Sahila Fine Dining - Koeln

General Julia Komp was the youngest star cook in Germany (2016 ; she then worked as a boss in the “Schloss Loersfeld”. In 2019 she broke up there and wanted to explore the world and its flavors. After returning, she then intended to realize her experiences in her own house. But first she tried to implement her ideas in the “Lokschuppen” in Cologne Mülheim; but there were different views on the implementation. It finally came to separation – but then it was able to take over the “L’Accento” restaurant of the married couple Medaina (end of September 2021 . These were very successful there for 30 years and want to rest. At the end of December, Julia Komp should open the new restaurant. She even offered two concepts. The “Sahila” as a fine dining restaurant is complemented by a Mezze Bar called “Yu lia”. For this, the original restaurant was separated into two parts. Julia Komp reported in several interviews that she wants to start and also seeks “stars”. “Every menu is a world trip” – this is the motto in Sahila. With Corona and delivery bottlenecks and waiting for craftsmen, the work could only begin in mid-January 2022. The first menu accompanied the phase of the opening for friends and presentation for various media. YouDinner got the menu, which is now offered in regular operation, served first. That's where I signed up. All 24 seats were booked quickly. Ambience View from the outside In my eyes, the restaurant is quite small in size and simple or functional or asian purist in the equipment. Much more guests than 24 people are hardly fit into the room. The tables are bare, the seats are round chairs. So it looks like a bistro. The counter is also narrow. My place By omitting tablecloths, curtains or other insulating materials, the volume appears to me quite limit-quality with full occupation and entertainment. But there's still some sound slickers to be installed on the ceiling. That seems to be a step in the right direction. View to the window Cleanliness Everything worked carefully well maintained. There is a unisex toilet, which is quite large and spacious and also offers enough space for wheelchair users. Sanitation Service Four young people (3 men, 1 woman took care of us diligently. They were friendly and competent. Especially the man for the wines made a strong impression on me. The map(s) There is a card with several gears that can also be ordered individually. Vegetarian alternatives are also offered upon request. The menu for YouDinner For the YouDinner Group the five-course menu was served. Before, there were greetings from the kitchen. First of all, Kenzolie olives and pickled tomatoes were served on a wooden board for two people each. It was thought of as finger food and provided small damp cloths. Kenzolie Olive and Gebeizte Tomate The oil is a creation of the cook. The olive and the tomato tap (he reminded me of a sushi tap tasted fruity and pleasantly seasoned. Bread Then followed bread and tomato butter. The pieces were well baked and hearty in taste. The butter was creamy and strong. A successful combination. The second greeting called oriental delicacies. On a pretty plate were the ingredients. Below was a cream (Hummus , on it were small pieces of vegetables and salad (Fattoush and on top was a ball (Falafel . Oriental greetings That tasted pleasant to me individually or in combination: all kinds of spices and flavors filled the mouth. The menu The first course called itself Rosengarten (Rote Bete, goat cheese, Pistazie Morocco . The sight was immediately an eye-catcher (the colour nuances unfortunately do not come to an appropriate effect on the photo. He was beautifully dressed in rose form. But we didn't just come to the taste, but also to the food. So the form had to suffer. The taste was delicious. Other small prayer pieces were also shaped into flowers, but still bite-resistant and produced earthy and hearty notes. Also the goat cheese (Gottseidank not intrusive in taste fit well with the ingredients; also finely cut further vegetables. In retrospect, this plate has particularly impressed me – without wanting to reduce the other gears. The second gang had the name Shakshuka (Bio Ei, Paprika, Tomate – Tunisia . Shakshuka Schakschuka is a specialty of North African and Israeli cuisine; translated from the Arabic means “schakschuka” in about “mixture”. The dish is prepared from fried eggs in a sauce of tomatoes, chilli peppers and onions. At first I tasted such a food once at breakfast in neoBiota, Cologne. The waitress said it was an onsen egg. For this, I did not find the final product so typical, because I lacked some creaminess and also protein. For a fried egg, the dotter – I think – could have been a little liquid. But no matter the egg tasted so bad. The vegetables were also well cooked. But the sauce was sharp for me. A crispy fried thin noodle that looked like a kind of spaghetti for me brought some crunch to the court. So the court was interesting, but not necessarily my case. The third gang was Octopus “Anticucho” (Chili, Koriander, Causa – Peru Octopus Anticucho The marine animal