Scampino Wein Meer - Köln

A great Italian and Mediterranean restaurant in Köln. I was invited to go here by a customer and the food was really good. It's a fairly spacious... read more A great Italian and Mediterranean restaurant in Köln. I was invited to go here by a customer and the food was really good. It's a fairly spacious...

Unfortunately only one star at this service... We have recently lived in the area and have been there a few times and really satisfied. Today we were... read more Unfortunately only one star at this service... We have recently lived in the area and have been there a few times and really satisfied. Today we were...

Before returning from the Bergisch (land we decided to have an evening with fish. It should not be a fish bud, not a fast restaurant, no restaurant that keeps t... read more Before returning from the Bergisch (land we decided to have an evening with fish. It should not be a fish bud, not a fast restaurant, no restaurant that keeps the mullet frozen for weeks. It should already be a veritable fish restaurant with large fish turnover, in which the likelihood of zero tends to receive fish taken from deep-cooling, which has previously been frozen, then refrozen, sprayed with water and again frozen around half the world. But where do these premises land? We decide for the Scampino in Cologne-Mülheim – a pure fish restaurant op d 'r schäl Sick , as the Cologne-based company degrades the right Rhine side as the wrong Rhine side. The ambience Pleasant parking is possible when you visit the Scampino on the harbour road directly on the Mülheimer Rheinpromenade. The Scampino is located near the Rhine, at the level of the boat entrance to the Mülheim harbour on the ground floor of a residential building. The residential building is in style as it is offered solvent condominium lovers in preferred residential areas. A large outdoor area in front of the entrance of the Scampino offers space for a summer-usable terrace with lateral views over the Mülheimer Rheinpromenade on one of the busiest waterways in the world. The externally modern building style continues inside the restaurant. In the entrance the first view of an aquarium with many colorful fishes falls. Clear lines in the room layout, LED spots in the white ceiling, several columns with brown wood panelling in the lower third, otherwise white, walls, just as held as the columns, and a long bar counter give the large guest room a modern, Mediterranean appearance. Two large black plates on the side walls list daily dishes, tables on the counter give information about the wine offer. To beige-colored, bare wooden tables row brown chairs. Tables and chairs recall a brewhouse style. The guest has a view of the kitchen over the counter. He can watch the chef. It is a pleasant ambience, here you can feel well removed, therefore the note good and four stars. The service When entering the restaurant we look over exemplary covered tables, on which white fabric napkins stand dissidentially tight. Some tables are occupied, a friendly waiter – obviously from the Mediterranean area – welcomes us, asks for a reservation, because the place is booked today. We have not reserved, the serviceable southern country discusses with a colleague, then they offer us a two- and a four-story table to choose from. We decide for the four table and are served professionally, friendly, fast and courteously by the two dynamic serving forces. The two have learned their craft, so here also four stars and a good . We are still studying the not short list of daily dishes on one of the large plates on the wall, when one of the two waiters already asks for drinks and handed over two menus. My wife decides for a mineral water of Italian provenance (4.50 € the semi-liter bottle , and I take a Sauvignon blanc (0.2 l for a remarkable 6.80€ . Not so fast can we decide for the dishes, because the wall panels list all by hand: swordfish steak, fillet of white healbutt, stone-beißerfilet, grilled Dorade, seafood medallions This already extensive selection is complemented by a similar offer in the menu. The main foods are about twenty euros, some of