers are also delicious. The gambas in sharp sauce or the bruschetta pomodore. Adriano and Gianna really a super team!"
4.5
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4.5
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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]"
4.5
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4.5
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City: Koeln, Fischmarkt 1-3, 50667 Köln , Nordrhein-Westfalen, Koeln, Germany
"General A small trip to Cologne 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 also had criticism. What do you want, your own picture? 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 fish market in the old town. In one of the oldest host rooms in the city, where the cosiness of the listed wooden panel is combined with new accents, materials and colors, we offer a place of inspiration and well-being. The Chef Jonathan Vollmer's fusion cuisine focuses on the diversity of the "Competition Decision", the diversity of an individual food sequence, the fun of sharing small foods and a sustainable and ecological orientation with regional and seasonal products". Owner: Nadja Maher Thomas Wippenbeck (they also operate “Frau Mahér” at the Ubierring – Chef: Jonathan Vollmer Size: 150 Interiors 45 Terraces We have once reserved (two places for security reasons.) When we arrived, the sun seemed quite strong. On the forecourt to the local standing tables under parasols. But we were hot there. But “dead” life in the old town. There were music bands along the Rhine, many boys' bands*' farewell from locals to locals. It still moved us inside. Here it was relatively airy and completely empty. The facility is furnished 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 rooms offered enough space to move freely. Barbie and Ken were attached to the doors as hints. Service The waiter was very friendly and attentive. His cheerful and empathic way contributed to the positive overall impression. He carefully explained the dishes. Beverages were brought quickly. The map(s) The map offers menus and individual dishes. They are divided into 5 categories: home feelings untypical cereal fish Co river and sea forest Meadow vegan vegetarian meatlust stable and pasture The sweet temptation dessert and Co Beverages wide range of alcoholic refreshments and other beverages “Windden joy (40 €) Our menu offers you an accompaniment of fine wines. This consists of two times 4 wines á 0.1 liter.” We chose crumbs and water for various reasons. The tasty food shared pleasure for 2 delights for zwo Querbeet (98,00 € Flatrate bread butter (3,50 € bread butter that the bread is charged seems somewhat strange. It was fresh and crispy – more but not. However, it is set as required. Greetings from the kitchen Quinoa, cookies, spring onions Quinoa vegetables We had not expected that. But it would not have been bad if this little food had not been brought; for it was a “dry” matter. It was just the plant product with some liquid without special spices. Was that a “signal” for the whole menu? But then it was completely different! However, the following ten courses had to be set: They were actually "a" part, i.e. individual components were often present "unequal". For example, a guard, three beets or seven dough pockets. But that was all detachable with "only" parts (as before with the pathfinders: one cuts through, the other can access first. The way to the way asparagus soup asparagus soup, bread chip, herbal cream fraiche There were two glass bowls with hot soup. The chip was aromatic and crisp (I tried it and then made the photo. The soup was flavored and not too creamy. There was an airy foam up there. Even small asparagus pieces were in the pot. So that was very successful and a good start. bare gold marzivinubupu marinated asparagus raw marinated white asparagus, lemon vinaigrette, nuts butter powder, Vigil The asparagus was thinly flattened and then placed. Thus he showed the typical aromas and spices of the marinade. A couple of rakes were still underestimated and pea sprouts were placed above. The little onsenei was hard to share. Two copies would have been nice. The taste was convincing again. Tatar op Rievkooche Ruby Cake with Tatar Cattletatar, Miso Majo, coriander, egg yolk cream The grater cake was strongly fried on the outside, but rather juicy and creamy on the inside. The Tatar was upstairs. Thanks to the three creams, beautiful combinations were found in the taste. The fresh green herbs also fit. Vitello Tonnato FeinFein Vitello Tonnato pink roasted calf, yellowfin tuna, caper cream, lemon gel Share it again; but that just went. Every side of the middle. The meat was juicy and soft. Thun was published as a foundation under the calf. The sauces gave a different kind of wort. 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 Pilz, Möhre, Reispapier, Schalotten Soja Dip A small role was formed and filled from the ingredients mentioned. She was cut into two halves. We tried a bite and the rest with the sauce. Both tasted. With the bread we could taste even more of the diving. He was sharp, but not too sharp. Smokehousesong Mairübchen Navetten, Buchweizen, Mirin, Sojasauce Two Mairübchen were “daunted” as whole fruit. This 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 buckwheat was roasted and scattered over the beets. Ravioli con ripieno di asparagi Ravioli dough bag, asparagus, kebel, white wine cream The paste was thinly rolled out and filled with vegetables. Gargrad was also hit. The sauce would have been a bit thicker or more bound. The number of ravioli was strange again. But the division was simple again. Pigs on the wing pork cheek, pancetta, truffle butter, tuber cellar With already trained cuts we shared ham and meat. The jaw was tender and soft. The roasted celery slices fit well. Also the sauce was creamy and pleasant in the mouth. Mullus barbatus Sea Barbe Red Sea Bass fillet, parsley root, Kalamansi Beurre Blanc Of course, the fish fillet was a long slice and must be separated. The skin was fried. The interior but again soft butter. The bright, foamy sauce was a good companion. We could only praise this little plate. Sakura Parfait Parfait white chocolate, strawberries, cherry blossom syrup In the end there was a little disappointment. The parfaite was still heavily frozen; so hard. A division was only possible 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 every court after our impression. Since everything else was quite good, we didn't want to go into detail. But he wanted to know everything exactly – and so we said 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. Drinks 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 relatively high calculated. The beer price corresponds to the location in the old town (for 0.2 l, 1.90 € and also over 2 euros are required here). The menu appears appropriate in the price. We did not examine the individual dishes so accurately; but à la carte it is not “snaps”, if they are as big as the menu. And there are no brewhouse dishes where the mass counts. Overall, the ingredients and dishes seem to justify the prices. Conclusion 5 – absolutely again. In particular, a group who would like to share and enter the various areas; because the menu contains hot and cold elements, as well as vegan, vegetarian, fleshy and fishy plates. (1 – certainly not again, 2 – hardly again, 3 – when it comes again, 4 – again happy, 5 – necessary again – after “Kuechenreise” Date of visit: 18.06.2022 – Lunch – 2 persons My pleasant experiences are also in [here link]"
4.7
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4.7
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City: Koeln, Kennedy-Ufer 2 A, 50679 Köln , Nordrhein-Westfalen, Koeln, Germany
"Beautiful hotel that really meets the 5 stars. Especially the treatment of customers is worth mentioning. Here the customer is really still king and every wish is fulfilled. I'm glad to come back here when I'm in Cologne. I can only recommend."
