Zur Tant - Köln

It's still Cologne, but it doesn't feel that way out here. By train to the end station, then by bus several stations and then a few hundred meters past adretten single-family houses, lots of meadows and little traffic. And at once you stand on the Rhine and enter the “Zur Tant” in Porz. Here in Langel, almost halfway between Cologne and Bonn, it makes a quite rural impression. It also looks very good from the outside. This continues inside. The large dining room sprays with its carpet and the somewhat old-fashioned furniture a little the charm of the eighties. For this, the tables are generously placed and offer plenty of space for two people. When you come, as we do, you also have the chance to get one of the windows with Rheinblick. Even among the previous owners, the Hütter family, the house long held a Michelin star, but lost in 2010. Thomas Lösche has been responsible for the kitchen since 2014 and he was able to return the star in 2017. The “Bib Gourmand” stands above the second restaurant “Piccolo”. Of course, we know that in this ambience and in this very bourgeois environment hardly any avant-garde exaltions can be expected. The map lists four appetizers, main dishes and desserts as well as a soup, and a menu in four to six courses (75-95 euros) composed of à la carte dishes. We choose the big menu. To the very excellent Welschriesling-Sekt from the Burgenland winery Szigeti two kinds of self-baked bread and two rather inconspicuous spreads are served. A lush parade of Apéros is dispensed with in the “Zur Tant” and is also pleasing with a relatively simply designed Amuse Bouche. To a Tatar of Red Bete and crunchy slices thereof, a piece of quite soft, marinated salmon is fused. Good oil is lushly portioned and buffers the earthy ground tone somewhat. Amuse Bouche: Red Bete Tatar Lachs Without further revival, you can also start with the first gear. And it presents a pane of foie grass on a bed of marinated, longitudinally halved beans, as it is no longer common today in this form. Traditionally as a terrine of delicately melting consistency and otherwise only accompanied by jelly from elder blossoms, is the immaculate craft. The fact that there is a pane of slightly camouflaged brioche for this purpose is understood by itself. The little herb on the jelly makes me notice, because it seems almost a little like forest master, which, of course, cannot be given the season. It turns out to be a wine-growing, unknown to me until then, and sets a small, fine bitter-fruit accent. Foie gras I elderflower I Beans I Brioche The following mussel is of excellent quality. It was confuted and then sharply fried so that light roast notes play along. It's also nice that the Corail has its place in court. The mussel cream is not very concise. For this I like the Kohlrabi as a disc on the ground and as a thin spaghetti as well as the fine capers as a companion. This is very harmonious and tasty. Dipped Climb I Shell cream I Kohlrabi I Capuchineresse Same also meets the stone butter. Small roasted cauliflower bunnies, a capital piece of stone mushroom and a calfs head ravioli join here as harmoniously as the confierte egg yolk and the discreet almond sauce. Everything works supportive, nothing wants to contrast. Out of a court from the department of wellness kitchen. Steinbutt I Blumenkohl I Stein Pilze I Ei I Kalbskopf-Ravioli Pronounced classical it goes on with the perfectly pink fried onglet. This beautifully marbled meat, also known as a kidney pin and actually the support muscle of the diaphragm is extremely flavor-intensive. To this end, beef is pulled in the form of a cube, in the pig's net, which, however, does not stand off from the onglet in an aromatic manner despite the long season, which in turn speaks for the quality of the main piece. Wild broccoli, root vegetables in the form of parsley root and carrot may not be hypercreative, but carefully cooked and a safe bank as a supplement, as well as the potato processed in variation. Rechargeable brushes, chips and a kind of Curly Fries fit and also provide textured change. No question that the red wine sauce is also the best craftsmanship, has perfect shine and almost remains stuck to the mouth. Onglet I Rotweinsauce I Wilder Brokkoli I Root vegetables I Potato cheese comes from the master of all Maître Fromagers, by Bernard Antony and is therefore qualitatively superior to any doubt. The service brings together some varieties. I don't need bread or mustard or Chutneys as a cheese pie. However, the self-baked knäckebrot is of outstanding quality and also the caramelized pumpkin seeds for crumbling I like very well. Cheese from Maître fromager Affineur Antony The Dessert basically seamlessly adapts to the previous courses and comes out without a special buckling taste. A chocolate bar filled with airy mousse and a biscuit is accompanied by Heidelbeer compote. Passion fruit, as creamy ice and as a sauce, gives almost disturbingly clear acid peaks and ensures that the dessert does not slip into the most prone. But even despite the very acidic note, this remains a very classic dessert and craftsmanship very accurately worked. No one has to fear that this is