Sadaf - Köln

Great food, nice staff Overall made a very nice experience and would recommend this

The Persian restaurant Sadaf is not far from Zülpicher Platz. I recommend the arrival by bus and/or train, because the parking search is quite difficult here. The first impression when entering: The restaurant, consisting of a long hose, is decorated in “Mediterranean rustic style”. When entering, my eyes had to get used to the darkness. Candles at the tables and wall decorations, however, quickly create a cozy impression, and it smells pleasant, exotic and unusually undefined herbs and spices. At first glance everything worked comfortably furnished, but slightly overloaded on the second and third ... sometimes less... The restaurant was well filled upon arrival and the guests present gave a satisfied impression. Everything was so great, it promised to be a promising evening! I took place and immediately got the menu. The beverage service was promt. After I greeted my two accompaniments, I tried to put the menu in mind. It seemed as if lamb, fish and chicken were the focus and shaped the card accordingly. I quickly noticed that vegetarians apparently have to be limited to appetizers and/or desserts, because the offer about the meat-laden main dishes, which cost between 7 and 16 euros, is completely missing here. Carefully I couldn't study the card, because our waiter of the evening apparently had it very eager and asked me in the felt-minute watch with a loud, unpleasant voice, whether I finally decided... pfffffffffffffff I was never in Persia, or in a restaurant with this menu. I therefore rely on the recommendation of our estimated Untitled, and I chose the lambs. The almost obligatory “sweet from the kitchen” that were to be seen on all tables were loaded bread with a raw vegetable onion, an above-ground peperonie and picked parsley not really addressed me and “for my feeling” came quite strange. The appetizer of my two companions was served very quickly. The starter plate of the two looked really delicious, although I didn't let myself go to Aubergine and? But what seemed strange was the shell of a sapphire mussel that was decoratively reinforced with Balsamico Glace ... What kind of heavenly love had this mussel to see an aubergine tomato? The order of the ordered dishes was somewhat too fast for my taste, because while my two companions were still busy with the appetizers, the main dishes were already served. This did not come well to the cosiness and/or well-being, because I had gained the impression that everything had to go “fast, fast” here, similar to the ordering process. Well, my main dish or the presentation of my plate seemed very clean, almost sober. My lamb back was delicious, not a question, but I would have bleeded the meat a little more. Unfortunately, I was not asked about my order. The Persian rice, which was praised to me by the Untitled Presence as “special”, fell into my appreciation rather under average tasty. Overall rated my ordered dish was solid and delicious, but now not sooo spectacular... In an advanced hour we were finally the last guests. We have expressed our desire to pay. The cellar came with the bill soon. When it came to pay, it seemed like the good man had trouble diverging food and drinks. In the Generalston we were now quoted to the cash that is in the vault... we did it as we ordered it! I couldn't deny myself a “yes, sir!” My suggestions for improvement for the operators of the house: if you please take a little pressure and take out the hectic, leave the guests alone, then the visit or stay will be much more pleasant for your guests! Perhaps the desired cooking height of the prepared meat should also be required to be able to react better to the individual taste of the guests. I would also recommend closing the door at the current autumn temperatures. It is not pleasant to have to freeze at a cozy dinner. My conclusion: My highlight of the evening were definitely my two beautiful companions Untitled Sir Thomas The lack of 2 stars results from my expressed criticism or from my expressed suggestions for improvement, so for the first time I forgive good-willing star reviews.

I have no idea of Persian cuisine, but you should naturally try to expand the culinary horizon. The fact that this is only partly achieved here was not to be seen at the beginning of the test in the circle of colleagues. Because the place is beautiful, although a bit very artificial (the masonry of plastic, playful light sources possibly also) and the Perserpop does not sound too loud. On a side street in the immediate vicinity of a Persian book publisher and other equally Persian restaurants, this place is not necessarily by spontaneous running. Reserves are still useful on weekends, because within the Persia community the Sadaf is considered a secret tip. After a friendly welcome you will find the food and beverage catalogue of the house within seconds. The selection takes place in advance on the basis of the Facebook page, only Novae keeps a little behind it and is asked several times at short intervals for a clear statement. Also in the further course, our younger heat proved to be somewhat intrusive. When specifying the desired consumption, it is best to mention the corresponding identification numbers instead of trying to try the unknown pronunciation of the Zereshk Polo ba morgh (of course: chicken lobe with Basmati rice, saffron and berberitzen). Then it works with understanding. Originally there were grilled fladen bread with very refreshing yogurt and garlic-containing dips, among others in the Mast Sir variant. After Untitled's recommendation, I shared with them the appetizers Mirsa Ghasemi, a quantitatively sufficient and also pleasant arrangement of seasoned eggplants, tomatoes and salad. Then the college of lamb spear was crimped on Basmatiries and Grilltomate while it should be Ghome Sabzi. "This looks interesting," said a lady from the neighboring table. In my case, the usual hill of the Basmati rice (with saffron hood) was accompanied by a separate bowl, the contents of which consist on the one hand of a paste of beans, dried limones and herbs, and on the other hand a hint of delicate lamb of lamb. The taste is new, mild and final (see above) extension horizon, the meat wonderfully tender. The Basmati rice is here basically a "precious" apostrophized, at least does not smell as a penetrant as the perfumed things from Thailand and proves to be, tja... taste-neutral. The focus of the Sadaf and the pantry is on lamb, chicken and fish. The range of variants appears as well as the culinary sophistication, which is actually overwhelming (see picture material), but this should not be generalized after a first visit. After all, the restaurant was completely occupied this evening in no time, internationally and unfortunately also cross-brewery: Because through the open door various specimens of the annoying Drosophila (Fruchtfliege) came into the house. Even the energetic defense movements of my charming table could not turn them into fleas. A Persian ice cream very high in rose water, but under further training aspects it is worth a (single) attempt. The great enthusiasm cannot arise overall. In addition, the financial effort remained within limits (separate billing only possible on the back of the cash register) and in the Sadaf you will certainly be kind to the guests. And there are also local cold drinks. with kind regards, Mr Thomas

It's more than a year since we ate there but during we were there for lots of times. They know how too cook Persianiranian food the worst and..

Doesn't really matter if it is Persian or Iranian, the food is on the edge. Even thought the veggies appear to be fresh the meat tastes, if at all, quite..