was deliciously prepared; it was soft and delicate. Causa is a typical potato dish, a kind of porridge. Anticucho is called in Peru various dishes sold on roads. It was certainly more elegantly prepared here. The plate not only looked good, but also tasted pleasant. The fourth gang had the title Flanksteak by Miguel Vergara (Kimchi, Süßkartoffel, Rettich – Korea . The meat is therefore a breed of cattle and a special rearing. The piece was perfectly cooked, juicy and delicate. There were two sauces – under the meat naturally – and they were pleasantly spicy. Surprisingly, the bright output was even better than the dark. Actually, I always prefer the brown shiny versions. The pads arranged beautifully in the bow around the meat were also an enrichment. I was also completely satisfied with this plate. Now the Pré Dessert (Banane, Yuzu, Sesam – Japan Pré Dessert Banane I really like “raw” from the shell as hard as possible. This variant was naturally soft – but I liked it. I don't think it's my favorite food, but it's been well done. I liked the creamy ice cream better in the jden case. The last passage called Golden Milk (milk, turmeric, honey – India Golden Milk In each case two thin elongate cubs formed the center. The variant seasoned with turmeric looked like a thin fish stick, but tastes quite different: simply delicious. The bright edition was creamier and also to my taste. The ice rounded off the gear perfectly. The accompanying accessories also contributed to the variety of flavors. Beverages Mineral water with carbonic acid (Gerolsteiner Hubertus Reis Riesling Sekt brut Hans Wirsching 2020 Iphöfer Scheurebe trocken Springfontein 2017 Chenin Blanc Jil ́s Dune Chateau Barka 2019 Tanit Vin Rosé Blanc Remelluri 2007 Reserva Rioja Braida di Giac Bologna 2021 Moscato d ́Asti Vigna Senza Nome but also the other wines from the accompaniment were suitable for the dishes. In addition to the proposal of the house, there was also a similar edition of bottle wines in a separate map. Even beer drinks do not have to do without it. There is no beer, but three bottle beers (Beenediktiner , Kölsch (Gaffel , Pils (Bitburger . Price performance ratio The prices are already in the star range. But there is also a great quality for this. Conclusion 4 – happy again – due to the narrowness and volume, however, with a small limitation. For an intimate meal, it seems difficult to me, but in a small group certainly great; because at the YouDinner team is always a lot of mood. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 20.01.2022 – evening – 1 person (24 guests My enjoyable experiences are also included [here link]

General Julia Komp was the youngest star cook in Germany (2016 ; she then worked as a boss in the “Schloss Loersfeld”. In 2019 she broke up there and wanted to explore the world and its flavors. After returning, she then intended to realize her experiences in her own house. But first she tried to implement her ideas in the “Lokschuppen” in Cologne Mülheim; but there were different views on the implementation. It finally came to separation – but then it was able to take over the “L’Accento” restaurant of the married couple Medaina (end of September 2021 . These were very successful there for 30 years and want to rest. At the end of December, Julia Komp should open the new restaurant. She even offered two concepts. The “Sahila” as a fine dining restaurant is complemented by a Mezze Bar called “Yu lia”. For this, the original restaurant was separated into two parts. Julia Komp reported in several interviews that she wants to start and also seeks “stars”. “Every menu is a world trip” – this is the motto in Sahila. With Corona and delivery bottlenecks and waiting for craftsmen, the work could only begin in mid-January 2022. The first menu accompanied the phase of the opening for friends and presentation for various media. YouDinner got the menu, which is now offered in regular operation, served first. That's where I signed up. All 24 seats were booked quickly. Ambience View from the outside In my eyes, the restaurant is quite small in size and simple or functional or asian purist in the equipment. Much more guests than 24 people are hardly fit into the room. The tables are bare, the seats are round chairs. So it looks like a bistro. The counter is also narrow. My place By omitting tablecloths, curtains or other insulating materials, the volume appears to me quite limit-quality with full occupation and entertainment. But there's still some sound slickers to be installed on the ceiling. That seems to be a step in the right direction. View to the window Cleanliness Everything worked carefully well maintained. There is a unisex toilet, which is quite large and spacious and also offers enough space for wheelchair users. Sanitation Service Four young people (3 men, 1 woman took care of us diligently. They were friendly and competent. Especially the man for the wines made a strong impression on me. The map(s) There is a card with several gears that can also be ordered individually. Vegetarian alternatives are also offered upon request. The menu for YouDinner