Essers Gasthaus - Köln

The Essers Gasthaus is rated with an average of 4.4 stars in online reviews. The evaluation of this editorial assessment is based on 346 guest opinions. This restaurant is set on Google with 4.3 stars from max. 5 on 272 reviews presented. The restaurant is also rated on Tripadvisor, here the results in detail: 4 out of 5 reviews for kitchen 3.5 points of 5 for quality 4 of 5 points for service 4 out of 5 points for setup 4 of 5 points total Facebook shows a score of 4.9. With a total rating of 4.4 stars, the restaurant is located above the average rating of all other restaurants in Cologne, which is 4.3. The content of Google, Tripadvisor and Facebook was used to summarize the reviews. The viewing period was at the beginning of 2021.

“For weeks i mi g’frogt, for weeks i mi plogt, s’Essers came to my mind, then with eight colleagues it went...” That’s exactly how it was. And as Steinbäcker, Timischl and Schiffkowitz were unfortunately prevented that evening, it should at least culinately strike us in the "Steiermark" Neuehrenfeld in Cologne. Together with eight teachers in the large-scale taxi, the journey there for us “Junker of the province” was a good impression of a – I can take it forward – legendary evening. Arriving in the “Essers” a long table was waiting for us. After the “genus” of the famous and infamous Köbes-Ruppigkeit in the Old Town in the evening before – I mean it was the kulinarically meaningless brewhouse Sünner in the Walfisch – we were happy all the more when we were welcomed by the friendly hostess and their service team. Besides, no one had to object to something decent on the plate. Not even after the consumption of the Rhenish “Tortouri-Teller” in the Walfisch. Of course, I had researched a little before. The Cologne Backhendl-Institution, led by Andreas Esser Küche and Iris Giessauf Service, seemed to be the right place for an unavoidable taste excursion in the small group of colleagues. My V-Man's report on soul food on this portal alone made hope for a delightful evening in a relaxed atmosphere. Thank you at this point, dear Thomas aka table notes. Without your furious contribution, I would certainly not have stumbled over the “Essers”. So much for prehistory. Then it was first to sit, arrive and watch. Ringsherum stood valent bistro furniture on kernel floor. An intimate frame without any muff. But with a lot of soul. The wooden tables did not know the white word of linen. That's it. My colleagues were afraid of the high table culture of Cologne's top gastronomy. The window bench was decorated with all kinds of well-known empties. A bottle of 1964 Riesling Spätlese „Forster Kirchenstück“ from the Deidesheimer VDP giant Bassermann-Jordan made the heart of the Palatinate wine enthusiasts beat faster at the table. Speaking of wine. In addition to a rich selection of German greenhouses from the most important areas of Mosel, Pfalz, Rheingau, Baden, Nahe, etc., the suffsortiment, rich in fine wood cover, with the corresponding engraving for “Gekeltertes und Distilled” had listed many selected discoverer drops from our neighboring country Austria. No exuberant Winzer telephone book, which led one to the ratless “drinherum leaves”, but a cellar compiled with meaning and a lot of wine-understanding, which should first take us to the Weinviertel Niederösterreich and then to the Burgenland. With the 2013 Excellent Reserve from the Pfaffl Winery, a cuvée from Zweigelt, Merlot and Cabernet Sauvignon, developed in the Barrique, the evening started very promising from a vinophilic point of view. He really tasted just as he was called, that's excellent! Andreas Esser’s chef’s directory adapted to a DIN-A4 page and promised a manageable mix of Austrian classics “for barring” and better-citizen courts “for disorder”. Fritian soup, plums and Styrian Volcano ham for the hunger. On the other hand, fjordlachs, puff pastry-kraut scabbard, chicken breast, lamb