Top Restaurants in Rosrath
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Most Popular Central European food in Rosrath, North Rhine-Westphalia, Germany
Reviews on Central European food in Rosrath, North Rhine-Westphalia, Germany including Gourmet, Le Restaurant Klostermuhle, Gourmetrestaurant Vendome, Margaretenhoh, Bleifelder Hof, Vivaldi, Aueler Hof, Gasthaus Scheiderhohe, Bierthe, Miguel's Bensberg Restaurant . Weinbar . Wohnaccessoires
Restaurants in Rosrath
10. Miguel's Bensberg Restaurant . Weinbar . Wohnaccessoires
Overall Ratings
4 based on 74 reviews
Reviewed By Bearscarer
On a business trip so eating alone. Very good food and nice house wine. Good service and delicious desert. Pleasant terrace to sit as weather was good. Will make this my regular when in Bergisch Gladbach.Only the architecture spoils the place.
9. Bierthe
Overall Ratings
4 based on 122 reviews
Reviewed By soinic
Spending one night close to the airport Köln/Bonn we came to this restaurant after having a look at TA reviews.We enjoyed a good dinner for a correct amount of money spent: aperitif/Hugo,open white and red wine, espresso....with two main dishes and one appetizer for 80 Euros.Amuse-bouche was complimentary and tasted nice: home made bread with an innovative spread.The Argentinian beef with fried onions was delicious as well as the fish fillet:"cabillaud" with tomato risotto and green asparagus.The restaurant is located in a quiet surrounding, no problem to find a parking place.Better call for a reservation to be sure to have a table.Compliments also for the quick and friendly service.
8. Gasthaus Scheiderhohe
Overall Ratings
3 based on 29 reviews
Reviewed By TheDynamicDuoLohberg
This quaint little restaurant is tucked away in the Scheiderhöhe. Not necessarily the place you would expect to find an excellent range of local and international cuisine. We have been here a number of times and never have we been disappointed. The sevice is very freindly and to top it off - they have a very nice beer garden. All in all a very good place to dine - a little hide away... dont tell anyone!
7. Aueler Hof
Overall Ratings
4 based on 30 reviews
Reviewed By Job_Adam
We had great diner. Service was friendly and proffesional. Food was very tastefull although they could use less salt. Price reasonable. View ok but not great
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6. Vivaldi
Reviewed By faggio58
Vivaldi is the name of Leonardo Hotel' Restaurant. The hotel is, in a couple of words, just aside Cologne-Bonn airport.We have tried it because our flight is very early in the morning. We had: a large steak (21 â¬), a duck cooked in Thai style (around 14 â¬, and really tasty), two very large salades (11 ⬠each) and two non alcholic beers. Total around 75 with bread. The service was quick and kind. If you sleep at the hotel is quite useless to go around in search of luck. The 4 dots must be read as referred to the specific type of place.
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5. Bleifelder Hof
Reviewed By Schiller1972
Der neue Pächter hat nur optisch was verbessert.Alles andere hat sich wesentlich verschlechtert,kein Vergleich zu vorher.Krankenhauskost(Gewürze) ,Speisen lauwarm,kein Brot zu den Vorspeisen und den Gruà aus der Küche gibt es leider auch nicht mehr.Dürfte nicht lange dauern bis ein neuer Pächter gesucht wird,dann gegen wir wieder hin!!!
4. Margaretenhoh
Overall Ratings
4 based on 32 reviews
Reviewed By chrisgeldof
This restaurant was recommended by our Landlord. And this turned out that we had a good dinner. The meat was well prepared and tasted very good.The service was quick and very friendly. We enjoy our stay
3. 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. Le Restaurant Klostermuhle
Overall Ratings
4 based on 45 reviews
Reviewed By Sweetpapaia
it is a very nice restaurant and i very nice green location, in the park of Roesrath, food is special and good really nice cook and well take care! there is different menu for test different place, a lot of meet and fish fresh of the day and cheeses, maybe not the best place if you are vegetarian, good wine. we enjoyed a lot. people working there are gentle and friendly. beautiful location and inside too. Very romantic!
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1. Gourmet
Overall Ratings
4 based on 81 reviews
Reviewed By DeeJay1111
My steak was, let say, 20% meat, rest was fat. So, completely unedible. Mushroom soup was not so mushromm flavored, tiramisu cake - big, fatty without amaretto and coffee flavour.I was so tired to complain on site...Sehr geehrte Damen und Herren,Zunächst bedanken wir uns für Ihre konstruktive Kritik und bedauern zu tiefst, dass Sie uns nicht vor Ort persönlich darauf angesprochen haben. Sie haben sich am besagten Abend für das US-Entrecôte entschieden. Dieses Steak zeichnet sich durch das sogenannte "Fettauge" aus. Das bedeutet, dass jeder,der dieses Steak kennt und bestellt davon ausgehen kann, dass es Fett enthält.Wir würden uns freuen, Sie wieder in unserem Hause begrüÃen zu dürfen.HochachtungsvollDas Gourmet-Team