For the YouDinner Group the five-course menu was served. Before, there were greetings from the kitchen. First of all, Kenzolie olives and pickled tomatoes were served on a wooden board for two people each. It was thought of as finger food and provided small damp cloths. Kenzolie Olive and Gebeizte Tomate The oil is a creation of the cook. The olive and the tomato tap (he reminded me of a sushi tap tasted fruity and pleasantly seasoned. Bread Then followed bread and tomato butter. The pieces were well baked and hearty in taste. The butter was creamy and strong. A successful combination. The second greeting called oriental delicacies. On a pretty plate were the ingredients. Below was a cream (Hummus , on it were small pieces of vegetables and salad (Fattoush and on top was a ball (Falafel . Oriental greetings That tasted pleasant to me individually or in combination: all kinds of spices and flavors filled the mouth. The menu The first course called itself Rosengarten (Rote Bete, goat cheese, Pistazie Morocco . The sight was immediately an eye-catcher (the colour nuances unfortunately do not come to an appropriate effect on the photo. He was beautifully dressed in rose form. But we didn't just come to the taste, but also to the food. So the form had to suffer. The taste was delicious. Other small prayer pieces were also shaped into flowers, but still bite-resistant and produced earthy and hearty notes. Also the goat cheese (Gottseidank not intrusive in taste fit well with the ingredients; also finely cut further vegetables. In retrospect, this plate has particularly impressed me – without wanting to reduce the other gears. The second gang had the name Shakshuka (Bio Ei, Paprika, Tomate – Tunisia . Shakshuka Schakschuka is a specialty of North African and Israeli cuisine; translated from the Arabic means “schakschuka” in about “mixture”. The dish is prepared from fried eggs in a sauce of tomatoes, chilli peppers and onions. At first I tasted such a food once at breakfast in neoBiota, Cologne. The waitress said it was an onsen egg. For this, I did not find the final product so typical, because I lacked some creaminess and also protein. For a fried egg, the dotter – I think – could have been a little liquid. But no matter the egg tasted so bad. The vegetables were also well cooked. But the sauce was sharp for me. A crispy fried thin noodle that looked like a kind of spaghetti for me brought some crunch to the court. So the court was interesting, but not necessarily my case. The third gang was Octopus “Anticucho” (Chili, Koriander, Causa – Peru Octopus Anticucho The marine animal was deliciously prepared; it was soft and delicate. Causa is a typical potato dish, a kind of porridge. Anticucho is called in Peru various dishes sold on roads. It was certainly more elegantly prepared here. The plate not only looked good, but also tasted pleasant. The fourth gang had the title Flanksteak by Miguel Vergara (Kimchi, Süßkartoffel, Rettich – Korea . The meat is therefore a breed of cattle and a special rearing. The piece was perfectly cooked, juicy and delicate. There were two sauces – under the meat naturally – and they were pleasantly spicy. Surprisingly, the bright output was even better than the dark. Actually, I always prefer the brown shiny versions. The pads arranged beautifully in the bow around the meat were also an enrichment. I was also completely satisfied with this plate. Now the Pré Dessert (Banane, Yuzu, Sesam – Japan Pré Dessert Banane I really like “raw” from the shell as hard as possible. This variant was naturally soft – but I liked it. I don't think it's my favorite food, but it's been well done. I liked the creamy ice cream better in the jden case. The last passage called Golden Milk (milk, turmeric, honey – India Golden Milk In each case two thin elongate cubs formed the center. The variant seasoned with turmeric looked like a thin fish stick, but tastes quite different: simply delicious. The bright edition was creamier and also to my taste. The ice rounded off the gear perfectly. The accompanying accessories also contributed to the variety of flavors. Beverages Mineral water with carbonic acid (Gerolsteiner Hubertus Reis Riesling Sekt brut Hans Wirsching 2020 Iphöfer Scheurebe trocken Springfontein 2017 Chenin Blanc Jil ́s Dune Chateau Barka 2019 Tanit Vin Rosé Blanc Remelluri 2007 Reserva Rioja Braida di Giac Bologna 2021 Moscato d ́Asti Vigna Senza Nome but also the other wines from the accompaniment were suitable for the dishes. In addition to the proposal of the house, there was also a similar edition of bottle wines in a separate map. Even beer drinks do not have to do without it. There is no beer, but three bottle beers (Beenediktiner , Kölsch (Gaffel , Pils (Bitburger . Price performance ratio The prices are already in the star range. But there is also a great quality for this. Conclusion 4 – happy again – due to the narrowness and volume, however, with a small limitation. For an intimate meal, it seems difficult to me, but in a small group certainly great; because at the YouDinner team is always a lot of mood. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 20.01.2022 – evening – 1 person (24 guests My enjoyable experiences are also included [here link]