haxe, poultry liver with pajamas and potato puree awaited greater appetite. Krautfleckerl „Tante Jolesch“, Kavalierspitz in Brühe and Entrecôte vom steirischen Almochsen, of course with roast potatoes! On the other hand, from the exquisitely sorted body and soul department, lured the standing culinaryists. The recommended day did not sound less tasty. On this evening, an hour-long simmered paprika calfsgulasch was offered on fine band noodles. Bingo! And so not only I thought at the table. Especially since that Kalbsgulasch was praised as an absolute “must-have” in the report by Mr Tischnotizen. Apparently, with this court, the chef Andreas Esser has already made a great stir a few years ago, as it created his recipe for a perfect taster even in the “Kölner Stadtanzeiger”. Inspired by such delicious gastro half knowledge, the plate of the day was ordered several times at our table. But before dinner you shall drink. The best thing to cure the appetite a little and to sprinkle the stomach for its upcoming tasks. Here too the selection was small but fine. Aperos, such as the “Merwut” so the Palatinates call their wormwood of Dorst Consorts, you don’t see on every beverage card. By the way, a fine-bittered Schönramer Pils from Upper Bavaria, which is precisely why it promotes the desire to eat, also not. As a decision-making novelist, the choice of the entry-level drug already faced me with minor problems. This required competent advice. Host Iris Giessauf, with whom I have long since been by you, recommended a glass of the Yellow Muskateller 0.1l for 4.50 euros from the Michi Lorenz winery from her home, Styria. A slippery, quite exotic fragrant and therefore easy to skip in the glass, as should turn out later. Then it was ordered without inhibition, which was the case with eight hungry peels or You know, swimmers already moved. Anyway, Iris took all this up very well. And by the way, a lot was splashed over Palatinate wine and its producers. With the exceptional winner Sven Leiner from Ilbesheim we had the second common acquaintance that it sometimes turns into the Essers. There should be more. In order to agree, I had the potato soup 5.50 euros, which was perfectly tempered. The slightly ally terrines refined with a few herbs would not have got my grandma better off the stove. A rich vegetable broth gave the “Grumbeersupp” equipped with pleasant acid enough backbone to provide furore on the palate. This was not a tuber experience evoking exaggerated bacon, but an extremely fine entrance to my taste. Our two vegetarianly socialized green-towers got an antipasti platter. One that could be seen. Also for the “Girls von der Heide” this spontaneously cried, not on the menu, Veggie-Teller noted the purest eyewitness. Various salads, barbecue vegetables, fried mushrooms, a delicious herbal fresh cheese as well as a couple of nice diced cheeses populated the meatless and sausageless Potpourri, which arrived very well at the female part of our collegial pleasure force. At the other end of the table, it was much more powerful. A colleague made 8,50 euros about the chicken stomachs in Senf-Thymian sauce and that with Inbrunst. At the time, I was already busy with my wonderfully pissed leaf salad, which was served as a supplement by the calfsgulasch. In particular, the eternally thirsty slugs felt good on this evening, which naturally quickly led to bottlenecks in red grape juice. Sommelière Iris, who had already given us a tanning-dangered hit at the first bottle, knew exactly what she could recommend. With the 2013 Wolfsjäger Selection from the Yuris winery 42,50 Euro from the Pannonian plain, a cuvée made from blue french and twig, matured in used barriques, she made everything right this time and provided for adequate relocation. With its 14 turns, this was not a vinophilic attempt to intimidate, but a liquid proof of powerful elegance. Now we had the right operating temperature to devote ourselves to