being experimented with herbs or vegetables. Chocolate I Passion Fruit I Heidelbeeren Also the final Petits Fours know throughout to convince and serve above all the basic need for sweets. Petits Fours We already knew that this is classic. But if it is made as immaculate and with excellent ingredients as here, it is a real pleasure to change. We're on our way and have a lot for all kinds of kitchen styles. Whether it's due to age or the timely desire for something familiar and inhabited, I can't say, but no one underestimates the classical. There are still crafts and harmony without disturbing dissonances. And that's exactly what the audience expects here. On this Sunday noon there are seemingly numerous regular guests, many of them already a bit more dayd. The service of Sommelier Mario Fitz and Thomas Löscher's companion Marlen Mager is exemplary for guests. If you can find nothing suitable on the menu of the gourmet restaurant, you can also bring the “Picccolo”. Most guests are familiar with names and know about taste preferences and are looking at them. The wine map has a clear focus in Austria, which is due to the fact that Austrian pre-owners still trade wine and most of the boulevards of the map are also sold. We are very pleased with Green Veltliner and Blaufränkisch and, in order to complete this pleasant lunch time also correctly, the fires of Gölles from Styria do not leave. After a good three-and-a-half hours, however, the extensive walk on the Rhine River is not only a welcome change, but also strongly recommended. Report as always on my blog: [here link]

It's still Cologne, but it doesn't feel that way out here. By train to the end station, then by bus several stations and then a few hundred meters past adretten single-family houses, lots of meadows and little traffic. And at once you stand on the Rhine and enter the “Zur Tant” in Porz. Here in Langel, almost halfway between Cologne and Bonn, it makes a quite rural impression. It also looks very good from the outside. This continues inside. The large dining room sprays with its carpet and the somewhat old-fashioned furniture a little the charm of the eighties. For this, the tables are generously placed and offer plenty of space for two people. When you come, as we do, you also have the chance to get one of the windows with Rheinblick. Even among the previous owners, the Hütter family, the house long held a Michelin star, but lost in 2010. Thomas Lösche has been responsible for the kitchen since 2014 and he was able to return the star in 2017. The “Bib Gourmand” stands above the second restaurant “Piccolo”. Of course, we know that in this ambience and in this very bourgeois environment hardly any avant-garde exaltions can be expected. The map lists four appetizers, main dishes and desserts as well as a soup, and a menu in four to six courses (75-95 euros) composed of à la carte dishes. We choose the big menu. To the very excellent Welschriesling-Sekt from the Burgenland winery Szigeti two kinds of self-baked bread and two rather inconspicuous spreads are served. A lush parade of Apéros is dispensed with in the “Zur Tant” and is also pleasing with a relatively simply designed Amuse Bouche. To a Tatar of Red Bete and crunchy slices thereof, a piece of quite soft, marinated salmon is fused. Good oil is lushly portioned and buffers the earthy ground tone somewhat. Amuse Bouche: Red Bete Tatar Lachs Without further revival, you can also start with the first gear. And it presents a pane of foie grass on a bed of marinated, longitudinally halved beans, as it is no longer common today in this form. Traditionally as a terrine of delicately melting consistency and otherwise only accompanied by jelly from elder blossoms, is the immaculate craft. The fact that there is a pane of slightly camouflaged brioche for this purpose is understood by itself. The little herb on the jelly makes me notice, because it seems almost a little like forest master, which, of course, cannot be given the season. It turns out to be a wine-growing, unknown to me until then, and sets a small, fine bitter-fruit accent. Foie gras I elderflower I Beans I Brioche The following mussel is of excellent quality. It was confuted and then sharply fried so that light roast notes play along. It's also nice that the Corail has its place in court. The mussel cream is not very concise. For this I like the Kohlrabi as a disc on the ground and as a thin spaghetti as well as the fine capers as a companion. This is very harmonious and tasty. Dipped Climb I Shell cream I Kohlrabi I Capuchineresse Same also meets the stone butter. Small roasted cauliflower bunnies, a capital piece of stone mushroom and a calfs head ravioli join here as harmoniously as the confierte egg yolk and the discreet almond sauce. Everything works supportive, nothing wants to contrast. Out of a court from the department of wellness kitchen. Steinbutt I Blumenkohl I Stein Pilze I Ei I Kalbskopf-Ravioli Pronounced classical it goes on with the perfectly pink fried onglet. This beautifully marbled meat, also known as a kidney pin and actually the support muscle of the diaphragm is extremely flavor-intensive. To this end, beef is pulled in the