Urban Loft - Koeln

General Cologne has a new roof terrace – Neudeutsch is called Rooftop Location. At the new Hotel URBAN LOFT Cologne in the Eigelstein district at feet and with a view of the Cologne roofs to the cathedral there is a lunch with Marc Flogaus – Chef von Metzger and Marie, who was invited by YouDinner. I want to know the view; but I booked the event of YouDinner mainly because of the cook at the stove. I remember Marc Flogaus. because YouDinner was already a guest in his restaurant in Kasparstraße in the Agnes district. However, the appointment had to hike several times through Corona. The cook had to be replaced. Now it's Steffen Kimmig, called Stevie, who was also often used for YouDinner. As a former student and assistant to the century cook Eckart Witzigmann knows Stivie: real joy and best taste need time, skill and passion. After nine years as a chef in the restaurant Kap am Südkai in the Rheinauhafen in Cologne he took the step into self-employment and so far did not regret a day. In his venue StivieCuisine, he can look at his heart. Ambiente A Rooftop Location should always offer an exceptional and impressive event facility for special parties and events on the rooftops. The title “Urban Loft” should also make a lot of sound. A space that is more than a hotel: habitable experience, a work space for meetings, a temporary home. But also bar, restaurant and meeting point. Other local partners are usually involved. Since I am quite old-fashioned and like to use German terms, I am surprised. But then it was completely different anyway. It had rained long in the night and the wind was still fresh as YouDinner had to stay on the ground floor. When I arrived by train and went into my own stone, I stood before the simple construction that didn't seem so big. The doors opened and I saw the reception. There I wanted to know how to get to “Dach”. There I saw the staff at work. The tables and chairs were built. Last things were covered. In a side room I also recognized Stivie Kimmig at work. The whole day of the earth seemed very modern and was divided into several areas: the reception, the bar, a room with drinks, reading corner, tables for computer connections. Very functional. And the large area for our event with access to a walk-in terrace. In the middle there were elevators and stairs to the basement and to the floors. The Gaffel brewery has been on the property for many years. But he was left in the city centre and this hotel building was created. Cleanliness Everything was well maintained and properly prepared. The toilets were in the second cellar ( stairs or elevator). Everything was also clean and the equipment was limited to the essentials. Anyway, I didn't notice any decorative items. Service Several employees from YouDinner and also from the hotel were in use. The service was as always without errors and tactics. Entertainment Between the courses the wines were explained and the dishes presented. Some anecdotes from the life of Stivie were also best given. He told about his “stations”. And then Miguel Calero YouDinner said that he only received a “destroying call” in the morning: Almost we had no food or it was delivered by the “pizza service”. The police reported: “After the reference to an armed man in the southern city, the police in Cologne visited areas of the southern city in the early Sunday morning (22 August) and blocked access routes. Passenger transport to the southern city was also interrupted for three hours. At only three o'clock, a young woman had informed about 110 that she saw a man with a storm rifle at Chlodwigplatz, but then lost her eyes. ... Despite the immediately initiated search with the forces of the guard service and the willing police in the city, as well as the great search with special forces, the person remained inaccessible. At 7.30 p.m., the feed line lifted the locks again.” So Stivie could access the ingredients in his local “Stivie Cuisine” in Bonner Wall. And Stivie was able to “charge” the food and bring it to the eggplant. LAUWARMER PUBLICATIONS With tomatoes from the farmer Vrings and older flowers Marinade The fish had been gently boiled and could well be separated into its fins. His spy was also pleasant. The marinade perfectly supported the car. The crowned pieces of bread or crumbs gave a crispy component. The small tomatoes were particularly fruity and taste intense. They probably came from the Biohof „Frings“, I think. It was a taste-intensive dish to start; also the Cava fits well. COURT OF RESEARCH With trout cameras and potato crusts Also the following soup saw appetite. The noticeable but well-integrated smoke notes were pleasantly valid. No trace of salty or spicy. Also the inlay was abundant and showed up while stirring the creamy supple soup. The cams then again had