the main courses. As already mentioned, some at the table had opted for the Kalbsgulasch, including my littleness. The Loup de Mer with Fenchel-Paprika-Gemüse and Potato Apron 24,50 Euro and the spaghetti with tomatoes and pumpkin seed pefsto 15,50 Euro were also among the ordered main dishes. But we come to the essence. Let's get to the Paprika-Kalbsgulasch. The scent of the long-sealed infusion alone caused the “Soßenfreunde e.V.” in rapture. Aromaticly rooted by a moderately reduced jus, which did not lack it in tasteful depths, this was a proven combination of eternity values that struck open mouths as a delicate concession for the last “in fleshed” at the table. The paprika gave a slightly vegetabile freshness and the necessary acid. The wonderfully merciful veal finished the rest. This very uncomplicated, but handcrafted dish prepared at top level delighted us on the whole. Some even spoke of a Gulasch revelation. I've even been given pasta again. Not the only undiscipline I did this evening. I also took praise of the other dishes. The team was visibly satisfied and we moderately contributed to this “magic moment” that made us forget space and time. How once an Austrian pop poet probably texted in coke lantern : “Let this trip never end, the action comes from alone...”. Yes, it was possible to stop for this evening. Even without a coke liquor, I understand. The Burgenland leakage drop in the glass already ensured this. In the meantime, however, that red wolf hunter had just entered into the eternal hunting grounds or had already traveled towards the liver of his end users. As a result, new fabric had to be uncorrected. Keep balance – insiders know what – was said. Then a good friend from the Palatinate joined us to the cheese. An unfiltered Cabernet Sauvignon-Merlot-Cuvée from the winery Wageck from Bissersheim „Knipser-Town“ from 2015 should decide our winery completely linked to home. Then the glass bell was bounced and a bare dozen well-ripened raw milk products – except for a “outlier” they were all from German lands – appeared with the spread of spicy odours. Among the specimens supplied by the North German cheese-feinschmeckerei Kober, cow-wealth, cow-raw milk, goat-fresh, mountain and cut cheese varieties with partly quite peculiar names were swamped. For example, “Bentheimer Muh and Mäh” stood for a mixed cheese made from cow and goat milk. In the end, Iris cut me a little bit from about half of her cheese assortment according to my wishes. In total this made: three times hard, once soft and once fresh from the goat's cake. For just 10 Euros a beautiful cross-section through the North German cheese landscape of which I remember especially the Crémeer, which is in perfect maturity. This soft cheese made from cow's milk from the bakery farm in northern Frisia is literally on the tongue. Together with the grape, a taste-intensive Dutch raw milk cheese with natural bark, this was a ripe performance – in the truest sense of the word. After a few Espressi and the one or other spiritual support, eight highly satisfied Esser left their new Cologne favorite place to visit the Live Music Hall free according to the motto “the night belongs to us until the morning” and then actively meet the Retro Clash of the 90s and 2000s in the Gloria Theatre. Epilog: Dear Iris, thank you very much for this wonderful evening where we were allowed to feel like long-term regular guests from the first minute. The fact that both of you, just two months before, on July 13th, the day at which the Madenburg at Eschbach was celebrated a strong wedding, in which Pfalz was a guest of our connoisseur friends from Ilbesheim Nina Timo and, because of that celebration, had to give up your hosts this evening, is one of these grotesque stories that always show me how small the world of good taste is sometimes. At the next visit to Cologne, an evening has already been planned for you, because we have a lot to tell you.

