Henne. Weinbar. Restaurant - Koeln

The data for this evaluation were collected on known online portals in January 2021. With the summary of Google, Tripadvisor and OpenTable, we want to illuminate all aspects of this operation. 331 guests gave the kitchen an average rating of 4.6 out of 5 stars on Google. The average rating for Tripadvisor is 4.5 out of 5 points. A total of 120 reviews were submitted to Tripadvisor until the evaluation. The rating for kitchen is given with 4.5 reviews of 5. The quality is evaluated on Tripadvisor with a rating of 4. HENNE. Wine bar. Restaurant gets in category Service 4 points max. 5. OpenTable publishes a value of 4.6. Looking at the other kitchens in Cologne, which were rated on average with 4.3, this is 4.57 stars above. With a total result of 4.57 stars, over all online reviews, the HENNE can. Wine bar. Restaurant with the guests quite convincing.

General A meeting of our connoisseur club (two members are long overdue. But Corona made us some lines through the bill. In addition, fewer and fewer restaurants are opened in the week. But a lunch belongs to us at the end of a day of joy! And the next lockdown threatens. Quickly choose a restaurant and book: Cologne already offers some options: After a brief reflection “heinzhermann” came into question near Wroclaw Square, the new “Prunier” next to the cathedral. But close to the Rudolfplatz there were also “Henne” and “neoBiota”; “maiBeck” on the edge of the old town also came to the list. „Alfredo“ at Opernplatz also opens at noon. The new market is still “Poisson”, which also opens in the afternoon. “Ito” in the Belgian quarter also offers a lunch on a few days. And of course “Le Moissonnier”. Here we have completed or delayed the search. Because the selection was still quite large. Unfortunately, however, “astrein”, “The 4th King”, “Rays”, “Pottkind”, “La Société” were also not possible at noon. But it should also be a place we haven't visited together yet and at the same time are pretty sure no experiment! In the end, Prunier and Henne came to a closer choice. Then we chose Henne, because it is “vine bar and restaurant”. Prunier only opened the doors at the end of November and may not be played or already overrun. The new cook only works in the evening business. This is Enrico “Enno” Hirschfeld, who was previously Co Chef at Maximilian Lorenz. Ambiente The restaurant can look inconspicuous or small from the outside. But there's plenty of room in there. Only at the front of the Eingan are tables, but behind the bar it goes on. In summer or in good weather there is also an open oasis – through a door you get there. Now in winter the door is closed. But there are also places on the first floor. Cleanliness Everything worked very well maintained. The toilets are quite far away. If you look at the street (as we are today, you have to go back, past the open kitchen, down to the basement. But the plant is clean and well maintained. Service The young people are friendly and open. They like to advise and can also tell about the wines. In the evening, Chef Sommelier is on site. The map is extensive and original. I like the fancy wines very well: The idea of the house is to offer three types of wine in all grape varieties: #crowdpleaser. From light to complex, uncomplicated for any weing cook recognizable good wine. These are the extraordinary wines of real species that make one or other different. The wines you've always wanted to drink. The menus Some individual dishes. Small map with open wines. Bottles full of program. The card uses only small balls: 2 courses. shoyu ei. 23 € 3 courses. schoyu ei. schnitzel. Dessert. 26 € 4 courses. schoyu ei. carving. Dessert. 35 € Delicious food We chose once 3 and once 4 courses. rindertatar topinambur. 5 years old gouda. Furnace onion. The meat was cut small, well seasoned and at the moment not to see because the vegetables, cheese and onion had been layered dürber. harmonizes and supplements the ingredients; so every bite could bring other flavors to fruit. schoyu ei kimchi. erdnuss miso mayonnaise. Potato straw. The egg had been kept pleasant. The other ingredients were also pleasantly roasted. And the Majonäse was sharp. fang des tags – kabeljau. risoni mit muscheln. estragonmayo. fenchelsalat mit Passe pierre. Pangrattato. The fish was fried on the skin and tender and soft. The dishes were cooked and tasted neatly. cold kartoffel gurken salat. Berry, Lemon. The Wiener Schitzel was perfect: meat diluted. The panade is very chessy and wavy. The potato salad was classic. Also the cranberry jam was not too sweet. The lemon lay in a fabric bag so that no cores are created when exposing. brittle salt butter. Vanilla sauce. mandeleis (Fruchteis. Rumrosine. The apple slice was too low. She was not too soft and showed a fine acidity. The piece was surrounded by the salt butter and vanilla sauce and the inserted raisins. Since I have no almond, I have a fruit ice cream that fits the dish. Strangely large, the Biscuit squares looked up. But it was delicious: slightly crispy and otherwise soft. Drinks Water medium Fio Glou Glou – Mosel Grape varieties: Weißburgunder 50%, Müller Thurgau 50% 6,50 € Albariño Genio y Figura, Val do