Poisson - Koeln-Ehrenfeld

As a person that lives in the Mediterranean and enjoys at the very best fish restaurants i can confidently that the place has the most incredible food. You...

Best fish in town... Since it's Cologne, not South coast of France for instance, or Catalonia, may be they have not bad fish. But definitely not the best....

I ordered a salad and the fish soup. The salad was okay but the soup was awful and salty. I asked to see the menu to get something else but no one helped me...

The well-known fish restaurant of Ralf Marhencke is located near the new market. The self-explanatory statement is not inferior: “Best fish in town”. – Cologne is big and I do not know all; but at my occasional visits to lunch I have actually always found only the best products. GaultMillau awards 15 points for 2017 and writes about the boss: “And although in recent years he has grown up with the Ox Klee and the Pure White competition, he can continue to claim the place as the best Cologne fish restaurant. The accusation of lack of creativity does not affect him. It is enough for the good basic product to offer the greatest possible stage and not disturb the accompaniment....” Michelin also mentions the place positively: “The name says it already, here fish and seafood are at the centre of it: oysters, fried Calamaretti, Bretonian seafood or fishing wolffish... Let the first-class products be prepared in the open kitchen before your eyes! ‘ I am very excited about what Ralf Marhencke and his team will offer at a special event – a kitchen party. Even in normal operation, you can watch the cook well, because it is worked in an open kitchen. Ambience In normal operation, guests are quite close to each other, because the bistro is already very tightly chaired and well visited. Most customers like that – I think it might be a bit more generous; but the perfect food and the good service make this more than bet. At the YouDinner meeting such an atmosphere is not bad at all, because the members are all connoisseurs and the corresponding conversations among themselves are stimulating and entertaining and make an important additional appeal. Today there were standing tables and seating groups for four to six people. Fixed places were not planned, but everyone could go to the cooking stations and talk to the chefs. Sanitary level to reach. One chamber for ladies and gentlemen. The room is small but quite equipped with everything and allows enough space to move. Service In addition to the two forces of YouDinner, the whole team of kitchen and service was also at the start. Everyone was greeted personally at the entrance, freed from the wardrobe and equipped with a welcome champagne. The guests were able to supply themselves at the stations or to be operated. The waiters always went around with large magnum bottles and refilled the glasses. The offer station for station was prepared in front of the guests: fresh from the sea – from oyster variations to fish soup from crustaceans to Thai curry from lobster. 1st station: oysters Gillardeau David Hervé oysters just opened Four oysters were ready. They were goods from known breeders. There were different sizes. The bigger the oysters, the smaller the number. While seafood is normally marketed without the producer's indication, Gerard Gillardeau has made a special name as an oyster breeder. He even imprints his trademark on the shell. Gillardeau The oysters were initially offered pure and could be combined with lemon, sauce mignonette (from pepper, scarf and vinegar or chester bread. David Hervé Then followed overcrowded oysters and a **** Mary oyster variation. I was particularly excited about this gang because I rarely taste oysters. To date, I have been particularly convinced of the direction in Sonnora (as a greeting from the kitchen. Just with a little lemon, they have addressed me. The meat was relatively strong, light acid notes and little salty. The baked version made the oysters cost me only a little, but the other ingredients were deliciously processed: fine spinach, a bright sauce and a crusty surface. Overbaked oysters The last presentation in the form of a shooter had quite his stimulus as a “drink”, the oyster was here the least to taste for me. Oyster Shooter So I have gained some new insights on the subject of oysters. It is (still not a favorite food for me, but my interest is (new awakened and I will certainly pay more attention to names, sizes and preparation. 2nd station: Fish soup and lobster At first there were small lobster pieces on a plate. They were very tasty. The sauce was in nothing. She was very aromatic. Pure, with bread and together with lobsters were wonderful combinations. Hummer The basis for soup was surely the lobster crusts; because the taste was good to feel. The Crostini on top with Saffron Rouille strengthened the aroma. The creamy soup was finely foamed. Some small fish pieces were also in broth. Fish Soup Poisson It was a magnificent fish soup – it reminded me in the compilation of a bouillabaisse, which is also served according to the preparation as a two-course dish of fish soup and cooked seafood. 3rd station: Thai curry from lobster. Thai Curry In the shell, the lobster meat and the foamy broth first fell on me. Then I noticed the vegetables like Broccoli and Möhre. The rice was downstairs. It was pleasing that the grains were not soft, but rather showed the consistency of Risotto. Together with the vegetables it tasted excellent. And the lobster meat didn't bother me, on the contrary. The spice probably came from lemongrass, coriander and Thai basil. But no spice played in the foreground, but the interplay gave the Asian subtle note. 4. Station: Wolfsbarsch At work ... The fresh whole fish from Atlantic Fang were broken before our eyes and cut into tranches and immediately fried in portions on the skin. I love it when fillets are fried. The skin was crispy. The meat was gently cooked and seasoned with thyme. There were also beet and vegetables Cassoulet. An excellent main court. 5th Station: Petit Fours Café Two pieces of a bright cake with almonds and a dark blend of chocolate-based were completed. Some fresh fruits were dressed around it. It tasted quite tidy and solid. Petit Fours The espresso was of excellent quality. A perfect balance of aromatic and strong beans. Drinks At the winery station the appropriate drops were ready for this lunch. It was a double magnum, magnum and normal bottles: Cava 2011 Reserva de la Familia Brut Nature – Juvé y Camps – Cava 2015 Schiefersteil Riesling white capsule – Markus Molitor – Mosel 2015 Just Grey – Grauburgunder – Kühlunging Gillot – Rheinhessen 2014 Black Print – Markus Schneider – Pfalz The wine tasting line fits perfectly with the dishes. The variety of grape varieties and varieties made the dishes appear in new light. The drops were also quite pleasant. And we were generously supplied. Conclusion 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: 19.03.2017