form of a cube, in the pig's net, which, however, does not stand off from the onglet in an aromatic manner despite the long season, which in turn speaks for the quality of the main piece. Wild broccoli, root vegetables in the form of parsley root and carrot may not be hypercreative, but carefully cooked and a safe bank as a supplement, as well as the potato processed in variation. Rechargeable brushes, chips and a kind of Curly Fries fit and also provide textured change. No question that the red wine sauce is also the best craftsmanship, has perfect shine and almost remains stuck to the mouth. Onglet I Rotweinsauce I Wilder Brokkoli I Root vegetables I Potato cheese comes from the master of all Maître Fromagers, by Bernard Antony and is therefore qualitatively superior to any doubt. The service brings together some varieties. I don't need bread or mustard or Chutneys as a cheese pie. However, the self-baked knäckebrot is of outstanding quality and also the caramelized pumpkin seeds for crumbling I like very well. Cheese from Maître fromager Affineur Antony The Dessert basically seamlessly adapts to the previous courses and comes out without a special buckling taste. A chocolate bar filled with airy mousse and a biscuit is accompanied by Heidelbeer compote. Passion fruit, as creamy ice and as a sauce, gives almost disturbingly clear acid peaks and ensures that the dessert does not slip into the most prone. But even despite the very acidic note, this remains a very classic dessert and craftsmanship very accurately worked. No one has to fear that this is being experimented with herbs or vegetables. Chocolate I Passion Fruit I Heidelbeeren Also the final Petits Fours know throughout to convince and serve above all the basic need for sweets. Petits Fours We already knew that this is classic. But if it is made as immaculate and with excellent ingredients as here, it is a real pleasure to change. We're on our way and have a lot for all kinds of kitchen styles. Whether it's due to age or the timely desire for something familiar and inhabited, I can't say, but no one underestimates the classical. There are still crafts and harmony without disturbing dissonances. And that's exactly what the audience expects here. On this Sunday noon there are seemingly numerous regular guests, many of them already a bit more dayd. The service of Sommelier Mario Fitz and Thomas Löscher's companion Marlen Mager is exemplary for guests. If you can find nothing suitable on the menu of the gourmet restaurant, you can also bring the “Picccolo”. Most guests are familiar with names and know about taste preferences and are looking at them. The wine map has a clear focus in Austria, which is due to the fact that Austrian pre-owners still trade wine and most of the boulevards of the map are also sold. We are very pleased with Green Veltliner and Blaufränkisch and, in order to complete this pleasant lunch time also correctly, the fires of Gölles from Styria do not leave. After a good three-and-a-half hours, however, the extensive walk on the Rhine River is not only a welcome change, but also strongly recommended. Report as always on my blog: [here link]

It's still Cologne, but it doesn't feel that way out here. By train to the end station, then by bus several stations and then a few hundred meters past adretten single-family houses, lots of meadows and little traffic. And at once you stand on the Rhine and enter the “Zur Tant” in Porz. Here in Langel, almost halfway between Cologne and Bonn, it makes a quite rural impression. It also looks very good from the outside. This continues inside. The large dining room sprays with its carpet and the somewhat old-fashioned furniture a little the charm of the eighties. For this, the tables are generously placed and offer plenty of space for two people. When you come, as we do, you also have the chance to get one of the windows with Rheinblick. Even among the previous owners, the Hütter family, the house long held a Michelin star, but lost in 2010. Thomas Lösche has been responsible for the kitchen since 2014 and he was able to return the star in 2017. The “Bib Gourmand” stands above the second restaurant “Piccolo”. Of course, we know that in this ambience and in this very bourgeois environment hardly any avant-garde exaltions can be expected. The map lists four appetizers, main dishes and desserts as well as a soup, and a menu in four to six courses (75-95 euros) composed of à la carte dishes. We choose the big menu. To the very excellent Welschriesling-Sekt from the Burgenland winery Szigeti two kinds of self-baked bread and two rather inconspicuous spreads are served. A lush parade of Apéros is dispensed with in the “Zur Tant” and is also pleasing with a relatively simply designed Amuse Bouche. To a Tatar of Red Bete and crunchy slices thereof, a piece of quite soft, marinated salmon is fused. Good oil is lushly portioned and buffers the earthy ground tone somewhat. Amuse Bouche: Red Bete Tatar Lachs Without further revival, you can also start with the first gear. And it presents a pane of foie grass on a bed of marinated, longitudinally halved beans, as it is no longer common today in this form. Traditionally as a