Wackes Weinstube - Cologne

The arrogance in the operating style should probably imitate French classment, but it just seemed embarrassing. Green salad (for 2 people) without any extras for 10 euros is just cheeky. White wine, which is already tipped as a particularly excellent droplet to offer and which is then also justified by stupid explanations, is no longer unlucky, but three times. Not to hand out drinks card and to present the price of beverages only on the invoice is a case for commercial supervision. Calling guests a buzzy kiss afterwards is not exactly the way to get another visitor's request. Conclusion: Abzocke on the whole line never again despite nice ambience!

The restaurant Wackes is called by Helmut Gote (restaurants in Cologne as one of his favorite restaurants and also Carsten Henn (Kölner Stadtanzeiger takes it into his list 111 times delicious eating in Cologne. It was a good thing that YouDinner announced a surprise menu and finally made a visit to Romain Wack as a result. Ambiente The small building near the Rudolfplatz is already covered by its exterior paint: very colourful. In the interior, this impression of individual design is also preserved (many wood . On the ground floor are the counter and some seats. There was Cremant and Flamecake. In the first and second floor are the actual guest places. The tables are tight, but the place still seemed comfortable. We had 30 people on the first floor. Cleanliness Everything was clean and neatly maintained. Service The restaurant's boss and owner was an extraordinary appearance: warm, enthusiastic, humorous. With heart and soul gastronomic. The ladies in the service were also attentive and friendly. Romain Wack explained his own food. His language was a mixture of high German and Alsace German. This dialect had a lot of living for me. Especially he went to his duck livers, snails and frog legs: It is not a stop beacon; the animals were fed with corn and were not eaten. Gänse might be forced to feed, but ducks wouldn't do that. So there are only ducks with him. Snails and frogs were formerly collected in his home by the children in the morning and then regularly brought to the table by mothers as Fridays or fasts. Today, however, it draws its products from recognised breeding stations. For us there was a five-course menu. With all drinks flat € 69.00. 1. Alsace flame cake: cream Fraiche, bacon, onions Cremant D ́Alsace brut – Charles Wantz – Barr – Alsace Very thin slightly crispy bread was coated with cream and covered with fine bacon and small onion pieces. The host went through the rows with a tray and offered small pieces of cake. He recommended to take two pieces directly and fold over each other – like a double fill. His flame cake tasted very tasty to me – even the best in the Rhineland around Cologne. I have accessed several times. 2. Gänselieselsalat: lion tooth, fried egg, fried duck liver, duck paste, foie grass Terrine Pinot Gries Reserve Personelle 2013 – Trimborn – Alsace For me, that was the best plate of the day. And this statement refers specifically to the variations of the duck liver. And the piece of duck sink. These four components harmonized deliciously and were different at the same time. I'm thinking about feeding back here. The well-perceivable bitter lion tooth was slightly alleviated by bean pieces (yellow and green as well as red paprika strips. Also the butter soft creamy dotter of the egg gave new flavor notes. 3. Variation: Snails, Frog legs Our table group consisted of five people: three ladies and two gentlemen. This gang gave men a double portion because the two components did not get so good in women. A “refused” whole and the others ate bravely (almost everything. I have rarely tasted frog legs (I remember the portion in Poêle d`Or – the former star chef Jean Claude Bado is as I read in the newspaper – on the 17th. March 2018 deceased. I have not had such large pieces on the plate. They were fantastically fried: partly crispy outside and soft inside. They tasted like delicate chicken breast meat. It's nice that I got half a portion off (see above, but that's not supposed to be thrown away (you sometimes have to bring sacrifices). The snails were fine for me, but I got more interesting copies of them. The herbal butter or sauce was strongly tasted and gave the little softening a bit of a piff. However, the fresh bread tasted even better for the butter. So the frog legs were great for me. 4. Potato roast sausage: green lentils, mustard sauce Pinot Noir 2016 – Charles Wanz – Rouge D ́Ottrott – Alsace potato roast sausage I have not known and have never eaten it. But that could change; for she tasted excellent. It is a sausage made of meat and bacon from pig or beef with potatoes, onions and various, regionally different spices – beans were probably added here. The lenses were good, they had bites. But I don't think I appreciate lentils very much (because they couldn't change me with other chefs too. However, the mustard sauce fits well with the sausage and vegetables. The young, fresh and slightly chilled Spätburgunder was very well suited to the hearty dish. Its soft aromas of red fruits (himberry or Strawberry convinced me. 5. Geeistes Souflee with Marc de Gewürztraminer A few fruits such as orange fillet, blackberry, blueberries and captachel berry were to “Füßen des Eisbergs or der Vulkan”. The ice cream parfait was refreshing and the addition of liquor gave the taste. At the top of the “Krater” was probably also orange liqueur (Grand Marnier as “Maar”. This was a worthy conclusion – a fresh hot espresso. Conclusion 4 – happy again. Some typical dishes from Alsace I could get to know by visiting. The poultry dishes would probably be on the line. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 25.03.2018 – midday – a person (group 30 people)

