Cielo - Wullen

From the welcome to the menu with excellent wine we could experience a wonderful evening. read more From the welcome to the menu with excellent wine we could experience a wonderful evening.

We visited the restaurant cielo in the frame of the menu box. the spearhead was provided as follows:In Schwarzwald-Gin pickled salmon trout with red cabbage cre... read more We visited the restaurant cielo in the frame of the menu box. the spearhead was provided as follows:In Schwarzwald-Gin pickled salmon trout with red cabbage cream parrots with gruyère flan and estragon-airs at the choice of the main course my man and I chose the Bison-Filet. We first got 2 sorts of rolls with butter, bread spread with white and a cream served. afterwards followed as a greeting from the kitchen a gazpacho with small, pricked cucumbers, very tasty.The picky salmon trout was interestingly complemented by Staudensellerie-Granité and very mild red-bete cubes. the Red-Zwiebel-Essens was something special with the Gruyèreflan.A pear-flanbon was joined to the high-quality Bison-Filet. the service recommended us to take this, a soft egg yolk of the mirror-escapeable fennelbon (see photo, right on the teller,) all in the mouth. the resistance was unique; really like a thin cover that burst in mouth and with a delicious creamy filling on the tonge. the crowning conclusion formed the dessert. on the dish (above in the picture) a kind of thin sugar crust, the egg with ananas and maracuja in the mitte, chocolate-tarte cubes and as speciality, marchmallows with orange taste, which developed a slightly bitter aroma when eating. the evening we were served friendly and attentive. a beautiful evening in the cielo so went to the end. the menu cost per person 81,00 euro incl. the accompanying wine, beer and mineral water and was definitely worth the price. we will visit the cielo with certainty again.

We were in the framework of the Menue carousel 2017 in the cielo. in the entrance area we were very warmly received and with the elevator led to the 7th stage.I... read more We were in the framework of the Menue carousel 2017 in the cielo. in the entrance area we were very warmly received and with the elevator led to the 7th stage.In the restaurant the ordered table was assigned. From the 7th etage you can enjoy the great view over Dortmund-Hombruch.Before there were two sorts of self-baked brot with different butter varieties and dips. the 2nd floor was a red-double-essence with Gruyere-Flan and Estragon-Air.As the 3rd floor, we chose once the skreifilet with Lemon-Curd and pfefferkruste; we also chose the bisonfilet with cashew crust and pepper sauce.As dessert, a chocolate chili tart with salt caramel ice cream was served.The menue deserved the note "absolute top class".The accompanying weine were great matched to the menue. the service was super friendly and went totally on to our wish.The menue was one of the best menues I had eaten.We look forward to seeing you again.

The young chef Andrea Cannalire has put together a menu with modern and classic elements. If he plays in the first course emphasizes on the keyboard of the crea... read more The young chef Andrea Cannalire has put together a menu with modern and classic elements. If he plays in the first course emphasizes on the keyboard of the creative top kitchen, he does not hesitate to serve a classic with the brandade in the main course, which he leaves his classical style and does not attempt to alienate by modernisms. The one is as wonderful as the other and makes it clear that a chef with bigger ambitions has made his way here, especially since he got his first star only in 2017 and will surely still talk about himself. We have experienced the kitchen on a 2-star level and are therefore happy to recommend this friendly restaurant. Read more...

Unfortunately the Cielo closed in It was a rather high priced restaurant with great fusion food. Janka Thiemann, one of the former chefs de cuisine works at Ein... read more Unfortunately the Cielo closed in It was a rather high priced restaurant with great fusion food. Janka Thiemann, one of the former chefs de cuisine works at Einhorn Bistro now.