Phone: +4922142318030
Address: Darmstädter Straße 9, 50678 Köln, Koeln, Germany
City: Koeln
Menu Dishes: 11
Reviews: 1924
Website: https://www.restaurant-pottkind.de/
"The counter was long taboo. Corona had taken a lot of months to their favorite place. So also in the “Pottkind”, which we had visited last year and a half years ago and where we had also enjoyed the direct view of the kitchen and direct communication with the chefs from the outset. And a half years – whether with or without lockdown – are too long. In the meantime, we have seen images and reports from current menus that documented an exciting development. We would have taken a place on one of the tables alone. But it is now how it is and so it took until October of last year, when an opportunity for the longest visit was found. With cleverly attached and not disturbing Plexiglas discs you were allowed to release the counters and we look forward to the Carte Blanche menu of Enrico Sablotny, which is available in four, five or six courses (60€, 75€, 90€). The start is made by some crackers, including a Filo chip filled with rabbit rills, with a buckthorn and fennel crackers, which are wonderfully dipping for the spicy Sauce Rouille. Apéros How multi-layered the following passage is, can hardly be seen at the sight of the very puristic presentation. Thematically, this is about chicken. For this, the liver is processed as a cream, the filled keule as a galantine, egg as a foam, and a gel is drawn from the back of the bones that covers the dish with sesame. Inside there is a thin-heavy black-root salad. Through the liver, a earthy basic tone is drawn through the gang, which is generally incredibly splendoury, juicy and just tasty. It follows good bread, butter and steiric ham. This is not staged in the “Pottkind” as an explicitly independent passage, but at this point gets its appropriate appearance. Butter, bread, ham With mullet it continues and again hides under the sepia coloured potato chip more than you expected. Kerbel root, pine nuts, inlaid beer loafs and parsley spinach ensure the cosy substructure, but the most marqueous is undoubtedly the intense borillas. It goes straight to 12. Just great and for me one of the dishes that makes it right into my personal year Best Of list! The next course is Jens-Peter, Koch in the “Pottkind” team with Frankfurter origin. He had the idea to use cooking cheese as a creamy base for la rat-pel potatoes and swollen oxtail. There is also an onion jam under the cheese foam. It's a decency, but original and understated solution. Jens-Peters Kochkäse, La Ratte, Ochsenschwanz The main plate with deer spine, Chicoree (actually with a pleasantly light bitter note , champignons in textures on Brioche, pistazie and a beautiful orange jus would be worth all honour alone. The combination is varied, the craft immaculate and the presentation convincing. But the real star in this dish is the separately served late zle. They are fried with pawlings and butterballs and would also be able to pass through as an independent court. Maybe we're so used to precious ingredients that just seemingly simple supplements are so much fun. Maybe it's just because they're just ultra-lecker. Deer spine, Chicoree, Champignons Spätzle At dessert, my memories disappear a little. So whether it was a nougat or a hazelnut, I can't say exactly, but by yogurt it had a pleasantly sour touch. Bronze fennel and spaghettic pumpkin also play a role, as well as rose hips, which were processed in the Baiser and the sauce. But I also don't want to guarantee that. That's the problem with Carte Blanche menus that you have to take care of what you're saying. But ultimately, it's only important whether it was good. And that was, even very good and pleasing, not too sweet. Nougateis, Karamell, Fenchel As always, with the Petits Fours one again strikes a bow at the beginning of the menu. The presentation is almost identical, but now there is everything in the sweet version. Here as biscuits with cheesecake cream and apricot as well as with fennel cracker and blueberry-firing dip. Petits Fours Compared to our very convincing menu at the time, this was once again a clear jump to the front, not to say a stubborn performance. The style seems even more independent and pointed. Enrico Sablotny combines creative and thoughtful, but without overloading his plates. The complexity often hides itself under what is not recognizable at first glance. He himself says that a dish like the appetizer around the chicken in this form would not have been brewed before. However, if this marks the direction in which you want to go, I can only explicitly encourage you to continue this path. Here you can see a handwriting, paired with original ideas and impeccable craftsmanship. That definitely has star quality. At any rate, we were thrilled and can hardly expect the next menu at the counter. If Corona is allowed again. Report as always on my blog: [here link]"
Full menu - 11 options
All prices are estimates on menu.
A La Carte
Dessert
Cheesecake
A rich, creamy dessert with a smooth texture and graham cracker crust, often topped with fruits or a sweet glaze.
Blueberry Pie
A delightful blend of fresh blueberries enveloped in a flaky, golden crust, perfect for a sweet indulgence.
Salads
Lunch-Menü "Uno, Due... O Tre?"
Vegetarisches Überraschungsmenü
Carte Blanche Menu
Lebenskünstler
Kleine Perle in Köln, sehr netter, aufmerksamer und angenehmer Service, nicht abgehoben. Tolles Essen mit guter Weinbegleitung, was möchte man mehr!
Address
Reviews
Karsten
Schönes kleines Restaurant mit sehr freundlichem und lockerem Service. Das Essen war durch die Bank herausragend lecker. Wir waren positiv überrascht und kommen safe wieder. Vielen lieben Dank für den netten Abend.
futzi
Sie tragen den Stern vollkommen zurecht. Phantasievolles und köstliches 6 Gänge Menu. Erwählte Weinbegleitung. Wunderbarer, nicht aufdringlicher Service. Der Platz an der Theke, wo man den „Künstlern“ bei der Zubereitung zuschauen kann, ist wunderbar. Fazit. Jeden Cent wert und immer wieder gerne.
