Bistro Chaka-Chaka - Bornheim

A former colleague called: she invites me and my wife, and she invites a good colleague. She's looking forward to a goodbye to four. So we go on sunny 14. August to the place where Heinrich Böll has temporarily lived and where he is buried – to Merten, a district of Bornheim. After an extensive coffee slip, spiced with memories of the blessed working years, we switch to Chaka 's in the evening, a steak house in Beethovenstraße in Merten. My wife and I have been here years ago – and have a good memory of the house. The ambience We park in one of the few free parking bays in front of the Chaka 's. Parking is otherwise available on both sides of Beethovenstraße. From the outside at first glance, the Chaka 's window series recalls a shop window line of a small town business. The large lettering restaurant Chaka 's Steakhouse on the canopy above the window front explains the current use of the shop. We go through the modernly furnished guest room into a well-covered cultivation, called Chaka 's garden. Chaka 's garden There a gentleman of service has assigned us the reserved table. In this cultivation with the light green walls, the dark brown tables with the surrounding brown chairs, which are covered with dark grey, fabric-like stain material, are almost all occupied. The place is well visited. Stämmige brown beams carry the plastic roof, under which vinegars grate after sunlight. Two pyramid heaters suggest that this space is also used in cooler seasons. We sit here very comfortably, but the ambience as a whole does not get away from the stool. It's okay, so three stars. The service We are served by changing service staff, a gentleman takes care of us more and more, so our regular service manager. We are asked at dinner if everything is right, and if it tasted. Our later critique of tough and dry meat of the meat skewer tries to apologise to the service that the pieces of meat are different. Jo mei: Do they grow so on the cow, or do they cut a man? Otherwise, the service makes its job routiniert and friendly. Three and a half stars seem appropriate for service. Food and Beverage Our regular service provider has handed us the menus, loose sheets clamped on a board. We leave in the offer: burgers in different variations, a page full of tapas offers, steaks from Angus Rind, Schnitzel as in any kind-bourgeois inn, pasta as with the Italian and Mediterranean salates. There are no outliers in price, the level is on the one hand, as is usual in rural places. My wife decides for a • Argentinian pump steak (approx. 200 g with steakhouse fries, herbal butter, steak sauce and a small salad from the buffet (18.90 €). In the map, the steak is offered with a foil potato with herbal cucumber. Exchange against fries does not make a problem. Explainingly, the Rumpsteak is cut from the Roastbeef, outside with a crispy fat rim. I choose the • Galgen spear, Argentine premium meat, grilled with onions, served on the gallows with BBQ Dip, Steakhouse Fries, herbal butter, steak sauce and a small salad from the buffet (19.90 €). I choose a • Kölsch (0.3 l to 2,10 € just like my former colleague. Our colleague who makes the driver chooses a • soft wheat beer (0.5 l to 3.50 €). We don't wait long for the drinks. They're cool. Little later, the service brings us greeting from the kitchen. Greeting from the kitchen The rye baguette discs are warm and crispy. A garlic herbal cream is added, it flows out garlic odor, tastefully the garlic does not dominate, there is a little salt. Greeting from the kitchen is okay. We'll get the supplement salads from the buffet. Leaf salad, cucumber pieces, tomato quarters, beans, corn, carrot, reissalat and jalapeños are offered. However, most salads up to cucumbers, leaf salad and tomato give the impression of coming from the cannula. Two dips are offered for refinement, a yogurt herbal dressing and a Balsamico oil dressing. The yogurt dressing, for which my wife decides, describes her as very fade. My Balsamico dressing, on the other hand, tastes very good and picks up the salad tastefully. After the salad we don't wait long, and the servicemen are already bringing the main dishes, for my wife the Rumpsteak. Argentine Rumpsteak (approx. 200 g with Steakhouse Fries, herbal butter, steak sauce and a small salad buffet My wife cuts the Rumpsteak – and is at first enthusiastic. The cut is juicy and delicate, the meat is tender pink. But the further she cuts towards the edge of the fat, the tougher and more longing the meat becomes. The steak sauce – about one tablespoon full – consists of a mixture of onions and tomatoes tasted with some vinegar. Seasoning helps to improve taste. The herbal butter can also use a proper pinch of salt and pepper. The fries are pleasantly served separately in a bowl, look homemade and are cherry and non-fat. My gallow spear makes something visual. (It's a good idea that high-edge formats are cut here! At the bottom of the gallery there is a full picture. The plate stands on the foot of a metal galaxy, from whose tip a well-filled spear melts down. The spear can be removed so that I can easily strip the meat. However, I experience light and shadow when eating. About half of the pieces of meat is properly roasted, more or less juicy and delicate, but at least in the spectrum of professional roasting. However, the other half of the meat is dry and tough, partly so tough and dry even that my former colleague, in his gallows, does not get the meat torn in a gentle manner. Premium meat – as advertised in the map??? Steakhouse Fries My fries taste good and are crispy roasted. The BBQ Dip is spicy, tastes slightly smokey, but seems to originate from the bottle. Everything is said to steak sauce and herbal butter. While my wife, the former working mate and my diligence after eating the dishes are more likely to hull the nose than enthusiastic about eating, the former colleague is very happy with her hip steak. She tells about delicate and juicy meat. I comforted with an averna (4 cl to 4. €). What we've had on the skewer is not a premium meat. The fat edge at the Rumpsteak is okay, but the tendons... With good will we give two and a half stars for food and drinks. Cleanliness Here we have seen no lack. The women's toilets – my enthusiasts say – are clean and well maintained, the men's toilets have not visited the man's paintings. Our table in Chaka's garden is clean, dishes, glasses and cutlery are also. Four stars for cleanliness. The price performance ratio For the approximately 90 euros we have paid, one can ask more about meat quality and preparation. The meat is in focus in a steak house. The well prepared hip steak raises our rating on two and a half stars. The conclusion We had a good memory of our first visit to Chaka 's. But this impression is now damaged. I guess we're not going to be here anymore. There are alternatives in Merten. We are not talking about a recommendation in the light of the two and a half stars we give for the conclusion.

