Sea Bass Restaurants in Köln
The best places in Köln to eat Sea Bass. 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 Sea Bass or dine out.
4.5
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4.5
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City: Köln, Sülzgürtel 96, 50937, Köln, Germany
"The food is excellent! Because of Corona we picked it up on site yesterday, which worked very reliable and sympathetic. From November there is probably also the possibility of delivery!!!! This is a great solution to the situation and should be strongly supported!"
4.5
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4.5
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City: Köln, Aachener Straße 698, 50933, Köln, Germany
"I have just experienced a great pleasure joy! Madness"
3.9
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3.9
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City: Köln, Komödienstraße 37, 50667, Köln, Germany
"The food was fresh and delicious. I regretted that I hadn't stopped, because on Friday there was no place for even an extra diner around 18 o'clock. hot acid suppe was very good; orange broth without meat. Baked...minimum vegetable spring rolls were in order, but more roll than Veggie filling. garnel in garlic sauce was full of taste. as authentic Chinese restaurant the dishes were not removed; I didn't think to ask if it could be prepared without. highly recommended. steps away from the cathedrale."
4.2
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4.2
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City: Köln, Sechzigstr. 1, 50733 Cologne, North Rhine-Westphalia, Germany, Köln
"Very delicious Greek specialities! Friendly staff, cozy ambience and fair prices! Come back guaranteed"
4.2
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4.2
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City: Köln, Kennedy-Ufer 2a 50679 Köln, Germany
"Amazing view on the cathedral, Service was great, I had a Schnitzel and thought it was really nice. Even it’s Corona the restaurant was ok full, it’s good to see social distance is happening here and in Germany general"
4.6
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4.6
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City: Köln, Lichhof 12, 50676, Köln, Germany
"We ate here on our first night in Cologne and it was superb. The food was delicious and our waitperson called Yassime was excellent. So attentive and ensured we had a good experience. It was so good we returned on night 2 and we never...do that normally as we prefer to try different places."
3
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3
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City: Köln, Hahnenstraße 16, 50667, Köln, Germany
"Every year during the ISM exhibition we book table at Maca-Ronni as they can creat amazing atmosphere with live entertainment. It starts shortly after guests are done with dinner and it goes on till there are people in the restaurant. The musicians will make guests to stand up and more in the rhythm. I have always experience this restaurant fully booked thus one should expect that meal preparation will take some time.Food is tasty, Steaks or Italian dishes, pizza and pasta are available."
3.5
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3.5
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City: Köln, Steinstr. 1, 50996 Cologne, North Rhine-Westphalia, Germany, 51143, Köln
"Unter der Leitung griechischer Mentalität wurde mit Gelassenheit die Menüfolge (3 Gänge) serviert. Allerdings brauchte man dazu 2,5 Stunden. Dies sei vielleicht das Aufschlagen mit einer Gruppe geschuldet. TOP der Vorspeisenteller als auch das Menü.Das Sitzen in dem "Zelt" war mit Hitze von oben und Kälte von der Seite und unten verbunden.Insgesamt gesehen ein Restaurant in der höheren bezahlbaren Klasse anzusiedeln."
