Hanse Stube - Köln

On Mondays and also in the middays you can find an open restaurant with a sophisticated kitchen that is not such a simple undertaking – even in the city of Cologne. I just want to take a lunch menu. When searching on the internet I encounter the Hanse Stube at the "Excelsior Hotel Ernst". I am thrilled with “taku” in the same house – but on Monday it has. The restaurant is described as classical French on the website. The pictures look very pompous to me. The self-explanatory statement: “The good Stube Kölns. At the award-winning gourmet restaurant, the Hanse Stube, you will experience culinary star lessons. The dedicated team creates innovative French cuisine with local influences, whose finesse is well known beyond the city boundaries.” The “Kölner Stadtanzeiger” writes “Ambiente beats taste” in March 2014 and does not really praise the kitchen. But the author also visited the restaurant in the evening. “Michelin” reports: “The Hanse Stube is one of the most elegant restaurants in the city and offers good classic cuisine. Many business people come to the fairly calculated daily changing business lunch.” The “GaultMillau” punishes the local even more: Since 2012, it is no longer managed. So I am more than curious about the visit. Do I have a tie? The hotel is located directly on the Cathedral and Central Station. The arrival is hardly better for me by public transport. When you get by car, you can park it safely in the hotel garage; otherwise there is only a place near the cathedral in car parks. The company Graf Pilati designed the premises of the Hanse Stube. Mahagonic panels on ceiling and walls shape the style; but it is refreshed by bright seating areas and large windows in the courtyard. Furthermore, the bright table cloths and the light design contribute to the overall impression. Carpets and curtains ensure that the acoustics are also correct and not every word is listened to the neighboring tables. I like this kind that reminds me of movies in English colonial style (Sir Toby: No one believes that again when I tell you this at the club today. The table decoration was then relatively simple: the cutlery, the bread plate, a flower and pepper and salt shaker. On the bright cover of the bench were some smaller “flaps” which I only noticed because they did not fit the pattern. The fabric napkin was clean, but had a small crack on the edge, which did not bother me, but actually did not match the noble overall picture (which may be small, but at the high demands of the house to notice. Cleanliness The house was perfectly well maintained. Crumbs on the table are removed immediately before dessert. The sanitary facilities are not far away; but you have to climb stairs. The room is large enough to not feel cramped. The cabins also have a pleasant cut. Service I enter the restaurant and immediately the restaurant manager comes to me and accompanies me to the reserved place. Of course, the wardrobe was also supplied and kept. The card will be taken immediately. Sommelier asks for drinks. In total, four forces take care of the guests today. In addition to the head, a sommelier and two young people (a gentleman and a lady). The wine advice is excellent and a small chat to the plants is also obtained. Shortly before the walk, the restaurant manager also asks whether “medium” would be correct, he would have announced it in the kitchen; that was still good. My “incompatibilities” were also taken into account – and only with the little sweet farewell greetings I had to ask for the ingredients again and received appropriate answers. The menu also offers a wide range of services: a menu, day offers and a la carte. I choose the Excelsior Lunch. I find it very pleasing that bread, greeting and petit fours are also served to the three courses (38,00€ . The bread is warm and freshly baked. The waiter tells me they buy their baked goods as blanks (Fresh paradises. There are several varieties in the shell. I especially liked the grain variations. Four bread spreads are served. The consistency is partly blissful when cutting. The salted butter was delicious for me. Greeting from the kitchen follows on the foot. A delicious slice of salmon filled with fine herbs and beautifully decorated. I begin to enjoy; especially because the wine is already ready. Raw-marin tuna with corenadermayonnaise and wild herbs The tuna is perfectly tasted. It can easily be cut and spread in the mouth a full aroma. The salad consists of various different varieties. The dressing also convinces me. At least the small crusty piece of bread could be replaced by small croutons. Small steak from the entrecote with wild broccoli and roast potatoes The meat is kernel in taste and has character in bite. It is medium prepared. The vegetables of wild