Yulia Mezze - Koeln

So, DAS mal vorweg: So friendly, open, interested and engaged in a first visit, like an unknown guest, very, very long (because my premiere in Tulus Lotrek no longer welcomes, serves and entertain! But the fish smells upside down here because Julia Komp and Yunus Özananar, who as a couple the informal (re sister of the neighboring Fine Dining Restaurant Sahila, were several times ready for a good exchange. (Lifehack: Star in the eyes and smiles! At some point, they believe that they would know you... 1. Exception: countries where strangers smile. Let's go. But we're in Germany. 2. Exception: France. Who once tried to get the attention of an involuntary Garçon knows what I mean... The spatial proximity of the two locals with separate entrances ensures that the team over the courtyard in the summer definitely has wonderful short paths into the common kitchen (identical qualities are bought and for example the Sommelier meets here and sometimes there. Smart for different loads. We have never neglected, on the contrary, s.o. The clear square space is held against the predominant fashion in white and sand-colored tones, which I always associate with heat. (Well heated was still; my concerns about the window was unfounded. No tablecloths, but high quality covered up to the napkin ring. Many details relate to the food offered here by Levante and Maghreb, especially from Morocco; a country that Julia Komp has won particularly well on their culinary journey. At the same time, the interior equipment avoids any kitsch, either is continuously reconverted or you see the eye catch virtually, like the two camels in the window that remind me more of Flamingos. We are finally in Cologne; the tables are at a pleasant distance so that a conversation was possible at any time despite almost complete occupancy. In fact, four of my colleagues had to cancel for personal reasons. We have made three efforts to avoid this becoming the economic disadvantage of Mrs Komp, who has never forgotten in her advertising that she was once the youngest star chef in Germany. But we also had longer periods of time to which one or other photos have fallen victim. Service and chefs knew how to deal professionally. I had come a little earlier to see the equally uniform wine map that I supported a calculation with factor 3. The bottle of mineral water with 7.5€ at the usual city level. We started as aperitif with a bottle of J.J. Prüm, a young Riesling cabinet that had a lot of drinking flow. Too much for a picture. The kitchen welcomed in a silver toy Tajine with a bakery. Could have been stone butt, hot, crispy, also from the Remoulade-Samovory. Don't do anything wrong. According to the concept of the Mezze Bar, all three menus in the Yu*lia include the same revivals of the small delicacies that eat a common meal throughout the eastern Mediterranean. For this, either two of the four language courses offered are selected per guest (58€, alternatively one of the two main courses (56€ or the large variant with two conversations, a main dish and a dessert (69€). The culinary journey takes you from Morocco to Georgia(! Before going with the Potpourri, we only met Gillardeau oysters. For me as always nature; my colleagues praised the attitude apple celery dressing that did not steal the show the beautiful French women. Geographically this has little to do with Mezze, but if the cover fee (15€ for an additional “Löwen Ration” is increased so delicious next to the three pieces selected for the menu, we did not want to be small. There were champagne en rosé. I think it was Ruinart, although not calculated at Dresden's lunar prices, but already stramm. I was too frustrated, the colleagues were thrilled. The Mezze served a lot of acquaintance on the large, unfortunately not rotatable dish, but also surprises: Sharp seasoned Kalamata Olives, Baba Ganoush, the more smoke note would have done well, hummus, falafel, fine-preserved vegetables, Tabouleh, Cigara Börek, Yogurtlu Pancar Salatasi, filled Zucchini Röllchen and Pastilla. The latter are small pies made of leaf dough, filled with poultry and an almond cinnamon mixture. The crispy dough and the interesting mixture of salty and sweet, rounded with the spices made the pastille for me a favorite. But also the yogurt preparation with red bete was delicious. A colleague praised the particularly creamy hummus, which also tasted vigorously after a spice mix, in the cumin. The Falafels were okay, but nothing special. Also well the small loop filled with a spinach potato feta mixture, whose very bright dough only partially crispy. Julia Komp regrets and reports that longer frit could bring a more beautiful color, but