James and the Cook Restaurant - Kiel

I took my project team to christmas for dinner and although eating was very good, it was a bit of a Maische-Mash menu. (I guess that's the idea)The wee was very poor, we tried three different bottles of red and. No one was very good. it was and is a great place to try new things, and as I said, eating was very good.

We didn't try the crocodile on the map. the wide menu is impressive in view of the size and personalization of the restaurant. the other reviews have described this in detail. if they bring some patient and good friends to enjoy good food in a cozy atmosphere, this is the right place for them. we enjoyed the wild boar, the pasta with the tomato sauce and the fish. the bananas in the pfeffer sauce were very delicious. it is a great place to enjoy and enjoy.

Had a wonderful time here, eating was delicious, service was very friendly and the atmosphere was very romantic. when they are in kiel, they are absolutely trying to eat here.

If they remain in kiel and have become tired from the usual German menu, based on meat, sausage and weed. then I suggest you watch james and. the cook. the menu I had was the African plate consisting of crocodile, wild boar and guinea fowl. perfectly served with a beerchoice of the waiter.

Due to a small catastrophe (forgot the fish) we had decided to go out for our dinner on Saturday night. James and the cook is within easy walking distance of our flat and even if not Wilhelmplatz has more than enough parking spaces. We had...often passed the restaurant and had promised that we would one day pop in, so this was that one day. We had booked a table for 20:00 and arrived a little early, but that was no problem we were given the choice of the two free tables (the restaurant isn 't very big, in fact it only has 7 tables, not that, that is a bad thing. Immediately the waiter, who also turned out to be James one of the owner partners gave us the menu and we started a conversation (he had gathered on the telephone while taking our reservation that we were British) about the concept and the partnership of the restaurant. He also informed us that his partner, Andreas the cook, also ran cookery courses and would not be cooking that evening as he had a course. The menu is not large, but well sorted, it points in a South African/Namibian direction, but not only, fish is also well represented and it was good to see that they laid great worth on usage of local produce. There is also an attempt to add some African style food to the menu, but alas that evening the Ostrich ham and salami was off the menu, pity. We ordered our starters, My partner a curried lemon grass apple fish soup and I a goats cheese créme brulèe The wine list was well sorted, but a bit light on South African wines, we ordered a Spanish red, Cal y Cantos a very nice full bodied wine, that we both really enjoyed. The starters came and I must say that my portion was very large and filling, the Créme brulèe couldn 't have been better, wonderful and tasty, the crust freshly made (we saw the cook doing it), the mushroom ragout was wonderful and tasty, but alas what was called a rosti on the menu was a stodgy heavy potato cake, sorry but if it say rosti then that is what it should be. My partner didn 't like her soup at all, in fact she said it tasted of uncooked curry powder and had little seasoning. Next came the mains, I had ordered Wildboar cooked in Guinness, this was served with spring vegetables and spätzle, the wildboar ragout was brought to the table in a small three legged pot, very pretty and I suppose it was intended to represent a bit of a boar treck campfire meal. The theatre didn 't bear out the meal. I am a hunter and cook game and in particularly wildboar, this was underseasoned, I had been expecting a nice strong boar taste, no nothing not even a taste of Guinness, pity that the poor boar gave its life for this dish. If I am serving vegetables to a winter dish then they should pass to the dish sugar snap peas do not. Also if serving spätzle then at least home made, I don 't need to pay good money for Teigware out of a packet. My partner had ordered the mais fed chicken rouladen (olives) stuffed with coriander and pine nuts on a bed of ratatouille and roast estragon potatoes. She said the chicken was very tasty as were the roast potatoes, but alas the ratatouille had been made with tinned tomatoes, I am sure that tinned tomato are ok if used in sauces and stews, but surely not in a ratatouille. All in all the meal had some good points, but had a lot more not so good ones, I do not know if it was that the Cook was absent from the Galley, but I do not expect to pay that sort of money for not correctly, nay not seasoned food, such a pity as we wanted to enjoy it but alas it fell well short of other restaurants that we vist in Kiel.