“For weeks i mi g’frogt, for weeks i mi plogt, s’Essers came to my mind, then with eight colleagues it went...” That’s exactly how it was. And as Steinbäcker, Timischl and Schiffkowitz were unfortunately prevented that evening, it should at least culinately strike us in the "Steiermark" Neuehrenfeld in Cologne. Together with eight teachers in the large-scale taxi, the journey there for us “Junker of the province” was a good impression of a – I can take it forward – legendary evening. Arriving in the “Essers” a long table was waiting for us. After the “genus” of the famous and infamous Köbes-Ruppigkeit in the Old Town in the evening before – I mean it was the kulinarically meaningless brewhouse Sünner in the Walfisch – we were happy all the more when we were welcomed by the friendly hostess and their service team. Besides, no one had to object to something decent on the plate. Not even after the consumption of the Rhenish “Tortouri-Teller” in the Walfisch. Of course, I had researched a little before. The Cologne Backhendl-Institution, led by Andreas Esser Küche and Iris Giessauf Service, seemed to be the right place for an unavoidable taste excursion in the small group of colleagues. My V-Man's report on soul food on this portal alone made hope for a delightful evening in a relaxed atmosphere. Thank you at this point, dear Thomas aka table notes. Without your furious contribution, I would certainly not have stumbled over the “Essers”. So much for prehistory. Then it was first to sit, arrive and watch. Ringsherum stood valent bistro furniture on kernel floor. An intimate frame without any muff. But with a lot of soul. The wooden tables did not know the white word of linen. That's it. My colleagues were afraid of the high table culture of Cologne's top gastronomy. The window bench was decorated with all kinds of well-known empties. A bottle of 1964 Riesling Spätlese „Forster Kirchenstück“ from the Deidesheimer VDP giant Bassermann-Jordan made the heart of the Palatinate wine enthusiasts beat faster at the table. Speaking of wine. In addition to a rich selection of German greenhouses from the most important areas of Mosel, Pfalz, Rheingau, Baden, Nahe, etc., the suffsortiment, rich in fine wood cover, with the corresponding engraving for “Gekeltertes und Distilled” had listed many selected discoverer drops from our neighboring country Austria. No exuberant Winzer telephone book, which led one to the ratless “drinherum leaves”, but a cellar compiled with meaning and a lot of wine-understanding, which should first take us to the Weinviertel Niederösterreich and then to the Burgenland. With the 2013 Excellent Reserve from the Pfaffl Winery, a cuvée from Zweigelt, Merlot and Cabernet Sauvignon, developed in the Barrique, the evening started very promising from a vinophilic point of view. He really tasted just as he was called, that's excellent! Andreas Esser’s chef’s directory adapted to a DIN-A4 page and promised a manageable mix of Austrian classics “for barring” and better-citizen courts “for disorder”. Fritian soup, plums and Styrian Volcano ham for the hunger. On the other hand, fjordlachs, puff pastry-kraut scabbard, chicken breast, lamb haxe, poultry liver with pajamas and potato puree awaited greater appetite. Krautfleckerl „Tante Jolesch“, Kavalierspitz in Brühe and Entrecôte vom steirischen Almochsen, of course with roast potatoes! On the other hand, from the exquisitely sorted body and soul department, lured the standing culinaryists. The recommended day did not sound less tasty. On this evening, an hour-long simmered paprika calfsgulasch was offered on fine band noodles. Bingo! And so not only I thought at the table. Especially since that Kalbsgulasch was praised as an absolute “must-have” in the report by Mr Tischnotizen. Apparently, with this court, the chef Andreas Esser has already made a great stir a few years ago, as it created his recipe for a perfect taster even in the “Kölner Stadtanzeiger”. Inspired by such delicious gastro half knowledge, the plate of the day was ordered several times at our table. But before dinner you shall drink. The best thing to cure the appetite a little and to sprinkle the stomach for its upcoming tasks. Here too the selection was small but fine. Aperos, such as the “Merwut” so the Palatinates call their wormwood of Dorst Consorts, you don’t see on every beverage card. By the way, a fine-bittered Schönramer Pils from Upper Bavaria, which is precisely why it promotes the desire to eat, also not. As a decision-making novelist, the choice of the entry-level drug already faced me with minor problems. This required competent advice. Host Iris Giessauf, with whom I have long since been by you, recommended a glass of the Yellow Muskateller 0.1l for 4.50 euros from the Michi Lorenz winery from her home, Styria. A slippery, quite exotic fragrant and therefore easy to skip in the glass, as should turn out later. Then it was ordered without inhibition, which was the case with eight hungry peels or You know, swimmers already moved. Anyway, Iris took all this up very well. And by the way, a lot was splashed over Palatinate wine and its producers. With the exceptional winner Sven Leiner from Ilbesheim we had the second common acquaintance that it sometimes turns into the Essers. There should be more. In order to agree, I had the potato soup 5.50 euros, which was perfectly tempered. The slightly ally terrines refined with a few herbs would not have got my grandma better off the stove. A rich vegetable broth gave the “Grumbeersupp” equipped