Restaurants from Cologne


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City: Koeln, 5.... Köln, Germany, Koeln
We might have the meal plan of Bai Lu Chinesisches from Koeln in the photos. A meal plan can be found further down. Are you currently at Bai Lu Chinesisches or planning a visit? Help us by making available a photo of the menu here.
4
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4
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City: Koeln, Zülpicher Straße 48, 50674 Köln, Deutschland, Koeln, Germany
Cocktail, Restaurant, Küche, Bistro, Local
4.4
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4.4
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City: Köln, Holzmarkt 73, 50676, Köln, Germany
Pasta, Jam, Gro, Original, Asiatisch
4.4
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4.4
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City: Koeln, Aachener Straße 20, 50674 Köln, Koeln, Germany
Steak, Drinks, Currywurst, Personalfeier, Qualität
4.4
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4.4
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City: Köln, Flandrische Str. 18, 50674 Cologne, North Rhine-Westphalia, Germany, Köln
Terrace, Mixed, Milk, Turkey, View
4.3
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4.3
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City: Köln, Gottesweg 135, 50939 Cologne, North Rhine-Westphalia, Germany, Köln
"Ich war neulich im ABS mit meiner Familie essen. Das Ambiente war gemütlich, das Personal extrem freundlich und das Essen super lecker. Es war für jeden Geschmack etwas dabei!Als meine Freunde dazu kamen und wir uns an die Theke setzten und einen Gin & Tonic bestellen wollten, bekamen wir eine super Empfehlung vom Barkeeper. Die Gin auswahl ist hervorragend!"
4.5
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4.5
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City: Köln, Kranhaus 1 (mittleres), Im Zollhafen 18 50678 Köln, Germany
"Through the report of “Tablenotices” and the commentary by PetraIO, I only realized the offer of Ox Klee in Corona times. So first my thanks to the two. Since the restaurants are closed again and again by Corona, I tried to bring here and there as a “weak” replacement of all kinds of pickup and service. I like to cook myself, but as my favorite hob, I always want to visit restaurants. Before I do something at home, I want to taste it at professionals. Of course, the dishes should be such that I can only create them with great effort or I completely lack the technical and technical possibilities. And also simply with pleasure in enjoying. Unknown or unknown foods are on my list – but also classics of French or Italian cuisine. I can also understand at the moment that many restaurants that produce food at all do not offer a large selection and usually do not allow any changes to specific requirements. If I find ingredients that are partially incompatible for me, then I will leave it with an order in this house until the card changes, for example. Since I only use bus and train because I don't have a vehicle, a pick-up must be good for me: so a stop near the restaurant and no multiple changeover is necessary. Of course I'd rather be a take service. And suddenly everything came together well: Star restaurant, a menu without components that I do not contrast and even a bring service. I had access: Ox Klee. The menu box is called OX4Y. Service On the homepage everything is well described and clear. Nevertheless, I would like to order by phone and have a personal contact. That was also possible with Ox Klee. And so I spoke to the employee and could ask all questions directly and receive an answer. That was very friendly and patient. But I had to do the actual ordering process via the Internet. Overall, it worked well. And the following posts as confirmation completely calmed me that the delivery would work. Shortly before the delivery time there was a friendly call from the "Bring Auto", which could be 10 minutes later. But the young man was then quite punctual and spoke briefly with the storage of the ingredients; because it was Saturday night at 6 pm and we wanted to eat on Sunday afternoon. This was therefore very professional and thoughtful from the order to the delivery. The description “The Way to Enjoy” was also completely understandable and unambiguous. Only in the soup and the main dish should be something on the oven or in the oven. Everything else was finished and had to be decorated only from the packaging on the plate and partly some small showers that were labeled. So a bring service has the advantage for me before you pick up at the restaurant. Tasty food OX4U Dining Experience – Menu 75,00€ Person – Service bringing 30,00 € Hors D'oeuvre Appetizers for sharing lobster – Papayasalat Kaki Ingwer The girl was ready. It came from the box on the plate. The finely cut salad parts were gently but harmoniously seasoned. I hardly felt the ginger, so he was so busy that he would not have got the upper hand with his sharp and sweet tones. The salad still had crabs and bites. The cream was loose and light. The lobster was hardly visible, but slightly in taste. Mimolettemousse Feigensenfcreme Frisee Feigen Walnusschutney Filled “Eierhüllen” are probably a brand for the restaurant. In any case, they often come to the map, but are always different filled or spiced. Even today it was again a “bone”. The cheese mousse was deliciously flavored; very courageously flavored. Inside I found about three layers with different flavors: Below were no imported figs, followed by a cream that showed mustache and only the cheese notes of nuts taste. Above were placed some small salad leaves. Potato Lauch truffle soup – roasted Charlotten I could see the taste when filling from the bag into a pot; because the scent reminded of root vegetables. After heating and mixing, the taste was more harmonious and the components melted into one unit. The frying chips were scattered at the top as