The restaurant Wackes is served by Helmut Gote (restaurants in Cologne as one of his favorite restaurants) and also Carsten Henn (Kölner Stadtanzeiger takes it into his list 111 times delicious food in Cologne. It was a good thing that YouDinner announced a surprise menu and finally a visit to Romain Wack as a result. Ambiente The small building near the Rudolfplatz is already covered by its exterior colour: very colorful. Inside, this impression of individual design is preserved (a lot of wood). On the ground floor are the counter and some seats. There was Cremant and Flamecake. On the first and second floor are the actual guest places. The tables are fixed, but the place seemed comfortable. We had 30 people on the first floor. Cleanliness Everything was clean and neatly maintained. Service The boss and owner of the restaurant was an extraordinary look: warm, enthusiastic, humorous. With heart and soul gastronomic. The ladies in the service were also attentive and friendly. Romain Wack explained his own food. His language was a mixture of German and Alsace German. This dialect had a lot of life for me. In particular, he went to his duck livers, snails and frog legs: It is not a stop beaver; the animals were fed with corn and were not eaten. Gänse could be forced to feed, but with ducks it would not be. So there are only ducks with him. Snails and frogs were collected by the children in his house earlier in the morning and then regularly brought to the table by mothers as Fridays or fasts. Today, however, it draws its products from recognised breeding stations. For us there was a five-course menu. With all drinks flat € 69,00. 1. Alsace Flamecake: cream Fraiche, bacon, onions Cremant D ́Alsace brut – Charles Wantz – Barr – Alsace Very thin, slightly crispy bread was coated with cream and covered with fine bacon and small onion pieces. The host went through the rows with a tray and offered small pieces of cake. He recommended to take two pieces directly and fold one above the other – like a double filling. His flame cake tasted very delicious – even the best in the Rhineland around Cologne. I have access several times. 2. Gänselieselsalat: lion tooth, fried egg, fried duck liver, duck paste, foie grass terrine Pinot Gries Reserve Personelle 2013 – Trimborn – Alsace For me it was the best record of the day. And this statement specifically refers to the variations of the duck livers. And the piece of ducks sink. These four components harmonized deliciously and were different at the same time. I'm thinking about feeding back here. The well-perceivable bitter lion tooth has been easily alleviated by bean pieces (yellow and green as well as red paprika strips). Also the butter soft creamy dotter of the ice gave new flavor notes. 3. Variation: Snails, Frog legs Our table group consisted of five people: three ladies and two gentlemen. These bands gave men a double share because the two components were not so good for women. A “bridged” whole and the others ate courageously (almost everything). I have rarely tasted frog legs (I remember the part in Poêle d`Or – the former star chef Jean Claude Bado, as I read in the newspaper – on the 17th. March 2018 deceased. I didn't have that big pieces on the record. They were fantastic fried: partly crispy outside and soft inside. They lubricated like delicate chicken breast meat. It is nice that I have half of it away (see above, but that should not be thrown away (sometimes you have to bring sacrifice). The snails were good for me, but I already have more interesting specimens. The herbal butter or sauce was strongly lubricated and gave the small softening a little piff. But the fresh bread tasted even better for the butter. So the frogs were great for me. 4. Potato roast sausage: green lentils, mustard sauce Pinot Noir 2016 – Charles Wanz – Rouge D ́Ottrott – Alsace potato roast sausage I have not known it and have never eaten. But that could change; for she tasted excellent. It is a meat and bacon sausage made from pigs or beef with potatoes, onions and various, regionally different spices – beans were probably added here. The lenses were good, they had bites. But I don't think I'm particularly guessing lenses (because they couldn't change me with other chefs. This could not really change the other small vegetables (such as tubes and onions). The mustard sauce fits well with sausage and vegetables. The young, fresh and slightly cooled Spätburgunder was very suitable for the hearty dish. Its soft aromas of red fruits (himberry or strawberry convinced me. 5. Geeistes Souflee with Marc de Gewürztraminer Some fruits such as orange fillet, blackberry, blueberries and captachel berry were “footed iceberg or volcano”. The ice cream parfait was refreshing and the addition of liqueur gave the taste. Above in the “Krater” was probably also orange liqueur (Grand Marnier as “Maar”. This was a worthy conclusion – a fresh hot espresso. Conclusion 4 – happy again. Some typical Alsace dishes that I could get to know during the visit. The poultry dishes would probably be on the line. (1 – certainly not again, 2 – hardly again, 3 – if it returns, 4 – again happy, 5 – absolutely again – after “Kuechenreise” Visit date: 25.03.2018 – noon – a person (group 30 persons)

Excellent kitchen, fast preparation and great selection. above all, we convinced the garnels and the boeuf bouruignon! the prices are quite high, but for that, the socks convince with quality and friendly service!

Great service and atmosphere. super delicious dishes and crying. the owner understands what is good.