broccoli in combination with tomato pieces and pine nuts have tasted very well. The cooking point of the cabbage was excellent. Bread potatoes well made I love very much. These were just as I wish them: crispy inside out. The dessert should always be a highlight and today it was intended for me. The fruit pieces and ice cream crowned the broil that had a crisp sugar finish and was supple and creamy underneath. I appreciate this dessert, but sometimes I find it boring. Today I was thrilled. I hadn't cleaned up the last bites, so some pretty Petit fours came out. In addition to the three books, a selection of chocolates was offered to me. Something sweet still goes with me and so I was happy about it – especially since it wasn't tied to a coffee. But I still enjoyed an espresso. Beverages Corell Grauburgunder 2013 (8,00€ 0.1l – light and fresh very good to fish dishes. Chateau Fourcas Dupré (10,00€ 0.1l – from 2003’s year of sunshine, Doisy Daene 2000 (13.50€ 0.1l) – its pleasant and finely balanced sweetness has easily adapted to dessert. Gerosteiner medium (6.50€ 0.5l double espresso (5.20€) The wines were pure and a joy to the court. The costing in relation to the price in the specialist business is, however, chosen extremely cheaply for the restaurant (the triple price is quite common in the hotel industry – here it is already a whole lot higher. This is for lunch. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise”

On Mondays and also in the middays you can find an open restaurant with a sophisticated kitchen that is not such a simple undertaking – even in the city of Cologne. I just want to take a lunch menu. When searching on the internet I encounter the Hanse Stube at the "Excelsior Hotel Ernst". I am thrilled with “taku” in the same house – but on Monday it has. The restaurant is described as classical French on the website. The pictures look very pompous to me. The self-explanatory statement: “The good Stube Kölns. At the award-winning gourmet restaurant, the Hanse Stube, you will experience culinary star lessons. The dedicated team creates innovative French cuisine with local influences, whose finesse is well known beyond the city boundaries.” The “Kölner Stadtanzeiger” writes “Ambiente beats taste” in March 2014 and does not really praise the kitchen. But the author also visited the restaurant in the evening. “Michelin” reports: “The Hanse Stube is one of the most elegant restaurants in the city and offers good classic cuisine. Many business people come to the fairly calculated daily changing business lunch.” The “GaultMillau” punishes the local even more: Since 2012, it is no longer managed. So I am more than curious about the visit. Do I have a tie? The hotel is located directly on the Cathedral and Central Station. The arrival is hardly better for me by public transport. When you get by car, you can park it safely in the hotel garage; otherwise there is only a place near the cathedral in car parks. The company Graf Pilati designed the premises of the Hanse Stube. Mahagonic panels on ceiling and walls shape the style; but it is refreshed by bright seating areas and large windows in the courtyard. Furthermore, the bright table cloths and the light design contribute to the overall impression. Carpets and curtains ensure that the acoustics are also correct and not every word is listened to the neighboring tables. I like this kind that reminds me of movies in English colonial style (Sir Toby: No one believes that again when I tell you this at the club today. The table decoration was then relatively simple: the cutlery, the bread plate, a flower and pepper and salt shaker. On the bright cover of the bench were some smaller “flaps” which I only noticed because they did not fit the pattern. The fabric napkin was clean, but had a small crack on the edge, which did not bother me, but actually did not match the noble overall picture (which may be small, but at the high demands of the house to notice. Cleanliness The house was perfectly well maintained. Crumbs on the table are removed immediately before dessert. The sanitary facilities are not far away; but you have to climb stairs. The room is large enough to not feel cramped. The cabins also have a pleasant cut. Service I enter the restaurant and immediately the restaurant manager comes to me and accompanies me to the reserved place. Of course, the wardrobe was also supplied and kept. The card will be taken immediately. Sommelier asks for drinks. In total, four forces take care of the guests today. In addition to the head, a sommelier and two young people (a gentleman and a lady). The wine advice is excellent and a small chat to the plants is also obtained. Shortly before the walk, the restaurant manager also asks whether “medium” would be correct, he would have