Zippiri Weinbar

This Cologne 'gourmet workshop' bridges the gap between rustic Sardinian tradition and contemporary fine dining with remarkable technical agility at Zippiri Weinbar. The kitchen’s heart beats for handmade pasta, particularly the malloreddusu—sardinian gnocchi—tossed in a robust salsiccia ragout that carries the fragrant warmth of toasted fennel seeds. A signature tuna tartare is hand-cut to preserve its structural integrity, paired with a vibrant chioggia beetroot and the nutty crunch of roasted almonds. The aroma of rosemary, for which the restaurant is named, infuses many dishes, grounding the more experimental cross-over elements. Technique is further highlighted in the 'Zippiri Umami' cream, a complex emulsion of sun-dried tomatoes and garlic that adds a savory depth to their beef tartare. Texture is a constant focus, from the silken richness of an onsenei to the crisp, golden exterior of their signature ravioli. This is a culinary laboratory where seasonal bio-certified produce is transformed into sophisticated plates.