485° - Koeln

Oky I have being here more then one time with very high expectations since I am Italian and I loooove pizza!! Let's start with the positive aspects: they...

More hype than substance. The pizza are mideocare. Had both the Pastrami pizza and the Salami. None of the two were anything special. You can find better...

Pizza was very good, not Napoli good but still good. This cured the fix from missing pizza from Napoli. Small place, nice staff, quick service and overall...

In “deli” (magazine for food and drink 4/2015, three locals in Germany, who have a special Neapolitan pizza concept, will be presented by way of example. Typical for this type: Long rest period of dough, high temperature in the oven, very short baking time. The statements on the homepage of the restaurant are very self-confident: “Yes, we are a pizza bud. But there are pizza bars and pizza bars. We clearly belong to the second group, because: We love good food! Our distinctive product love is already presented at the first, volatile look into our menu. Beyond our round, crispy core product, we are also characterized by the high quality standards of freshness, regionality and seasonality. From our homemade antipasti with Kölsch blood sausage from the butcher Hennes to the desserts with uncompromisingly sustainable chocolate to the high-quality Fair Trade coffee from the Cologne roaster Van Dyck – we are transparent, product-fanaly and passionate! ... But what would be hunger without thirst or a life hungry guest without a drink? Therefore, we have bought our pizza a variety of handcrafted beer and soft drink providers as a side actor. Each of the beverages offered is white to bribe and will be lifted by us to the innovative, yet simple stage of the 485Grad. There, we also provide gleaming headlight for the appearance of our wine offering from the charming Newcomer to the popular classic.” The three statements about pizza are definitely quite in my sense: 72 hours of dough rest 485 degrees 60 seconds Because in 1984 the Associazione Verace Pizza Napoletana was founded in Naples to preserve tradition. Members have the right to name their products, genuine Neapolitan pizza. In 2005, Pizza Napoletana was registered as a trademark within the European Union. Traditional composition and production have been protected since 2010. Pizza Napoletana consists of the following basic substances: common wheat flour, beer yeast, natural drinking water, peeled tomatoes and/or small fresh tomatoes, sea salt or sodium chloride and extra virgin olive oil. Other permitted substances are garlic and oregano, fresh basil and mozzarella di Bufala Campana g.U. (protected designation of origin or the mozzarella g.t.S. (protected traditional speciality) Baking takes place exclusively in wood ovens where a baking temperature of 485 °C is reached which is essential for the preparation. The cooking time shall not exceed 60 to 90 seconds. The Neapolitan pizza is not as crisp and crispy as it is sometimes common in other regions (Pizza Romana: very thin and crispy – and it should not be that at all. It is much more airy smooth, about four millimeters thick and well occupied. To the middle, it becomes thinner and damper, the edge should be bulging through and may even look a little burnt. Ambiente The restaurant is located on Kyffhäuser Straße in the student district of the city the so-called “Kwartier Latäng”. This small street near the Barbarossa Square is on the one hand a residential area, but on the other hand almost every house has a business. From the star place to the snack bar, from the bar to the cafe; everything is available in a few meters. The “485 degree” is also not particularly noticeable from the outside. A few seats are also outside. After entering the restaurant, I stand right in front of the counter. There I can see the map on the wall. Some customers stand in front of me and thereby I gain the time to familiarize myself with the processes. In