also dryness. The solution would be to bake the rolls in the pan, but this is simply not possible in the kitchen. We had understanding and rejoiced at a peeled and hollowed-out half-tomatin filled with a cousin salad. Delicious and some freshness between the more oily little things. There were many fresh baguettes with different flavors for diving and picking up creamy dishes. As a special order, we wanted Arancini. The roasted Italian rice balls convinced overall. Come on, juicy, maybe a little salty. Currymajonäse, a cold, surprisingly sharp spinach preparation and grilled salad essence. The latter lacked the decisive roasting notes. A little pity. We just ordered another slide (6€ a little more grilling performance on the salad. Overall, the Mezze fulfilled its purpose of playing small tasty bites that accompanied our enthusiastic conversation more than with culinary sophistication. But of course more complicated than “beim Syrer around the corner”. The crowd I found for three guests. The presentation with nitrogen thrown on the table would probably please Palatinate Sushi Kozaren. For me it was simply an effect hatcher without a culinary sense, and the warm components were not really advantageous. A white burgundy enjoyed the strong aromas in the glass. Of course. Then there was time for a soup. We all decided against an Italian tomato consom with shrimps and for the Mercimek. The Turkish lentil soup with dough strip is a classic that is really to get at every second corner. You need to deliver to create an Aha effect. We had rather the Auweia effect, because the soup almost reduced to Brei was much too salty from the beginning, which was first doubted on the other side of the table before the facial muscles were removed with each spoon. The third party had already whipped the white flag in the covenant before the massive sharpness of the Chili Schafskin Nocke. none of the plates were empty and the cartridge was indelible; if we had given a contemporary signal that we like it a bit more subtle, that is not the mainstream among the guests... The dry ripened salmon trout Italo Style (Fennel and crispy potatoes with extensive absence of their own taste was disappointed in the still pending transitions. Possibly (also due to a misunderstanding between kitchen and service. Because although the trout card announced the black brigade insisted on serving salmon. The palate expectations are different... The inconspicuous calf staple also gave rise to discussions, because there is "nervte" a fierce saltiness, probably due to the pronocated anchovies. Interesting and challenging again the sharpness of the pumpkin insert. At the latest, the hand-cut fillet of the blonde d’Aquitaine had to completely capitulate. In the meantime, we had moved from Hannes Sabathi from the South Styria to a large, clear mineral Sauvignon. For me, Austria nods the discovery of the evening! I was not really tired yet and tried the chicken livers of Turkish style, clean parsed and I liked well with their sweet sauce (24€). Mutig came to a congenital diflerin and found the thing “not bad”. It's a start... The other colleague had put on bark bags and was not dissatisfied either. “Butterzart”, as announced by the service, but is something different... You know that sincere enthusiasm did not want to stop at all meat dishes. “Solide” is probably true. The kitchen could score again at the desserts. The oil bath had given the plum a beautiful color (9€). (Take this, Börek! And soul food always goes. Only Syrian specialties with nuts (9€ . Our favourite were the chocolate variations (14€) that were gently “modern” with fennel and olive oil. I like vegetables in my dessert. The kitchen left us 1001 night only with a half moon. So that the evening was definitely high-quality, we were allowed to go to the treasure on a bottle of Château Rieussec, my absolute favorite sour. The first hesitant colleague was also rebuilt! A good decision to find an open cocktail bar in the self-proclaimed city of Cologne after 23.00 a.m. proved to be a long-term task. But we're stubborn. Not only the companions of my night flights deserve thanks, but also for the many details that were wounded only in my memory. Probably not enough, the report. Shouldn't happen to me again... But at the end: Culinary (too little from Yu:lia was remembered. Maybe it was the nice company. Or the relaxed concept. (On the somewhat strict rules of the menu... or even my overcompensated expectation, which in an adjacent gourmet restaurant always hope for "dyeing". Therefore, a good location for a group determines, although somewhat expensive. As a single guest I look forward to the neighbouring Sahila.

