Heinzhermann Weinlokal - Koeln

General At Corona times we prepare our dishes ourselves. In order not to create too much routine, something new is always tried out. Thank God the ingredients are still good for it; for butchers and market have as good as no restrictions. But the pleasure of enjoying is increased when someone else prepares the dishes tasty and surprises with special components. Therefore, a delivery service or delivery service must generate moments. Of course, the result must be such that it best surpasses its own achievements. For example, the reports of table notes are always an important source for a possible order; because here we are sure that food will have a high quality; if it is recognized by it. The texts of other gourmet friends are also helpful; but the described restaurants are also often outside our reach. Service So if there is no delivery service, the pick-up must be relatively “simple”. That means the address should be close to a stop. This weekend, therefore, the election fell to “heinzhermann”. The menu addressed us and the Cologne Main Station is very close. The current menu was presented on the homepage. Then I just had to send an e-mail. We immediately received a commitment. Even a change was possible. So I drove with the S Bahn to Cologne with a high expectations. The Johannissttaße is very close to the main railway station. The order will be handed over in “wine trading”. Maximilian Lorenz and Enrico Hirschfeld are responsible for the gourmet restaurant “ML” and for the wine restaurant “heinzhermann”. But also the “Alte Lindenhof” in Bergisch Gladbach and the street food facility “Pig Bull” as well as the “wine and pleasure trade” are managed by Maximilian Lorenz. After a few minutes, I was in business. A friendly staff grabbed the “Tool Bag” in my shopping trolley, quickly paid and I even managed to reach the next train for the return journey. The description of the ingredients and the suggestions for dressing I could already fly on the train and find with joy that really was not much to do. Unfortunately, another mail came a little later: “You picked up the wine menu at our wine shop today, unfortunately I forgot to pack the bread. I'm very sorry. Of course you have the possibility to pick up the bread until 6:00. As a reparation, I would like to give you a bottle of wine next time.” So again I didn't drive to Cologne, but I want to secure the bottle of wine. The order “Our wine menu” was the title (49,00 € per person to the dishes; because you can also make a wine order. But I put on my own cellar. I'm sure I'll take a look at the wine shop in the future. On the way to rye sourdough bread from the BUTTERBÄCKER butter with smoked SYLTER MEERSALZ This “Gang” we then left out. SCIENCE - TATAKI Glass Noodles Sesam Kimizu The ingredients were accommodated in four packages. They could be easily removed and placed on the plates. The kitchen does not make any suggestions, but encourages the customer to arrange everything according to their own taste. So we placed the glass noodle salad in a round shape and in the center. We later draped the Japanese dip sauce on the tuna pieces. The Tataki pieces have been put on the outside of the salad. Then we have put some puffed quinoa over the dish like hail grains. The tuna had been marinated pleasantly and surrounded with black sesame. In salad, the glass noodles were enriched with slightly acidified (possibly fermented vegetables). The spice was pleasantly balanced and not sharp. The combination promised us. Grilled Roman Salad Sunflower Kernsalsa mature goat's cheese Estragon Beautiful it is that you can open and taste the lids when you are dressed – unlike in the restaurant. So my dear wife tried the mature goat cheese and immediately found that this part should never come to her plate. However, the goat fresh cheese with Estragon passed control. And the sunflower salsa was even praised. So the small grilled Roman salad halves into the center of the plate and cheerful salsa above and the cream next and on a plate still the strong goat cheese. Also this compilation (times with goat and sometimes without told us too much. GAZPACHO VERDE The fresh green soup could flow almost directly onto the cooled plate; However, we only filled the contents of the bag into a small can. Thus, the dishes could be filled cleanly – and a portion will be powdered until morning. We have considered whether some decoration from our balcony beet can increase the appearance; but it did not necessarily look better than the pure Gazpacho verde. In any case, the green ingredients have an excellent color and a fine taste. The appearance was clear and there were no solid components in the liquid. In the film, a relatively clear broth was to be seen before dressing and the solid but tiny green components were also to be seen. We could not determine a certain or one-sided aroma; definitely only green products. Light sharpness perhaps of green chilli peppers or acidity of basil, sounds of snake cucumber, some sweetness possibly of paprika. In any case fresh and spicy – it was pleasant to us in the mouth. Tatar from the TXOGITXU RIND Mixed Pickles Senfmayo The flesh of the “old cow” was very finely ground. The consistency was as a whole as a ‘rich sausage’; the taste was very close to beef; I want to say that there were probably little spices worked in, I think it was not included onions – but because the surface was so delicate, I could not recognize anything except the meat color. The mayonnaise had light mustard notes and we gave them as a basis on the plate. Then the Tatar was transported on it with the help of a ring and pressed slightly. From the package “Mixed Pickles” we took tiny, cooked asparagus pieces, plentiful small mini tubes, mini-grooms and cucumber sections. They were all slightly fermented, because they had bite and still seasoning. From our memory, this was certainly the best “cleing vegetables” for a long time. HAUPTGANG SCHOTTENLACHSFILET herbal crust bean all kinds of lemongras Beurre blanc The use of oven and stove was now necessary. But it was well described and quite easy to do. The fish came into the oven. And the sauce came into a pot for easy heating. Also, beans all sorts disappeared and the bean soud together in a pot. The two components had to boil up once. After baking the salmon, it was possible to dress. My wife doesn't like a sauce, so her plate only got the fish and the vegetables. I had a neat portion of Beurre Blanc (small remnants will continue to be used on Monday. The salmon was buttery and pleasantly tasted. I found the butter sauce very successful; it showed only slight aromas of lemongrass and hints to Estragon; it was also creamy and well tied. For us in the original condition, the vegetables were a little fade in the seasoning – so we added some salt and pepper; then it was for us too! DANACH Tartelet raspberries candied orange peel raspberry gel The grape vinegar was baked relatively airy and not solid or tough at all. It was covered with a bright chocolate cream on top. We placed some gel on top and threw the fine orange peel strips relatively wild over it; the remains of the gel we have spread next to the tartlet. The thick ripe raspberries came to the other side of the plate. The cake was juicy and creamy. The candied shell strips were probably still marinated; for they were refreshing and finely acidic in taste. The gel had the full aroma of berries. That was a delicious conclusion of a convincing menu. From our small wine supply in the cellar we used Jermann Pinot Grigo, Lenz Dahm Trittenheimer Apotheke and Oliver Zeter Sweetheart Sauvignon Blanc. Price Performance Ratio For the varied and fresh offer, the price appeared to us completely appropriate (Brot would have been there as well. Conclusion 5 – absolutely again: We did some “home preparations” in the Corona times. And at the same time, “heinzhermann” cuts well and belongs to the upper field. For two or three reasons: The final preparation was relatively simple (it was also less waste to dispose of than some others, the ingredients were well tuned and gave simple and delicious dishes and – the pick-up is relatively simple and not particularly time-consuming for us. When restaurants open again at some point, we will surely visit the wine restaurant (so the plan . If then the service on site is still true, we probably like it there better than in the neighboring gourmet restaurant (with the same cooks . (1 – certainly not stand again, 2 – hardly again, 3 – if it results again, 4 – again, 5 – definitely again – after “Kuechenreise” [here link] (but it is not possible to reach the server at the moment after an operating accident – I bange my data there .