fine smoke notes and the crowned chips additionally gave a bit crisp. Couscous and eggplant sauce The cod was gently boiled and thus relatively soft. It makes the taste full. Nevertheless, I like to roast cod too; I find that the taste becomes more diverse. But he tasted that way. For me, the sauce of olives and eggplants was somewhat too gentle and also a little pale in consistency. The couscous fits well and was right in the bite and in the wort. With summer mushrooms and celery pure sauce, which together with mushrooms show a balanced aroma, was wonderfully penetrated into the dining room before warming in the kitchen. The scent let me enjoy the main dish in advance. The meat was then also super delicate and safitg. The small addition of crisp green bean pieces was a nice surprise, so there was also something with bite on the plate. The mushrooms developed fine flavor notes. The celery was wonderfully creamy; it showed its aromas without becoming intrusive. This result has, of course, contributed to the proper addition of butter. That would have made a proposal. With berries and vanillacrumble The dessert was also directed to me. No new vegetables, but simply delicious creamy mousses and not a plumber quarter. The crumb gives you a little cripple in your mouth. The fresh dark berries fit wonderfully. Beverages Mineral water (still and classic Cava 2016 Reserva de la Familia – Brut nature – Juvé y Camps (from Magnum bottles 2020 Riesling Fass 76 – Dr. Bürklin Wolf – Pfalz (from the double Magnum 2012 Lindes de Remelluri Labastida – Bodegas Remelluri – Rioja (from Magnum bottles). The red wine also fits well with meat. No suitable wine was presented for dessert; because the Rioja had too many acidity or tanine. But the last espresso liked it again. Conclusion 4 – happy again (so events with Stivie – the hotel has addressed me less. However, the rooms were all occupied – it was reported that the people were accommodated here for a casting at RTL and then drove to Hürth to the recordings. However, I did not experience the roof terrace in function. (1 – certainly not again, 2 – hardly again, 3 – if it returns, 4 – again happy, 5 – absolutely again – after “Kuechenreise” Visit date: 22.08.2021 – noon – 1 person (group of YouDinner – 28 participants My enjoyable experiences are also with [here link]

General Cologne has a new roof terrace – Neudeutsch is called Rooftop Location. In the new Hotel URBAN LOFT Cologne in the city district Eigelstein at feet and overlooking Cologne's rooftops to the cathedral, there is a lunch with Marc Flogaus – Chef von Metzger and Marie, who was invited by YouDinner. I would like to get to know the view; but I booked the event of YouDinner mainly because of the cook at the stove. I remember Marc Flogaus well; because YouDinner has already been a guest in his restaurant in Kasparstraße in the Agnes district. However, the appointment had to migrate through corona caused several times. The cook had to be replaced. Now it is Steffen Kimmig, called Stevie, who was also often used for YouDinner. As a former student and assistant of century cook Eckart Witzigmann knows Stivie: real pleasure and best taste need time, skill and passion. After nine years as chef at the restaurant Kap am Südkai in the Rheinauhafen in Cologne, he took the step into self-employment and so far did not regret a day. In his event location StivieCuisine, he can look at the heart. Ambiente A Rooftop Location should always offer an exceptional and impressive event facility for special parties and events over the rooftops. The title “Urban Loft” should also make a lot of sound. A space that is more than a hotel: habitable experience, a work space for meetings, a temporary home. But also bar, restaurant and meeting point. For this purpose, further local partners are usually involved. Since I am quite old-fashioned and like to use German terms, I am surprised. But then it was completely different anyway. It had rained for a long time in the night and the wind was still fresh, since YouDinner had to stay on the ground floor. When I arrived by the train and went the few steps to the own stone, I stood before the simple construction that didn't seem so big. The doors opened and I saw the reception. There I wanted to know how to get to the “Dach”. That's where I saw the staff at work. The tables and chairs were built. Last things were covered. In a side room I also recognized Stivie Kimmig at work. The entire earth's day seemed quite modern and was divided into several areas: the reception, the bar, a room with drinks, reading corners, tables for computer connections. Very functional. And the large area for our event with access to a walk-in terrace. In the middle there were elevators and stairs to the basement and to the floors. The Gaffel brewery stood