with pleasant acid enough backbone to provide furore on the palate. This was not a tuber experience evoking exaggerated bacon, but an extremely fine entrance to my taste. Our two vegetarianly socialized green-towers got an antipasti platter. One that could be seen. Also for the “Girls von der Heide” this spontaneously cried, not on the menu, Veggie-Teller noted the purest eyewitness. Various salads, barbecue vegetables, fried mushrooms, a delicious herbal fresh cheese as well as a couple of nice diced cheeses populated the meatless and sausageless Potpourri, which arrived very well at the female part of our collegial pleasure force. At the other end of the table, it was much more powerful. A colleague made 8,50 euros about the chicken stomachs in Senf-Thymian sauce and that with Inbrunst. At the time, I was already busy with my wonderfully pissed leaf salad, which was served as a supplement by the calfsgulasch. In particular, the eternally thirsty slugs felt good on this evening, which naturally quickly led to bottlenecks in red grape juice. Sommelière Iris, who had already given us a tanning-dangered hit at the first bottle, knew exactly what she could recommend. With the 2013 Wolfsjäger Selection from the Yuris winery 42,50 Euro from the Pannonian plain, a cuvée made from blue french and twig, matured in used barriques, she made everything right this time and provided for adequate relocation. With its 14 turns, this was not a vinophilic attempt to intimidate, but a liquid proof of powerful elegance. Now we had the right operating temperature to devote ourselves to the main courses. As already mentioned, some at the table had opted for the Kalbsgulasch, including my littleness. The Loup de Mer with Fenchel-Paprika-Gemüse and Potato Apron 24,50 Euro and the spaghetti with tomatoes and pumpkin seed pefsto 15,50 Euro were also among the ordered main dishes. But we come to the essence. Let's get to the Paprika-Kalbsgulasch. The scent of the long-sealed infusion alone caused the “Soßenfreunde e.V.” in rapture. Aromaticly rooted by a moderately reduced jus, which did not lack it in tasteful depths, this was a proven combination of eternity values that struck open mouths as a delicate concession for the last “in fleshed” at the table. The paprika gave a slightly vegetabile freshness and the necessary acid. The wonderfully merciful veal finished the rest. This very uncomplicated, but handcrafted dish prepared at top level delighted us on the whole. Some even spoke of a Gulasch revelation. I've even been given pasta again. Not the only undiscipline I did this evening. I also took praise of the other dishes. The team was visibly satisfied and we moderately contributed to this “magic moment” that made us forget space and time. How once an Austrian pop poet probably texted in coke lantern : “Let this trip never end, the action comes from alone...”. Yes, it was possible to stop for this evening. Even without a coke liquor, I understand. The Burgenland leakage drop in the glass already ensured this. In the meantime, however, that red wolf hunter had just entered into the eternal hunting grounds or had already traveled towards the liver of his end users. As a result, new fabric had to be uncorrected. Keep balance – insiders know what – was said. Then a good friend from the Palatinate joined us to the cheese. An unfiltered Cabernet Sauvignon-Merlot-Cuvée from the winery Wageck from Bissersheim „Knipser-Town“ from 2015 should decide our winery completely linked to home. Then the glass bell was bounced and a bare dozen well-ripened raw milk products – except for a “outlier” they were all from German lands – appeared with the spread of spicy odours. Among the specimens supplied by the North German cheese-feinschmeckerei Kober, cow-wealth, cow-raw milk, goat-fresh, mountain and cut cheese varieties with partly quite peculiar names were swamped. For example, “Bentheimer Muh and Mäh” stood for a mixed cheese made from cow and goat milk. In the end, Iris cut me a little bit from about half of her cheese assortment according to my wishes. In total this made: three times hard, once soft and once fresh from the goat's cake. For just 10 Euros a beautiful cross-section through the North German cheese landscape of which I remember especially the Crémeer, which is in perfect maturity. This soft cheese made from cow's milk from the bakery farm in northern Frisia is literally on the tongue. Together with the grape, a taste-intensive Dutch raw milk cheese with natural bark, this was a ripe performance – in the truest sense of the word. After a few Espressi and the one or other spiritual support, eight highly satisfied Esser left their new Cologne favorite place to visit the Live Music Hall free according to the motto “the night belongs to us until the morning” and then actively meet the Retro Clash of the 90s and 2000s in the Gloria Theatre. Epilog: Dear Iris, thank you very much for this wonderful evening where we were allowed to feel like long-term regular guests from the first minute. The fact that both of you, just two months before, on July 13th, the day at which the Madenburg at Eschbach was celebrated a strong wedding, in which Pfalz was a guest of our connoisseur friends from Ilbesheim Nina Timo and, because of that celebration, had to give up your hosts this evening, is one of these grotesque stories that always show me how small the world of good taste is sometimes. At the next visit to Cologne, an evening has already been planned for you, because we have a lot to tell you.

