Location: Bergisch Gladbach
Top Restaurants in Bergisch Gladbach
Top Things to do in Bergisch Gladbach
Top 3 French food in Bergisch Gladbach, North Rhine-Westphalia, Germany
Reviews on French food in Bergisch Gladbach, North Rhine-Westphalia, Germany. A late creation by area standards, Bergisch Gladbach was founded in 1856 as a city district comprising several smaller (and older) towns, with a total population of about 105,000. The 10th-century St. Johann Baptist Church at Refrath is Bergisch Gladbach's oldest building. The Bensberg Rathaus (or town hall, nicknamed "Affenfelsen," or Monkey Rock) is a nationally known tourist attraction. Schloss Bensberg and Schloss Lerbach, both former castles, are now among Germany's top luxury hotels.
Things to do in Bergisch Gladbach
1. Gourmetrestaurant Vendome
Overall Ratings
4 based on 417 reviews
"German gastronauts are well aquainted with the interior of Vendôme, the famously 3-Michelin-starred restaurant located inside the Grand Hotel Schloss Bensberg in Cologne. The restaurant itself look like a rather well kept Prada store, understated and chi
Reviewed By endoedibles
Toqued by Joachim Wissler since 2000, and holding three Michelin stars since 2004, Restaurant Vendôme is located approximately thirty minutes east of Cologne inside Grand Hotel Schloss Bensberg, the surrounding environs beautifully manicured and clientele largely well-heeled Europeans. One of over fifty starred-Chefs trained on the grounds of Traube Tonbach, a career that began in 1980 jumping indirectly from Schwarzwaldstube to Schloss Bensberg where a style marked by whimsy quickly caught the eye of critics, it is now nearly two decades later that Wissler continues to cook inside the small kitchen, a team at his side crafting edible works of art offered via one of several tasting menus.Light and airy in ambiance, just twelve tables and less than forty diners seated Wednesday through Sunday including weekend lunch, it is from underground parking that guests pass through gardens en route to refinements, staff proper but not at all stiff and happy to answer questions or grant requests.Priced â¬165 to â¬295 exclusive of Wine, each menu presenting choices along the way, it is even before decisions are made that diners are greeted with Aperitifs and small bites, a quartet of flavors immediately showing Chef Wisslerâs fondness for modernity and highlighted by Goose Liver âPeanut Butter Cupsâ as well as an airy Cookie sandwiching hand-cut Wagyu topped in Osetra Caviar.Opting for Chefâs largest âsymphony,â a nearly four-hour opus consisting of ten-courses that followed opening bites with warm Bread and Butter from Bernard Antony, it was while indulging in a Roll dotted by Olives that locally produced Riesling was poured, the minerality and complex acidity playing well of a first plate of thinly sliced liver âMi Cuitâ topped by Bivalves and no less interesting as a partner to Octopus lacquered by Beets next to Tabouli with a sidecar of Cephalopod Sausage atop Tuna Tartare.Lucky to visit during Spring, the regionâs bounty and Joachimâs obsession with coaxing the most out of superior Ingredients both on full display, it would be difficult to deem either course three or four the mealâs best as both were magnificent, first a poached Egg tanned by Miso beneath Parmesan âSnow,â and then snappy Lobster served in two compositions with one brightened by Peppers and Tomatoes while the other found added sweetness from Melon perfumed by Vanilla.Saucing almost every dish tableside, aromas drifting upward as compositions were described at length, it was by roasting the remains that Char from Lech Valley took on depth to match roasted Leeks and balled Apples, Bones again coming into play as service piece for domestic Wagyu nearly raw with a bit of salt and condiments including Salted Plum and Creamed Corn molded to look like the real thing.Taking the Maître D's advice to finish with Lamb instead of Guinea Fowl, three cuts including Offal wrapped by a Crepe dazzling in part due to bold spicing covering a wide swath of Asia, it was transitioning from savory to sweet that fun again was on display via a composed Cheese dish featuring molten Fourme dâAmbert at the center of a Doughnut and Williams Christ Pear Sorbet atop Blue Crumbles on the side.Taking Cheese even sweeter for the first of two Desserts, Quark and a mellow Cowâs Milk variety forming both Cake and Crème Brulee accompanied by Raspberries, it was admittedly Vendômeâs most unexpected triumph that saw Asparagus used not once but thrice in an elegant finale, the bowl of Ganache particularly memorable before finishing up with traditional German Cookies, Marshmallows, a housemade Magnum and Snickers Bar.