The well-known fish restaurant of Ralf Marhencke is located near the new market. The self-explanatory statement is not inferior: “Best fish in town”. – Cologne is big and I do not know all; but at my occasional visits to lunch I have actually always found only the best products. GaultMillau awards 15 points for 2017 and writes about the boss: “And although in recent years he has grown up with the Ox Klee and the Pure White competition, he can continue to claim the place as the best Cologne fish restaurant. The accusation of lack of creativity does not affect him. It is enough for the good basic product to offer the greatest possible stage and not disturb the accompaniment....” Michelin also mentions the place positively: “The name says it already, here fish and seafood are at the centre of it: oysters, fried Calamaretti, Bretonian seafood or fishing wolffish... Let the first-class products be prepared in the open kitchen before your eyes! ‘ I am very excited about what Ralf Marhencke and his team will offer at a special event – a kitchen party. Even in normal operation, you can watch the cook well, because it is worked in an open kitchen. Ambience In normal operation, guests are quite close to each other, because the bistro is already very tightly chaired and well visited. Most customers like that – I think it might be a bit more generous; but the perfect food and the good service make this more than bet. At the YouDinner meeting such an atmosphere is not bad at all, because the members are all connoisseurs and the corresponding conversations among themselves are stimulating and entertaining and make an important additional appeal. Today there were standing tables and seating groups for four to six people. Fixed places were not planned, but everyone could go to the cooking stations and talk to the chefs. Sanitary level to reach. One chamber for ladies and gentlemen. The room is small but quite equipped with everything and allows enough space to move. Service In addition to the two forces of YouDinner, the whole team of kitchen and service was also at the start. Everyone was greeted personally at the entrance, freed from the wardrobe and equipped with a welcome champagne. The guests were able to supply themselves at the stations or to be operated. The waiters always went around with large magnum bottles and refilled the glasses. The offer station for station was prepared in front of the guests: fresh from the sea – from oyster variations to fish soup from crustaceans to Thai curry from lobster. 1st station: oysters Gillardeau David Hervé oysters just opened Four oysters were ready. They were goods from known breeders. There were different sizes. The bigger the oysters, the smaller the number. While seafood is normally marketed without the producer's indication, Gerard Gillardeau has made a special name as an oyster breeder. He even imprints his trademark on the shell. Gillardeau The oysters were initially offered pure and could be combined with lemon, sauce mignonette (from pepper, scarf and vinegar or chester bread. David Hervé Then followed overcrowded oysters and a **** Mary oyster variation. I was particularly excited about this gang because I rarely taste oysters. To date, I have been particularly convinced of the direction in Sonnora (as a greeting from the kitchen. Just with a little lemon, they have addressed me. The meat was relatively strong, light acid notes and little salty. The baked version made the oysters cost me only a little, but the other ingredients were deliciously processed: fine spinach, a bright sauce and a crusty surface. Overbaked oysters The last presentation in the form of a shooter had quite his stimulus as a “drink”, the oyster was here the least to taste for me. Oyster Shooter So I have gained some new insights on the subject of oysters. It is (still not a favorite food for me, but my interest is (new awakened and I will certainly pay more attention to names, sizes and preparation. 2nd station: Fish soup and lobster At first there were small lobster pieces on a plate. They were very tasty. The sauce was in nothing. She was very aromatic. Pure, with bread and together with lobsters were wonderful combinations. Hummer The basis for soup was surely the lobster crusts; because the taste was good to feel. The Crostini on top with Saffron Rouille strengthened the aroma. The creamy soup was finely foamed. Some small fish pieces were also in broth. Fish Soup Poisson It was a magnificent fish soup – it reminded me in the compilation of a bouillabaisse, which is also served according to the preparation as a two-course dish of fish soup and cooked seafood. 3rd station: Thai curry from lobster. Thai Curry In the shell, the lobster meat and the foamy broth first fell on me. Then I noticed the vegetables like Broccoli and Möhre. The rice was downstairs. It was pleasing that the grains were not soft, but rather showed the consistency of Risotto. Together with the vegetables it tasted excellent. And the lobster meat didn't bother me, on the contrary. The spice probably came from lemongrass, coriander and Thai basil. But no spice played in the foreground, but the interplay gave the Asian subtle note. 4. Station: Wolfsbarsch At work ... The fresh whole fish from Atlantic Fang were broken before our eyes and cut into tranches and immediately fried in portions on the skin. I love it when fillets are fried. The skin was crispy. The meat was gently cooked and seasoned with thyme. There were also beet and vegetables Cassoulet. An excellent main court. 5th Station: Petit Fours Café Two pieces of a bright cake with almonds and a dark blend of chocolate-based were completed. Some fresh fruits were dressed around it. It tasted quite tidy and solid. Petit Fours The espresso was of excellent quality. A perfect balance of aromatic and strong beans. Drinks At the winery station the appropriate drops were ready for this lunch. It was a double magnum, magnum and normal bottles: Cava 2011 Reserva de la Familia Brut Nature – Juvé y Camps – Cava 2015 Schiefersteil Riesling white capsule – Markus Molitor – Mosel 2015 Just Grey – Grauburgunder – Kühlunging Gillot – Rheinhessen 2014 Black Print – Markus Schneider – Pfalz The wine tasting line fits perfectly with the dishes. The variety of grape varieties and varieties made the dishes appear in new light. The drops were also quite pleasant. And we were generously supplied. Conclusion 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: 19.03.2017