Cologne restaurateurs have put together menus for Easter with creative ideas, commitment on the holidays and a lot of passion for culinary delights. Despite lockdown. Because, unlike in the previous year, at least taking out meals is now allowed, and numerous restaurants are taking advantage of this option.
The offer ranges from fish variations on Good Friday to a festive, Easter brunch box to a five-course menu, with prices between 30 and 55 euros per person. The catering establishments, which have been massively shaken by the pandemic, are hoping for lively interest. “We are happy about every single meal that we sell,” says Judith Kräber, head of Capricorn [i] Aries. As an example, we present the ideas of restaurants in the city area – for those who want to try it out, the “Easter menu to take away”.
Em Ahle Kohberg in Merheim
Regional products come fresh from here on the Easter table, some even in proper style in a mason jar. “And thus without packaging waste,” is how Magnus Thelen, tenant and cook, explains his unusual concept. The Easter menu includes braised Eifel leg of lamb or roast veal orange, with colorful spring vegetables, bacon beans, potato gratin and a strong sauce. Vegetarian and vegan alternatives as well as soups are prepared individually on request. If you want, you can order main courses in a mason jar instead, such as boiled beef in horseradish sauce or Königsberger Klopse. Mashed potatoes, beetroot salad and more can be ordered in a jar. The desserts are crème brûlée and porched chocolate cake to choose from. All dishes are available from Good Friday to Easter Monday.
Prices: leg of lamb with side dishes 26.80, roast veal 24.80, Main courses around 7 euros, desserts around 3 euros, side dishes around 3.50 euros Pre-order: by March 31st. by calling 692525 from 4.30 p.m. to 8 p.m. or by email: [email protected] Collection: times are agreed by phone, delivery possible Address: Ostmerheimer Straße 455 www.emahlekoberg.koeln
Restaurant Weissenburg im Agnesviertel
In keeping with the beginning of spring, the menu of the Weissenburg is fruity and light and with fresh herbs and vegetables; it can be ordered for Easter Sunday and Easter Monday. Starter is a hibiscus-passion fruit fusion that can be used to mix an aperitif at home. With the strawberry and asparagus salad as a starter, it stays fruity, with roasted nuts and baked goat cheese. Afterwards, head chef and owner Carsten Eine has three main dishes to choose from: grilled lamb carée with bunches of beans, bacon, potato and celery puree and rosemary jus or roasted veal medallion with mango chutney, tossed Chinese cabbage and sesame basmati rice.