{"id":11633,"date":"2025-05-28T11:11:26","date_gmt":"2025-05-28T09:11:26","guid":{"rendered":"https:\/\/finefooddays.cologne\/?page_id=11633"},"modified":"2026-02-24T15:18:54","modified_gmt":"2026-02-24T14:18:54","slug":"wednesdays-menu","status":"publish","type":"page","link":"https:\/\/finefooddays.cologne\/en\/mittwochs-menu\/","title":{"rendered":"Fine Food Days Cologne \u2013 Wednesday Menu"},"content":{"rendered":"
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The Wednesday Menu<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Together with the \u201eK\u00f6lner Stadt-Anzeiger\u201c, we are once again inviting you to our popular gourmet event in March: Our member establishments will be offering imaginative, high-quality menus at particularly tightly calculated prices with the \u201eWednesday Menu\u201c. The menus are set, however, the chefs reserve the right to make variations if a comparable product is available during shopping due to freshness or quality. You can enjoy the \"Wednesday Menu\" on March 4th, March 11th, and March 18th at the following establishments:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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LU<\/strong><\/p>

125 \u20ac per person.<\/p>

4-Course Menu Chef's Choice including wine pairing (also non-alcoholic), coffee, and water<\/p>

Wednesday, 04 March, 11 March & 18 March, evenings<\/p>

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Here you can find the menu <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Prepare to be surprised by Chef Thomas Gilles' culinary delights across four courses, featuring highlights from the LEU Restaurant's current menu.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Clostermanns Restaurant & Bar<\/strong><\/p>

\u00a360 per person.<\/p>

Thomas's favourite dishes from the FFDC cookbook \u201eBrilliantly Simple\u201c<\/p>

3-course menu including wine pairing (also non-alcoholic), coffee and water<\/p>

Wednesday, 04 March, 11 March & 18 March, evenings<\/p>

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Here you can find the menu <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Beetroot \u2013 Beetroot \u2013 Carpaccio | Goat's cheese | Walnut | Rocket\u00a0<\/p>

***<\/p>

Z\u00fcrcher Cutlets | R\u00f6sti | Mushrooms<\/p>

or<\/p>

Saffron risotto | wild cauliflower | orange
***
Zabaione | Vanilla ice cream | Strawberry | Rhubarb<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The Fourth King<\/strong><\/p>

\u00a379 per person.<\/p>

Thali \u2013 Menu<\/p>

10 different dishes in 3 courses, including two glasses of wine and a bottle of water<\/p>

Wednesday, 04 March, 11 March & 18 March, evenings<\/p>

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Here you can find the menu <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Our Thali menu is a surprise menu and offers the full spectrum of our culinary and spice diversity.
It contains meat\/fish and vegetarian components and can also be adapted to be meat-free or completely vegetarian with prior notice.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Wasserturm Hotel Cologne<\/strong><\/p>

99 \u20ac per person.<\/p>

3-course menu including wine pairing from Weingut Dreissigacker<\/p>

Wednesday, 4th March, 11th March and 18th March
Doors open: 6:30 PM
Starts: 7:00 PM<\/p>

Online booking possible<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Here you can find the menu <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Starter<\/strong>
Spring<\/strong>
Green Asparagus and Chervil Salad | Smoked Salmon Tartare | Wild Herbs & Flowers Lime Foam
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Main course<\/strong>
FLORA AND FAUNA<\/strong>
Entrec\u00f4te | Lobster | Wild Cauliflower | Summer Truffle | Mashed Potato
Choron Sauce Foam
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Dessert<\/strong>
Biscoff Raspberry<\/strong>
Biscoff Mousse | Caramelised White Chocolate Biscoff Crumble
Raspberry sorbet | Raspberry gel | Watercress sprig<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Althoff Grandhotel Schloss Bensberg<\/strong><\/p>

\u00a389 per person.<\/p>

4-course menu including two glasses of wine via sommelier
Wednesday, 4th March, 11th March and 18th March
From 18:00
Reservations can only be made online.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Here you can find the menu <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Prawn carbonara<\/strong><\/p>

Red freshwater prawn | Pecorino foam | cured egg yolk | pancetta jus
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Broccoli fritters<\/strong><\/p>

Handmade Agnolotti | Broccoli | Brown Butter Crumbs | Almonds
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Braised Beef<\/strong><\/p>

60 hours of slow-cooked local beef chuck roast<\/p>

Celery cream | roasted Brussels sprouts | beetroot gnocchi
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Chocolate cake<\/strong><\/p>