“For weeks i mi g’frogt, for weeks i mi plogt, s’Essers came to my mind, then with eight colleagues it went...” That’s exactly how it was. And as Steinbäcker, Timischl and Schiffkowitz were unfortunately prevented that evening, it should at least culinately strike us in the "Steiermark" Neuehrenfeld in Cologne. Together with eight teachers in the large-scale taxi, the journey there for us “Junker of the province” was a good impression of a – I can take it forward – legendary evening. Arriving in the “Essers” a long table was waiting for us. After the “genus” of the famous and infamous Köbes-Ruppigkeit in the Old Town in the evening before – I mean it was the kulinarically meaningless brewhouse Sünner in the Walfisch – we were happy all the more when we were welcomed by the friendly hostess and their service team. Besides, no one had to object to something decent on the plate. Not even after the consumption of the Rhenish “Tortouri-Teller” in the Walfisch. Of course, I had researched a little before. The Cologne Backhendl-Institution, led by Andreas Esser Küche and Iris Giessauf Service, seemed to be the right place for an unavoidable taste excursion in the small group of colleagues. My V-Man's report on soul food on this portal alone made hope for a delightful evening in a relaxed atmosphere. Thank you at this point, dear Thomas aka table notes. Without your furious contribution, I would certainly not have stumbled over the “Essers”. So much for prehistory. Then it was first to sit, arrive and watch. Ringsherum stood valent bistro furniture on kernel floor. An intimate frame without any muff. But with a lot of soul. The wooden tables did not know the white word of linen. That's it. My colleagues were afraid of the high table culture of Cologne's top gastronomy. The window bench was decorated with all kinds of well-known empties. A bottle of 1964 Riesling Spätlese „Forster Kirchenstück“ from the Deidesheimer VDP giant Bassermann-Jordan made the heart of the Palatinate wine enthusiasts beat faster at the table. Speaking of wine. In addition to a rich selection of German greenhouses from the most important areas of Mosel, Pfalz, Rheingau, Baden, Nahe, etc., the suffsortiment, rich in fine wood cover, with the corresponding engraving for “Gekeltertes und Distilled” had listed many selected discoverer drops from our neighboring country Austria. No exuberant Winzer telephone book, which led one to the ratless “drinherum leaves”, but a cellar compiled with meaning and a lot of wine-understanding, which should first take us to the Weinviertel Niederösterreich and then to the Burgenland. With the 2013 Excellent Reserve from the Pfaffl Winery, a cuvée from Zweigelt, Merlot and Cabernet Sauvignon, developed in the Barrique, the evening started very promising from a vinophilic point of view. He really tasted just as he was called, that's excellent! Andreas Esser’s chef’s directory adapted to a DIN-A4 page and promised a manageable mix of Austrian classics “for barring” and better-citizen courts “for disorder”. Fritian soup, plums and Styrian Volcano ham for the hunger. On the other hand, fjordlachs, puff pastry-kraut scabbard, chicken breast, lamb haxe, poultry liver with pajamas and potato puree awaited greater appetite. Krautfleckerl „Tante Jolesch“, Kavalierspitz in Brühe and Entrecôte vom steirischen Almochsen, of course with roast potatoes! On the other hand, from the exquisitely sorted body and soul department, lured the standing culinaryists. The recommended day did not sound less tasty. On this evening, an hour-long simmered paprika calfsgulasch was offered on fine band noodles. Bingo! And so not only I thought at the table. Especially since that Kalbsgulasch was praised as an absolute “must-have” in the report by Mr Tischnotizen. Apparently, with this court, the chef Andreas Esser has already made a great stir a few years ago, as it created his recipe for a perfect taster