Pottkind - Koeln

The counter was long taboo. corona had taken many months to her favorite place. so also in the pottkind we had visited a year and a half ago and where we had en... read more The counter was long taboo. corona had taken many months to her favorite place. so also in the pottkind we had visited a year and a half ago and where we had enjoyed the direct view of the kitchen and the direct communication with the chefs from the beginning. in the meantime we have seen pictures and reports from current menus that documented an exciting development. we would have taken on a table alone. but it is now as it is and so it took to oktober last year, when an opportunity was found for the longest visit. with cleverly attached and non-interfering plexiglas discs they were allowed to release the counters and we look forward to the carte blanche menu of enrico sablotny, which is available in four, five or six cursors (60€, 75€, 90€). the start is made by some crackers, including a Filo chip filled with canninchenrills, with a buckthorn and fennel crackers that immerse wonderfully for the spicy sauce rouille. apéros how multi-layered the following passage is, you can hardly see before the very purist presentation. thematically, this is about huh. For this purpose, the leber is drawn as cream, the filled galantin, a foam and a gel from the back of the bones, which covers the shell with sesame. inside there is a thin-skinned black-root salad. through the leber a earthy ground tone is drawn through the bands, which is usually incredibly splendoury, juicy and simply tasty. it follows good broth, butter and steiric ham. this is not staged as an explicitly independent passage in the “Pottkind”, but rather gets to look at it. butter, brot, ham it goes on with navy apple and again hides under the sepia colored kartoffel chip more than expected. cerbel root, pine nuts, inlaid beer dust and petersilienspinach ensure the cozy underconstruction, but the most beautiful is undoubtedly the intense borillas. it goes directly to 12. simply great and for me one of the dishes that makes it right into my personal year best of list! mullet, kiefernfuß, borillas the next cure thanks to Jens-Peter, chef in the team “Pottkind” with frankfurter original. he had the idea to use cooked cheese as creamy basic for larate peel potatoes and swollen ochsen tail. under the cheese foam there is also a bevel jam. it is a decent but original and very elegant solution. Jens-Peters kochkäse, la ratte, ochsenschwanz die hauptplatte mit hirschspinne, chicoree (in which did with a pleasantly light bitter note, champignons in textures on brioche, pistazie and a beautiful orange jus would all be worth it alone. the combination is diverse, the craftsmanship impeccable and the presentation convincing. but the actual star in this dish is the separately served late zle. They are roasted with phots and sleeks and could also go through as a standalone dish. Perhaps we are so invaluable that only seemingly simple supplements are so much fun. Maybe it's just because they're just ultra-lecker. chicoree, champignons late zle at dessert, my memories disappear a little. whether it was a nougat or a hazelnut, I can't say exactly, but by yogurt it had a pleasant acid touch. bronze fennel and spaghettic pumpkin also play a roll, as well as rose hips processed in the baiser and the sauce. but I don't want to guarantee that. that is the problem with carte Blanche menus that they need to pay attention to what they say. but ultimately it is only important whether it was good and that was, even very good and pleasant, not too sweet. nougateis, karamell, fennel as always you meet the petits fours again an arc at the beginning of the menu. the presentation is almost identical, but now there is everything in the sweet version. here as biscuits with cheesecake cream and apricotsen as well as with fennel cracker and Blueberry-Firing dip. petits fours in comparison to our then very convincing menu this was again a clear jump forward, not to say a persistent performance. the style seems more independent and pointed. enrico sablotny connects kreatiw and contemplative, but without overloading his teller. the complexity often hides under what is not recognizable at first sight. he himself says that a court like the appetizer around the bun in this form would not have been brewed before. However, if this marks the direction in which they want to go, I can only expressly encourage them to continue this way. here you can see a handwriting, paired with original ideas and impeccable craftsmanship. that has a star quality. Anyway, we were thrilled and can hardly expect the next menu at the counter. if corona is allowed again. Report as always on my blog: [hidden link]

