Astrein - Koeln

Eric Werner apparently hit a nerve with the “astrein”. Its restaurant is well booked, the dishes are of artisanal impeccable quality, which certainly also has to do with its claim to best products. The service seems to have changed. Friendly and attentive he was always, but at the first visits he acted quite burschikos. This time, however, everything made a much more appropriate and more appropriate impression of the restaurant.

Eric Werner has succeeded with the “astrein” a brightly clean start. The restaurant is well visited, the lunch offer has been slightly better adapted to the customer's wishes with a still cheap price. But above all with the dinner menus it is best to learn its style. And it goes against many trends with a quite classic orientation. Or is it even the new trend? Wild, bulky combinations are not Werner's cause, regionality is not a dogma and traditional preparations like Crepinettes and Strudel can celebrate a welcome comeback here. Harmony and easy accessibility are more important to him. And that's what he met our nerve.

For a long time one of the best restaurants for me, and there were some in the fine dining category. the astrein stands out clearly for me: balanced, as you can hardly imagine. fine and strong notches combined so nothing goes off. the chef has served two passages very self-closable and discreet. the weeping is also remarkable for me unknown wee of best quality, all had a special character, and the red franzose was unexpectedly matching with its only 12% to the main course. also the service should be mentioned: competent, friendly, attentive, easy ... so: a complete all-round experience and tastefully excellent!

They can only recommend. the perfect entry into the upscale kitchen.

We were in the family spontaneously there and enjoyed it very much. the menu was tastefully very good and the portions exactly right. we had the right wein to go to everyone and it was a fantastic game. for a successful evening. always happy.