Bakery Mathias Ecke in Cologne address and parking

Bouschong

4.9

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4.9

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City: Cologne, Weyerstraße 98, Cologne, Germany, 50676

"Very good food. Great service"

##13 Vegetarian in Cologne

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#13 Vegetarian in Cologne European

Appare Tiān Qíng あっぱれ

4.9

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4.9

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City: Cologne, Balduinstraße 10, Cologne, Germany, 50676

"Who thinks about Japanese cuisine is probably the first sushi, sashimi, maybe a few more show games on the Teppanyaki plate in the head. But the fact that a restaurant, except Sashimi and Tempura, dispenses with all this and describes the Washoku principle, is rather rare. Whathoku? In Japanese this describes more terms like peace and harmony. In the broadest sense, this also means the balance and optical representation of a meal. Hiroyuki Watanabe, born 68, to which one does not consider that he was already the 50, was in the now closed “Daitokai” cook for many years and made himself independent with the “Appare” a year ago. The Gault Millau donates 13 points in its 2020 edition. We visit the restaurant between Rudolfplatz and Neumarkt in a side street of the gay epicentre of the Schaafenstraße, on Saturday night. Inside, it presents itself relatively objectively and expediently. We wouldn't have expected excessive decoration anyway. The bar where numerous bags and other Japanese spirits are presented is most likely. A decent jazz music plays in the background. We are somewhat surprised that despite a Saturday night many tables remain unoccupied. In the “Appare” there is a menu of 38 euros with eight choices for the starters and seven alternatives for the main courses. An Amuse Bouche is served on the way, then a duo of small appetizer and soup. Additional gears are calculated at 9.50 euros. Desserts also go extra. A lunch ticket of less than 20 euros is also offered. As Amuse Bouche there are spiced, smoked mackerel on herb salad, which is tastefully sour with Yuzu. That's a nice but still quite harmless appetite. Amuse Bouche: Smoked Mackerel, Yuzu The following duo consists of fried peppers with a fish piece, a crisp and a finely tuned salad. The black-rooted lush is very related, not very concise and quite European. This time, however, the forced admission for lively entertainment was sacrificed. Or was it hungry? From the appetizers we choose Tataki from the duck breast. The meat is pink and has a beautiful wort and light sharpness. Tataki the duck breast I begin with the escabeche of sardine. This seems to be a little like Brathering, and the freshly tuned and acidic brew is good, but overall I lack something special here. Sardinen-Escabeche with Yuzu We order an additional appetizer and then travel with Sahsimi and Tempura in very accustomed areas. The sashimi of tuna, mussel and redfish are of good product quality, and there are two types of washabi and soy sauce. The tempura of shrimp, fish and various vegetables can also convince with very fine, crowned dough. There is a milder sauce and grated radishes and ginger. Sashimi from the day Fish Soy Sauce Wasabi Tempura: roasted shrimps, fish and vegetables In the main course we choose with Miso lacquered salmon. The opulent piece is fried or grilled, but still juicy, the supplements (beans, Romanesco, green asparagus, oyster mushrooms and pumpkin felts are more classic and European. Grilled salmon from Scotland There is nothing to complain about in the Gargrad of the Challans duck breast. The meat is well roasted pink, served as spices pink and green pepper. Otherwise, the supplements are identical. The different cooking times are considered correctly. But they come to the table either hot or cold. Challan's duck breast, pink fried With the desserts we keep on ice, once vanilla ice cream in a leaf pastry with a green baked (Matcha? aromatic powder bride and a very creamy Matcha ice cream as well as a piece of pretty hard papaya. I would not have expected the latter in Japanese, given the otherwise so pronounced quality standards, but both types of ice are otherwise very tasty. So that was our meeting with Washoku kitchens. In addition to some striking acid peaks in the appetizers, soy and wasabi as spices for sashimi and tempura, this was also expected in the aromas of classical and European. The dishes were designed for a harmonious harmony in themselves rather than for predatory effects. I cannot say whether this reflects the Washoku principle or only my impression on the basis of the dishes we have tried. In any case, this was a Japanese kitchen as I did not know. I suspect that Hiroyuki Watanabe does many things alone in the kitchen. This can explain the quite long waiting times and the almost cold supplements at the main dishes. It shouldn't fit. The menu obviously does not change too often. Even if I couldn't convince myself in this visit, I would like to try other dishes from the menu because we felt comfortable. The service is attentive and friendly, Hiroyuki Watanabe excellent an interested and good-yellow boss and the value for money. “Appare” stands in Japanese as a call for enthusiasm. This time it's still a little good. But that can change. Report also on my blog: [here link]"

##17 Sushi in Cologne

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#17 Sushi in Cologne

Saitensprung

4.8

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4.8

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City: Köln (near Cologne), Bergisch Gladbacher Str. 1008, 51069 Köln, Germany

"N. Die Cocktails waren wirklich gut, nicht übertrieben stark und auch nicht verwässert. Die Bedienung war super freundlich und hat immer darauf geachtet ob alles passt. Ich kann ruhigen Gewissens eine Empfehlung aussprechen. (Translated by Google) Nice bar, well located. The cocktails were really good, not overly strong and not watered down either. The service was super friendly and always made sure everything was OK. I can make a recommendation with a clear conscience."

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