"General We wanted to visit one or the other Christmas market in Cologne during the Advent season. It should be a Saturday and start at noon; because we suspected that there might be fewer visitors. With the choice of the market in the city garden, we were also right: It was carefully examined at the entrances who wanted to enter (exit and vaccination status. The offer also consisted not only of “clothes” and so we could actually acquire some nice things. Then light rain started. Still, we drove to the cathedral. There (perhaps only samples were made to Corona. The stands also offered little beauty for us. We looked at the clock and saw that we had some time left. Because only at 4:00 p.m. the restaurant opened. So we drove to Chlodwigplatz – it already rained a bit stronger – and looked briefly to the market there and then set us up in Alsace Street 30. We were a little too early; but it was already light and small works were done (small towels for the toilets fold for example. The waiter kindly let us in and immediately looked at our documents. Then we were turned to our place. So we were the first. Other guests followed later and so the restaurant gradually filled. At the entrance, the counter is immediately in the eye. There are quite many bottles on the back wall. Finally, there are also quite neat cocktails here. The kitchen can also be seen, because behind the counter it follows: a wide opening lets the chefs see at work. Theke and view into the kitchen The small guest room is equipped with brown tables. They're bare. Decoration is largely dispensed with. Fabric napkins and cutlery are covered as well as the glasses. View to the entrance The outer walls are visible as brick walls. The walls are brightly painted towards the road. It looks like a guest house. You get a card on a clamping board and a tablet with a daily card. Place with tablet cleanliness Everything worked well maintained. The toilets can be reached in a flat way. The man's cabin is quite narrow. There is probably more room for the ladies. Everything is clean and neatly equipped (small cloth towels for example. Service The staff was friendly and cared for us. The wines were short and well explained. The map(s) There is a small map with single dishes, divided into mezze, appetizer, snack, dessert and on a small computer screen the current menu, a wine tasting and the wine map. We chose three courses from the map and the menu in four courses with wine tasting. The menu is offered daily. A few days before – when booking by phone – other parts were named in the menu. My wife had already been looking forward to the mother's breast; but she doesn't like **** and also the Risotto didn't want her so much. So she chose three dishes from the map and was quite satisfied with it. 4 gear menu: Phaedra’s 4 gear menu (58,– € Thun gear 1: medium grilled Japan tuna with tomato pine nut Pesto, Kalamata olives, wild herbs and mature balsamico The tuna pieces were excellently prepared and had a delicious taste. The small salad also fits well. A very harmonious and tasty entry into the rainy afternoon outside the door. Risotto Gang 2: Risotto with fried Wildfang Garnele The rice was still slightly kept with bite and otherwise creamy and pleasantly tasted. Cheese was discreet or not used at all. This made the aromas of the other ingredients well. The shrimp was juicy and pleasantly seasoned. Schmorbraten Gang 3: Variety Shoulder from the Black Angus Rind with Shiitake mushrooms, winter vegetables and potato pastinaken Stampf The meat was tender and soft – I like the gant when the sauce is strong – and that was the case here. My wife would not have liked it; because she doesn’t like “soft”. Therefore, we rarely make Gulasch or Bœuf bourguignon at home, for example. Certainly, I would have preferred to have had the “guard” of the pre-card, but the court was also successful and tasty. I would particularly like to praise the spicy Stampf of the Supplement. Chocolate and Vanilla Gang 4: Callebaut 70% chocolate espuma with Tahiti vanilla ice cream, Fleur de Sel and chocolate earth trimming dessert I like dark chocolate – and then inside there was still the delicious vanilla ice cream. It was a round finish from a good menu Calamaretti dish 1: Frittierte Calamaretti mit Sepia Aioli, Lemon and Kapernblatten aus Santorini (12,00 €) This plate from the Mezze area has been very popular with my wife. I had doubts before that the small squid tubes could be too soft to her. But they were really crispy. The dark sauce was of course not her case. But she was in a separate bowl and therefore I tried her with bread and found her quite neat. The self-baked bread was crispy on the outside and airy on the inside and absorbent. A bowl with fine olive oil was also ready. Filet Rind Court 2: Irish Hereford Cattle Filet with Port Wine Jus, Mangold, (Pastinaken Cream and Potato Lauch Gratin (45,00 € The fillet was really well built and had a neat thickness. My wife was very fond of it. It was almost too much for her. So I could try and agree with her. Since the sauce was under the flesh, she had no problems with it; because she doesn't like a lot of sauce. Therefore, she had also ordered the Pastinaken cream and received more vegetables. The gratin was also successful, because it was a little chess and inside creamy but not soft or powerful. That's why she was hungry. But there's a bullet of ice. Sorbet Court 3: Ball Basil Lemon Sorbet (3,50 € The Ewis was pleasantly green and actually shows the aroma of basil. The fine herb note also matched the lemon content. This resulted in a successful combination of sour and bitter, which arrived harmoniously on the palate. Pavlos Robola Skiadopoulo Grampsas Winery Ionian Islands Winebegleitung 26,– € (3x 0.1l and 1x 0.05l Lagos Chelona – Nature Rosé – 2020 Roditis Refosco Mavroudi Asproudes Markogianni Winery Olympia The white wine was an interesting change to Riesling or Burgundy species for my wife. The Rosé wine was strong and fits well with Thun. Viognier from Greece was also new to me. The taste was not as pronounced as for example in Condrieu. But he's harmonized with Risotto. But there was a burgundy from France. He was fine, but I could have imagined more powerful representatives. In the dessert wine, I could not complain about too little sweetness. But he looked good at the sorbet. Price performance ratio The prices for the dishes are not excessively high (where the fillet is already properly sized. However, the portions are also not tiny, but are well dimensioned. Conclusion 4 – happy again. There are fine Mediterranean cuisine. Even if the boss is a Greek, “Gyros” is not offered. The homepage says: “In the pots and pans of the Phaedra, the best of the culinary worlds of Greece, Italy, Spain, Portugal and the South of France melts, broths and broths. But Morocco, Tunisia, Cyprus, Israel or Turkey also contributes to suggestions and elements. With all the creations that chef and owner Konstantin Tzikas bring together his team, Red Thread is always the Mediterranean with its food culture that has existed for thousands of years. German is at best the precision here – Tzikas has worked with Franz Keller in the “Adler Wirtschaft”.” And I can only confirm these statements. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – necessarily again – after “Kuechenreise” Date of visit: 04.12.2021 – afternoon – 2 persons My enjoyable experiences are also included [here link]"
