Pottkind - Table reservation

The counter was long taboo. Corona had taken a lot of months to their favorite place. So also in the “Pottkind”, which we had visited last year and a half years ago and where we had also enjoyed the direct view of the kitchen and direct communication with the chefs from the outset. And a half years – whether with or without lockdown – are too long. In the meantime, we have seen images and reports from current menus that documented an exciting development. We would have taken a place on one of the tables alone. But it is now how it is and so it took until October of last year, when an opportunity for the longest visit was found. With cleverly attached and not disturbing Plexiglas discs you were allowed to release the counters and we look forward to the Carte Blanche menu of Enrico Sablotny, which is available in four, five or six courses (60€, 75€, 90€). The start is made by some crackers, including a Filo chip filled with rabbit rills, with a buckthorn and fennel crackers, which are wonderfully dipping for the spicy Sauce Rouille. Apéros How multi-layered the following passage is, can hardly be seen at the sight of the very puristic presentation. Thematically, this is about chicken. For this, the liver is processed as a cream, the filled keule as a galantine, egg as a foam, and a gel is drawn from the back of the bones that covers the dish with sesame. Inside there is a thin-heavy black-root salad. Through the liver, a earthy basic tone is drawn through the gang, which is generally incredibly splendoury, juicy and just tasty. It follows good bread, butter and steiric ham. This is not staged in the “Pottkind” as an explicitly independent passage, but at this point gets its appropriate appearance. Butter, bread, ham With mullet it continues and again hides under the sepia coloured potato chip more than you expected. Kerbel root, pine nuts, inlaid beer loafs and parsley spinach ensure the cosy substructure, but the most marqueous is undoubtedly the intense borillas. It goes straight to 12. Just great and for me one of the dishes that makes it right into my personal year Best Of list! The next course is Jens-Peter, Koch in the “Pottkind” team with Frankfurter origin. He had the idea to use cooking cheese as a creamy base for la rat-pel potatoes and swollen oxtail. There is also an onion jam under the cheese foam. It's a decency, but original and understated solution. Jens-Peters Kochkäse, La Ratte, Ochsenschwanz The main plate with deer spine, Chicoree (actually with a pleasantly light bitter note , champignons in textures on Brioche, pistazie and a beautiful orange jus would be worth all honour alone. The combination is varied, the craft immaculate and the presentation convincing. But the real star in this dish is the separately served late zle. They are fried with pawlings and butterballs and would also be able to pass through as an independent court. Maybe we're so used to precious ingredients that just seemingly simple supplements are so much fun. Maybe it's just because they're just ultra-lecker. Deer spine, Chicoree, Champignons Spätzle At dessert, my memories disappear a little. So whether it was a nougat or a hazelnut, I can't say exactly, but by yogurt it had a pleasantly sour touch. Bronze fennel and spaghettic pumpkin also play a role, as well as rose hips, which were processed in the Baiser and the sauce. But I also don't want to guarantee that. That's the problem with Carte Blanche menus that you have to take care of what you're saying. But ultimately, it's only important whether it was good. And that was, even very good and pleasing, not too sweet. Nougateis, Karamell, Fenchel As always, with the Petits Fours one again strikes a bow at the beginning of the menu. The presentation is almost identical, but now there is everything in the sweet version. Here as biscuits with cheesecake cream and apricot as well as with fennel cracker and blueberry-firing dip. Petits Fours Compared to our very convincing menu at the time, this was once again a clear jump to the front, not to say a stubborn performance. The style seems even more independent and pointed. Enrico Sablotny combines creative and thoughtful, but without overloading his plates. The complexity often hides itself under what is not recognizable at first glance. He himself says that a dish like the appetizer around the chicken in this form would not have been brewed before. However, if this marks the direction in which you want to go, I can only explicitly encourage you to continue this path. Here you can see a handwriting, paired with original ideas and impeccable craftsmanship. That definitely has star quality. At any rate, we were thrilled and can hardly expect the next menu at the counter. If Corona is allowed again. Report as always on my blog: [here link]

