In this new section we´ll present restaurants we come along on our travels around the world. Sadly we have to start with a very mixed impression from the Cologne scene.
The Bobotie Lounge and Dining Room started off this November in central Cologne. As far as I know it´s the first one in the area specialised on South African food. We stumbled across it close to our home and had a great quick dinner on a Thursday evening, just days after the opening. Last Friday we went there again with a friend and were let down no end.
As we reserved a table in advance the disappointment was big, when the table wasn´t ready on our arrival. Especially when hearing "That is no problem to you?!" from a confused looking waiter. After some wait and a free drink in the lounge we were finally led to our table, finding it not ready, barely cleaned from the last guests. Ordering some wine the helpless waiter had to search the venue for ages, stating there was only one wine list around! Politely asking for his recommendation to cut this long search short we heard he wasn´t able to, "because the wine seminar is due next Monday". Moreover he complained of having to do so at nine in the evening; a clear statement of his passion for business...
Finally the wine list was found and we received our choice. No, we received white wine at a luke temperature would be more precise. I´m clearly not the greatest wine boffin on earth, but this was a true sign of them not getting their act together. Asking for a cooler to save it from the worst we got to know all the three wine coolers were "in use at other tables". Another smart shortage for a brand new restaurant, we thought.
Asking for a certain starter from the food card we provoked a call to the kitchen, "if that one is still available". It was, but nevertheless minutes later my girlfriend was ask to change something in the main course she ordered. Funny coincidences for a Friday night! To put it straight, the food itself was great, just as on our first time there. But our satisfaction went down into the cellar when the second bottle of wine was likewise luke-warm and no one cared to bring a cooler over...while seeing a cooler being served at the table next to us. All we had to endure numerous times was a quick change of half empty ashtrays, which was too much unnecessary attention. We heard many excuses that night, but none was followed by genuine service.
And for this level of service the venue is simply too expensive. Training the staff should be done before one starts off and before they start selling expensive wine. This is no training-on-the-job enterprise, we´ll save that for Burger King.
A wasted chance for a new flavour in the local restaurant scene!
Two out of six points.