them, but also clearly above them. The prices of the appetizers commute around ten euros. The drinks are served, a large basket with fresh bread, but nothing else – a cheerful greeting from the kitchen. We choose the – fillet from white heal butt with fine must sauce at €24.80 and – the swordfish steak with truffle butter at €21.90. There are vegetables and rice on both dishes. During the waiting period more and more guests come, but not so many that all tables would be occupied. We notice how the noise level in the guest room increases. If it's really full here, the volume level will probably be a whole piece. Two plates are served at the same time, the halibutt and the swordfish. The dishes are visually appealing. The red of carrots contrasts with the dark green of spinach, the bright green of white cabbage and white-yellow rice. The gently tanned fish is garnished with yellow sauces. The supplements are small in quantities and the fish portions are fine. As agreed, my wife and I will notice white cabbage at the first fork: warm, almost lukewarm, not hot! Otherwise, our judgment is not in the carrots, spinach and rice. The supplements have probably been placed on the unheated plates for some time while the fish has been prepared. Because the fish is hot. And it tastes very good, both the halibutt and the swordfish. Both pieces are crispy fried, soft brown and lie in a sauce mirror. My wife judges the mustard sauce as excellent, the sauce for swordfish steak – could be a white wine sauce – also tastes very good. A large slice of truffle butter gives the fish with the sword a special, good taste. The supplements also taste good, and the vegetables are freshly prepared. But the lack of temperature will be reflected in the judgment. As it is, one of the operators asks whether it tasted. We're chasing this, but we're causing the lack of heat on the side. He regrets it. It should be something sweet after the delicious fish. Both of us choose – chocolate professional oles, the small gift, poured over with chocolate and in a mirror of vanilla sauce to €6.90. Here, too, the eye laughs when serving. The profiteroles are surrounded by fresh fruit pieces, strawberry, kiwi, orange, and a crabberry, commonly also called physalis. And the first impression is not: The dessert is excellently prepared, the taste excellent. Last but not least, the vanilla sauce and the chocolate cream contribute to this taste experience. My better half thirsty still after an espresso (2.50 € , which is nicely served hot, good because strong in taste, and accompanied by an amarettino. Fish and dessert have undoubtedly earned their five stars and a very good one. However, the temperature of the supplements to the main courts is so high, in particular in view of the high price levels and expectations, that we assess the food overall with no more than one good, i.e. with four stars. Too bad the courts could have scored the Scampino. The cleanliness tables, the dishes and the best corner are clean, the guest room too. The toilets are also well maintained and clean, both with the ladies and with the men. In both toilets, a modern, stainless steel equipment stands out. For cleanliness, we have four stars. The price/performance ratio (3 stars at price versus performance could have been good for hot supplements and more than four stars. But the only warm, almost lukewarm supplements are undermining the judgment here. At this price level, we naturally expected hot supplements on hot plates, especially given the announcement of the restaurant, to pamper in our Mediterranean fish restaurant on the right of the Rhine and to let our wide selection of fresh fish and seafood convince as it is on the Scampino homepage. In this price level, hot supplements belong to pampering, so there are three points. The conclusion (3.8 star total) has fallen to us the evening in the Scampino. We recommend it for a visit and will occasionally also go back to expecting to get hot supplements. The fish is excellent and ambiente- and service-wise, yes, as with cleanliness everything is true. But with our supplement experience there are only rounded four stars.