General Julia Komp was the youngest star chef in Germany (2016 ; she then worked as chief in the “Schloss Loersfeld”. In 2019 she broke up there and wanted to explore the world and its aromas. After her return, she wanted to realize her experiences in her own house. But first, she tried to implement her ideas in the “Lokschuppen” in Cologne Mülheim; but there were different views on implementation. It finally came to separation – but then she could take over the restaurant “L’Accento” of married couple Medaina (end of September 2021). These have been very successful there for 30 years and want to rest. At the end of December, Julia Komp should open the new restaurant. She even offered two concepts. The “Sahila” as a fine restaurant is complemented by a Mezze bar called “Yu lia”. The original restaurant was separated into two parts. Julia Komp reported in several interviews that she wants to start now and also searches “stars”. “Every menu is a world trip” – this is the motto in Sahila. With corona and delivery bottlenecks and waiting for craftsmen, the work could only begin in mid-January 2022. The first menu accompanied the phase of opening for friends and presentation for various media. YouDinner got the menu that is now offered in regular operation served first. I signed up. All 24 places have been booked quickly. In my eyes, the place is very small in size and simple or functional or asian purist in the equipment. Much more guests than 24 people are hardly fit into the room. The tables are naked, the seats are round chairs. It looks like a bistro. The counter has also narrowed. My place By placing tablecloths, curtains or other insulating materials, the volume seems quite limited to me with full occupation and entertainment. But there are still noises on the ceiling. This seems to be a step in the right direction. View of the window Cleanliness Everything was carefully maintained. There is a unisex toilet that is quite large and spacious and also offers enough space for wheelchair users. Service for sanitary facilities Four young people (3 men, 1 woman took care of us diligently. They were friendly and competent. Especially the man for the wines made a strong impression on me. The map(s) There is a card with several gears that can also be ordered individually. Also vegetarian alternatives are offered on request. The menu for YouDinner For YouDinner Group, the five-course menu was served. Before, there were greetings from the kitchen. First, olives and pickled tomatoes were served on a wooden board for two people each. It was thought of as finger food and supplied small damp cloths. Kenzolie Olive and Gebeizte Tomate The oil is a creation of the cook. The olive grove and the tomato grove (he reminded me of a sushi grove tasted fruity and pleasantly seasoned. Bread Then followed bread and tomato butter. The pieces were well baked and hearty in taste. The butter was creamy and strong. A successful combination. The second greeting called oriental delicacies. On a pretty dish were the ingredients. Below was a cream (hummus, on them were small pieces of vegetables and salad (Fattoush and above was a ball (Falafel). Oriental Greetings This tasted me individually or in combination: all kinds of spices and flavors filled the mouth. The menu The first course was called Rosengarten (Rote Bete, goat cheese, Pistazie Morocco). The sight was immediately a eye-catcher (the color nuances are unfortunately not sufficiently valid on the photo. A Red Bete Hummus was the focus. He was beautifully dressed in rose form. But we came not only to taste, but also to dinner. So the shape had to suffer. The taste was delicious. Other small pieces of prayer were also formed in flowers, but still bite-resistant and produced earthy and hearty notes. Also the goat cheese (Gottseidank not intrusive in taste fits well with the ingredients; also finely cut further vegetables. In retrospect, this plate has impressed me particularly – without reducing the other gears. The second band had the name Shakshuka (Bio Ei, Paprika, Tomate – Tunisia). Shakshuka Schakschuka is a specialty of North African and Israeli cuisine; translated from Arabic means “sakzhuka” in about “mixture”. The dish is prepared from fried eggs in a tomato sauce, chilli pepper and onions. At first I tasted such a food once at breakfast in neoBiota, Cologne. The waitress said it was an onsenei. For this I did not find the end product so typical because I lacked some cream and also protein. For a fried egg, the dotter – I think – could have been some liquid. But no matter, the egg tasted so bad. The vegetables were also well cooked. But the sauce was sharp for me. A crispy fried thin noodle that looked like a kind of spaghetti for me brought a few cripples to the court. So the court was interesting, but not necessarily my case. The third band was Octopus “Anticucho” (Chili, Koriander, Causa – Peru Octopus Anticucho The marine animal was deliciously prepared; it was soft and delicate. Causa