A former colleague called: she invites me and my wife, and she invites a good colleague. She's looking forward to a farewell of four. So we go sunny 14. August to the place where Heinrich Böll lived temporarily and where he was buried – to Merten, a district of Bornheim. After an extensive coffee slip, seasoned with memories of the blessed years, we switch to Chaka in the evening, a steak house on Beethovenstraße in Merten. My wife and I are here years ago – and have a good memory of the house. The ambience We park in one of the few free parking bays in front of the Chaka's. Parking is available on both sides of the Beethovenstraße. From the outside at first glance, the Chaka window series recalls a showcase line of a small city business. The large briefing restaurant Chaka 's Steakhouse on the canopy above the window front explains the current use of the shop. We go through the modern furnished guest room into a well covered cultivation, called Chaka Garden. Chaka 's garden There a gentleman of the service assigned us the reserved table. In this cultivation with the light green walls, the dark brown tables are almost all occupied with the surrounding brown chairs covered with dark grey, fabric-like stain material. The place is well visited. Stämmige brown beams carry the plastic roof, below the vinegar to sunlight. Two pyramid heaters suggest that this room is also used in cooler seasons. We sit here very comfortable, but the ambience as a whole does not come from the chair. All right, three stars. The service We are served by changing service staff, a gentleman takes care of us more and more, so our regular service. We are asked at dinner if everything is correct and if it tastes. Our later criticism of hard and dry meat from the meat keel tries to apologise for the pieces of meat being different. Jo mei: Do they grow on the cow or cut a man? Otherwise, the service does its job routine and friendly. Three and a half stars seem appropriate for service. Food and Beverage Our regular service provider has handed over the menus, loose sheets clamped on a board. We leave the offer: Burger in various variations, a page full of tapas offers, steaks from the Angus Rind, Schnitzel as in any kind of Bourgeois Inn, Pasta as with the Italian and Mediterranean salads. There is no rite in price, the level is at the level as is customary in rural areas. My wife decides for an Argentine pump steak (about 200 g with steakhouse frits, herbal butter, steak sauce and a small salad from the buffet (18.90 €). The steak is offered in the map with a foil potato with herbal cucumber. The exchange against Pommes is not a problem. Clearly, the rag steak is cut from the roast beef, on the outside with a crispy fat rim. I choose the • Galgen Speer, Argentinian premium meat, grilled with onions, served on the gallows with BBQ Dip, Steakhouse Fries, herbal butter, steak sauce and a small salad from the buffet (19.90 €). I choose a • Kölsch (0,3 l to 2,10 € just like my former colleague. Our colleague who makes the driver chooses a soft wheat beer (0.5 l to 3.50 €). We don't wait long for drinks. You're cool. Later the service brings us greeting from the kitchen. Greeting from the kitchen The rye baguette slices are warm and crispy. A garlic herbal cream is added, it flows out garlic odor, tastefully does not dominate the garlic, there is a little salt. Greeting from the kitchen is okay. We get the extra salads from the buffet. Leaf salad, cucumber pieces, tomato quarters, beans, corn, carrot, reissalat and jalapeños are offered. However, most salads up to cucumbers, leaf salad and tomatoes give the impression of coming from the cannula. Two dips are offered for refinement, yogurt herbal dressing and a balsamico oil dressing. The yogurt dressing for which my wife decides describes her as very fade. My Balsamico Dressing, on the other hand, tastes very good and picks up the salad tastefully. After the salad we don't wait long, and the servicemen already bring the main dishes, for my wife Rumpsteak. Argentine Rumpsteak (approx. 200 g with Steakhouse Fries, herbal butter, steak sauce and a small salad buffet My wife cuts the Rumpsteak – and is at first enthusiastic. The cut is juicy and tender, the meat is tender pink. But the further she cuts to the edge of the fat, the harder and longer the meat becomes. The steak sauce – about a tablespoon full – consists of a mixture of onions and tomatoes that tasted with some vinegar. After seasoning helps to improve the taste. The herbal butter can also use a correct pinch of salt and pepper. The frits are served pleasantly separately in a bowl, homemade look and are cherry and fat free. My glowing spear makes a little visual. (It is good that high-edge formats are cut here! At the bottom of the gallery there is a complete picture. The plate stands on the foot of a metal galaxy, from whose tip a well filled spear melts. The spear can be removed so that I can easily strip the meat. However, I experience light and shadow when eating. About half of the pieces of meat is properly roasted, more or less juicy and delicate, but at least in the range of professional roasting. The other half of the meat is, however, dry and tough, partly so tough and dry, even if my former colleague in his gallows does not get torn the meat gently. Premium meat – how advertised on the map??? Steakhouse Fries My frits taste good and are crispy roasted. The BBQ Dip is spicy, tastes slightly smoky, but seems to be from the bottle. Everything is to serve sauce and herbal butter. While my wife, the former colleague of work and my diligence after eating the dishes tend to cover the nose rather than eat, the former colleague is very happy with her hip steak. She tells about delicate and juicy meat. I comfort with an averna (4 cl to 4. €). What we had on the skewer is not a premium meat. The fat edge at the Rumpsteak is okay, but the tendons... With good will we give two and a half stars for food and drinks. Cleanliness Here we have seen no lack. The toilets of women – my lovers say – are clean and well maintained, the men's toilets have not visited the man's paintings. Our table in Chaka's garden is clean, dishes, glasses and cutlery are also. Four stars for cleanliness. The price-performance ratio For the approximately 90 euros we have paid, you can ask more about meat quality and preparation. The meat is in a steak house. The well prepared hip steak increases our rating for two and a half stars. Conclusion We had a good memory of our first visit to Chaka. But this impression is now damaged. We can't come here anymore. There are alternatives in Merten. We do not make a recommendation in view of the two and a half stars we give for the conclusion.