Salnés, Bodegas Attis – 6,00 € Massolino Langhe Nebbiolo – 6,00 € Valori, Inkiostro Merlot – Abruzzo – 7,00 € Winery Max Ferd. Richter, Riesling Veldenzer Elisenberg Cabinet (sweet – 7.00 €) But there was only one offer in the open product from the list of “lost” wines. But we wanted to try several varieties and not order a bottle. Lunch seems to be cheap to us. Conclusion 4 – happy again. It is fun at lunchtime; but in the evening the offer is larger and therefore more selection is available. It's just the occasion. And I'm glad to enjoy something like this at noon. (1 – certainly not again, 2 – hardly again, 3 – when it returns, 4 – again happy, 5 – necessary again – after “Kuechenreise” Date of visit: 01.12.2021 – Lunch – 2 persons My pleasant experiences are also in [here link]

Usually a meeting of our edifice club (two members were long overdue. but Corona crashed us through the bill. more and less restaurants open in the week. but a lunch is simply part of the decay of a day of joy! and the next crash is already in danger. so quickly select and reserve a restaurant: köln already offers some options: After a short reflection “heinzhermann” came near the square of the crispy, the new “Prunier” next to the cathedral already in question. but near the Rudolfplatz were also “Henne” and “neoBiota”; “maiBeck” on the ranch of the old town also came to the list. „Alfredo“ at opernplatz also opens at noon. the new market is still “Poisson”, which also opens in the afternoon. “Ito” in the Belgian quarter also offers a lunch and, of course, “Le Moissonnier”. we ended the search or slowed down. because the selection was still quite large. Unfortunately, however, “astrein”, “The 4th King”, “Rays”, “Pottkind”, “La Société” were also not possible at noon. It should also be a local one that we have not yet visited together, and at the same time we are certainly not an experiment! at the end came blunt and henne into the narrower choice. then we decided to know because it “wine and restaurant”. prunier opened the doors at the end of November and may not be played or already overrun. the new cook only works in the evening business. it is at least enrico “Enno” brain field that previously cook at maximilianlorence. Environment that looks locally from the outside, perhaps inconspicuous or small. but inside is powerful place. nich are only at the front of the onegan are tables, but behind the bar it continues. in summer or with good weather there is also a free air oasis – you can get there through a door. now in winter the door is closed. but there are also places on the first floor. Cleanliness everything worked very well maintained. Sanitary toilets are quite far away. If you are sitting on the street at the front (as we are today, you have to go back, past the open kitchen, down to the basement. but the plant is clean and well maintained. the young people are friendly and open. They are happy to advise and can also tell something about weaving. in the evening, of course, the cook is sommelier. the map is extensive and original. I like the fancy wines very well: the idea of the house is to offer three types of wine for all varieties: #crowdpleaser. from light to complicated, uncomplicated for every weing ugly recognizable good weaving. These are the extraordinary weeping of real types that make one or other different. the weeping you always wanted to drink. the card(s) in the lunch menu. small map with open screams. Bottle full of program. the card uses only small sticks: 2 passages. schoyu ei. schnitzel. 23 € 3 courses. shoyu ei. schnitzel. Dessert. 26 € 4 courses. actor. schnitzel. Dessert. 35 € the tasting we have chosen 3 and 4 courses once. rindertatar topinambur. Five years old Gouda. the meat was small cut, well seasoned and not to see at this time, because the sweet, the cheese and the fog were layered. harmonize and supplement the ingredients; so every bite could be torn from other flavors. schoyu ei kimchi. erdnuss miso mayonnaise. Potato straw. the egg was pleasantly increased. the other ingredients were also pleasantly spiced and the majon was spiced. the day – kabeljau. risoni with muscheln. Estragonmayo. fenchelsalat with passe pierre. Pangrattato. the fish was fried on the skin and tender and soft. the shells were cooked and tasted properly. kalfscarf carrots gurken salat. Charberry. Lemon. the white spear was perfect: meat thinly cast. the panade extremely chessy and wavy. the potato salad fits classic. also the low berry jam was not too sweet. the lemon lay in a fabric bag, so that no cores arise when printing. brittle salt butter. Vanilla sauce. mandeleis (Fruchteis . Rumrosine. the Apex was too low. she was not too soft and showed a fine acidity. the piece was surrounded by the salt butter and vanilla sauce and the inlaid Russians. Because I don't get almond, I have a fruity thing that fits the dish. strange big, the cookie was upstairs. but it was delicious: slightly crispy and otherwise soft. soaked water medium fio glou – mosel varieties: white burgunder 50, % müller thurgau 50% 6,50 € albariño genio y figura, val do salnés, bodegas attis – 6,00 € massolino langhe nebbiolo – 6,00 € valori, tiniostro merlot – abruzzo Price-quality ratio of lunch seems to us quite cheap. Conclusion 4 – happy again. it is fun at noon; but in the evening the offer is larger and therefore more selection is available. it just comes at the beginning and I'm glad to enjoy something like this at noon. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – again happy, 5 – absolutely again – after “Kuechenreise” Date of visit: 01.12.2021 – noon – 2 people are also my enjoyable experiences with [hidden link]

