Weinlokal heinzhermann - Restaurant Mittagessen und Abendessen Köln — Restaurant in Cologne

Every time I stay at the Marriott in Cologne I walk past Weinlokal Heinzhermann and then two days before I want to have dinner there, I made a reservation for two and I stated that I do not eat onions, pork or veal. My reservation was confirmed and we were looking forward to it. When we arrived at the restaurant it turned out that they did not know about my allergies and that my choices were very limited. The fact that a restaurant cannot make a quick sauce without onions from scratch can be understood however, it shows not a lot of flexibility. How big my surprise was when other guests, I think they were regulars, got something that was not on the menu and that they were asked if they liked a particular food that would be cooked for them. That made my experience all the more disappointing.

This all happened in May 2024 but as I soon leave again for Germany, and another stay in Cologne, I wanted to post this review.

The wine was lovely, but I was not made feel welcome and...

What is the biggest challenge for a cook ?to cook a simple dish. How do you find out whether an Italian restaurant is really good? You order spaghetti, Aglio E olio. So I ordered it this star restaurant spaghetti no spiciness at all aglio e olio. and what did I receive pasta in olive oil without any taste, without any garlic very disappointing . to make the dish better at all the chili which I received very fast but they had no spiciness at all.

the starter was much better.Sturgeon Tatar which I never had before and it was really nice. The service was perfect although we had to wait for our wine. Approximately 30 minutes because it had to be found in the cellar. So my résumé is I appreciate the nice atmosphere in this restaurant the very good service, but the most basic thing is to provide good food and this didn’t happen so I would recommend that the cooks eat what they cook . The simplest dishes are the most...

Maybe it was because of the noisy atmosphere, but the waitress did not get it that we would have liked a glass of Riesling as aperitif and then a wine pairing by the glass with the dinner. Thus the amuse-bouches and the bread we ordered arrived but no drinks. We had to get another waiter to serve us the Riesling. When we were halfway our aperitif the appetizers already arrived. By the time we had finished our glasses the plates had cooled down. Now we had to signal the waitress for another glass. She did not appear to have any idea about wine-spice combination. We decided to make our own selection from the list of open wines for the next course. The options of wine by the glass were rather small for a restaurant that advertises itself as a winebar. The food was ok but we had expected more, having had dinner in the Maximilian Lorenz restaurant...