even in the “Kölner Stadtanzeiger”. Inspired by such delicious gastro half knowledge, the plate of the day was ordered several times at our table. But before dinner you shall drink. The best thing to cure the appetite a little and to sprinkle the stomach for its upcoming tasks. Here too the selection was small but fine. Aperos, such as the “Merwut” so the Palatinates call their wormwood of Dorst Consorts, you don’t see on every beverage card. By the way, a fine-bittered Schönramer Pils from Upper Bavaria, which is precisely why it promotes the desire to eat, also not. As a decision-making novelist, the choice of the entry-level drug already faced me with minor problems. This required competent advice. Host Iris Giessauf, with whom I have long since been by you, recommended a glass of the Yellow Muskateller 0.1l for 4.50 euros from the Michi Lorenz winery from her home, Styria. A slippery, quite exotic fragrant and therefore easy to skip in the glass, as should turn out later. Then it was ordered without inhibition, which was the case with eight hungry peels or You know, swimmers already moved. Anyway, Iris took all this up very well. And by the way, a lot was splashed over Palatinate wine and its producers. With the exceptional winner Sven Leiner from Ilbesheim we had the second common acquaintance that it sometimes turns into the Essers. There should be more. In order to agree, I had the potato soup 5.50 euros, which was perfectly tempered. The slightly ally terrines refined with a few herbs would not have got my grandma better off the stove. A rich vegetable broth gave the “Grumbeersupp” equipped with pleasant acid enough backbone to provide furore on the palate. This was not a tuber experience evoking exaggerated bacon, but an extremely fine entrance to my taste. Our two vegetarianly socialized green-towers got an antipasti platter. One that could be seen. Also for the “Girls von der Heide” this spontaneously cried, not on the menu, Veggie-Teller noted the purest eyewitness. Various salads, barbecue vegetables, fried mushrooms, a delicious herbal fresh cheese as well as a couple of nice diced cheeses populated the meatless and sausageless Potpourri, which arrived very well at the female part of our collegial pleasure force. At the other end of the table, it was much more powerful. A colleague made 8,50 euros about the chicken stomachs in Senf-Thymian sauce and that with Inbrunst. At the time, I was already busy with my wonderfully pissed leaf salad, which was served as a supplement by the calfsgulasch. In particular, the eternally thirsty slugs felt good on this evening, which naturally quickly led to bottlenecks in red grape juice. Sommelière Iris, who had already given us a tanning-dangered hit at the first bottle, knew exactly what she could recommend. With the 2013 Wolfsjäger Selection from the Yuris winery 42,50 Euro from the Pannonian plain, a cuvée made from blue french and twig, matured in used barriques, she made everything right this time and provided for adequate relocation. With its 14 turns, this was not a vinophilic attempt to intimidate, but a liquid proof of powerful elegance. Now we had the right operating temperature to devote ourselves to the main courses. As already mentioned, some at the table had opted for the Kalbsgulasch, including my littleness. The Loup de Mer with Fenchel-Paprika-Gemüse and Potato Apron 24,50 Euro and the spaghetti with tomatoes and pumpkin seed pefsto 15,50 Euro were also among the ordered main dishes. But we come to the essence. Let's get to the Paprika-Kalbsgulasch. The scent of the long-sealed infusion alone caused the “Soßenfreunde e.V.” in rapture. Aromaticly rooted by a moderately reduced jus, which did not lack it in tasteful depths, this was a proven combination of eternity values that struck open mouths as a delicate concession for the last “in fleshed” at the table. The paprika gave a slightly vegetabile freshness and the necessary acid. The wonderfully merciful veal finished the rest. This very uncomplicated, but handcrafted dish prepared at top level delighted us on the whole. Some even spoke of a Gulasch revelation. I've even been given pasta again. Not the only undiscipline I did this evening. I also took praise of the other dishes. The team was visibly satisfied and we moderately contributed to this “magic moment” that made us forget space and time. How once an Austrian pop poet probably texted in coke lantern : “Let this trip never end, the action comes from alone...”