Usually a meeting from our edifice club (two members were long overdue. but corona made us fall through the bill. more and less restaurants open in the week. but a lunch is simply part of the decay of a day of joy! and the next crash is already in danger. so quickly choose and reserve a restaurant: köln already offers some options: After a short reflection “heinzhermann” came near the square of the crispy, the new “Prunier” next to the cathedral already in question. but near the Rudolfplatz were also “Henne” and “neoBiota”; “maiBeck” on the ranch of the old town also came to the list. „Alfredo“ at opernplatz also opens at noon. the new market is still “Poisson”, which also opens in the afternoon. “Ito” in the Belgian quarter also offers a lunch and, of course, “Le Moissonnier”. we ended the search or slowed down. because the selection was still quite large. Unfortunately, however, “astrein”, “The 4th King”, “Rays”, “Pottkind”, “La Société” were also not possible at noon. It should also be a local one that we have not yet visited together and at the same time we are certainly not an experiment! We then decided to know because it is “wine and restaurant”. prunier opened the doors at the end of November and may not be played or already overrun. the new cook only works in the evening business. it is at least enrico “Enno” brain field that previously cook at maximilianlorence. Environment that looks locally from the outside, perhaps inconspicuous or small. but inside is powerful place. nich are only at the front of the onegan are tables, but behind the bar it goes on. in summer or with good weather there is also a free air oasis – you can get there through a door. now in winter the door is closed. but there are also places on the first floor. Cleanliness everything worked very well maintained. Sanitary toilets are quite far away. If you are sitting on the street at the front (as we are today, you have to go back, past the open kitchen, down to the basement. but the plant is clean and well maintained. the young people are friendly and open. They are happy to advise and can also tell something about weaving. in the evening the chef is sommelier. the map is extensive and original. I like the fancy wines very well: the idea of the house is to offer three types of wine for all varieties: #crowdpleaser. from light to complex, uncomplicated for any weing ugly recognizable good wein. these are the extraordinary weeping of real types that make one or other different. the weeping you always wanted to drink. the card(s) in the lunch menu. small map with open screams. Bottle full of program. the card uses only small sticks: 2 passages. schoyu ei. schnitzel. 23 € 3 courses. shoyu ei. schnitzel. Dessert. 26 € 4 courses. schoyu ei. catch. schnitzel. 35 € the tasting we have chosen 3 and 4 courses once. rindertatar topinambur. Five years old Gouda. the meat was small cut, well seasoned and not to see at this time because the sweet, the cheese and the fog were layered. harmonises and supplements the ingredients; so any bite could be torn from other flavors. schoyu ei kimchi. erdnuss miso mayonnaise. Potato straw. the egg was pleasantly increased. the other ingredients were also pleasantly spiced and the Majonäse was outraged. the day – kabeljau. risoni with muscheln. Estragonmayo. fenchelsalat with passe pierre. Pangrattato. the fish was fried on the skin and tender and soft. the shells were cooked and tasted properly. kafscarf carrots gurken salat. Charberry. Lemon. the white spear was perfect: meat thinly cast. the panade extremely chessy and wavy. the potato salad fits classic. also the low-beer jam was not too sweet. the lemon lay in a fabric bag, so that no cores arise when printing. brittle salt butter. Vanilla sauce. mandeleis (Fruchteis . Rumrosine. the Apex was too low. she was not too soft and showed a fine acidity. the piece was surrounded by the salt butter and vanilla sauce and the inlaid Russians. Because I don't get almond, I have a fruity thing that fits the dish. strange big, the cookie was upstairs. but it was delicious: slightly crispy and otherwise soft. Soaked water medium fio glou – mosel varieties: white burgunder 50, % müller thurgau 50% 6,50 € albariño genio y figura, val do salnés, bodegas attis – 6,00 € massolino langhe nebbiolo – 6,00 € valori, tiniostro merlot – abruzzen – 7,00 € weingut but we did not order from the list of “exper” Price-quality ratio of lunch seems to us quite cheap. Conclusion 4 – happy again. it is fun at noon; but in the evening the offer is larger and therefore more selection is available. it just comes at the beginning and I'm glad to enjoy something like this at noon. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – again happy, 5 – absolutely again – after “Kuechenreise” Date of visit: 01.12.2021 – noon – 2 people are also my pleasant experiences with [here link]