is probably a typical potato dish, a kind of porridge. Anticucho is sold in Peru various dishes on roads. It was certainly more elegantly prepared here. The plate not only looked good, but also tasted pleasant. The fourth band had the title Flanksteak by Miguel Vergara (Kimchi, Süßkartoffeln, Rettich – Korea). Flanksteak by Miguel Vergara The meat is a cattle breed and a special rearing. The piece was perfectly cooked, juicy and delicate. There were two sauces – naturally under the flesh – and they were pleasantly spicy. Surprisingly, the bright performance was even better than the darkness. Actually, I always prefer the brown shiny versions. The pads that were beautifully arranged in the bow around the meat were also an enrichment. I was also completely satisfied with this record. Now the Pré Dessert (Banane, Yuzu, Sesam – Japan Pré Dessert Banane I really like as hard as possible “Roh” from the shell. This variant was naturally soft – but I liked it. I guess it won't be my favorite dinner, but it's done well. I liked the creamy ice cream better in the Jden case. The last passage called Golden Milk (milk, turmeric, honey – India Golden Milk In each case two thin elongated claws formed the middle. The variant seasoned with turmeric looked like a thin fish stick, but tastes quite different: simply delicious. The bright edition was creamier and also to my taste. The ice rounded off the gear perfectly. The accompanying accessories also contributed to the variety of flavors. Beverages Mineral water with carbonic acid (Gerolsteiner Hubertus Reis Riesling Sekt brut Hans Wirsching 2020 Iphöfer Scheurebe trocken Springfontein 2017 Chenin Blanc Jils Dune Chateau Barka 2019 Tanit Vin Rosé Blanc Remelluri 2007 Reserva Rioja Braida di Giac Bologna 2021 Moscato d ́Asti Vigna Senza Nome, but also the other wines from the acco. In addition to the proposal of the house there was also a similar edition of bottle wines in a separate map. Even beer drinks don't have to do without it. There is no keg beer, but three bottle beer (Beenediktiner, Kölsch (Gaffel, Pils (Bitburger). The prices are already in the star area. But there is also a good quality for this. Conclusion 4 – again happy – due to the narrowness and volume, but with little restriction. For an intimate meal it seems hard to me, but in a small group certainly great; because the YouDinner team is always a lot of mood. (1 – certainly not again, 2 – hardly again, 3 – when it comes back, 4 – again happy, 5 – absolutely again – after “Kuechenreise” Date of visit: 20.01.2022 – evening – 1 person (24 guests) My pleasant experiences are also in [here link]

In general julia komp was the youngest star cook in Germany (2016 ; she then acted as chief in the “Schloss Loersfeld”. In 2019 she concluded and wanted to explore the world and its arome. After returning, she wanted to realize her experiences in a separate house. but first, in köln mülheim, she tried to implement her ideas in the “Lokschuppen”; but there were different views about the transformation. it finally came to segregation – but then it could take over the restaurant “L’Accento” of the couple medaina (end of September 2021). they were very successful there for 30 years and want to rest. julia komp ende dezember should then open the new locally. it even has two concepts. the “Sahila” as a fine restaurant is complemented by a mezze bar called “Yu lia”. the original was separated locally into two parts. julia komp reported in several interviews that she wants to start now and also searches “stars”. “Every menu is a world trip” – this is the motto in Watchila. With Corona and delivery bottlenecks and waiting for craftsmen, only in the middle of 2022 could start work. the first menu accompanied the phase of front opening for friends and presentation for various media. youdinner got the menu that is now offered in the rule mode. I signed up immediately. Almost all 24 seats were booked. Environment looks from outside the place is quite small in my eyes in size and simple or functional or asian purist in the equipment. much more guests than 24 people are hardly fit into the room. the tables are naked, the seats are round chairs. It looks like a bistro. also the counter has narrowed. My place through fenced tablecloths, curtains or other insulating materials seems to me the loudness with full occupancy and entertainment quite limited value. but on the deck should still be installed soundsucker, I have heard. that seems to be a step in the right direction. to clean the window everything works carefully well maintained. There is a unisex toilet, which is quite large and spacious and also offers enough space for wheelchair users. Sanitation Service four young people (3 men, 1 woman took care of us diligently. they were friendly and competent. especially the man for the weed made a strong impression on me. the card(s there is a card with several steps that can also be ordered individually. vegetarian alternatives are also offered on request. the tasting Dine the card for the Siedinner group was served the five-course menu. before there were greetings from