So, DAS mal vorweg: So friendly, open, interested and engaged in a first visit, so as an unknown guest, very, very long (since my premiere at Tulus Lotrek no longer welcomed, served and entertained! But the fish smells of the head here, because Julia Komp and Yunus Özananar, who as a couple run the informal (re sister of the neighboring Fine Dining Restaurant Sahila, were several times ready for good exchange. (Lifehack: Star in the eyes and smile! At some point, they think they'd know you... 1. Exception: countries where strange people also smile. Let's go. But we're in Germany. 2. Exception: France. Who once tried to get the attention of an involuntary Garçon knows what I mean... The spatial proximity of the two locals with separate entrances ensures that the team over the courtyard in the summer definitely has wonderfully short paths into the common kitchen (identical qualities are purchased. and, for example, the sommelier hits here and there. Smart for different loads. We never felt neglected, on the contrary, s.o. The clear square space is held against the prevailing fashion in white and sand-colored tones, which I always associate with heat. (Gut was still heated; my concerns about the window. No tablecloths, but high quality covered up to the napkin ring. Many details refer to the food offered here from the Levante and the Maghreb, especially from Morocco; a country that Julia Komp has won especially well on their culinary journey. At the same time, the interior equipment avoids any kitsch, either is consistently reconverted or you can see the eye-catcher virtually, such as the two camels in the window, which remind me more of Flamingos. We are finally in Cologne; The tables are at a pleasant distance, so that despite almost full occupancy, a conversation was possible at any time. Actually, four, one of my colleagues had to cancel for personal reasons. We made three efforts to avoid this becoming the economic disadvantage of Mrs Komp, who never forgets to mention in her advertising that she was once the youngest star cook in Germany. However, we also had longer periods of work that one or other photo has fallen victim to. Service and chefs knew how to handle professionally. I had come a little bit earlier to see the equally uniform wine map, which I subordinate a calculation with factor 3. The bottle of mineral water with 7.5€ at the usual city level. We started as aperitif with a bottle of J.J. Prüm, a young Riesling cabinet that had a lot of drinking flow. Too much for a photo. The kitchen greeted in a silvery toy Tajine with a bakery. Could have been stone butt, hot, crispy, also by the remoulade savory. Don't do anything wrong. Following the concept of the Mezze Bar, all three menus in the Yu*lia include the same revivals of the small delicacies that are essential in the entire eastern Mediterranean area of a common meal. For this, either two of the four intercourses offered are selected per guest (58€, alternatively one of the two main courses (56€ or the large variant with two intercourses, a main dish and a dessert (69€). The culinary journey leads from Morocco to Georgia(! Before going out with the Potpourri, we were still talking to Gillardeau oysters. For me as always nature; my colleagues praised the holding apple celery dressing, which did not steal the show to the beautiful French women. Geographically, this has little to do with Mezze, but if the cover fee (15€ for an additional “Löwen Ration” is increased so tasty alongside the three pieces chosen for the menu, we did not want to be petty. There was champagne en rosé. I think it was Ruinart, though not at Dresden's lunar prices, but it's already scrambling. To me too fruity; the ladies were delighted. The Mezze served on the large, unfortunately not rotatable dish contained a lot of acquaintance, but also surprises: Sharp seasoned Kalamata Olives, Baba Ganoush, the more smoke note would have done well, Hummus, Falafel, finely pickled vegetables, Tabouleh, Cigara Börek, Yogurtlu Pancar Salatasi, filled Zucchini Röllchen and Pastilla. The latter are small pastets made of leaf dough, filled with poultry and an almond cinnamon mixture. The crunchy dough and the interesting mixture of salty and sweet, rounded with the spices made the pastilla for me a favorite. But also the yogurt preparation with red bee was tasty. A colleague praised the particularly creamy hummus, which also tasted vigorously after a spice mixture, in the cumin. The falafels were okay, but nothing special. Also good the small rind filled with a spinach potato feta mixture, whose very bright dough only partially crispy. Julia Komp regretted and reported that longer frying might bring a more beautiful color, but also dryness. The solution would be to