2. Restaurant Droppelminna
Overall Ratings
4 based on 108 reviews
Reviewed By IgelEye
The last time I went to this restaurant was back in the mid-seventies and how it has changed to the positive !The decor is what I can only describe as "cosy" with lots of wood panelling on the walls, old pictures and objects, including old water syphons and droepelminnas. Where does this strange name of the restaurant come from ? Well, it´s basically the local name for a three-legged metal coffee pot and there are several samples to be seen in the restaurant. "Droepel" means "drip and "minna" is the housekeper !The food leans towards Mediterranean cuisine and is certainly good value compared with the two famous Michelin-starred restaurants in Bergisch Gladbach. It´s impossible to compare and I would certainly not attempt to do so here. However, suffice it to say that the four and six-course menus here are tasty, well presented and a fraction of the cost of those at the aforementioned hotels. The choice of wine is certainly not to be scoffed at either. As the menu was a surprise, I wasn´t sure which wine to choose, but the waiter advised me well and I was very pleased with his choice.I can certainly recommend this restaurant for a relaxed, tasty and all-round positive dining experience. Guten Appetit !!
3. La Cuisine Rademacher
Overall Ratings
4 based on 60 reviews
Marlon Rademacher begann seine Ausbildung zum Koch in dem renommierten Sternerestaurant âZur Postâ in Odenthal. Im Anschluss folgte ein Praktikum in dem 3 Sterne Restaurant The Table von Kevin Fehling. Nach erfolgreicher Ausbildung arbeitete Marlon im 3 S
Reviewed By xblue
We came here early on what turned out to be a busy Saturday evening mid-September. My parents-in-law live in that area of Cologne (Dellbrück) and had heard good things about this restaurant so we decided to give it a try for a family dinner of four when we were in town for a visit. A very good decision in hindsight!While my in-laws went for four courses, my partner and I opted for the five-course menu which sounded more ambitious and refined. The evening started with two different sorts of freshly baked bread with butter and tomato relish. After having read some reviews complaining about portion sizes we finished them quickly and were happy to find them replenished in no time. The amuse gueule consisted of a prawn on a prawn cracker and was not especially memorable. The menu of my in-laws featured a carpaccio with truffle, Thai asparagus and lardo, a wild mushroom essence, a corn poulard with porcini and truffled mashed potatoes, and a deconstructed cheesecake. Both of them were quite satisfied with the offering, with only a slightly underwhelmed feeling about the soup.My partnerâs and my menu choice turned out to be not only satisfying but exciting. We had brook trout as a starter, followed by a halibut cooked in beurre noisette with Amalfi coast artichokes. After that we were served a Wagyu entrecôte with eggplant, bulb vegetables and mustard seed. Next was an âiced carajilloâ, espresso ice cream with rhum and vanilla foam. The menu finished with an âolive treeâ, a dessert consisting of olive, apple and almond in different foams, pralines and mousses. Well, in fact that was not yet the end, as the waiter brought some petits fours afterwards. To sum it up: With the exception of the rather uninspired âcarajilloâ everything else was just perfect, an indulgence in terms of ingredients, flavor combinations, textures and presentation. The Wagyu entrecôte and the dessert were actually some of the best dishes I have ever eaten. My impression was that the kitchen might have taken notice of some earlier reviews which mentioned meager portion sizes because our dishes (especially the halibut) came in very generous helpings.The location itself was pleasant but did not fully match the quality of the kitchen. The overall ambiance was a just a tad too low-key - nothing against an unpretentious setting, but some table cloth, for example, could have made a difference. Moreover, we would have preferred the lights to be a little bit more dimmed. The service staff was young and equally unpretentious, but most of the time smiling and helpful. We also appreciated our waiterâs attentiveness, for example when, upon our departure, he immediately brought my father-in-lawâs rollator. It would have been a nice thing to have the chef doing his rounds from table to table because we had some praise for him (as well as some questions about his ideas and creations). Well, as I said before we were some of the earliest guests and left at a relatively early hour, so maybe he did come out to see his guests and we just missed him by some minutes.All in all, we were highly satisfied with our evening at this restaurant. It might have some room for improvement in minor details, but the main thing was outstanding: the food. We hope that the kitchen manages to keep up this high level, and we would recommend this place wholeheartedly to everyone looking for a creative culinary adventure on Cologneâs (far) East side.
