"General We wanted to visit one or other Christmas market in Cologne during the Advent season. It should be a Saturday and start at noon; because we suspected that there were fewer visitors. With the choice of the market in the urban garden, we were also right: it was carefully examined at the entrances that wanted to enter (out and vaccination status). The offer also consisted not only of “clothes” and so we could actually acquire some beautiful things. Then light rain began. Nevertheless, we drove to the cathedral. Only samples were made to Corona. The stands also offer little beauty for us. We looked at the clock and saw that we had some time left. Because only at 4:00 the restaurant opened. So we drove to Chlodwigplatz – it already rained a bit stronger – and looked briefly at the market and then founded us on Alsace Street 30. We were a little too early; but it was already easy and small works were done (small towels for the toilets fold for example. The waiter kindly let us in and immediately looked at our documents. Then we were turned to our place. So we were the first. Other guests followed later and filled the restaurant gradually. The counter is immediately in the eye at the input. There are many bottles on the back wall. Finally, there are also quite neat cocktails here. The kitchen can also be seen, because behind the counter follows: a wide opening lets the chefs see at work. Theke and view into the kitchen The small guest room is equipped with brown tables. They're naked. The decoration is largely dispensed with. Fabric napkins and cutlery are just as covered as the glasses. View of the entrance The outer walls are visible as brick walls. The walls are brightly painted on the street. It looks like a guest house. You will receive a card on a clamping board and a tablet with a daily card. Place with tablet cleaning Everything worked well maintained. The toilets are flat to reach. The man's cabin is pretty narrow. There is probably more room for the ladies. Everything is clean and neatly equipped (small towels for example. Service The staff was friendly and cared for us. The wines were short and well explained. The map(s) There is a small map with individual dishes, divided into mezze, appetizer, snack, dessert and on a small computer screen the current menu, a wine tasting and the wine map. We chose three courses from the map and the menu in four courses with wine tasting. The menu is offered daily. Some days before – when booking by phone – other parts were named in the menu. My wife had already been looking forward to the mother's breast; but she doesn't like **** and the Risotto didn't want her so much. So she chose three dishes from the map and was satisfied with it. 4 gear menu: Phaedra’s 4 gear menu (58,– € Thun gear 1: medium grilled Japan tuna with tomatoes pine nut Pesto, Kalamata olives, wild herbs and ripe balsamico The tuna pieces were excellently prepared and had a delicious taste. The little salad fits well. A very harmonious and tasty entry into the rainy afternoon at the door. Likes 2: Risotto with roasted wildcat The rice was kept slightly with bite and otherwise creamy and pleasantly costed. Cheese was used discreetly or not at all. This made the flavors of the other ingredients good. The shrimps were juicy and pleasantly seasoned. Schmorbraten Gang 3: Variety Shoulder from the Black Angus Rind with Shiitake mushrooms, winter vegetables and potatoes Pastinaken Stampf The meat was tender and soft – I like the gant when the sauce is strong – and that was the case here. My wife would not have liked it; because she doesn’t like “soft”. For example, we rarely make Gulasch or Bœuf bourguignon at home. Certainly I would have preferred to have had the "wax" of the Pre-Card, but the dish was also successful and delicious. I would particularly like to praise the spicy Stampf of the Supplement. Chocolate and Vanilla Gang 4: Callebaut 70% chocolate espuma with Tahiti vanilla ice cream, Fleur de Sel and chocolate strawberry trim I like dark chocolate - and then inside was still the delicious vanilla ice cream. It was a round finish from a good menu Calamaretti dish 1: Frittierte Calamaretti mit Sepia Aioli, Lemon und Kapernblatten aus Santorini (12,00 €) This plate from the area of Mezze was very popular with my wife. I had doubts before the small Squid tubes could be too soft for them. But they were really crispy. The dark sauce was of course not her case. But she was in a separate bowl and therefore I tried her with bread and found her quite neat. The self-baked bread was crispy on the outside and airy on the inside and absorbent. A bowl of fine olive oil was also ready. Filet Rind Court 2: Irish Hereford Cattle Filet with Port Wine Jus, Mangold, (Pastinaken Cream and Potato Lauch Gratin (45,00 €) The fillet was really well built and had a proper thickness. My wife loved it very much. It was almost too much for them. So I could try to agree with her. Since the sauce was under the flesh, it had no problems with it; because she doesn't like a lot of sauce. Therefore, she had also ordered the Pastinaken cream and received more vegetables. The Gratin was also successful because it was a little chess and creamy inside, but not soft or powerful. That's why she was hungry. But there's a bullet of ice. Sorbet Court 3: Ball Basil Lemon Sorbet (3,50 € The Ewis was pleasantly green and actually shows the aroma of basil. The fine herbal note also corresponded to the lemon content. This led to a successful combination of sours and bitters, which arrived harmoniously on the palate. Pavlos Robola Skiadopoulo Grampsas Winery Ionian Islands Winebegleitung 26,– € (3x 0.1l and 1x 0.05l Lagos Chelona – Natur Rosé – 2020 Roditis Refosco Mavroudi Asprouds Markogianni Winery Olympia The white wine was an interesting change to Riesling or Burgundy for my wife. The Rosé wine was strong and fits well with Thun. Viognier from Greece was also new to me. The taste was not as pronounced as, for example, in Condrieu. But he's harmonized with Risotto. But there was a Burgundy from France. He was fine, but I could have imagined more powerful representatives. In dessert wine, I couldn't complain about too little sweetness. But he looked good. Value for money The prices for the dishes are not too high (where the fillet is already dimensioned correctly. However, the sections are not tiny, but are dimensioned well. Conclusion 4 – happy again. There are fine Mediterranean cuisine. Even if the boss is a Greek, “Gyros” is not offered. The homepage says: “In the pots and pans of the Phaedra melts, the best of the culinary worlds of Greece, Italy, Spain, Portugal and the south of France, broth and broth. Morocco, Tunisia, Cyprus, Israel or Turkey also contribute to proposals and elements. With all the creations that bring together the boss and owner Konstantin Tzikas, Red Thread is always the Mediterranean with its nutritional culture that has existed for thousands of years. German is the best precision here – Tzikas has worked with Franz Keller in the “Adler Wirtschaft”. And I can only confirm these statements. (1 – certainly not again, 2 – hardly again, 3 – when it returns, 4 – again happy, 5 – necessary again – after “Kuechenreise” Date of visit: 04.12.2021 – afternoon – 2 persons My pleasant experiences are also in [here link]"