terrine of delicately melting consistency and otherwise only accompanied by jelly from elder blossoms, is the immaculate craft. The fact that there is a pane of slightly camouflaged brioche for this purpose is understood by itself. The little herb on the jelly makes me notice, because it seems almost a little like forest master, which, of course, cannot be given the season. It turns out to be a wine-growing, unknown to me until then, and sets a small, fine bitter-fruit accent. Foie gras I elderflower I Beans I Brioche The following mussel is of excellent quality. It was confuted and then sharply fried so that light roast notes play along. It's also nice that the Corail has its place in court. The mussel cream is not very concise. For this I like the Kohlrabi as a disc on the ground and as a thin spaghetti as well as the fine capers as a companion. This is very harmonious and tasty. Dipped Climb I Shell cream I Kohlrabi I Capuchineresse Same also meets the stone butter. Small roasted cauliflower bunnies, a capital piece of stone mushroom and a calfs head ravioli join here as harmoniously as the confierte egg yolk and the discreet almond sauce. Everything works supportive, nothing wants to contrast. Out of a court from the department of wellness kitchen. Steinbutt I Blumenkohl I Stein Pilze I Ei I Kalbskopf-Ravioli Pronounced classical it goes on with the perfectly pink fried onglet. This beautifully marbled meat, also known as a kidney pin and actually the support muscle of the diaphragm is extremely flavor-intensive. To this end, beef is pulled in the form of a cube, in the pig's net, which, however, does not stand off from the onglet in an aromatic manner despite the long season, which in turn speaks for the quality of the main piece. Wild broccoli, root vegetables in the form of parsley root and carrot may not be hypercreative, but carefully cooked and a safe bank as a supplement, as well as the potato processed in variation. Rechargeable brushes, chips and a kind of Curly Fries fit and also provide textured change. No question that the red wine sauce is also the best craftsmanship, has perfect shine and almost remains stuck to the mouth. Onglet I Rotweinsauce I Wilder Brokkoli I Root vegetables I Potato cheese comes from the master of all Maître Fromagers, by Bernard Antony and is therefore qualitatively superior to any doubt. The service brings together some varieties. I don't need bread or mustard or Chutneys as a cheese pie. However, the self-baked knäckebrot is of outstanding quality and also the caramelized pumpkin seeds for crumbling I like very well. Cheese from Maître fromager Affineur Antony The Dessert basically seamlessly adapts to the previous courses and comes out without a special buckling taste. A chocolate bar filled with airy mousse and a biscuit is accompanied by Heidelbeer compote. Passion fruit, as creamy ice and as a sauce, gives almost disturbingly clear acid peaks and ensures that the dessert does not slip into the most prone. But even despite the very acidic note, this remains a very classic dessert and craftsmanship very accurately worked. No one has to fear that this is being experimented with herbs or vegetables. Chocolate I Passion Fruit I Heidelbeeren Also the final Petits Fours know throughout to convince and serve above all the basic need for sweets. Petits Fours We already knew that this is classic. But if it is made as immaculate and with excellent ingredients as here, it is a real pleasure to change. We're on our way and have a lot for all kinds of kitchen styles. Whether it's due to age or the timely desire for something familiar and inhabited, I can't say, but no one underestimates the classical. There are still crafts and harmony without disturbing dissonances. And that's exactly what the audience expects here. On this Sunday noon there are seemingly numerous regular guests, many of them already a bit more dayd. The service of Sommelier Mario Fitz and Thomas Löscher's companion Marlen Mager is exemplary for guests. If you can find nothing suitable on the menu of the gourmet restaurant, you can also bring the “Picccolo”. Most guests are familiar with names and know about taste preferences and are looking at them. The wine map has a clear focus in Austria, which is due to the fact that Austrian pre-owners still trade wine and most of the boulevards of the map are also sold. We are very pleased with Green Veltliner and Blaufränkisch and, in order to complete this pleasant lunch time also correctly, the fires of Gölles from Styria do not leave. After a good three-and-a-half hours, however, the extensive walk on the Rhine River is not only a welcome change, but also strongly recommended. Report as always on my blog: [here link]

Excellent kitchen, excellent service. I have been on the local side for many years and can only underline that everyone is worth visiting.

The restaurant and its kitchen justify the effort to get the tante. it is located outside the carnival center in Porz-Langel, directly on the Rhine bank with magnificent view before and after, making meals an optical pleasure. the pleasantly small offer is a mix of Austrian-French-Mediterranean, because the owner is Austrian.