Tartlet | Milk Chocolate | Caramel<\/p>

Cranberries | Apple | Pecan Ice Cream<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Please state the codeword when booking: KSTA-MENU<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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JOSEPH'S
<\/strong><\/p>

\u00a384 per person.<\/p>

3-course menu with bread selection and dip, including 3 accompanying wines, mineral water and espresso<\/p>

Wednesday, 4th March, 11th March and 18th March
Lunch: 12:00-13:00 (Restaurant closes at 3 PM)
Dinner: 18:00-20:30\u00a0<\/p>

Reservations by email only<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chicory and goat's cheese cannelloni in a sesame crust with orange quinoa salad and hazelnut crisp
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Braised lamb shank in Zweigelt with Vichy carrots and wild garlic risotto
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Tyrolean Emperor's Mess with Lingonberry Cream<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Reservations for the Wednesday Menu are mandatory.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Event Location & Restaurant CologneSKY<\/strong><\/p>

\u00a389 per person.<\/p>

3 \u2013 Course Lunch Menu including aperitif, wine pairing, mineral water and espresso<\/p>

Wednesday, 4th March and 11th March
Start: 12:00
Reservations can only be made online.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Vegetarian menus or allergies can be considered when booking.

Lunch Menu<\/strong>
Bread rolls and Sylter bread from B\u00e4ckerei Gaues with sea salt butter and cress cream
***
Roulade of Danish salmon fillet and basil<\/strong>
Colourful Beetroot \/ Lime Kefir \/ Sourdough Crisp
***
Glazed pork shoulder & fillet of Eifel beef<\/strong>
Savoy Cabbage Praline \/ Vegetable Pearls \/ Lovage Potato Pur\u00e9e
***
Opera of the finest Belgian chocolate<\/strong>
Cinnamon blossom cherries \/ Tonka bean ice cream \/ Almond brittle
***
Fade-out<\/strong>
Canel\u00e9 de Bordeaux \/ CologneSky Almond Gugelhupf<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Event Location & Restaurant CologneSKY<\/strong><\/p>

\u00a3119 per person.<\/p>

4 \u2013 Gentlemen's Evening Menu including aperitif, wine pairing, mineral water, and espresso<\/p>

Wednesday, 4th March and 11th March
Starts: 7:00 PM<\/p>

Reservations can only be made online.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Vegetarian menus or allergies can be considered when booking.<\/p>

Wednesday evening menu<\/strong><\/p>

Culinary greetings<\/strong>
Exotic fruit kisses with burrata cream
Butternut Squash Pani Puri
Tartlet of chestnut mushrooms and soy caviar

<\/p>

Bread rolls and Sylter bread from B\u00e4ckerei Gaues with sea salt butter and cress cream
Menu<\/strong>
Roulade of Danish salmon fillet and basil<\/strong>
Colourful Beetroot \/ Lime Kefir \/ Sourdough Crisp
***
Grilled scallops<\/strong>
Crustacean ginger espuma \/ artichoke \/ roasted pepper
***
Glazed pork shoulder & fillet of Eifel beef<\/strong>
Savoy Cabbage Praline \/ Vegetable Pearls \/ Lovage Potato Pur\u00e9e
***
Opera of the finest Belgian chocolate<\/strong>
Cinnamon blossom cherries \/ Tonka bean ice cream \/ Almond brittle
***
Fade-out<\/strong>
Canel\u00e9 de Bordeaux \/ CologneSky Almond Gugelhupf<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\n\tBook online<\/span>\n\t\t
\n\t\t\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t\t<\/div>\n\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Gruber\u2019s Restaurant<\/strong><\/p>

\u00a389 per person.<\/p>

4-course - Lunch Menu incl. alcohol-free aperitif, 2 glasses of wine, water & coffee<\/p>

Wednesday, 4th March, 11th March and 18th March
Lunch: 12:00 - 13:00<\/p>

Reservations can be made online, by email, and by telephone.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Here you can find the menu <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Celery in Textures
Truffle | Apple | Hazelnut
***
Fried cod\u00a0
Citrus | Cauliflower
***
Guinea fowl breast
Albufera | Jerusalem artichoke | Potatoes
***
Dark chocolate
Vanilla | Banana <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\n\tBook online<\/span>\n\t\t
\n\t\t\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t\t<\/div>\n\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Zoo Gastronomy Villa Bodinus<\/strong><\/p>

99 \u20ac per person.<\/p>

5 \u2013 Evening Menu including accompanying wines, water, and coffee<\/p>

Wednesday, 11 March
Start: 18:30<\/p>

Booking by email<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Here you can find the menu <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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\u00a0<\/p>

