Pottkind - Reservar una mesa

The counter was long taboo. Corona had taken many months to her favorite place. So also in the "Pottkind", which we had visited a year and a half ago and where we had enjoyed the direct view of the kitchen and the direct communication with the chefs from the beginning. And half a year – whether with or without lock-off – are too long. In the meantime, we have seen pictures and reports from current menus that document an exciting development. We would have taken a seat alone on a table. But it is now as it is and so it took until October last year, when an opportunity was found for the longest visit. With cleverly attached and uninterrupted Plexiglas discs you were allowed to release the coun...

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the counter was long taboo. corona had taken many months to her favorite place. so also in the pottkind we had visited a year and a half ago and where we had enjoyed the direct view of the kitchen and the direct communication with the chefs from the beginning. in the meantime we have seen pictures and reports from current menus that documented an exciting development. we would have taken on a table alone. but it is now as it is and so it took to oktober last year, when an opportunity was found for the longest visit. with cleverly attached and non-interfering plexiglas discs they were allowed to release the counters and we look forward to the carte blanche menu of enrico sablotny, which is av...

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in comparison to our then very convincing menu this was again a clear jump forward to not say a stubborn performance. the style seems more independent and pointed. enrico sablotny combines kreatiw and contemplative, but without overloading his teller. the complexity often hides under what is not recognizable at first sight. he himself says that a court like the appetizer around the bun in this form would not have been brewed before. However, if this marks the direction in which they want to go, I can only expressly encourage them to continue this way. here you can see a handwriting, paired with original ideas and impeccable craftsmanship. that has a star quality. Anyway, we were thrilled and...

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this menu has also confirmed the excellent impression of the last time. enrico sablotny and his small but very well established team develop a style that has an ever more clear handwriting. Regional ingredients play a decisive role here. they are staged with creative components, but not overloaded. the basic is a very classic kitchen, but it comes very modern and easy to foot. seeing from the vault, as here all the handles and procedures are concentrated, is still a great pleasure. like the whole restaurant is pleasantly unpretentious, without giving up perfect service. it makes fun to be here and to see what development the kitchen will continue.

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The online reviews of Restaurant Pottkind are on average 4.6 stars from 5. With data from Google and Tripadvisor, we have tried to illuminate all aspects of this operation. 93 visitor reviews on Google give an average total value of 4.7 stars of max. 5. The restaurant is also rated on Tripadvisor, here the details: 4.5 out of 5 points for the kitchen 4 points of 5 for quality 4.5 points of 5 for service 4.5 points of 5 on average With an average value of 4.6 stars, the restaurant is above the average rating of all other restaurants in Cologne, which is 4.3. This review is based on 140 online reviews. The viewing period was early 2021.

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