Hohenzollern Railway Bridge in downtown Cologne - photo by Thomas Depenbusch (Depi) under CC BY 2.0
Hohenzollern Railway Bridge in downtown Cologne - photo by Thomas Depenbusch (Depi) under CC BY 2.0

COLOGNE: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN

The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective city. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Cologne, Germany for his show, Parts Unknown Season 7 Episode 8 (originally aired June 5, 2016):

READ MORE: YOUR ESSENTIAL GUIDE ABOUT THINGS TO DO AT OKTOBERFEST GERMANY

DISH – Kölsch, Mettbrötchen, Himmel und Erde, and Eisbein

WHAT IS IT?

Kölsch – bright, clear, straw-colored beer that originated in Cologne; Mettbrötchen – minced raw pork with onions on a roll; Halve Hahn – Gouda cheese on rye; Himmel und Erde – translates to “Heaven and Earth”, a dish of blood sausage, fried onions and mashed potatoes with applesauce; Eisbein – shank of cured pork boiled until tender and gel-like.

WHERE IS IT?

Brauerei zur Malzmühle
Heumarkt 6
Köln, Germany

ANTHONY BOURDAIN COLOGNE NOTES

Brauerei zur Malzmühle has been serving beer nonstop for more than 150 years.

DISH – Schnitzel

WHAT IS IT?

Thin, large slabs of veal and pork dredged in bread crumbs and deep-fried in fat or oil.

READ MORE: BUDAPEST: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN

WHERE IS IT?

Bei Oma Kleinmann
Zülpicher Str. 9
Köln, Germany

ANTHONY BOURDAIN COLOGNE NOTES

In Parts Unknown Cologne, Anthony Bourdain describes the schnitzel at Bei Oma Kleinmann as “surfboard-sized slabs of veal and pork filled with many wonderful things, dredged in bread crumbs and fried in magical, deep fat”.

DISH – Nouvelle Cuisine

WHAT IS IT?

An approach to cooking that places emphasis on presentation and light, delicate dishes.

WHERE IS IT?

Ox & Klee
Im Zollhafen 18
Köln, Germany

ANTHONY BOURDAIN COLOGNE NOTES

Ox & Klee is part of the new dining scene in Cologne, where it offers guests an “Experience Menu”. Here, Anthony Bourdain enjoyed a meal of grilled scallop with a consomme of burnt hay, gelee and walnut oil; grilled lobster with a dashi of eel, marinated algae, fermented kale and yuzu froth; and braised ox cheeks with marrow, beet roots with mustard, baked potatoes and black truffle.   

DISH – Currywurst

WHAT IS IT?

Grilled bratwurst with curry, often served with pommes frittes.

WHERE IS IT?

De Fressbud
Eigelstein 78
Köln, Germany

ANTHONY BOURDAIN COLOGNE NOTES

De Fressbud specializes in currywurst and spiessbraten (marinated, rotisseried shoulder of pork).

DISH – Rhenish Sauerbraten

WHAT IS IT?

The Rhenish Sauerbraten is a dish of marinated horse meat pot roast.

WHERE IS IT?

Kleine Glocke
Glockengasse 58
Köln, Germany

ANTHONY BOURDAIN COLOGNE NOTES

Kleine Glocke has been a hangout for logne’s artist community since the First World War.

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A real craft one

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DISH – Altbier, Pickled Eggs, Mettwurst and Spicy Pork Goulash

WHAT IS IT?

Altbier – brown ale from Dusseldorf; Pickled Eggs – hard boiled eggs cured in brine or vinegar; Mettwurst – raw minced pork sausage, cured and smoked, with strong flavor; Spicy Pork Goulash – spicy goulash made of pork.

WHERE IS IT?

Uerige Obergärige
Berger Str. 1
Düsseldorf, Germany

ANTHONY BOURDAIN COLOGNE NOTES

Opened in 1862, Uerige Obergärige continues to serve hundreds of customers, day or night. Here, Anthony Bourdain was introduced to peeling a pickled egg, slicing it in half, removing the yolk, adding mustard with a little bit of oil and vinegar and returning the yolk before eating it.

DISH – Tomatoes Carpaccio, Parmigiana and Mortadella Antipasti, and Spaghetti alle Vongole

WHAT IS IT?

Tomatoes Carpaccio – an appetizer of sliced tomatoes and pepper; Parmigiana – grilled zucchini, with cheese and tomato sauce; Mortadella – Italian hashed pork sausage; Spaghetti alle Vongole – spaghetti with white clam sauce.

WHERE IS IT?

Trattoria Bar Celentano
Maybachstraße 148
Köln, Germany

ANTHONY BOURDAIN COLOGNE NOTES

Anthony Bourdain describes this restaurant as “does not look like much but what they’re serving is deceptively good”.

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