cripples. The soup was airy and creamy and in no case too thick, but just right. But I could have added vegetable broth because I always have a pot of "waste vegetables" on the balcony. Pink Kalbsrücken Capers parsley root Beads Onion This dish was also ready to serve and only had to be placed on the plate. Since the boxes were made of thick paper, I could cut them up and easily remove the bowls with a small peat cup without destroying the work of art. Each plate got three pieces and was refined with parsley oil. The little cups gave the dish a fine acidity. Here too I have to mention the balance of flavors. Made salmon Wasabigurke Burrata Limette Also the salmon was in a cardboard box and could easily be placed on the plate with the tort lifter after I had laid the edge again and folded over with the scissors. Wasabi Gurkensud was poured here. The next little plate was ready. The salmon was gently pickled and gently seasoned. Through the lime, acid came into play and the burrata brought cream. The brew was not sharp or square, but rounded off the overall impression. There was the oven. Gratin had to go to the oven for 20 minutes, the meat only 12 minutes. But the temperature was the same. And the meat should also spend some time outside the tube after cooking – but then a crusty crust under the grill. Since our stove cannot grill particularly well, it was just a herbal hood. But that didn't break the taste. Since I didn't know that spying in professional kitchen, I didn't throttle again. But basically I like a pinch of salt and some pepper more than it was here. But so the meat taste was even better to recognize. Bergisches Rinderfilet mit Kräuterkruste Rootgemüsegratin Stein Pilzcremesauce After the instructions, the meat was also medium and tasted gently. The crust had only become a hood, but I could have eaten the meat without cover. But she also gave new notes at dinner. Before “visiting” in the oven, the gratin looked quite boring in color – and that didn’t change much after cooking. But appearance is one thing, taste another. And there was a hit. The vegetables were delicious, but not soft or soft. The flavors were great. The Gratin consisted of many thin plant layers. I think it was used at least celery, potatoes and Red Bete. And the combination was “Saulecker” I want the recipe for it. The sauce had high proportions of rock mushrooms and was gently aromatic with forest aromas. It was creamy and relatively bright. So the plate was tasteful – but very colorful with brown tones. This already suffered from the optics. Drinks of the week alcohol-free Cellery Blueberry Staudensellerie Red guess alcohol-free Blueberries Verjus Cocoa The cocktail was also airtight in a transparent bag. It could easily be brought into glasses by a small cut at the corner. Some ice from the freezer – and it was ready. The taste was relatively sweet – so good for dessert. The celery flavors were felt and the sweetness came safely from the other ingredients. A new experience for us. And something that needs reconciliation – but not bad. Sweet finale in 2 courses by Gault Millau 2021 Pâtissier of the Year Hannes Radeck Also here only the scissors and the tort lifters had to answer. Maracuja Macadam Sage Hokkaido The round larger slice underneath was the maracuja cake as a cream with a fine gelatine coat. Up there was a bullet of Macadamia Paste. There were also other optical and tasteful ingredients such as sage and pumpkin apples. Especially the Macadamia mass promised me. Gianduja Potato green apple pots The lowermost layer consisted of very fine apple strips. They were arranged circularly and stacked. It almost looked like vegetables. The crispy ball, which had a reddish to brownish color outside, was filled with the chocolate mass inside. It was a not particularly dark chocolate that reminded of whole milk. Left and right were two potato chips. In both desserts, besides the usual ingredients in candy, vegetables or potato and pumpkin were processed. I don't know if this was necessary for important taste experiences, but they didn't disturb me. Both compositions looked beautiful and also lubricated. Petit Fours Coffee Muffin The little muffin only had to be freed from his paper form. He was loose and a little juicy. The little chocolate pieces shape the taste for me – I thought less of coffee. No matter what, he was really baked and just fit into the body. In particular in these different small dishes before the main course, I notice that it is worth going to the restaurant or now bringing something to Corona; Because even if I could make these delicacies myself, I would have to buy a lot of ingredients that I would have to use little weight. Where should I keep this anger on things? Or there would be days if not similar dishes for weeks. A choir already demands my creativity at home, because it lasts two to three days. Conclusion 4 – happy again. Maybe absolutely! 1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – again happy, 5 – absolutely again – after “Kuechenreise” Delivery date: 30.01.2021 – Lunch: 2 people on 31.01.2021 My experiences are also on [here link]"
4.6
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4.6
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City: Cologne, Rodenkirchener Straße 61, 50997, Cologne, Germany
"Great food of good guality ,fresh and tasty, very kind staff and excellent treatment. Highly recommended!"
4.2
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4.2
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City: Köln, Friesenstr. 55 50670 Köln, Germany
"Super nice conditions, always friendly!!! simply top! we can only recommend this restaurant and come another time."
4.1
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4.1
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City: Köln, Ottoplatz 1, 50679 Cologne, North Rhine-Westphalia, Germany, Köln
"Everything tasted and service was courteous. that comes that they made us free without reservation, a table."