User
The online reviews of Restaurant Pottkind are on average 4.6 stars from 5. With data from Google and Tripadvisor we have tried to illuminate all aspects of this operation. 93 visitor opinions on google result in an average total value of 4.7 stars of max. 5. The restaurant is also rated on Tripadvisor, here the details: 4.5 out of 5 points for the kitchen 4 points of 5 for quality 4.5 points of 5 for service 4.5 points of 5 on average With an average value of 4.6 stars, the restaurant is above the average rating of all other restaurants in Cologne, which is 4.3. This evaluation is based on 140 online evaluations. The viewing period was at the beginning of 2021. View menu
Erhan
Vor 3 Monaten Tisch reserviert. Mindestens 3 mal zu dieser Reservierung kontaktiert worden. Am Abend in einem (nur nach Fisch und Braten riechenden Raum von 20qm) unpersönlich empfangen worden dann einen Hochtisch links oder rechts neben der Registraturkasse erhalten das sollte kommuniziert werden vorher alternativer Tisch nicht vorgesehen (Reservierung war ja erst vor 12 Wochen) Geschäftspartner hat eine Behinderung am Bein das würde nicht funktionieren. Daher dankend die Sterne Lokalität verlassen. Gebühren angesprochen diese wurden freundlicherweise angeblich erlassen wurden aber nach 3 Minuten direkt von der Kreditkarte 98€ abgebucht weiterhin viel Erfolg mit diesem Konzept
Maurice
Wie kann Essen eigentlich so glücklich machen? dies war die Frage, die mir meiner Partnerin nach vier von fünf Gängen stellte. Es war die erste Erfahrung mit einem Sterne Restaurant und ich muss sagen, jeder einzelne Cent hat sich absolut gelohnt. Zum Dresscode: hier sollte man sich keine Sorgen machen. Man braucht sich nicht absolut overdressen, ein einfaches Hemd, aber auch ein T Shirt reicht aus. Allgemein einfach gepflegtes auftreten. Zur Menge des Essens: wir haben das 5 Gänge Menü gebucht, in anderen Restaurants würde es aber wohl eher als 8 Gänge Menü durchgehen. Gruß aus der Küche, Pralinen, Brot mit Schinken, einfach alles war dabei. Wir sind nach dem Abend Gott sei dank noch 30 Min...
Klaus
Wir hatten gestern, anlässlich unseres Hochzeitstages das Vergnügen, dieses Restaurant zu besuchen, und ich kann nur Positives berichten. Vom Moment des Betretens bis zur Verabschiedung war das gesamte Erlebnis von Freundlichkeit und Aufmerksamkeit geprägt. Das Ambiente des Restaurants strahlt klare Linien und Handwerkskunst aus, und das spiegelt sich auch in den Gerichten wider. Jeder Bissen fühlte sich an, als ob er mit großer Sorgfalt und Liebe zum Detail zubereitet wurde. Die Komposition der Gerichte war bemerkenswert, und die ausgewogenen Aromen sorgten für ein harmonisches Geschmackserlebnis. Der Service war äußerst aufmerksam und zuvorkommend. Das Personal nahm sich Zeit, um uns die S... View menu
J
Kulinarisch sehr empfehlenswert. Getrübt wird leider dieses grandiose Essen durch den Service, den wir erlebt haben. Das Servicepersonal hatte als wir das erste Mal im Juni einen Tisch reserviert hatten einen Fehler bei der Reservierung gemacht, sodass wir heimgeschickt wurden. Es wurde sich aufgrund unserer Kritik an diesem Verhalten telefonisch gemeldet und gebeten eine erneute Chance zu geben, sodass wir vor zwei Tagen dort essen waren. Der Service ist freundlich, jedoch hätten wir uns gefreut, wäre die Ansprache und Vorstellung der verschiedenen Gänge individueller gewesen. Der Tisch neben uns war uns immer einen Gang voraus, sodass wir bei jeder Vorstellung am Nebentisch wussten welche...
tischnotizen
The counter was long taboo. Corona had taken a lot of months to their favorite place. So also in the “Pottkind”, which we had visited last year and a half years ago and where we had also enjoyed the direct view of the kitchen and direct communication with the chefs from the outset. And a half years – whether with or without lockdown – are too long. In the meantime, we have seen images and reports from current menus that documented an exciting development. We would have taken a place on one of the tables alone. But it is now how it is and so it took until October of last year, when an opportunity for the longest visit was found. With cleverly attached and not disturbing Plexiglas discs you we...
tischnotizen
The counter was long taboo. Corona had taken a lot of months to their favorite place. So also in the “Pottkind”, which we had visited last year and a half years ago and where we had also enjoyed the direct view of the kitchen and direct communication with the chefs from the outset. And a half years – whether with or without lockdown – are too long. In the meantime, we have seen images and reports from current menus that documented an exciting development. We would have taken a place on one of the tables alone. But it is now how it is and so it took until October of last year, when an opportunity for the longest visit was found. With cleverly attached and not disturbing Plexiglas discs you we... View menu
Categories
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Wein A curated selection of fine wines from around the world, offering rich reds, crisp whites, and elegant rosés to pair perfectly with your meal. Savor each bottle's unique aroma, flavor, and complexity.
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Bistro A cozy and casual dining experience offering classic and contemporary dishes, crafted with fresh ingredients. Enjoy rich flavors and intimate atmosphere, perfect for a relaxed meal with friends or family. View menu
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Kaffee Savor our selection of expertly crafted coffees, from rich espressos to creamy cappuccinos. Whether you need a morning boost or a leisurely sip, our coffee options promise warmth and comfort in every cup.
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Französisch Classic French cuisine showcasing timeless elegance, our menu offers rich and flavorful dishes crafted with traditional techniques and seasonal ingredients, promising an unforgettable culinary experience. Bon appétit!
Amenities
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Amex
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Master
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Terrasse
- menu
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Parkplatz