General At Corona times we prepare our dishes ourselves. In order not to create too much routine, something new is always tried out. Thank God the ingredients are still good for it; for butchers and market have as good as no restrictions. But the pleasure of enjoying is increased when someone else prepares the dishes tasty and surprises with special components. Therefore, a delivery service or delivery service must generate moments. Of course, the result must be such that it best surpasses its own achievements. For example, the reports of table notes are always an important source for a possible order; because here we are sure that food will have a high quality; if it is recognized by it. The texts of other gourmet friends are also helpful; but the described restaurants are also often outside our reach. Service So if there is no delivery service, the pick-up must be relatively “simple”. That means the address should be close to a stop. This weekend, therefore, the election fell to “heinzhermann”. The menu addressed us and the Cologne Main Station is very close. The current menu was presented on the homepage. Then I just had to send an e-mail. We immediately received a commitment. Even a change was possible. So I drove with the S Bahn to Cologne with a high expectations. The Johannissttaße is very close to the main railway station. The order will be handed over in “wine trading”. Maximilian Lorenz and Enrico Hirschfeld are responsible for the gourmet restaurant “ML” and for the wine restaurant “heinzhermann”. But also the “Alte Lindenhof” in Bergisch Gladbach and the street food facility “Pig Bull” as well as the “wine and pleasure trade” are managed by Maximilian Lorenz. After a few minutes, I was in business. A friendly staff grabbed the “Tool Bag” in my shopping trolley, quickly paid and I even managed to reach the next train for the return journey. The description of the ingredients and the suggestions for dressing I could already fly on the train and find with joy that really was not much to do. Unfortunately, another mail came a little later: “You picked up the wine menu at our wine shop today, unfortunately I forgot to pack the bread. I'm very sorry. Of course you have the possibility to pick up the bread until 6:00. As a reparation, I would like to give you a bottle of wine next time.” So again I didn't drive to Cologne, but I want to secure the bottle of wine. The order “Our wine menu” was the title (49,00 € per person to the dishes; because you can also make a wine order. But I put on my own cellar. I'm sure I'll take a look at the wine shop in the future. On the way to rye sourdough bread from the BUTTERBÄCKER butter with smoked SYLTER MEERSALZ This “Gang” we then left out. SCIENCE - TATAKI Glass Noodles Sesam Kimizu The ingredients were accommodated in four packages. They could be easily removed and placed on the plates. The kitchen does not make any suggestions, but encourages the customer to arrange everything according to their own taste. So we placed the glass noodle salad in a round shape and in the center. We later draped the Japanese dip sauce on the tuna pieces. The Tataki pieces have been put on the outside of the salad. Then we have put some puffed quinoa over the dish like hail grains. The tuna had been marinated pleasantly and surrounded with black sesame. In salad, the glass noodles were enriched with slightly acidified (possibly fermented vegetables). The spice was pleasantly balanced and not sharp. The combination promised us. Grilled Roman Salad Sunflower Kernsalsa mature goat's cheese Estragon Beautiful it is that you can open and taste the lids when you are dressed – unlike in the restaurant. So my dear wife tried the mature goat cheese and immediately found that this part should never come to her plate. However, the goat fresh cheese with Estragon passed control. And the sunflower salsa was even praised. So the small grilled Roman salad halves into the center of the plate and cheerful salsa above and the cream next and on a plate still the strong goat cheese. Also this compilation (times with goat and sometimes without told us too much. GAZPACHO VERDE The fresh green soup could flow almost directly onto the cooled plate; However, we only filled the contents of the bag into a small can. Thus, the dishes could be filled cleanly – and a portion will be powdered until morning. We have considered whether some decoration from our balcony beet can increase the appearance; but it did not necessarily look better than the pure Gazpacho verde. In any