a large refrigerator, the cooled beers are clearly ready. I'm taking a bottle and I'm already in line. The pizza oven is in my field of view. Further, some seats are set up. The tables are designed “simple”. They are made of wooden slats. Probably spruce – the wood has also been used for shelves and doors. The simple cutlery is located on a wall in boxes, as napkins stand kitchen rolls next to it. The chairs are black and look like industrial furniture. Cleanliness 3* The rooms are well maintained. Sanitary 3* At the end of the place behind one of the rough wooden doors is the sanitary area. Here too the most necessary things are present and everything is clean. Service 4* Young people – mostly female in a uniform clothing (Hemd/Bluse in black with the logo in white take care of the guests. They make it very friendly and customer-oriented. The orders are taken quietly. Advice is possible at any time. Beverages are taken with you and go to a free place. At the end you pay (only cash and the bons go to the next force, which completes or executes the work. You are asked for his first name to get the right dishes later. The waiters bring the finished food to the tables. The name will be announced and you'll get in touch. When removing the dishes, it is seriously asked if everything was okay. The map(s) The pizza card consists of eleven classics and three innovations. There are also appetizers and desserts, as well as coffee, alcohol-free, wine, beer and other alcoholic beverages. The tasting food 4* tuna 2015 14,50 € Baked peppers ° mushrooms Tropea Onions IGP tuna Tatar ° organic lemon from Mallorca (Tropea is a place on the Italian Mediterranean coast in Calabria. The onions of the region protected by a controlled designation of origin I.G.P. (Indicatione Geografica Protetata are among the sweetest onions ever. The pizza was perfect in appearance: large, beady edge, fine tanned. The thin slices of fresh tuna are a pleasure. On a “normal” pizza, “dosenthun fish” is usually used – that’s another league. The tomato paste on the dough was so mild and at the same time creamy and fruity as rare. I haven't eaten the soft fluffy onions. The mushrooms were also aromatic and pleasant in the mouth. The edge of the dough tasted good. This part was baked airy. Not excessively crispy, but not soft. To the middle, the pizza becomes thinner and enters a balanced connection with the coating. The discreet apron for me was noticeable. So I could cost the taste of the components as rarely. I think that by the short oven time the pizza cools down relatively quickly when eating. I didn't mind. So I could cost the components from hot to warm. Tarte au Chocolat 5,00 € Original Beans “Beni Wild 66%” (Wildkakao from Bolivia, dark table chocolate The cake consisted of a small quad of almost pure chocolate. The flavors were convincing. I love dark cocoa. The piece should have been bigger for me. The three plucks of white sauce seemed to me “cold”. But this is probably the style of the house that no greater value is placed on decoration. Drinks My favourite drink group is sure wine, but also special beers I do not despise. Therefore, the “Craft” beers on the map are a tempting for me. Since the homepage lists all names, I have collected information in advance and opted for a India Pale Ale. Crew Republic ° Munich “Drunken Sailor” IPA ° 0,33l 4,50 € The Crew India Pale Ale (IPA is characterized by its IPA typical bitter and also floral flavor notes. Here also a very good glass is used, which is particularly suitable for beer. The description (see above is full: I love fine bitter notes in beer. Price performance ratio 4* The high-quality ingredients justify the charges. Conclusion I will certainly not drive to Cologne extra because of the pizza, but if it results, I will certainly try more products. The wines should also be selected here. 4 – happy again (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: noon 1 person – 26.10.2015