. Yes, it was possible to stop for this evening. Even without a coke liquor, I understand. The Burgenland leakage drop in the glass already ensured this. In the meantime, however, that red wolf hunter had just entered into the eternal hunting grounds or had already traveled towards the liver of his end users. As a result, new fabric had to be uncorrected. Keep balance – insiders know what – was said. Then a good friend from the Palatinate joined us to the cheese. An unfiltered Cabernet Sauvignon-Merlot-Cuvée from the winery Wageck from Bissersheim „Knipser-Town“ from 2015 should decide our winery completely linked to home. Then the glass bell was bounced and a bare dozen well-ripened raw milk products – except for a “outlier” they were all from German lands – appeared with the spread of spicy odours. Among the specimens supplied by the North German cheese-feinschmeckerei Kober, cow-wealth, cow-raw milk, goat-fresh, mountain and cut cheese varieties with partly quite peculiar names were swamped. For example, “Bentheimer Muh and Mäh” stood for a mixed cheese made from cow and goat milk. In the end, Iris cut me a little bit from about half of her cheese assortment according to my wishes. In total this made: three times hard, once soft and once fresh from the goat's cake. For just 10 Euros a beautiful cross-section through the North German cheese landscape of which I remember especially the Crémeer, which is in perfect maturity. This soft cheese made from cow's milk from the bakery farm in northern Frisia is literally on the tongue. Together with the grape, a taste-intensive Dutch raw milk cheese with natural bark, this was a ripe performance – in the truest sense of the word. After a few Espressi and the one or other spiritual support, eight highly satisfied Esser left their new Cologne favorite place to visit the Live Music Hall free according to the motto “the night belongs to us until the morning” and then actively meet the Retro Clash of the 90s and 2000s in the Gloria Theatre. Epilog: Dear Iris, thank you very much for this wonderful evening where we were allowed to feel like long-term regular guests from the first minute. The fact that both of you, just two months before, on July 13th, the day at which the Madenburg at Eschbach was celebrated a strong wedding, in which Pfalz was a guest of our connoisseur friends from Ilbesheim Nina Timo and, because of that celebration, had to give up your hosts this evening, is one of these grotesque stories that always show me how small the world of good taste is sometimes. At the next visit to Cologne, an evening has already been planned for you, because we have a lot to tell you.

The Essers Inn is rated with an average of 4.4 stars in online reviews. The assessment of this editorial evaluation is based on 346 opinions. This restaurant is rated on Google with 4.3 stars from max. 5 on 272 reviews. The restaurant is also rated on Tripadvisor, here the results in detail: 4 out of 5 reviews for Kitchen 3.5 points 5 for quality 4 of 5 points for service 4 of 5 points for Setup 4 of 5 points in total Facebook shows a score of 4.9. With a total rating of 4.4 stars, the restaurant is above the average rating of all other restaurants in Cologne, which is 4.3. The content of Google, Tripadvisor and Facebook was used to summarize the reviews. The viewing period was early 2021.