3.9
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3.9
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City: Koeln, Kalk-Mülheimer-Straße 24, Koeln, Germany
"Super tasty pizza :d always my first choice."
4
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4
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City: Koeln, Hornstr. 85, 50823 Köln , Nordrhein-Westfalen, Koeln, Germany
"“Before the joyful house in the hornstraße is the entrance or the large tor on the odonic area. please go back!” the description of the road was in the invitation. the floor with the railway I drove to coil nipples and then went to foot in the residential and industrial area. also a cover market was halfway away, and then the two cheerful houses stood in themselves and directly behind it also the way to lion. there was a party in the front – so there was still a piece on the back and our guest speakers were welcome. it was so hot this day that I first cleaned two glasses of mineral water before the welcome champagne. then I was fine. the floor itself had shaded places and could thus begin a relaxed evening. ambiente odo is the owner of the plant. he was present and told us about his work. after his studies in mechanical engineering at the rwth aachen he studied art an thomas virnich and worked as an artist since 1991. he manufactures sculptures from industrial foundations and makes large objects such as space installations and media sculptures. art object: auto odonien is his atelier and at the same time material storage and space for exhibitions and fixed, also music groups occur here. art object: fountain signs, auto parts, stage etc. belong to the picture: all colorful and varied to see. bühne sanitär also the toilets are very colorful: partitions and also the clo goggles are sprayed in the type of graffiti – harmoniously to the rest of the floor. service youdinner ensures (so far always for exemplary service – no matter where the table round was built. that was the same again. the plaque for the physical probably were today two forces of “The pizza principle” from bonn. the company has staging places to sell and also occurs on street food festivals. view into the car was the pizza under our eyes baked according to original Italian recipe, occupied and finished in real, mobile stone oven. all the equipment was in a Ww bus. the stone oven was heated with wood. due to high temperatures in many times, the pizza is finished in just two minutes. of crispy thin teig, fresh food, delicious tomato sauce were the brands. sausage, meat and vegetables are only used in organic quality. pizza finished so we were served all night over fresh pizza. each finished part was immediately cut into pieces on a wooden board and placed on the table. beside the seven cures was also mushroom pizza and thunfish ply produced the tasting food to the aperitif pizza biancarosmarin olive oil salt pizza bianca this pizza was even vegan. it was crispy, very thin and had noticeably low-salt and strong oil and crumbs. on the table stand for small pizza pans also anti pasti olives, grissini and caprese caprese the caprese spits were juicy and refreshing. a few olives always go. the baked bars were in order. pizza rossa margheritamozzarella pesto alla genovese margherita especially the pesto gave this creation a special note. pizza rossa classico salami mozzarella classico salami was not particularly sharp. the ingredients harmoniously matched to each other. pizza rossa prosciutto boiled ham mozzarella prosciutto the boiled ham was a bit too boring in taste. but the floor was wonderfully cherry and spicy at every pizza and tasted good again and again. pizza rossa piccantina garlauch juts peperoncino piccantina this pizza was actually quite sharp. some participants had to fit after the first bites. I've eaten bravely. but besides the other sorts, all convinced by great balance, this was extremely picant. but I don't think it's bad. pizza rossa salsiccia Italian bratwurst with Mediterranean herbs mozzarella pizza salsiccia was not a sharp feeling here – rather the taste was quite mild; even though this was more piquant in the call. pizza dolce cioccolato chocolate cream cioccolato here two layers of teig had been coated with muskatnuss or another type of nut cream. it looked like a little stubborn. the small double deckers were really sweet. that was too much in the pizzas, could enjoy a tuna pizza and a mushroom variant. savoured landlese moss sparkling seriously hein – extra dry 2016 white cool gillot sauvignon blanc, skinny, rivaner – rheinhessen 2015 formiga de vellut magnum clos galena 60 garnacha, 20 cariñena, 20 syrah – bio priorat shortliven evening in an exotic fall environment with very good from therefore 4: like to be back – it can also be a bit different from pizza – for example grill sausage or potato recipes. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – again happy, 5 – absolutely again – after the visit date „Kuechenreise“: 06.08.2018 – evening – a person (from a group with approx. 20 participants are also my enjoyable experiences at the [hidden link] "
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Schinken*
You can find Schinken* in 10+ Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Schinken* is:
$6.1
Ingredients
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Acid cream
- Qty. 200
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Cheese
- Aisle Cheese Qty. 100 cups
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