In “deli” (magazine for food and drink 4/2015, three locals in Germany, who have a special Neapolitan pizza concept, will be presented by way of example. Typical for this type: Long rest period of dough, high temperature in the oven, very short baking time. The statements on the homepage of the restaurant are very self-confident: “Yes, we are a pizza bud. But there are pizza bars and pizza bars. We clearly belong to the second group, because: We love good food! Our distinctive product love is already presented at the first, volatile look into our menu. Beyond our round, crispy core product, we are also characterized by the high quality standards of freshness, regionality and seasonality. From our homemade antipasti with Kölsch blood sausage from the butcher Hennes to the desserts with uncompromisingly sustainable chocolate to the high-quality Fair Trade coffee from the Cologne roaster Van Dyck – we are transparent, product-fanaly and passionate! ... But what would be hunger without thirst or a life hungry guest without a drink? Therefore, we have bought our pizza a variety of handcrafted beer and soft drink providers as a side actor. Each of the beverages offered is white to bribe and will be lifted by us to the innovative, yet simple stage of the 485Grad. There, we also provide gleaming headlight for the appearance of our wine offering from the charming Newcomer to the popular classic.” The three statements about pizza are definitely quite in my sense: 72 hours of dough rest 485 degrees 60 seconds Because in 1984 the Associazione Verace Pizza Napoletana was founded in Naples to preserve tradition. Members have the right to name their products, genuine Neapolitan pizza. In 2005, Pizza Napoletana was registered as a trademark within the European Union. Traditional composition and production have been protected since 2010. Pizza Napoletana consists of the following basic substances: common wheat flour, beer yeast, natural drinking water, peeled tomatoes and/or small fresh tomatoes, sea salt or sodium chloride and extra virgin olive oil. Other permitted substances are garlic and oregano, fresh basil and mozzarella di Bufala Campana g.U. (protected designation of origin or the mozzarella g.t.S. (protected traditional speciality) Baking takes place exclusively in wood ovens where a baking temperature of 485 °C is reached which is essential for the preparation. The cooking time shall not exceed 60 to 90 seconds. The Neapolitan pizza is not as crisp and crispy as it is sometimes common in other regions (Pizza Romana: very thin and crispy – and it should not be that at all. It is much more airy smooth, about four millimeters thick and well occupied. To the middle, it becomes thinner and damper, the edge should be bulging through and may even look a little burnt. Ambiente The restaurant is located on Kyffhäuser Straße in the student district of the city the so-called “Kwartier Latäng”. This small street near the Barbarossa Square is on the one hand a residential area, but on the other hand almost every house has a business. From the star place to the snack bar, from the bar to the cafe; everything is available in a few meters. The “485 degree” is also not particularly noticeable from the outside. A few seats are also outside. After entering the restaurant, I stand right in front of the counter. There I can see the map on the wall. Some customers stand in front of me and thereby I gain the time to familiarize myself with the processes. In a large refrigerator, the cooled beers are clearly ready. I'm taking a bottle and I'm already in line. The pizza oven is in my field of view. Further, some seats are set up. The tables are designed “simple”. They are made of wooden slats. Probably spruce – the wood has also been used for shelves and doors. The simple cutlery is located on a wall in boxes, as napkins stand kitchen rolls next to it. The chairs are black and look like industrial furniture. Cleanliness 3* The rooms are well maintained. Sanitary 3* At the end of the place behind one of the rough wooden doors is the sanitary area. Here too the most necessary things are present and everything is clean. Service 4* Young people – mostly female in a uniform clothing (Hemd/Bluse in black with the logo in white take care of the guests. They make it very friendly and customer-oriented. The orders are taken quietly. Advice is possible at any time. Beverages are taken with you and go to a free place. At the end you pay (only cash and the bons go to the next force, which completes or executes the work. You are asked for his first name to get the right dishes later. The waiters bring the finished food to the tables. The name will be announced and you'll get in touch. When removing the dishes, it is seriously asked if everything was okay. The map(s) The pizza card consists of eleven classics and three innovations. There are also appetizers and desserts, as well as coffee, alcohol-free, wine, beer and other alcoholic beverages. The tasting food 4* tuna 2015 14,50 € Baked peppers ° mushrooms Tropea Onions IGP tuna Tatar ° organic lemon from Mallorca (Tropea is a place on the Italian Mediterranean coast in Calabria. The onions of the region protected by a controlled designation of origin I.G.P. (Indicatione Geografica Protetata are among the sweetest onions ever. The pizza was perfect in appearance: large, beady edge, fine tanned. The thin slices of fresh tuna are a pleasure. On a “normal” pizza, “dosenthun fish” is usually used – that’s another league. The tomato paste on the dough was so mild and at the same time creamy and fruity as rare. I haven't eaten the soft fluffy onions. The mushrooms were also aromatic and pleasant in the mouth. The edge of the dough tasted good. This part was baked airy. Not excessively crispy, but not soft. To the middle, the pizza becomes thinner and enters a balanced connection with the coating. The discreet apron for me was noticeable. So I could cost the taste of the components as rarely. I think that by the short oven time the pizza cools down relatively quickly when eating. I didn't mind. So I could cost the components from hot to warm. Tarte au Chocolat 5,00 € Original Beans “Beni Wild 66%” (Wildkakao from Bolivia, dark table chocolate The cake consisted of a small quad of almost pure chocolate. The flavors were convincing. I love dark cocoa. The piece should have been bigger for me. The three plucks of white sauce seemed to me “cold”. But this is probably the style of the house that no greater value is placed on decoration. Drinks My favourite drink group is sure wine, but also special beers I do not despise. Therefore, the “Craft” beers on the map are a tempting for me. Since the homepage lists all names, I have collected information in advance and opted for a India Pale Ale. Crew Republic ° Munich “Drunken Sailor” IPA ° 0,33l 4,50 € The Crew India Pale Ale (IPA is characterized by its IPA typical bitter and also floral flavor notes. Here also a very good glass is used, which is particularly suitable for beer. The description (see above is full: I love fine bitter notes in beer. Price performance ratio 4* The high-quality ingredients justify the charges. Conclusion I will certainly not drive to Cologne extra because of the pizza, but if it results, I will certainly try more products. The wines should also be selected here. 4 – happy again (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: noon 1 person – 26.10.2015