bake the rolls in the pan, but this is simply not possible in the kitchen. We had understanding and rejoiced at a peeled and hollowed-out half tomato filled with a couscous salad. Delicious and some freshness between the more oily little things. There were plenty of fresh baguettes with different flavors for dipping and picking up creamy dishes. As a special order, we wanted Arancini. The fried Italian rice balls convinced on the whole. Loose, juicy, maybe a little salty. Currymajonäse, a cold, surprisingly sharp spinach preparation and grilled salad essence. The latter lacked the decisive roasting notes. A little pity. We simply ordered another slide (6€ a little more grill power at the salad. In total, the Mezze fulfilled its purpose of playing small tasty bites, which accompanied our excited conversation more than through culinary sophistication. But of course more elaborate than “beim Syrer ums Eck”. The crowd I found for three guests limited. The presentation with nitrogen cast at the table would probably please Pfälzer Sushi Kozaren. For me, it was simply an effect hatcher without a culinary sense, and also the warm components were not really beneficial. A white burgundy enjoyed the strong aromas in the glass. Of course. Then there was time for a soup. We all decided against an Italian tomato Consommé with shrimp and for the Mercimek. The Turkish lentil soup with dough strip is a classic that is really to get at every second corner. You have to deliver to create an Aha effect. We had rather the Auweia effect, because the soup that was almost reduced to Brei was a lot too salty from the beginning, which was first doubted at the other side of the table before the facial muscles were removed with each spoon. The third party had already whipped the white flag in the covenant before the massive sharpening of the Chili sheepskin Nocke. None of the plates were empty and the cartridge was inconsolable; if we had given a timely signal that we like it a little more subtle, that is not the mainstream among the guests... The dry-ripened salmon trout Italo Style (Fennel and crispy potatoes with extensive absence of own taste was disappointed in the still pending transitions. Possibly (also due to a misunderstanding between kitchen and service. Because although the Forelle card announced, the black Brigade insisted on serving salmon. The palate expectations are different... In turn, the inconspicuous calf statar gave rise to discussions, because there is “nervte” a fierce saltiness, probably due to the pronocated anchovy. Interesting and challenging again the sharpness of the pumpkin insert. At the latest here, the hand-cut fillet from the blonde d’Aquitaine had to capitulate completely. In the meantime, we had moved to a great, clearly mineral Sauvignon by Hannes Sabathi from South Styria. For me Austria novices the discovery of the evening! I was not really tired yet and tried the chicken livers of Turkish style, which were cleanly parsed and I liked well with their sweet sauce (24€. Mutig joined an innate diflerin and found the thing “not bad”. It's a start... The other colleague had put on rinderbäckchen and was not dissatisfied either. “Butterzart”, as announced by the service, but something else... You realize that righteous enthusiasm didn't want to stop at all meat dishes. “Solide” is probably true. The kitchen was able to score again at the Desserts. The oil bath had given a beautiful color to the plum vinegar (9€). (Take this, Börek! And soul food always goes. Only quite Syrian specialties with nuts (9€ . Our favourite were the chocolate variations (14€ ), which came gently “modern” with fennel and olive oil. I like vegetables in my dessert. The kitchen left us 1001 night just with a half moon. So that the evening definitely ended up high-quality, we were allowed to go to the sweet cream at a bottle of Château Rieussec, my absolute favorite sour. The first hesitant colleague was also converted! Good decision, because on an evening under the week in the self-proclaimed world city of Cologne after 23.00 there was still an open cocktail bar. But we're stubborn... Not only does the companions of my night flights deserve thanks, but also for the many details that were only blurred in my memory. Probably not enough, the report. Shouldn't happen to me again... but now to the conclusion: Culinary is too little from Yu:lia in memory. Maybe it was the nice company. Or the relaxed concept. (In contrast to the somewhat strict rules of the menu... Or just at my exaggerated expectations, which at an adjacent gourmet restaurant always hopes for “dyeing”. Therefore, for a group, a good location determines, although somewhat expensive. As a single guest I am looking forward to the neighbouring Sahila.