Owl Whisper Menu<\/b><\/p>

Look forward to a warm welcome at the reception by one of our owls and a zookeeper. Immerse yourself in interactive animal proximity, get to know the animal and gain exciting insights into its way of life and conservation.<\/p>

\u00a0<\/p>

<\/b>Greetings from the kitchen
***
Cod | Celery | Potato
***
Farm chicken | Pea | Carrot pod Morel
***
Rhubarb Sorbet | Goat's Cheese
***
Char | Cauliflower | Cream Jus\u00a0<\/p>

***
Double Cr\u00e8me Br\u00fbl\u00e9e | Peanut | Parsnip<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\tSold out<\/span>\n\t\t
\n\t\t\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t\t<\/div>\n\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Maximilian Lorenz<\/strong><\/p>

99 \u20ac per person.<\/p>

4 \u2013 Evening and noontime set menu incl. wine pairing<\/p>

Wednesday, 4th March, 11th March and 18th March
Start Midday: 12:00-13:00<\/p>

Dinner starts: 6:00 PM - 8:00 PM<\/p>

Reservations can be made online or by telephone<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Here you can find the menu <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Steak tartare made from German pasture-raised beef | Truffle mayo | braised shallots | olive crostini<\/p>

or<\/p>

<\/b>Roasted cauliflower | Egg yolk cream | Toasted onions | Pickled cranberries\u00a0<\/p>

Maximilian Lorenz, Cabinet 2025
***
Lemon Buttermilk \u2013 Refreshment<\/p>

***
Herbed Prawns | Saffron Risotto | Champagne Emulsion | Glazed Cauliflower<\/p>

or<\/p>

Fresh fettuccine | Sweet cream butter | Parmesan | fresh truffle<\/p>

Weingut Dr. Heger, Pinot Noir (Blanc de Noirs)\u201e\u00a0
***
Fruit spirit cr\u00e8me br\u00fbl\u00e9e | homemade sorbet | sesame crunch<\/p>

Kracher Winery, Sp\u00e4tlese 2023<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Please state the codeword when booking: THE WEDNESDAY MENU<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\n\tBook online<\/span>\n\t\t
\n\t\t\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t\t<\/div>\n\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"Hansestube\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Hanse Stube (Excelsior Hotel Ernst)<\/strong><\/p>

99 \u20ac per person.<\/p>

4-course menu including water, coffee and a glass of wine<\/p>

Wednesday, 4th March, 11th March and 18th March
Start Noon: 12:00
Dinner begins: 6:00 PM<\/p>

Reservations can be made online and by telephone.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Here you can find the menu <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Yellowtail<\/strong><\/p>

Char is a common British surname, but is unlikely to be the correct translation in this context. Saibling is a type of char, so \"char caviar\" or \"Arctic char roe\" would be more suitable. Kohlrabi is a cruciferous vegetable.<\/p>

***
Mushroom essence<\/strong><\/p>

Ravioli | Chopped Tomatoes | Chives<\/p>

***
Burgaud-Ente<\/strong><\/p>

BBQ Glaze | Black Pepper Mix | Morel | Beetroot<\/p>

***
Lemon Tart<\/strong><\/p>

Lime | Mango | Almond | Cr\u00e8me Fra\u00eeche<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Please state the codeword when booking: THE WEDNESDAY MENU<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\n\tBook online<\/span>\n\t\t
\n\t\t\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t\t<\/div>\n\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Taku
<\/b>99 \u20ac per person.<\/p>

3-course menu including aperitif and water<\/p>

Wednesday, 4th March, 11th March and 18th March
Start: 18:30<\/p>

Online booking possible<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t
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Here you can find the menu <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Look forward to a carefully curated surprise menu.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Please state the codeword when booking: THE WEDNESDAY MENU<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\n\tBook online<\/span>\n\t\t
\n\t\t\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t\t<\/div>\n\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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THE MEZZEBAR YU*LIA<\/strong><\/p>

99 \u20ac per person.<\/p>

3-course menu including wine pairing, 1 bottle of water, coffee<\/p>

Wednesday, 04 March, 11 March & 18 March, evenings<\/p>

Online booking possible<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\n\t\t\t\t\t
Here you can find the menu <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Amuse-bouche
***
Eastern Mezze
***
Main course choice
***
Makrouth
Date | Orange blossom | Almond\u00a0<\/p>

Tunisia<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Please state the codeword when booking: THE WEDNESDAY MENU<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\n\tBook online<\/span>\n\t\t
\n\t\t\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t\t<\/div>\n\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sahila \u2013 The Restaurant<\/strong><\/p>