the kitchen. from the kitchen were first served kenzolie oliven and pick up tomatoes on a wooden board for two people. it was thought of as finger food and delivered small damp cloths. kenzolie olive and picky tomato the oil is a production of the chef. the olives and tomato taps (he reminded me of a sushi happened tasty fruity and pleasantly seasoned. Then followed bread and tomato butter. the pieces were well baked and hearty in taste. the butter was creamy and strong. a successful combination. tomatenbutter the second greeting called oriental delicacies. on a pretty dish were the ingredients. below was a cream (hummus, on them were small pieces of sweet and salat (fattoush and above was a ball (falafel . oriental greetings that tasted me individually or also in combination pleasantly: all kinds of flavored and flavors filled the mouth. the menu of the first floor called Rosengarten (red bete, goat cheese, pistazie marokko . the sight was immediately a eye-catcher (the colour nuances unfortunately do not come to the line on the photo. he was beautifully dressed in rose form. but we had not only come to observe, but also to eat. so the form had to suffer. the taste was delicious. other small bite pieces were also shaped into flowers, but still bite-resistant and produced earthy and hearty notations. also the goat cheese (God's idank not impenetrably in taste fits well with the ingredients; as well as fine cut further pieces of vegetables. Looking back, this plate has impressed me particularly – without reducing the other passages. the second band had the name shakshuka (bio ei, paprika, tomate – Tunisian). shakshuka schakschuka is a specialty of North African and Israeli cuisine; translated from Arabic means “schakschuka” in about “mixing”. the dish is prepared from fried eggs in a sauce of tomatoes, chilli peppers and wolves. At first I tasted such a food once at breakfast in the Neobiota. the waitress said it was an onsen ei. because I didn't find the end product so typical because I was some cream and also protein. for a fried egg, the dotter – I think – could have been some liquid. But no matter what it was, it wasn't that bad. the beautiful was also well cooked. the sauce was marginally sharp for me. a crispy fried thin noodle, which looked like a spaghetti for me, brought some crunchy to the court. So the court was interesting, but not necessarily my case. the third course was oktopus “Anticucho” (chili, coriander, causa – peru oktopus anticucho the meerestier was deliciously prepared; it was soft and delicate. causa is probably a typical potato dish, a kind of rice. anticucho are sold in peru various dishes on roads. here it was certainly more elegantly prepared. the plate not only looked good, but also pleasant. the fourth floor had the caption flank steak of miguel verara (kimchi, sweet potato, rettich – korea . flanksteak of miguel verara it is therefore a bark and a special rearing. the piece was perfectly cooked, juicy and delicate. there were two sauces – under the meat naturally – and they were pleasantly spicy. Surprisingly, the bright performance was even better than the darkness. I always prefer the brown shiny versions. the beautifully arranged in the bow around the meat were also a enrichment. I was also happy with this plate. now came the pré Dessert (banane, yuzu, sesam – japan pré dessert banane I actually only like “raw” from the shell as hard as possible. this variant was naturally soft – but I liked it. I don't think it's my favorite dinner, but it was done well. the creamy egg I liked the Jden case better. the last band called itself golden milk (milk, curcuma, honey – India golden milk each formed two thin elongate cubs at the middle point. the variants seasoned with Curcuma saw something like a thin fishstock, but tastes quite different: simply delicious. the bright performance was creamier and also according to my taste. the ice rounds the band perfectly. also the accompanying accessories contributed to the variety of flavors. Beverages Mineral water with carbonic acid (gerolsteiner hubertus reis riesling sekt brut hans wesching 2020 iphöfer scheurebe dry springfontein 2017 chenin blanc Jil's dune chateau barka 2019 tanit vin rosé bodegas remelluri 2007 reserva bomundoja but also the other weeping from the accomp were suitable for the dress. In addition to the proposal of the house there was also an interesting edition of bottle wines in a separate map. must not give up either. there are no façade but three flickers (two (Benediktiner , kölsch (gaffel , pils (bitburger). Price-performance ratio is already in the star range. but there is also a good quality for it. Conclusion 4 – again happy – through the narrowness and the loudness, but with little limitation. for an intimate food it seems difficult to me, but in a small group certainly great; because at the youdinner team is always a lot of mood. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – again happy, 5 – absolutely again – after “Kuechenreise” Date of visit: 20.01.2022 – evening – 1 person (24 guests also have my enjoyable experiences with [hidden link]