Restaurant Colina - Étlap

Flandrische Str. 18, 50674 Cologne, North Rhine-Westphalia, Germany, Köln

🛍 Steak, Barbecue, Caribbean, Argentinian

4.4 💬 2317 Vélemények

Telefon: +492219404115

Cím: Flandrische Str. 18, 50674 Cologne, North Rhine-Westphalia, Germany, Köln

Város: Köln

Ételek: 31

Vélemények: 2317

Weboldal: http://www.colinakoeln.de/

"I can only warn before a visit! Not that food is bad, no, on the contrary: The meat is a dream, excellent quality. And yet I would recommend an alternative if you would like to have a nice evening: we were a total of 5x in the store within a year. 4x private, 1x with company 8 persons. At no time, everything was fine. Always came either dietary supplements, long after the meat, the plates or the orders were swapped in Ach, should the Rumpsteak be medium or the operation from Andalusia has quickly beaten in German, so there were massive communication problems that we could even speak Spanish only that we have come to the end that it is Spanish. But ultimately, my last visit, which I would li...


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We did our Christmas party there as the super nice Dat Kölsch was always there, the steak of 400 grams was amazingly best steak, which I had eaten in Cologne. The price was worth it that it definitely came back. Thank you.

Vélemények

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User

ANNEX The owner is no longer a real Cuban. He sells to a Colombian. The cook is Peruan. But no matter, because the Peruans can generally cook much better and roast more than a cook from the Caribbean. By the way: lt. The other Cubans in Cologne are not even Latinos, but mainly from Turkey. 2. The Mojito is beautiful. But please from Muhammad or other quality and not from Bacardi. This is no longer true in Caribik as rum. It also costs 3 euros more. It's worth it. 3. Recommended Besoder: The various small appetizers. In the case of a skillful composition, they replace a main meal and are clearly Caribbean in their character as the steaks that actually fit Brazil and Argentina.


User
User

After the reports we were curious and reserved last weekend. The weather was ideal and the cartridge had kindly made the reservation outside. Despite the proximity of the experienced Aachener Str., the outdoor area under large trees is sufficiently quiet. The entry with perfect Mojitos could not have been better. The much praised own beer Colinita was quite inconspicuous. New and not listed in the menu, but also San Miguel comes only from the bottle, but still! At the appetizers, the roasted manioc was the absolute favourite at the table, better I didn't get it anywhere! The expectations of the steaks were correspondingly high. After a reasonable waiting time the optically appealing plates c...


User
User

I can only warn before a visit! Not that food is bad, no, on the contrary: The meat is a dream, excellent quality. And yet I would recommend an alternative if you would like to have a nice evening: we were a total of 5x in the store within a year. 4x private, 1x with company 8 persons. At no time, everything was fine. Always came either dietary supplements, long after the meat, the plates or the orders were swapped in Ach, should the Rumpsteak be medium or the operation from Andalusia has quickly beaten in German, so there were massive communication problems that we could even speak Spanish only that we have come to the end that it is Spanish. But ultimately, my last visit, which I would lik...

Kategóriák

  • Steak Élvezze az ízletes, omlós steakek minőségi szeleteit, amelyek tökéletesen grillezve készülnek. Minden falat ízrobbanást kínál, klasszikus köretekkel és ínycsiklandó szószokkal tálalva, hogy fokozzák étkezési élményét.
  • Barbecue Élvezze a füstös, zamatos ízeket barbecue finomságainkban. A porhanyós bordától a lédús tépett sertéshúsig minden étel tökéletesen grillezve van saját mártásainkkal, valódi barbecue-mennyország ízét nyújtva.
  • Caribbean Élvezze a Karib-tenger élénk ízeit, ahol a fűszeres jerk, a friss tengeri herkentyűk, a trópusi gyümölcsök és a gazdag pörköltek keverednek, hogy megteremtsék a sziget szellőire emlékeztető, kellemes és egzotikus étkezési élményt.
  • Argentinian Tapasztalja meg Argentína vibráló ízeit az argentin menüvel. Élvezze a zamatos grillezett húsokat, hagyományos empanadákat és gazdag chimichurri szószt, amely mind azért készült, hogy Buenos Aires ízeit hozza az asztalára.

