JOSEPH'S - Menu

"Several times a year, I meet with a good acquaintance for a common sympathy and bullshit. Maybe a new address we haven't had yet. And good drinks should be in the game! – Because no beautiful story can begin with a salad. The choice came this time to the “Joseph’s”. Maybe there was an article from the 1. August 2016 in the city scorer about the new chef and the philosophy of the house the rash for the visit. How does “locker and forcibly” work as a concept? In any case, the ingredients, the chefs and the service on the homepage are described as follows: “Fine products are carefully refined without falsifying. Without being exhausting. ... According to our understanding, a friendly, attentive and personal service is the key to a successful evening.” For five years, the restaurant has been operating and has made a name with mainly South German and Austrian specialties. In 2013, Helmut Gote was one of his favorite restaurants in Cologne. But in the “Joseph’s” one wants to solve the exclusive focus on this kitchen in the future. You also want to open up for a young and Mediterranean cuisine. The new chef is also to take care of this. Sascha Kossmann was born in Bilbao, but grew up in Leverkusen. He completed his training at Hyatt Regency Graugans in Cologne. Then he moved to Spain to the world-famous restaurant El Bulli. He then took two years to the Schwarzwaldstube in Baiersbronn and for one year at Fat Duck in London. He also worked in the Munich Tantris. Only a short episode was a private place in Leverkusen. Then he became chef of the “Brasserie La Vie” at the Mercure Hotel in Düsseldorf. In Cologne, he wants to cook at star level and also strives for a corresponding recognition in restaurant guides. The operators have a good kitchen, they don't want a star at any price. A contradictory statement for me; but precisely in the spirit of time: no pressure in the kitchen and ease in service; because Michelin or GaultMillau may be close to or frighten guests. Well, if that's true! I'm in the drawer "Old School". But in the end, what counts for me is on the plate and in the glass. Ambiente The name "Joseph's" probably has nothing to do with imperial names Austria or the Bible AT Genesis, but refers to a dog, a dackel. This animal is present everywhere: It tastes the company logo, the menu and the paper sets on the tables. But this is also the end of romance. Industrial design is popular in architecture: Concrete pillars stand in space and naked light bulbs illuminate the bistro tables covered with glasses, bread plates and fabric napkins. On the ceiling, Silo suggests shaking devices that there was once a grain store here. Weinregal Europaletten serve as wine storage. But also a dark tile floor and wood-plated niches create a noble atmosphere. A style mix that has its origins in New York and is intended to bring world flair to Cologne. Incidentally, the location directly on the Rhine with outdoor terrace is incredibly beautiful. Cleanliness The house is well maintained. Everything is clean and tidy. But there are no special pieces or architectural surprises; except perhaps that the washbasin is in the middle of the room. A young waitress was responsible for us. She was friendly and communicative. She could well explain and advise the dishes. The knowledge of the wine was somewhat lower. The house has a sommelier, but it has not noticed us or is only in the evening. The name of the restaurant was based on "Alpen cuisine". But now other influences are to come to the ground. The map now includes classics and sugar bakery Austria as well as starters, soups, salads and main dishes Mediterranean from the extended offer. The daily dishes are shown on a table. The card is a simple sheet of paper on a clamping board. As we wanted to taste many dishes, the waitress recommended us to choose a four-person appetizer floor for the main dish 17 Euro per person – 68,00 € . That was a good tip; because it was plentiful and varied: three floors meat, fish, vegetables and a chicken plate. Backhendl Foreground was served only white bread with olive oil. It was fresh and bread. Then the four plates came to the table and we tried. Upstairs were the frikadella and potato salad – on the map is called the veal plant, potato, endivia salad. The frikadelles were loose and gently seasoned at home we would have tasted mustard. The potato salad was very tasty and tasted together with the salt excellent. The prayers were in the middle. In the map stands: Carpaccio „Gelbe und Rote Bete“, goat fresh cheese Törtchen, Raspberryvinaigrette Bete This “Gang” was really successful for me. Although it is often written that the “Mode” prayer is actually finished. But I have to say that Yellow Bete is still enjoying me. The kitchen had cut the slices thinly and perfectly cooked with light bite. The fresh cheese was very cute and was excellent. Feldsalat and blood ampule also fit well. The Vinaigrette was the highlight for me: fruity, sweet and picant in the aroma game. I might not have left the raspberry kernels in the sauce. Below was an Asian “exit”. The card promises: Sashimi and Tatar from Yellow Fin tuna, picky radish, avocado cream, lemons Minz Vinaigrette Thun We find that the cook can continue to pursue this line calmly. The tuna was wonderfully marinated and pleasantly seasoned. The thin radish slices complemented the taste with the gentle sharpness. The various sauces gave fine surprises in the mouth. The different leaf salads also tasted with the different marinades. On the extra plate the breast pieces were arranged by the chicken. In the map language: Backhendl „Eifler Freilandhuhn“, green herbs Dip, Erdapfel/Vogerlsalat. Hendl The chicken was juicy in the flesh and tender in the bite. The crust was really crispy and laid around the chest like a protective layer. She probably consisted of pumpkin flour and coarse bread crumbs. So also a successful part. Salad and dip rounded off the corridor. Of course, the sweet conclusion should not be missing: potenschmarren mit Pflaumenröster 12 € per person Potenschmarren If you can say so, it was an Kaiserschmarren from creamy, buttrigem Voll Quark. The consistency is firmer than eggcake, but not unpleasant – quite the contrary. The taste is more intense. Also raisins were found in the dough. The pieces were covered with a caramel crust. In a small bowl were slightly simmered plum halves with star anise and juice. A powerful but tasty conclusion. Drinks Much value is also placed on the drinks and a sommelier is also part of the team. But also beer from the barrel is not a rupture, announces the homepage. Therefore, we have tried three of the open wines to the wines, the service could test only little. The wines were well tempered but it was not gifted from the bottle, but served the full glass. Green Veltliner from Bründlmayer 0.15 l – 7.50 € Chardonnay lion from Lageder 0.15 l – 12.50 € Reading from Kracher 0.1 l – 4.90 € The Veltliner fits well with the dishes. The noble sweet was also a good companion of the dessert. The “Löwengang” has actually only been ordered for pleasure. He might have been too young to show his possibilities. I once tasted a mature situation some time ago and was very foul. The bottle of Selters Classic costs 7.70 €. Conclusion 4 – happy again. The dishes are tasty and not extravagant, but honest and good. 1 – certainly not again, 2 – hardly again, 3 – if it arises again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 10.08.2016 – midday – two persons"