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The counter was long taboo. Corona had taken a lot of months to their favorite place. So also in the “Pottkind”, which we had visited last year and a half years ago and where we had also enjoyed the direct view of the kitchen and direct communication with the chefs from the outset. And a half years – whether with or without lockdown – are too long. In the meantime, we have seen images and reports from current menus that documented an exciting development. We would have taken a place on one of the tables alone. But it is now how it is and so it took until October of last year, when an opportunity for the longest visit was found. With cleverly attached and not disturbing Plexiglas discs you were allowed to release the counters and we look forward to the Carte Blanche menu of Enrico Sablotny, which is available in four, five or six courses (60€, 75€, 90€). The start is made by some crackers, including a Filo chip filled with rabbit rills, with a buckthorn and fennel crackers, which are wonderfully dipping for the spicy Sauce Rouille. Apéros How multi-layered the following passage is, can hardly be seen at the sight of the very puristic presentation. Thematically, this is about chicken. For this, the liver is processed as a cream, the filled keule as a galantine, egg as a foam, and a gel is drawn from the back of the bones that covers the dish with sesame. Inside there is a thin-heavy black-root salad. Through the liver, a earthy basic tone is drawn through the gang, which is generally incredibly splendoury, juicy and just tasty. It follows good bread, butter and steiric ham. This is not staged in the “Pottkind” as an explicitly independent passage, but at this point gets its appropriate appearance. Butter, bread, ham With mullet it continues and again hides under the sepia coloured potato chip more than you expected. Kerbel root, pine nuts, inlaid beer loafs and parsley spinach ensure the cosy substructure, but the most marqueous is undoubtedly the intense borillas. It goes straight to 12. Just great and for me one of the dishes that makes it right into my personal year Best Of list! The next course is Jens-Peter, Koch in the “Pottkind” team with Frankfurter origin. He had the idea to use cooking cheese as a creamy base for la rat-pel potatoes and swollen oxtail. There is also an onion jam under the cheese foam. It's a decency, but original and understated solution. Jens-Peters Kochkäse, La Ratte, Ochsenschwanz The main plate with deer spine, Chicoree (actually with a pleasantly light bitter note , champignons in textures on Brioche, pistazie and a beautiful orange jus would be worth all honour alone. The combination is varied, the craft immaculate and the presentation convincing. But the real star in this dish is the separately served late zle. They are fried with pawlings and butterballs and would also be able to pass through as an independent court. Maybe we're so used to precious ingredients that just seemingly simple supplements are so much fun. Maybe it's just because they're just ultra-lecker. Deer spine, Chicoree, Champignons Spätzle At dessert, my memories disappear a little. So whether it was a nougat or a hazelnut, I can't say exactly, but by yogurt it had a pleasantly sour touch. Bronze fennel and spaghettic pumpkin also play a role, as well as rose hips, which were processed in the Baiser and the sauce. But I also don't want to guarantee that. That's the problem with Carte Blanche menus that you have to take care of what you're saying. But ultimately, it's only important whether it was good. And that was, even very good and pleasing, not too sweet. Nougateis, Karamell, Fenchel As always, with the Petits Fours one again strikes a bow at the beginning of the menu. The presentation is almost identical, but now there is everything in the sweet version. Here as biscuits with cheesecake cream and apricot as well as with fennel cracker and blueberry-firing dip. Petits Fours Compared to our very convincing menu at the time, this was once again a clear jump to the front, not to say a stubborn performance. The style seems even more independent and pointed. Enrico Sablotny combines creative and thoughtful, but without overloading his plates. The complexity often hides itself under what is not recognizable at first glance. He himself says that a dish like the appetizer around the chicken in this form would not have been brewed before. However, if this marks the direction in which you want to go, I can only explicitly encourage you to continue this path. Here you can see a handwriting, paired with original ideas and impeccable craftsmanship. That definitely has star quality. At any rate, we were thrilled and can hardly expect the next menu at the counter. If Corona is allowed again. Report as always on my blog: [here link]

