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.
Traditional and hearty cuisine: Michael Scherz from the inn of the same name in Sülz leaves nothing to be desired.
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The third dish is also available as a vegetarian option: Creamy wild garlic risotto with green asparagus, grilled white water prawns and cherry tomato parmesan. The strikingly fresh end point is a rhubarb and raspberry ragout on New York Cheese Cake.
Price: 39.90 euros
Pre-order: by April 1st at 732 5580 or via the email address: [email protected]
Collection: on both days from 12 p.m. to 2 p.m.
Address: Weißenburgstraße 66
www.dieweissenburg.de
Restaurant Zollhof in Zollstock
You take great pleasure in strong aromas, colors and artistic freedom. “This is how our menus for the Easter holidays were created,” describes Jakob Liebner, chef and owner of the Zollhof. In addition, the team has remained true to a tradition: there are three fish menus on Good Friday. There is a choice of three cold starters, including prawns with fennel and orange salad, walnuts and cranberries.
One main course is winter cod with beetroot risotto and saffron sauce, another salmon fillet with green pea mashed potatoes and apple and celery salad. There is also a dessert. On Easter Sunday and Monday it stays classic: Easter roast lamb from shoulder and leg with rosemary jus, potato gratin and bacon bush beans are on the menu, for dessert you can choose between New York Cheese Cake with blueberries and walnuts and a brownie with Wearther’s Original Caramel Popcorn and cranberry sauce will.
Prices: Menus on Good Friday 33.50, Easter menus 30 euros
Pre-order: by March 30th, please specify the pick-up time by calling 0175 4849243 or by email at [email protected]
Collection: every three days from 11 a.m. to 9 p.m.
Address: Herthastraße 64
www.zollhof.koeln
la Cuisine Rademacher in Dellbrück
If he can’t receive any guests, then at least he wants to offer a take-away menu that lives up to his recently acquired Michelin star. And the family’s traditional Easter dish was just good enough for Marlon Rademacher. “Veal stew is very easy to prepare, we cook it for about eight hours at 90 degrees. The guests only have to warm it up at home, ”he explains. How many degrees and how long is a simple description that is enclosed with every menu. This includes four courses and can be picked up on Good Friday and Easter Saturday.
It starts with a Black Tiger shrimp with aubergine tart and confit tomato, followed by a wild garlic soup, followed by the main course roast veal with new potatoes, kohlrabi, parsley puree and thyme jus. The dessert is reminiscent of the first Michelin star: a large star-shaped confection made from rhubarb compote, buttermilk, cocoa butter and white chocolate.
Price: 55 euros
Pre-order: by March 30th by calling 9689 8898 or by email: [email protected]
Collection: on both days from 12 p.m. to 3 p.m.
Address: Dellbrücker Hauptstr. 176
www.la-cuisine-koeln.de
Gasthaus Scherz in Sülz
Austrian, traditional, hearty. The Gasthaus Scherz offers a special three-course menu on the four Easter days: As a starter there is a slice of pasture lamb stuffed with chicken and plums, in the main course a stuffed leg of milk lamb with sand carrots from Normandy and gratin with cheese and aubergine mousse and as dessert Reis Trauttmansdorff.
In order to preserve the taste and freshness, the final steps of preparation are carried out at home. In addition to the Easter menu, the usual dishes on the menu can also be ordered.
Price: 42 euros
Pre-order: by March 31st by calling 1692 9440 or by email: [email protected]
Collection: Good Friday to Easter Sunday from 5 p.m., earlier by arrangement. Deliveries can be made on Easter Saturday from 10 a.m. to 3 p.m.
Address: Luxemburgerstrasse 256
www.scherzrestaurant.de
Brasserie Capricorn [i] Aries in the south of the city
A bouquet of flowers for the soul, plus eleven delicacies – from crevette roses to pea guacamole, marinated boiled beef, pickled butter mackerel to baba au rhum – get whoever orders the Easter brunch box put together by owner Judith Kräber. “For a picnic, maybe in the park or on the banks of the Rhine.” Those who want something classic can choose between three and five courses from the menu. One of three starters: Rabbit terrine with wild garlic and lemon.
A spring greeting: the take-away station of the Brasserie Capricorn is decorated with flowers [i] Aries.
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The main dishes are braised ox cheeks in port wine sauce or Kablejau fillet with tarragon butter, each with asparagus ragout and French fries duchesse. One of three desserts is a yogurt mousse with rhubarb and crumble. The menu can be expanded with soup and cheese. There are also Tsarskaya oysters from the Breton town of Cancale.
Prices: three courses 44 euros, four courses 49 euros, five courses 55 euros, Easter brunch box for two 69 euros, six oysters 24 euros
Pre-order by April 2nd by calling 3975710 or by email: [email protected]
Collection: Good Friday and Easter Saturday from 6 p.m. to 8.30 p.m.
Address: Alteburger Straße 31
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