announced it in the kitchen; that was still good. My “incompatibilities” were also taken into account – and only with the little sweet farewell greetings I had to ask for the ingredients again and received appropriate answers. The menu also offers a wide range of services: a menu, day offers and a la carte. I choose the Excelsior Lunch. I find it very pleasing that bread, greeting and petit fours are also served to the three courses (38,00€ . The bread is warm and freshly baked. The waiter tells me they buy their baked goods as blanks (Fresh paradises. There are several varieties in the shell. I especially liked the grain variations. Four bread spreads are served. The consistency is partly blissful when cutting. The salted butter was delicious for me. Greeting from the kitchen follows on the foot. A delicious slice of salmon filled with fine herbs and beautifully decorated. I begin to enjoy; especially because the wine is already ready. Raw-marin tuna with corenadermayonnaise and wild herbs The tuna is perfectly tasted. It can easily be cut and spread in the mouth a full aroma. The salad consists of various different varieties. The dressing also convinces me. At least the small crusty piece of bread could be replaced by small croutons. Small steak from the entrecote with wild broccoli and roast potatoes The meat is kernel in taste and has character in bite. It is medium prepared. The vegetables of wild broccoli in combination with tomato pieces and pine nuts have tasted very well. The cooking point of the cabbage was excellent. Bread potatoes well made I love very much. These were just as I wish them: crispy inside out. The dessert should always be a highlight and today it was intended for me. The fruit pieces and ice cream crowned the broil that had a crisp sugar finish and was supple and creamy underneath. I appreciate this dessert, but sometimes I find it boring. Today I was thrilled. I hadn't cleaned up the last bites, so some pretty Petit fours came out. In addition to the three books, a selection of chocolates was offered to me. Something sweet still goes with me and so I was happy about it – especially since it wasn't tied to a coffee. But I still enjoyed an espresso. Beverages Corell Grauburgunder 2013 (8,00€ 0.1l – light and fresh very good to fish dishes. Chateau Fourcas Dupré (10,00€ 0.1l – from 2003’s year of sunshine, Doisy Daene 2000 (13.50€ 0.1l) – its pleasant and finely balanced sweetness has easily adapted to dessert. Gerosteiner medium (6.50€ 0.5l double espresso (5.20€) The wines were pure and a joy to the court. The costing in relation to the price in the specialist business is, however, chosen extremely cheaply for the restaurant (the triple price is quite common in the hotel industry – here it is already a whole lot higher. This is for lunch. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise”

On Mondays and also in the middays you can find an open restaurant with a sophisticated kitchen that is not such a simple undertaking – even in the city of Cologne. I just want to take a lunch menu. When searching on the internet I encounter the Hanse Stube at the "Excelsior Hotel Ernst". I am thrilled with “taku” in the same house – but on Monday it has. The restaurant is described as classical French on the website. The pictures look very pompous to me. The self-explanatory statement: “The good Stube Kölns. At the award-winning gourmet restaurant, the Hanse Stube, you will experience culinary star lessons. The dedicated team creates innovative French cuisine with local influences, whose finesse is well known beyond the city boundaries.” The “Kölner Stadtanzeiger” writes “Ambiente beats taste” in March 2014 and does not really praise the kitchen. But the author also visited the restaurant in the evening. “Michelin” reports: “The Hanse Stube is one of the most elegant restaurants in the city and offers good classic cuisine. Many business people come to the fairly calculated daily changing business lunch.” The “GaultMillau” punishes the local even more: Since 2012, it is no longer managed. So I am more than curious about the visit. Do I have a tie? The hotel is located directly on the Cathedral and Central Station. The arrival is hardly better for me by public transport. When you get by car, you can park it safely in the hotel garage; otherwise there is only a place near the cathedral in car parks. The company Graf Pilati designed the premises of the Hanse Stube. Mahagonic panels on ceiling and walls shape the style; but it is refreshed by bright seating areas and large windows in the courtyard. Furthermore, the bright table cloths and the light design contribute to the overall impression. Carpets and curtains ensure that the acoustics are also correct and not every word is listened to the neighboring tables. I