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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 counters and we look forward to the Carte Blanche menu of Enrico Sablotny, which is available in four, five or six courses (60€, 75€, 90€). The start is made by some crackers, including a Filo chip filled with rabbit grooves, with a Buckthorn and fennel crackers, which immerse wonderfully for the spicy Sauce Rouille. Apéros How complex the following passage is, you can hardly see in the eyes of the very purist presentation. Thematic is about chicken. For this purpose, the liver is drawn as a cream, the filled keule as a galanine, egg as a foam and a gel from the back of the bones, which covers the shell with sesame. Inside there is a thin-skinned black-root salad. Through the liver a earthy basic tone is pulled through the band, which is usually incredibly splendoury, juicy and simply tasty. It follows good bread, butter and Styrian ham. This is not staged in the “Pottkind” as an explicitly independent passage, but gets its corresponding appearance at this point. Butter, bread, ham It continues with navy apple and again hides under the sepia colored potato chip more than you expected. Kerbel root, pine nuts, inlaid beer dust and parsley spinach ensure the cozy underconstruction, but the most beautiful is undoubtedly the intense borillas. It goes straight to 12. Simply great and for me one of the dishes that makes it right into my personal year Best Of List! mullet, pine root, borillas The next course thanks to Jens-Peter, Koch in the team “Pottkind” with Frankfurter Origin. He had the idea to use cooking cheese as a creamy base for larate pea potatoes and swollen oxtail. Under the cheese foam there is also an onion jam. It is a decent, but original and very elegant solution. Jens-Peters Kochkäse, La Ratte, Ochsenschwanz The main plate with Hirschspinne, Chicoree (in fact with a pleasantly light bitter note, champignons in textures on Brioche, pistazie and a beautiful orange Jus would be worth all honor alone. The combination is diverse, the craft immaculate and the presentation convincing. But the real star in this dish is the separately served late Zle. They are fried with paws and butterflies and could also pass through as an independent dish. Maybe we are so valuable ingredients that are just seemingly simple supplements are so much fun. Maybe it's just because they're just ultra-lecker. Chicoree, Champignons Spätzle At dessert, my memories disappear a little. Whether it was a nougat or a hazelnut, I can't say exactly, but by yogurt it had a pleasantly acidic touch. Bronze fennel and spaghettic pumpkin also play a role, as well as rose juices processed in the Baiser and sauce. But I don't want to guarantee that. This is the problem with Carte Blanche menus that you need to pay attention to what you say. But in the end, it's just important whether it was good. And that was, even very good and pleasant, not too sweet. Nougateis, Karamell, Fenchel As always you meet the Petits Fours again a bow at the beginning of the menu. The presentation is almost identical, but now there is everything in the sweet version. Here as biscuits with cheesecake cream and apricots as well as with fennel cracker and Blueberry-Firing Dip. Petits Fours Compared to our very convincing menu at the time, this was again a clear step forward, not to say a stubborn performance. The style seems more independent and pointed. Enrico Sablotny combines creative and thoughtful, but without overloading his plates. Complexity often hides under what is not recognizable at first glance. He himself says that a dish like the appetizer for the chicken had not been brewed in this form before. However, if this marks the direction in which you want to go, I can only expressly encourage you to continue this path. Here you can see a handwriting, paired with original ideas and impeccable craftsmanship. That definitely has star quality. At any rate we were thrilled and can hardly expect the next menu at the counter. If Corona is allowed again. Report as always on my blog: [hidden link]

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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 available in four, five or six cursors (60€, 75€, 90€). the start is made by some crackers, including a Filo chip filled with canninchenrills, with a buckthorn and fennel crackers that immerse wonderfully for the spicy sauce rouille. apéros how multi-layered the following passage is, you can hardly see before the very purist presentation. thematically, this is about huh. For this purpose, the leber is drawn as cream, the filled galantin, a foam and a gel from the back of the bones, which covers the shell with sesame. inside there is a thin-skinned black-root salad. through the leber a earthy ground tone is drawn through the bands, which is usually incredibly splendoury, juicy and simply tasty. it follows good broth, butter and steiric ham. this is not staged as an explicitly independent passage in the “Pottkind”, but rather gets to look at it. butter, brot, ham it goes on with navy apple and again hides under the sepia colored kartoffel chip more than expected. cerbel root, pine nuts, inlaid beer dust and petersilienspinach ensure the cozy underconstruction, but the most beautiful is undoubtedly the intense borillas. it goes directly to 12. simply great and for me one of the dishes that makes it right into my personal year best of list! mullet, kiefernfuß, borillas the next cure thanks to Jens-Peter, chef in the team “Pottkind” with frankfurter original. he had the idea to use cooked cheese as creamy basic for larate peel potatoes and swollen ochsen tail. under the cheese foam there is also a bevel jam. it is a decent but original and very elegant solution. Jens-Peters kochkäse, la ratte, ochsenschwanz die hauptplatte mit hirschspinne, chicoree (in which did with a pleasantly light bitter note, champignons in textures on brioche, pistazie and a beautiful orange jus would all be worth it alone. the combination is diverse, the craftsmanship impeccable and the presentation convincing. but the actual star in this dish is the separately served late zle. They are roasted with phots and sleeks and could also go through as a standalone dish. Perhaps we are so invaluable that only seemingly simple supplements are so much fun. Maybe it's just because they're just ultra-lecker. chicoree, champignons late zle at dessert, my memories disappear a little. whether it was a nougat or a hazelnut, I can't say exactly, but by yogurt it had a pleasant acid touch. bronze fennel and spaghettic pumpkin also play a roll, as well as rose hips processed in the baiser and the sauce. but I don't want to guarantee that. that is the problem with carte Blanche menus that they need to pay attention to what they say. but ultimately it is only important whether it was good and that was, even very good and pleasant, not too sweet. nougateis, karamell, fennel as always you meet the petits fours again an arc at the beginning of the menu. the presentation is almost identical, but now there is everything in the sweet version. here as biscuits with cheesecake cream and apricotsen as well as with fennel cracker and Blueberry-Firing dip. petits fours in comparison to our then very convincing menu this was again a clear jump forward, not to say a persistent performance. the style seems more independent and pointed. enrico sablotny connects 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 can hardly expect the next menu at the counter. if corona is allowed again. Report as always on my blog: [hidden link]

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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 opinions on google result in 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 evaluation is based on 140 online evaluations. The viewing period was at the beginning of 2021.

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