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 celiac 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 had critique too. what do you want, a picture of your own? 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 fishing market in the old city. in one of the oldest dining rooms in the city, where the cozyness of the listed wood panel is combined with new accents, materials and colors, we offer a place of inspiration and well-being. the fusion kitchen of the chef jonathan fullymer focuses on the variety of competition decision, the variety of an individual nutritional sequence, the fun of sharing small food and a sustainable and ecological orientation with regional and seasonal products." owners: nadja maher thomas wippenbeck (they also operate “Mrs Mahér” at ubierring – chef: jonathan 150 fully safe on the forecourt to the local standing tables under sun umbrellas. but we were hot there. but “dead” live in the old city. there were music bands along the Rhine, many boys' bands departed from native to native. it still moved us inside. here it was relatiw airy and completely empty. the device is set up 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 room offered enough space to move freely. barbie and ken were attached to the doors as wise. service the waiter was very friendly and attentive. his cheerful and empathic wise contributed to the positive total impression. he explained the courts carefully. drinks were brought quickly. the card(s) offers menus and individual dishes. they are divided into 5 categories: home feelings untypical wooden fish co flow and sea forest meadow vegan vegetarian meatlust stall and wee the sweet experiment dessert and co beverages wide range of alcoholic refreshments and other drinks “wine shared joy (40 €) our menu we offer them a welcome of fine weeping. this consists of two times 4 weeping á 0.1 litre.” we decided for various reasons for crumbs and water. the tasty eating shared pleasure for 2 joys for zwo querbeet (98,00 € flatrate brotbutter (3,50 € brotbutter that the brot is charged appears somewhat strange. it was fresh and crispy – more but not. it is set after required. greet from the kitchen quinoa, biscuits, earlylingszwiebeln quinoa, we had not expected that. but it would not have been bad if this little food had not been brought; because it was a “dry” affair. it was only the plant product with some liquid without special spicy. was that a “signal” for the whole menu? but then it was completely different! the following ten courses had to be defined: they were actually part of, i.e. individual components were often unequal. for example a wax, three beet or seven teig pockets. but that was all detachable with only sharing (as before with the pathfinders: you can cut through, the other can access first. the way to the way economical soup soup, brotchip, crumbled creamfraiche here there were two glass bowls with hot suppe. the chip was aromatic and crisp (I tried it and then made the photo. the suppe was flavored and not too creamy. up there was an airy foam. even small pieces were in pot. that was very successful and a good start. bare gold marzivinubupu marinated asparagus raw marinated white asparagus, lemon vinaigrette, nut butter powder, vigil the asparagus was thinly flattened and then placed. so he showed the typical aromen and seasoned the marinade. a few sticks of radishes were still underlifted and drowned were laid above. the little onsenei was hard to share. two cops would have been nice. the taste was convincing again. tatar op riewkooche ruby cake with tatar cattletatar, miso majo, coriander, egg yolk cream of the grater cake was strongly fried on the outside, but rather juicy and creamy on the inside. the Tatar was up. thanks to the three creams beautiful combinations were found in the taste. the fresh green crimps also fit. vitello tonnato finefin vitello tonnato pink roasted calf, yellowfin tuna, caper cream, lemon angel sharing it again; but that just went. every side of the middle. the flesh was juicy and soft. thun was published under the kalb as a foundation. the sauces each gave a different kind. 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 mushroom, möhre, rice paper, schalotten soja dip from the stated ingredients a small roll was formed and filled. it has already been cut into two halves. we tried a bite and the rest with the sauce. both tasted. with the brot we could cost even more of the deafness. he was sharp, but not too sharp. smokehousesong mairübchen navetten, buchweizen, mirin, sojasauce two mairübchen were as a whole “sewn”. that 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 spelling was roasted and scattered over the beet. ravioli con ripieno di asparagi ravioli teig bag, sparing, kebel, white wine cream the pasta was thinly rolled out and filled with vegetables. evengrad was also hit. the sauce would have been a bit thicker or more bound. the number of ravioli was again strange. but the division was quite simple again. on the wing porkbacke, pancetta, truffle butter, tuber cellar with already trained cuts we split ham and meat. the kiefer was tender and soft. the roasted celery slices fit well. also the sauce was creamy and pleasant in the mouth. mullus barbatus meerbarbe red sea bassfilet, petersilie root, kalamansi beurre blanc of course was also the fish fillet a long disc and must be separated. the skin was fried. the inner but again butter soft. the bright, foamy sauce was a good companion. we could only praise this lazy. sakura parfait parfait white chocolate, strawberry, cherry-blooded syrup at the end there was a small disappointment. the parfait was still heavily frozen; so hard. a division was possible only 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 each court after our imprint. because everything else was quite good, we didn't want to go into detail. but he wanted to know everything exactly – and so we said that 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. drink 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 highly calculated. the price corresponds to the location in the old town (for 0.2 l, 1.90 € and also over 2 euro are required here). we have not examined the individual courts so accurately; but à la carte it is not a “snaps” when they are as big as the menu and there are no brewhouse dishes where the mass counts. the prices appear to be justified by the ingredients and courts. 5 – absolutely again. especially in a group that would like to share and enter into the different areas; because the menu contains hot and cold elements, as well as vegan, vegetarian, meaty and fishy dishes. (1 – certainly not again, 2 – hardly again, 3 – when it comes back, 4 – again happy, 5 – necessary again – after “Cast journey” visit date: 18.06.2022 – midday – 2 people my enjoyable experiences are also at [her link]"
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Sea Bass
You can find Sea Bass in 10+ Restaurants.
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Price
The Average price for Sea Bass is:
$22.5
Feedback
This feedback is based on the dishes preparation using the above mentioned ingredients. This dish might be cooked differently if you eat out or order food.