The restaurant is located in Bornheim-Rösberg. Parking is possible in front of the restaurant. The place is quite large and decorated with taste. I had to book a table for the carnival season. The menu is quite large. We ordered two 300 g Rump Steak Medium rare. Unfortunately, my steak was rather mediocre than mediocre rare and the steak of my friend was really mediocre. That's a shame because the meat was really good. The food and drinks came on time. The service is beautiful. We both have a Ramazotti free because of the steak problem.

We hadden niet gereserveerd maar kregen toch vlot een tafeltje.De bediening verliep zeer vlot en kindvriendelijk.We kregen zeer lekkere en malse brochettes met aardappelen naar keuze. De kinderen gerechten waren ruim voldoende en goed verzorgd.Een aanrader voor wie van lekker vlees houdt. Kinderen zijn zeer welkom en de prijs/kwaliteit is uitstekend.

Wir waren mit 6 Personen am Ostermonatg zum Mittagessen dort.Hatte mich schon sehr auf die Spargelkarte gefreut bis man uns mitteilte dass es leider keinen Spargel gibt, da die Ernte wohl so schlecht ist. Ausrede!Gin Tonic gab es nicht da kein Tonic da war. So ging es munter weiter.Fleisch war leider nicht medium und ging zurück. Gut war, dass man anstandslos ein neues bekam auch wenn diskutiert wurde. Leider war die Qualität nicht besonders. Und warum gibt es in einem so genannten Steakhaus kein Filet?! Unverständlich!