What are the top rated restaurants in Köln where I can eat Spinach?

The most popular Spinach restaurants in Köln are: Hanse Stube Al Solito Posto Zeit Fur Brot Cafe Krumel Poisson

How much does on average costs Spinach

On average Spinach costs $7.3. Depending on ingredients and location that price can be a lot different.

Spinach Restaurants in Köln

The best places in Köln to eat Spinach. Our interactive map features all restaurants around Köln who offer this dish to eat out or take away.

Show 10+ restaurants on map

Show :companies_count restaurants on map

This is a list of all the eateries where you can order Spinach or dine out.

Hanse Stube

4.5

Table booking

4.5

Table booking

City: Köln, Domplatz/Trankgasse 1, 50667 Köln, Germany

Terrace, Seating, Parking Available, Highchairs Available

##28 Seafood in Köln

Details

#28 Seafood in Köln

Al Solito Posto

4.6

Table booking

4.6

Table booking

City: Köln, Wattstraße 9, 51105, Köln, Germany

"Being very early we had to wait a while. Nevertheless it was worth. Took some great bruschetta's, a black pizza (great), a white pizza and two torteloni. It tasted terrific and the service was great."

##2 Seafood in Köln

Details

#2 Seafood in Köln

Zeit Fur Brot

4.4

Table booking

4.4

Table booking

City: Koeln-Ehrenfeld, Venloer Str. 202, 50823 Cologne, North Rhine-Westphalia, Germany, Koeln-Ehrenfeld

"The best bread ever and the pesto cuts to melt. Look forward to enjoying more at the next visit."

##87 Fast Food in Koeln-Eh...

Details

#87 Fast Food in Koeln-Ehrenfeld

Cafe Krumel

3.8

Table booking

3.8

Table booking

City: Köln, Zuelpicher Str. 207, Cologne, North Rhine-Westphalia, Germany, 50937, Köln

"A great place for coffee and cake. The apple strudel with vanilla sauce has tasted me very well, otherwise there are many other treats. The service is also friendly."

##83 Cafés in Köln

Details

#83 Cafés in Köln

Poisson

4.2

Table booking

4.2

Table booking

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"

##5 Seafood in Koeln-Ehren...

Details

#5 Seafood in Koeln-Ehrenfeld

Nudel Mafia

4.4

Table booking

4.4

Table booking

City: Köln, Neusser Straße 24, 50668, Köln, Germany

"The two pastas we got here were both under. The dough inside was partially not cooked through and that was the case for both of the pasta dishes we..."

##57 Pizza in Köln

Details

#57 Pizza in Köln

Il Rustico

4.2

Table booking

4.2

Table booking

City: Köln, Bergisch Gladbacher Straße 757, 51067, Köln, Germany

Vegetarian Friendly, Reservations, Serves Alcohol, Highchairs Available

##65 Pizza in Köln

Details

#65 Pizza in Köln

Sasan Cafe Bistro Bar

City: Koeln-Ehrenfeld, Hohenstaufenring 25/17, 50674 Cologne, North Rhine-Westphalia, Germany, Koeln-Ehrenfeld

"Found this place on a short break to Cologne with junior football team.The pizza is outstanding and huge! Excellent value for money.We ate there three nights due to timescales of trip and proximity to where we stayed and because it was so nice, on our last night they accommodated for 30+ of us and everyone ate well, the mixed grill was superb, very generous portions.The 2 female staff who worked there while we were in were very friendly and welcoming and tried really hard to understand us - Their English is certainly better than our German"

#Soup

Details

Soup

La Piazza

4.4

Table booking

4.4

Table booking

City: Köln, Hohe Straße 3, 50667, Köln, Germany

"We're sitting outside, very good. the bruchetta is perfect and the pizzas are amazing. come back when we can!"

##1 Pizza in Köln

Details

#1 Pizza in Köln

Diana

Table booking

City: Köln, Deutzer Freiheit 72, 50679, Köln, Germany

"We chose this restaurant as it share's my name & thought it would be rude not to visit! Although when arriving we were unsure if we should just sit down or wait to be seated, we soon were welcomed in by the barman & decided to sit indoors. They do have menu's in English if you ask. I ordered the pizza Diana & my colleague had the pork steak in white wine sauce. It was a small wait, as the chef rolls the pizza dough out fresh, but it was definitely worth it! Besides the chef brings out a basket of bread rolls & then continues to serve you up an olive oil/balsamic & seasoned dipping bowl .The pizza was huge and so tasty, from the dough to the olives! After eating, you could clearly see that we were both full & the waiter did no more than come out & stroke my colleagues stomach impressively! It tickled us and (possibly being a little food drunk at this point) we were in uproars of laughter, which the chef joined in on!When paying the bill, the ladies got offered a limoncello & the men a grappa, however, my colleague did go for the limoncello, which was not a problem for them at all.All in all a very enjoyable evening & if we visit Cologne again, I would definitely consider returning to this restaurant!"

#Pizza

Details

Pizza