The counter was long taboo. Corona had taken many months to her favorite place. So also in the "Pottkind", which we had visited a year and a half ago and where... read more The counter was long taboo. Corona had taken many months to her favorite place. So also in the "Pottkind", which we had visited a year and a half ago and where we had enjoyed the direct view of the kitchen and the direct communication with the chefs from the beginning. And half a year – whether with or without lock-off – are too long. In the meantime, we have seen pictures and reports from current menus that document an exciting development. We would have taken a seat alone on a table. But it is now as it is and so it took until October last year, when an opportunity was found for the longest visit. With cleverly attached and uninterrupted Plexiglas discs you were allowed to release the counters and we look forward to the Carte Blanche menu of Enrico Sablotny, which is available in four, five or six courses (60€, 75€, 90€). The start is made by some crackers, including a Filo chip filled with rabbit grooves, with a Buckthorn and fennel crackers, which immerse wonderfully for the spicy Sauce Rouille. Apéros How complex the following passage is, you can hardly see in the eyes of the very purist presentation. Thematic is about chicken. For this purpose, the liver is drawn as a cream, the filled keule as a galanine, egg as a foam and a gel from the back of the bones, which covers the shell with sesame. Inside there is a thin-skinned black-root salad. Through the liver a earthy basic tone is pulled through the band, which is usually incredibly splendoury, juicy and simply tasty. It follows good bread, butter and Styrian ham. This is not staged in the “Pottkind” as an explicitly independent passage, but gets its corresponding appearance at this point. Butter, bread, ham It continues with navy apple and again hides under the sepia colored potato chip more than you expected. Kerbel root, pine nuts, inlaid beer dust and parsley spinach ensure the cozy underconstruction, but the most beautiful is undoubtedly the intense borillas. It goes straight to 12. Simply great and for me one of the dishes that makes it right into my personal year Best Of List! mullet, pine root, borillas The next course thanks to Jens-Peter, Koch in the team “Pottkind” with Frankfurter Origin. He had the idea to use cooking cheese as a creamy base for larate pea potatoes and swollen oxtail. Under the cheese foam there is also an onion jam. It is a decent, but original and very elegant solution. Jens-Peters Kochkäse, La Ratte, Ochsenschwanz The main plate with Hirschspinne, Chicoree (in fact with a pleasantly light bitter note, champignons in textures on Brioche, pistazie and a beautiful orange Jus would be worth all honor alone. The combination is diverse, the craft immaculate and the presentation convincing. But the real star in this dish is the separately served late Zle. They are fried with paws and butterflies and could also pass through as an independent dish. Maybe we are so valuable ingredients that are just seemingly simple supplements are so much fun. Maybe it's just because they're just ultra-lecker. Chicoree, Champignons Spätzle At dessert, my memories disappear a little. Whether it was a nougat or a hazelnut, I can't say exactly, but by yogurt it had a pleasantly acidic touch. Bronze fennel and spaghettic pumpkin also play a role, as well as rose juices processed in the Baiser and sauce. But I don't want to guarantee that. This is the problem with Carte Blanche menus that you need to pay attention to what you say. But in the end, it's just important whether it was good. And that was, even very good and pleasant, not too sweet. Nougateis, Karamell, Fenchel As always you meet the Petits Fours again a bow at the beginning of the menu. The presentation is almost identical, but now there is everything in the sweet version. Here as biscuits with cheesecake cream and apricots as well as with fennel cracker and Blueberry-Firing Dip. Petits Fours Compared to our very convincing menu at the time, this was again a clear step forward, not to say a stubborn performance. The style seems more independent and pointed. Enrico Sablotny combines creative and thoughtful, but without overloading his plates. Complexity often hides under what is not recognizable at first glance. He himself says that a dish like the appetizer for the chicken had not been brewed in this form before. However, if this marks the direction in which you want to go, I can only expressly encourage you to continue this path. Here you can see a handwriting, paired with original ideas and impeccable craftsmanship. That definitely has star quality. At any rate we were thrilled and can hardly expect the next menu at the counter. If Corona is allowed again. Report as always on my blog: [hidden link]

This menu has also confirmed the excellent impression of the last time. enrico sablotny and his small but very well established team develop a style that has an... read more This menu has also confirmed the excellent impression of the last time. enrico sablotny and his small but very well established team develop a style that has an ever more clear handwriting. Regional ingredients play a decisive role here. they are staged with creative components, but not overloaded. the basic is a very classic kitchen, but it comes very modern and easy to foot. seeing from the vault, as here all the handles and procedures are concentrated, is still a great pleasure. like the whole restaurant is pleasantly unpretentious, without giving up perfect service. it makes fun to be here and to see what development the kitchen will continue.

Probably a great experience for people who don't often, or ever, eat fine dining. We were a group of five and were unfortunately disappointed. We have experienc... read more Probably a great experience for people who don't often, or ever, eat fine dining. We were a group of five and were unfortunately disappointed. We have experience with Michelin-starred restaurants but aren't overly demanding. However, we did have expectations. These were unfortunately missed by a considerable margin. Atmosphere: cozy. The seating is close together, which is initially pleasant. Food: Not good value for money. Few high-quality ingredients. It would be better to pay €50 for a set menu and have fewer vegetarian options. Service: Unfortunately, not good. We always order wine à la carte. When we start with a magnum of champagne, we expect appropriate service. The server lacked competence and interest in discussing our wine preferences. I think they were more geared towards wine pairing. The dishes were presented by the waitress in a clumsy, memorized manner – all our questions about ingredients or preparation went unanswered. After the first few courses, she quickly disappeared after explaining each one. The highlights were the main course, the bread, and the soup. The kitchen is open-plan, but the atmosphere between the staff and the kitchen staff is poor. When you're drinking expensive wine, spending several times the menu price per person, and you're the last table, we all found it extremely irritating that the kitchen crew simply left without a word. In that situation, what's the point of an open-plan kitchen?

The Pottkind restaurant in Cologne completely won us over! The moment you step inside, you feel the warm and welcoming atmosphere. The highlight of the evening,... read more The Pottkind restaurant in Cologne completely won us over! The moment you step inside, you feel the warm and welcoming atmosphere. The highlight of the evening, however, was the food – here, creative cuisine meets the highest quality. Every dish is not only a culinary delight but also a true work of art visually. The combination of fresh ingredients, bold flavors, and meticulous presentation makes dining at Pottkind a truly special experience. The perfectly paired wines deserve special mention. The carefully selected wines complemented the dishes in an exceptional way, elevating the flavors to an even higher level. You can immediately tell that experts are at work here, curating their wine list with great care and passion. And then there's the service: We have rarely felt so well looked after in a restaurant. The staff is not only incredibly friendly but also very attentive and competent. It goes without saying that guests are called before their visit to inquire about any allergies, ensuring they can make the best possible arrangements. You can tell they are passionate about their work and want to give their guests an unforgettable evening. Pottkind is definitely a culinary highlight in Cologne that we can recommend to anyone looking for an exceptional dining experience! Update after one year: The restaurant continues to impress across the board. The cuisine is sophisticated, tastes superb, and has even shown noticeable improvement compared to our first visit – although the standard was already exceptionally high. Every course is thoughtfully designed and prepared with great care. The experience is rounded off by extremely attentive, professional, and warm service. Overall, a top-notch culinary experience – absolutely outstanding and highly recommended.