case, the green ingredients have an excellent color and a fine taste. The appearance was clear and there were no solid components in the liquid. In the film, a relatively clear broth was to be seen before dressing and the solid but tiny green components were also to be seen. We could not determine a certain or one-sided aroma; definitely only green products. Light sharpness perhaps of green chilli peppers or acidity of basil, sounds of snake cucumber, some sweetness possibly of paprika. In any case fresh and spicy – it was pleasant to us in the mouth. Tatar from the TXOGITXU RIND Mixed Pickles Senfmayo The flesh of the “old cow” was very finely ground. The consistency was as a whole as a ‘rich sausage’; the taste was very close to beef; I want to say that there were probably little spices worked in, I think it was not included onions – but because the surface was so delicate, I could not recognize anything except the meat color. The mayonnaise had light mustard notes and we gave them as a basis on the plate. Then the Tatar was transported on it with the help of a ring and pressed slightly. From the package “Mixed Pickles” we took tiny, cooked asparagus pieces, plentiful small mini tubes, mini-grooms and cucumber sections. They were all slightly fermented, because they had bite and still seasoning. From our memory, this was certainly the best “cleing vegetables” for a long time. HAUPTGANG SCHOTTENLACHSFILET herbal crust bean all kinds of lemongras Beurre blanc The use of oven and stove was now necessary. But it was well described and quite easy to do. The fish came into the oven. And the sauce came into a pot for easy heating. Also, beans all sorts disappeared and the bean soud together in a pot. The two components had to boil up once. After baking the salmon, it was possible to dress. My wife doesn't like a sauce, so her plate only got the fish and the vegetables. I had a neat portion of Beurre Blanc (small remnants will continue to be used on Monday. The salmon was buttery and pleasantly tasted. I found the butter sauce very successful; it showed only slight aromas of lemongrass and hints to Estragon; it was also creamy and well tied. For us in the original condition, the vegetables were a little fade in the seasoning – so we added some salt and pepper; then it was for us too! DANACH Tartelet raspberries candied orange peel raspberry gel The grape vinegar was baked relatively airy and not solid or tough at all. It was covered with a bright chocolate cream on top. We placed some gel on top and threw the fine orange peel strips relatively wild over it; the remains of the gel we have spread next to the tartlet. The thick ripe raspberries came to the other side of the plate. The cake was juicy and creamy. The candied shell strips were probably still marinated; for they were refreshing and finely acidic in taste. The gel had the full aroma of berries. That was a delicious conclusion of a convincing menu. From our small wine supply in the cellar we used Jermann Pinot Grigo, Lenz Dahm Trittenheimer Apotheke and Oliver Zeter Sweetheart Sauvignon Blanc. Price Performance Ratio For the varied and fresh offer, the price appeared to us completely appropriate (Brot would have been there as well. Conclusion 5 – absolutely again: We did some “home preparations” in the Corona times. And at the same time, “heinzhermann” cuts well and belongs to the upper field. For two or three reasons: The final preparation was relatively simple (it was also less waste to dispose of than some others, the ingredients were well tuned and gave simple and delicious dishes and – the pick-up is relatively simple and not particularly time-consuming for us. When restaurants open again at some point, we will surely visit the wine restaurant (so the plan . If then the service on site is still true, we probably like it there better than in the neighboring gourmet restaurant (with the same cooks . (1 – certainly not stand again, 2 – hardly again, 3 – if it results again, 4 – again, 5 – definitely again – after “Kuechenreise” [here link] (but it is not possible to reach the server at the moment after an operating accident – I bange my data there .

Very good restaurant with large wine selection. the little one is for the service, we have been there many times and eating was always perfectly prepared.

A large selection of weeping in all trips meets in appealing ambeinte an exquisite kitchen mix.

Many thanks for the great evening of the whole team, especially for yuri and its excellent wine champagne-dau advice!