I'm not sure what restaurant the other reviewers went to, but the 6 ofmua had a very nice meal with great service and delicious food. From the Scampi, which... read more I'm not sure what restaurant the other reviewers went to, but the 6 ofmua had a very nice meal with great service and delicious food. From the Scampi, which...

Before returning from the mountain table (land we decided to have an evening with fish. It should not be a fish base, no fast restaurant, no restaurant that kee... read more Before returning from the mountain table (land we decided to have an evening with fish. It should not be a fish base, no fast restaurant, no restaurant that keeps the mullet frozen for weeks. It should already be a veritable fish restaurant with large fish turnover, where the likelihood of zero tends to get fish from deep cooling, previously frozen, then frozen again, sprayed with water and frozen again by half the world. But where do these premises land? We choose the Scampino in Cologne-Mülheim – a pure fish restaurant op d'r schäl Sick, as the Cologne company will qualify the right Rhine side as the wrong Rhine side. The ambience Pleasant parking is possible when you visit the Scampino on the harbour road directly on the Mülheimer Rheinpromenade. The Scampino is located near the Rhine, on the level of the boat entrance to the Port of Mülheim on the ground floor of a residential building. The house is in style as it is offered solvent property lovers in preferred residential areas. A large outdoor area in front of the entrance of the Scampino offers space for a summer-usable terrace with lateral views over the Mülheimer Rheinpromenade on one of the busiest waterways in the world. The exterior modern building style continues in the restaurant. In the entrance there is a first view of an aquarium with many colorful fish. Clear lines in room layout, LED spots in the white ceiling, several columns with brown wood cladding in the lower third, otherwise white, walls, as held as the columns, and a long bar counter give the large guest room a modern, Mediterranean appearance. Two large black plates on the side walls give daily dishes, tables on the counter information about the wine offer. To beige, naked wooden table row brown chairs. Tables and chairs recall a brewhouse style. The guest has a view of the kitchen over the counter. He can watch the cook. It is a pleasant ambience, here you can feel well solved, therefore the note good and four stars. The service When entering the restaurant we look over exemplary covered tables, on which white fabric napkins are unseenly dense. Some tables are occupied, a friendly waiter – obviously from the Mediterranean – welcomes us, asks for a reservation because the place is booked today. We have not reserved ourselves, the reputable southern country discusses with a colleague, then they offer us a two- and four-table for choice. We decide for the four table and are served by the two dynamic forces professional, friendly, fast and friendly. The two have learned their craftsmanship, so here also four stars and a good one. The food We still study the not short list of daily dishes on one of the large plates on the wall when one of the two waiters already asks for drinks and distributed over two menus. My wife decides for a mineral water of the Italian provenance medal (4.50 € the half-liter bottle , and I take a Sauvignon blanc (0.2 l for a remarkable 6.80€ . Not so fast we can decide for the dishes, because the wall panels all arrange by hand: swordfish steak, fillet of white healbutt, stone-beißerfilet, grilled seafood This already extensive selection is complemented by a similar offer in the menu. The main foods are about twenty euros, some of them, but also clearly above them. The prices of the appetizers are about ten euros. The drinks are served, a large basket with fresh bread, but nothing else – a cheerful greeting from the kitchen. We choose the – fillet made of white heal butt with fine muesli sauce at 24,80 € and – the swordfish steak with truffle butter at 21,90 € There are vegetables and rice on both dishes. During the waiting period more and more guests come, but not so many that all tables are occupied. We see how the noise level in the guest room rises. If it is really full here, the volume level will probably be a whole piece. Two plates are served simultaneously, the Halibutt and the swordfish. The dishes are visually appealing. The red of carrots contrasts with the dark green spinach, the bright green of white cabbage and white-yellow rice. The gently tanned fish is garnished with yellow sauces. The supplements are small in quantities and the fish components are fine. As agreed, my wife and I will notice white cabbage on the first fork: warm, almost lukewarm, not hot! Otherwise, our judgment is not in the carrots, spinach and rice. The supplements were probably placed on the unheated plates for some time while the fish was prepared. Because the fish is hot. And it tastes very good, both the halibutt and the swordfish. Both pieces are crispy fried, soft brown and lie in a sauce mirror. My wife judges the mustard sauce as excellent, the sauce for the swordfish steak – could be a white wine sauce – also tastes very good. A large slice of truffle butter gives the fish with the sword a special, good taste. The supplements also taste good, and the vegetables freshly prepared. But the lack of temperature will find its precipitation in the judgment. As it is, one of the operators asks whether it tasted. We follow this, but we cause the lack of heat in dietary supplements. He regrets it. It should be something sweet after the delicious fish. Both of us choose – chocolate professional oil, the small gift, overwhelmed with chocolate and in a mirror of vanilla sauce to €6.90 Also here the eye laughs while serving. The profiteroles are surrounded by fresh fruit pieces, strawberry, kiwi, orange and a crabberry, often also called physalis. And the first impression is not: The dessert is excellently prepared, the taste excellent. Last but not least, vanilla sauce and chocolate cream contribute to this taste experience. My better half thirst for an espresso (2.50 € ), which is nicely served hot, good because strong in taste, and accompanied by an amarettino. Fish and dessert have undoubtedly earned their five stars and a very good one. However, the temperature of the supplements to the main dishes, in particular given the high price levels and expectations, is so high that we evaluate the foods overall with no more than one good, i.e. with four stars. Too bad the dishes could score the Scampino. The cleanliness tables, the dishes and the best corner are clean, the guest room also. The toilets are also well maintained and clean, both with the ladies and with the men. In both toilets is a modern, stainless steel equipment. We have four stars for cleanliness. The price/performance ratio (3 stars at the price against performance could have been good for hot supplements and more than four stars. But the only warm, almost lukewarm supplements undermine the judgment here. At this price level, we naturally expected hot supplements on hot plates, mainly due to the announcement of the restaurant, to pamper in our Mediterranean fish restaurant on the right side of the Rhine and to convince our wide range of fresh fish and seafood as it is on the Scampino homepage. In this price level, hot supplements belong to pampering, so there are three points. The final (3.8 stars in total) we enjoyed in the evening at Scampino. We recommend it for a visit and will occasionally also be expected again to get hot supplements. The fish is excellent and environmentally friendly, yes, as with cleanliness. But with our addition experience there are only rounded four stars.