Agata`s - Menu

were there for dinner. it took more than an hour since we arrived to get the first meal served. service irregular and uncoordinated. had high expectations as it has a Michelin star. dissatisfied, hungry and amazed at the culinary experience.

I have already rated this restaurant with 5 points and only write a second evaluation when deviating, but since the menu at our evening was once again a whole class more demanding and fantastic than before, I have to announce it: the 2nd star must come!

great, varied, creative eating at very high level. I can recommend the restaurant absolutely. I especially liked the tables being sufficiently far from each other, so that there is a private sphere. the service was Rhenish friendly, helpful in asking and well matched. so that no waiting times have occurred. the food came remarkably for both of us at the same time. only unfortunately no open rose champagne (or small bottle) available. View menu

this time I was eating in agata’s lunchtime. first a delicious suppe and as main food wild-catcher dorade fried with sensational supplements- closing still a first class dessert and an espresso.My conclusion => jörg wissmann and his team are in the kitchen at noon as well as at the height, as with the large menues in the evening.It was great!also the service knows no lunchtime. also here are competencies in the weinberatung and perfectly attentive service as it is used in the agata’s.

they will not believe this place, so easy, so quiet, so friendly, so unbelievable eat ... and the wee! ! the sommelier is incredible, we just left ourselves romance and couldn't believe how? someone could be so intuitiw and understand our palettes that match our menu selection was incredible. eating was fantastic: I focused on fish and my man on wein, but roman (the sommelier) managed to find a wein that fits perfectly with our two menus. what an incredible mix of aromen and tastes that inspire. you have to go here.

we went to lunch because it was full for the night before. simple menu for choice. I got the bark fillet and that dessert and followed our whole party. the medium was so tender and prepared on our request. a little bit at the side, only one of them was a disappointment. a Korean kimchi that was anything but kimchi. but at least tasted good. the dessert was a very beautiful sorbet. the shook as expected and no surprises, our elevator was very friendly and helpful. worth a try, but there is still room for improvement. View menu

actually we just wanted to go to the grand departure of the tour de france - but sport and pleasure can be united - so we reserved in agatas ( top visited on a Saturday afternoon) and we were fully enthusiastic - in the reservation we were asked for eternal incompatibility - the only incompatibility of my page is vegan here was also perfectly taken care of jörg had thus "frees schiesen" and it was 1 ⭐ ⭐ ⭐ ⭐ no ⭐ no ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ no ⭐ no ⭐ no ⭐ ⭐ no ⭐ ⭐ ⭐ ⭐ no ⭐ ⭐ ⭐ ⭐ ⭐ no ⭐ no ⭐ ⭐ no ⭐ no ⭐ ⭐ no ⭐ ⭐ ⭐ ⭐ no ⭐ ⭐ ⭐ ⭐ ⭐ no no ⭐ no no no no no no no no no no no no no no !

it is a one-star restaurant, I made a reservation on Friday night and went together. it is a beautiful load with many seating. toast with champagne (17x2), 5 menus (88x2), each dish is served very sweet, the amount is small, therefore 5 dishes are exactly right, there are 8 courses. a creative arrangement in Korean style in French and Japanese style. agatas label white wine (42x1) is ok with a solid taste. agata is the owner here and is in charge. afterwards I liked to add red glass wine (9x3) and white wine (7x1). with a total of 286 euro I was satisfied. it's a business that makes you want to go back there. is recommended. ..

jörg wissmann, the sternekoch des agatas, has family roots in korea. Therefore, agata and he had the idea to organize a theme night with a multi-course Korean menue. we were happy to have the chance to get the places for this evening.It was simply sensational!each single course was authentic Korean with wonderful aromas, which ensured a joyful after the other with us guests.Jörg wissmann and his kitchen team also introduced surprising food. for example, there was a fish soup with an onsen egg, which was refined with cooked cherry-blooded leaves. After that there was white kimchi, which was already lying in a marinade for weeks by the kitchen team. For me subjectiw the top of the menu was des... View menu