Hasonló éttermek

Appare Tiān Qíng あっぱれ

Appare Tiān Qíng あっぱれ

Balduinstraße 10, Cologne, Germany, 50676

Sushi • Lunch • Salads • Japanese


"Anyone who thinks about Japanese cuisine probably has the first sushi, sashimi, maybe a few more show games on the Teppanyaki plate in mind. But the fact that a restaurant, except Sashimi and Tempura, renounces all this and is describing to the Washoku principle, is rather rare. Whathoku? In Japanese, this describes more terms such as peace and harmony. In the broadest sense, however, this also means the balance and optical presentation of a meal. Hiroyuki Watanabe, vintage 68, to which one does not consider that he has already passed the 50, was for many years in the now closed “Daitokai” chef and made himself independent with the “Appare” a year ago. The Gault Millau donates 13 points in its 2020 edition. We visit the restaurant, located between Rudolfplatz and Neumarkt in a side street of the gay epicentre of the Schaafenstraße, on a Saturday evening. Inside it presents itself relatively objectively and expediently. We would not have expected excessive decoration anyway. The most maredged is the bar where numerous sachets and other Japanese spirits are presented. Decent jazz music plays in the background. We are somewhat surprised that despite a Saturday evening many tables remain unoccupied. Interior In the “Appare” there is a menu of 38 euros with eight choices for the starters and seven alternatives for the main courses. An Amuse Bouche is served on the way, then a duo of small appetizer and soup. Additional gears are calculated at 9.50 euros. Desserts also go extra. A lunch menu of less than 20 euros is also offered. As Amuse Bouche there are toned, smoked mackerel on Krautsalat, which is tastefully acidified with Yuzu. That's a nice but still quite harmless appetite tap. Amuse Bouche: Smoked Mackerel, Yuzu The following duo consists of fried peppers with a fish piece, some crunch and a finely tuned salad. The black-rooted lush is very ally, not very concise and quite European. This time, however, compulsory admission has been sacrificed to lively entertainment. Or was it hunger? From the appetizers we choose the Tataki from the duck breast. The meat is pink and has a beautiful wort and light sharpness. Tataki of the duck breast I am starting with the Escabeche of Sardine. This seems to be a little like Brathering, and the freshly tuned and acidic brew is good, but overall I lack something special here. Sardinen-Escabeche with Yuzu We order an additional appetizer and then travel with Sahsimi and Tempura in quite accustomed fields. The sashimi of tuna, mussel and redfish are of good product quality, and there are two kinds of wasabi and soy sauce. The tempura of shrimp, fish and various vegetables can also convince with very fine, crumb dough. There is a milder sauce and grated radish and ginger. Sashimi from day fish Soy sauce Wasabi Tempura: fried shrimp, fish and vegetables In the main course we choose on the one hand with Miso lacquered salmon. The opulent piece is indeed roasted or grilled, but still juicy, the supplements (beans, romanesco, green asparagus, oyster mushrooms and pumpkin felts are rather classical and European. Grilled salmon from Scotland There is nothing to complain about at the Gargrad of the Challans duck breast. The meat is well roasted pink, serving as spices pink and green pepper. Otherwise, the supplements are identical. The different cooking times are properly taken into account. But they come to the table either hot or cold. Challan's duck breast, pink fried With the desserts we keep on ice, once vanilla ice cream baked in a foliage coat with a green (Matcha? , aromatic powder brittle and a very creamy Matcha ice cream as well as a piece of quite hard papaya. I would not have expected the latter in view of the otherwise so pronounced quality standards in Japanese, but both types of ice are otherwise very tasty. So this has been our encounter with Washoku kitchens. Apart from some striking acid peaks in the appetizers, soy and wasabi as seasoning agents for sashimi and tempura, this was also expected in the aromas of classical and European. The dishes were rather designed for a coherent harmony rather than for foreground effects. I cannot say whether this reflects the Washoku principle or only my impression on the basis of the dishes we have tried. In any case, this was a Japanese cuisine, as I did not know in this form so far. I suspect that Hiroyuki Watanabe does a lot of things in the kitchen. This may explain the rather long waiting times and the almost cold supplements at the main dishes. It shouldn't fit. The menu obviously doesn't change too often. Even though I was not able to convince myself completely during this visit, I would also like to try other dishes from the menu, because we felt comfortable. The service is attentive and friendly, Hiroyuki Watanabe awarded an interested and good-yellow boss and the value for money. “Appare” stands in Japanese as a call for enthusiasm. This time, it's still a little behavior. But that can change. Report also on my blog:[here link]"