like this kind that reminds me of movies in English colonial style (Sir Toby: No one believes that again when I tell you this at the club today. The table decoration was then relatively simple: the cutlery, the bread plate, a flower and pepper and salt shaker. On the bright cover of the bench were some smaller “flaps” which I only noticed because they did not fit the pattern. The fabric napkin was clean, but had a small crack on the edge, which did not bother me, but actually did not match the noble overall picture (which may be small, but at the high demands of the house to notice. Cleanliness The house was perfectly well maintained. Crumbs on the table are removed immediately before dessert. The sanitary facilities are not far away; but you have to climb stairs. The room is large enough to not feel cramped. The cabins also have a pleasant cut. Service I enter the restaurant and immediately the restaurant manager comes to me and accompanies me to the reserved place. Of course, the wardrobe was also supplied and kept. The card will be taken immediately. Sommelier asks for drinks. In total, four forces take care of the guests today. In addition to the head, a sommelier and two young people (a gentleman and a lady). The wine advice is excellent and a small chat to the plants is also obtained. Shortly before the walk, the restaurant manager also asks whether “medium” would be correct, he would have announced it in the kitchen; that was still good. My “incompatibilities” were also taken into account – and only with the little sweet farewell greetings I had to ask for the ingredients again and received appropriate answers. The menu also offers a wide range of services: a menu, day offers and a la carte. I choose the Excelsior Lunch. I find it very pleasing that bread, greeting and petit fours are also served to the three courses (38,00€ . The bread is warm and freshly baked. The waiter tells me they buy their baked goods as blanks (Fresh paradises. There are several varieties in the shell. I especially liked the grain variations. Four bread spreads are served. The consistency is partly blissful when cutting. The salted butter was delicious for me. Greeting from the kitchen follows on the foot. A delicious slice of salmon filled with fine herbs and beautifully decorated. I begin to enjoy; especially because the wine is already ready. Raw-marin tuna with corenadermayonnaise and wild herbs The tuna is perfectly tasted. It can easily be cut and spread in the mouth a full aroma. The salad consists of various different varieties. The dressing also convinces me. At least the small crusty piece of bread could be replaced by small croutons. Small steak from the entrecote with wild broccoli and roast potatoes The meat is kernel in taste and has character in bite. It is medium prepared. The vegetables of wild broccoli in combination with tomato pieces and pine nuts have tasted very well. The cooking point of the cabbage was excellent. Bread potatoes well made I love very much. These were just as I wish them: crispy inside out. The dessert should always be a highlight and today it was intended for me. The fruit pieces and ice cream crowned the broil that had a crisp sugar finish and was supple and creamy underneath. I appreciate this dessert, but sometimes I find it boring. Today I was thrilled. I hadn't cleaned up the last bites, so some pretty Petit fours came out. In addition to the three books, a selection of chocolates was offered to me. Something sweet still goes with me and so I was happy about it – especially since it wasn't tied to a coffee. But I still enjoyed an espresso. Beverages Corell Grauburgunder 2013 (8,00€ 0.1l – light and fresh very good to fish dishes. Chateau Fourcas Dupré (10,00€ 0.1l – from 2003’s year of sunshine, Doisy Daene 2000 (13.50€ 0.1l) – its pleasant and finely balanced sweetness has easily adapted to dessert. Gerosteiner medium (6.50€ 0.5l double espresso (5.20€) The wines were pure and a joy to the court. The costing in relation to the price in the specialist business is, however, chosen extremely cheaply for the restaurant (the triple price is quite common in the hotel industry – here it is already a whole lot higher. This is for lunch. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise”

Once again a delicious food in a well maintained environment with excellent service. Always like it.

An excellent place to feel comfortable and seduce. The service was top and friendly as well as courtesy. We were served and advised at the highest level. A total of 3 1/2h passed as in the flight, about half 12 we arrived at the bill and you never had the impression as if you were served too long until the final friendly and perfect. The kitchen was of course also lonely top. Looking forward to the next visit :