General A meeting of our connoisseur club (two members are long overdue. But Corona made us some lines through the bill. In addition, fewer and fewer restaurants are opened in the week. But a lunch belongs to us at the end of a day of joy! And the next lockdown threatens. Quickly choose a restaurant and book: Cologne already offers some options: After a brief reflection “heinzhermann” came into question near Wroclaw Square, the new “Prunier” next to the cathedral. But close to the Rudolfplatz there were also “Henne” and “neoBiota”; “maiBeck” on the edge of the old town also came to the list. „Alfredo“ at Opernplatz also opens at noon. The new market is still “Poisson”, which also opens in the afternoon. “Ito” in the Belgian quarter also offers a lunch on a few days. And of course “Le Moissonnier”. Here we have completed or delayed the search. Because the selection was still quite large. Unfortunately, however, “astrein”, “The 4th King”, “Rays”, “Pottkind”, “La Société” were also not possible at noon. But it should also be a place we haven't visited together yet and at the same time are pretty sure no experiment! In the end, Prunier and Henne came to a closer choice. Then we chose Henne, because it is “vine bar and restaurant”. Prunier only opened the doors at the end of November and may not be played or already overrun. The new cook only works in the evening business. This is Enrico “Enno” Hirschfeld, who was previously Co Chef at Maximilian Lorenz. Ambiente The restaurant can look inconspicuous or small from the outside. But there's plenty of room in there. Only at the front of the Eingan are tables, but behind the bar it goes on. In summer or in good weather there is also an open oasis – through a door you get there. Now in winter the door is closed. But there are also places on the first floor. Cleanliness Everything worked very well maintained. The toilets are quite far away. If you look at the street (as we are today, you have to go back, past the open kitchen, down to the basement. But the plant is clean and well maintained. Service The young people are friendly and open. They like to advise and can also tell about the wines. In the evening, Chef Sommelier is on site. The map is extensive and original. I like the fancy wines very well: The idea of the house is to offer three types of wine in all grape varieties: #crowdpleaser. From light to complex, uncomplicated for any weing cook recognizable good wine. These are the extraordinary wines of real species that make one or other different. The wines you've always wanted to drink. The menus Some individual dishes. Small map with open wines. Bottles full of program. The card uses only small balls: 2 courses. shoyu ei. 23 € 3 courses. schoyu ei. schnitzel. Dessert. 26 € 4 courses. schoyu ei. carving. Dessert. 35 € Delicious food We chose once 3 and once 4 courses. rindertatar topinambur. 5 years old gouda. Furnace onion. The meat was cut small, well seasoned and at the moment not to see because the vegetables, cheese and onion had been layered dürber. harmonizes and supplements the ingredients; so every bite could bring other flavors to fruit. schoyu ei kimchi. erdnuss miso mayonnaise. Potato straw. The egg had been kept pleasant. The other ingredients were also pleasantly roasted. And the Majonäse was sharp. fang des tags – kabeljau. risoni mit muscheln. estragonmayo. fenchelsalat mit Passe pierre. Pangrattato. The fish was fried on the skin and tender and soft. The dishes were cooked and tasted neatly. cold kartoffel gurken salat. Berry, Lemon. The Wiener Schitzel was perfect: meat diluted. The panade is very chessy and wavy. The potato salad was classic. Also the cranberry jam was not too sweet. The lemon lay in a fabric bag so that no cores are created when exposing. brittle salt butter. Vanilla sauce. mandeleis (Fruchteis. Rumrosine. The apple slice was too low. She was not too soft and showed a fine acidity. The piece was surrounded by the salt butter and vanilla sauce and the inserted raisins. Since I have no almond, I have a fruit ice cream that fits the dish. Strangely large, the Biscuit squares looked up. But it was delicious: slightly crispy and otherwise soft. Drinks Water medium Fio Glou Glou – Mosel Grape varieties: Weißburgunder 50%, Müller Thurgau 50% 6,50 € Albariño Genio y Figura, Val do Salnés, Bodegas Attis – 6,00 € Massolino Langhe Nebbiolo – 6,00 € Valori, Inkiostro Merlot – Abruzzo – 7,00 € Winery Max Ferd. Richter, Riesling Veldenzer Elisenberg Cabinet (sweet – 7.00 €) But there was only one offer in the open product from the list of “lost” wines. But we wanted to try several varieties and not order a bottle. Lunch seems to be cheap to us. Conclusion 4 – happy again. It is fun at lunchtime; but in the evening the offer is larger and therefore more selection is available. It's just the occasion. And I'm glad to enjoy something like this at noon. (1 – certainly not again, 2 – hardly again, 3 – when it returns, 4 – again happy, 5 – necessary again – after “Kuechenreise” Date of visit: 01.12.2021 – Lunch – 2 persons My pleasant experiences are also in [here link]