on the plot for many years. But he was abandoned in the city centre and this hotel building was created. Cleanliness Everything was well maintained and neatly prepared. The toilets were in the second basement ( stairs or elevator). Here too, everything was clean and the facility was limited to the essential. Anyway, I didn't notice any decorative items. Service Several employees from YouDinner and also from the hotel were in use. The service was as always without fault and tadel. Entertainment Between the courses the wines were explained and the dishes presented. Some anecdotes from the life of Stivie were also best given. He told about his “stations”. And then Miguel Calero told YouDinner that he received a “destroying call” only in the morning: Almost we hadn’t got any food or it had been delivered by the “pizza service”. The police reported: “After the reference to an armed man in the southern city, the police have Cologne in the early Sunday morning (22. August areas of the southern city visited and access roads blocked. Passenger transport to the southern city was also interrupted for three hours. At just three o'clock a young woman had informed about 110 that she saw a man with a storm rifle near Chlodwigplatz, but then lost her eyes. ... Despite immediately initiated searches with the forces of the watch service and the readiness police available in the city, as well as the large-scale search with special forces, the person remained inaccessible. At 7.30 a.m., the feed line lifted the locks again.” So Stivie was able to access the ingredients in his local “Stivie Cuisine” at Bonner Wall. And Stivie was able to “charge” the food and bring it to the eggplant. The tasting food LAUWARMER SAIBLING With tomatoes from the farmer Vrings and elder blossoms Marinade The fish had been gently cooked and could be well disassembled into its fins. His spicing was also pleasant. The marinade perfectly supported the char. The bites of bread or Croutons gave a crisp component. The small tomatoes were particularly fruity and taste intensive. They probably came from the Biohof „Frings“, I think. It was a taste-intensive plate to start; also the Cava fits well. The following soup also looked appetizing. The noticeable but well-integrated smoke notes were pleasantly valid. No trace of salty or spicy. Also the inlay was abundant and showed up when stirring the creamy supple soup. The cams then again had fine smoke notes and the crowned chips additionally gave some crunch. Couscous and eggplant sauce The cod was gently cooked and thus relatively soft. The taste is thus fully tolerated. Nevertheless, I like to roast cod too; I find that the taste becomes more varied. But that's how he tasted. The sauce of olives and aubergine was slightly too soft for me and also a little pale in consistency. The couscous fits well and was right in the bite and in the wort. With summery mushrooms and celery puree The sauce, which together with the mushrooms show a balanced aroma, was before the warming in the kitchen wonderfully penetrated into the dining room. The scent made me enjoy the main dish beforehand. The meat was then also super delicate and safitg. The small addition of crisp green bean pieces was a fine surprise, so there was also something with bite on the plate. The mushrooms developed fine flavor notes. The celery puree was wonderfully creamy; it showed its aromas without becoming intrusive. Certainly, a proper addition of butter has contributed to this result. That would have taken a suggestion. CRÈMIGE TOPFENMOUSSE With berries and vanillacrumble The dessert was also appealing to me. No new-fashioned vegetables, but simply delicious airy creamy mousse and not a plumper quark. The crumble gives you a little bit of crisp in the mouth. The fresh dark berries are of course wonderful. Beverages Mineral water (still and classic Cava 2016 Reserva de la Familia – Brut nature – Juvé y Camps (from Magnum bottles 2020 Riesling Fass 76 – Dr. Bürklin Wolf – Pfalz (from double magnum 2012 Lindes de Remelluri Labastida – Bodegas Remelluri – Rioja (from Magnum bottles) The fruity strong Riesling was very good for the fish dishes. The red wine also fits well with the meat. No matching wine was presented for dessert; because the Rioja had too many acidity or Taninne. But the final espresso liked it again. Conclusion 4 – like again (so events with Stivie – the hotel has addressed me less. However, the rooms were all occupied – it was reported that the people for a casting at RTL were accommodated here and then drove to Hürth to the recordings. However, I did not experience the roof terrace in function. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 22.08.2021 – midday – 1 person (group of YouDinner – 28 participants My enjoyable experiences are also included [here link]