\u20ac199 per person.<\/p>

4-course menu including wine pairing, 1 bottle of water, coffee<\/p>

Wednesday, 04 March, 11 March & 18 March, evenings<\/p>

Online booking possible<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\n\t\t\t\t\t
Here you can find the menu <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Aperitif\u00a0<\/p>

Greetings from Saudi Arabia
***
Amuse-bouche
Taco
Mais | Bean | Salsa
Mexico
***
Bulgur salad
Bulgur | Isot | Pomegranate<\/p>

Turkey
***
Wild white halibut
Tarragon | Parsley root | Cockle\u00a0<\/p>

France
***
Oxtail Tagine
Pea | Salted lemon | Olive | Taktouka
Morocco
***
Lot Chong
Mango | Pandan | Thai Basil
Thailand
***
Petit four<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Please state the codeword when booking: THE WEDNESDAY MENU<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\n\tBook online<\/span>\n\t\t
\n\t\t\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t<\/span>\n\t\t\t\t<\/div>\n\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Rademacher Kitchen
<\/b>Lunchtime \u20ac125 per person.<\/p>

Dinner \u20ac150 per person.<\/p>

5-course menu including 3 glasses of wine, water, and a coffee speciality<\/p>

Wednesday, 4th March, 11th March and 18th March<\/p>

Starts midday: from 12:00<\/p>

Dinner starts: from 6:15 PM<\/p>

Online booking possible<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t
Here you can find the menu <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Seasonal changes possible<\/p>

Amuse-bouche<\/p>

***
Yellowfin mackerel carpaccio
Finger lime | Wild herbs | Mediterranean sauce
***
Scallop
Trout roe | Rainbow beetroot | Horseradish foam<\/p>

***
Pan-fried coley \u2013 Dover sole
Spinach with pine nuts | Red wine \u2013 shallots | Chablis sauce\u00a0<\/p>

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Salt marsh lamb
Artichokes | Cocoa Beans | Pepper Foam\u00a0
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Mont Blanc
Nougat | Caramelised Hazelnut | Citrus Compote
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Fine patisserie<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Please state the codeword when booking: THE WEDNESDAY MENU<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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De Nederlanders
<\/b>\u00a368 per person.<\/p>

3-course menu including a glass of matching wine<\/p>

Wednesday, 4th March, 11th March and 18th March<\/p>

Online booking possible<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Here you can find the menu <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Amuse-bouche<\/p>

Short rib bitterballen
Mustard Cream | Mustard Seed Caviar | Mustard Sprouts
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Beef tartare
Toasted sourdough | Wild herbs<\/p>

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Fried cod
Horseradish Beurre Blanc | Beetroot | Sugar Snap Peas\u00a0<\/p>

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Chocolate mousse
Vanilla ice cream | Caramel | Stroopwafel\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Please state the codeword when booking: THE WEDNESDAY MENU<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"\"<\/a><\/p>

The festival is a special commitment from Cologne's top gastronomy. Cologne has long been a culinary hotspot and it's wonderful that more and more people are experiencing this. Only moral, active, and financial support makes a festival like this possible. A big thank you goes out to all sponsors and supporters.<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Cooperation & Media Partners<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Premium Partner<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Partner<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Partner<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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DAS MITTWOCHS-MEN\u00dc Gemeinsam mit dem \u201eK\u00f6lner Stadt-Anzeiger\u201c laden wir im M\u00e4rz wieder zu unserer beliebten Gourmet-Aktion ein: Unsere Mitgliedsbetriebe bieten beim Mittwochs-Men\u00fc einfallsreiche, hochwertige Men\u00fcs zu besonders knapp kalkulierten Preisen. Die Men\u00fcs stehen fest, allerdings behalten sich die K\u00f6chinnen und K\u00f6che Variationen vor, wenn sich…<\/p>","protected":false},"author":2,"featured_media":5660,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-11633","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nDas Mittwochs-Men\u00fc der Fine Food Days Cologne<\/title>\n<meta name=\"description\" content=\"Gemeinsam mit dem \u201eK\u00f6lner Stadt-Anzeiger\u201c laden wir zu einer besonderen Gourmet-Aktion ein - dem Mittwochs Men\u00fc Fine Food Days.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/finefooddays.cologne\/en\/wednesdays-menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Das Mittwochs-Men\u00fc der Fine Food Days Cologne\" \/>\n<meta property=\"og:description\" content=\"Gemeinsam mit dem \u201eK\u00f6lner Stadt-Anzeiger\u201c laden wir zu einer besonderen Gourmet-Aktion ein - 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