How would you like to dine high on a rooftop, taking in the fantastic view of the city of Cologne, and feasting on delectable dishes from the French gourmet cuisine? Chef Hendrik Otto of La Vision, the seafood restaurant at Hotel im Wasserturm, awaits to make you sample his traditional French creations which have an unmistakable Mediterranean touch to it. Steamed lobster tail with coral sauce, pigeon with parsley puree and rosemary-liquorice sauce are some of the dishes on the menu. The experience promises to take you on a high, literally.

Opening hours:
Open:
Tuesday to Saturday between 12 noon and 2 p.m. and between 7 p.m. and 10 p.m..

Sample Dinner menu:
Starter

Parfait of goose fois gras with a jelly of citrus fruits, stewed mango, sugar beet syrup and small cannelloni filled with caramelised apple and goose fois gras 28,00

Lobster "Favorit"
Steamed lobster tail with Corail sauce and black truffles, lobster claw with grapes, herbs and rapeseed oil, small pot au feu with lobster, capers, pineapple and chorizo 32,00

Carpaccio of organic fresh-water prawn with pomegranate and passion fruit, raw marinated sardine and small salad 28,00

Soup
Cream of cauliflower soup with scallops and Golden Imperial caviar 24,00

Essence of guinea fowl with Rilette ravioli, semolina gnocchi, bone marrow dumplings and root vegetables 13,00

Entrée

Gently grilled slices of scallop on fine ragout of herbs mushroom and tomatoes with molten calf's head and dill 32,00

Truffled breast of guinea fowl with apricots, bacon and mushrooms, cream sauce of boletus mushroom 32,00

Fish

Supreme of halibut with crayfish, steamed spinach, Dugléré sauce 38,00

Fillet of breton red mullet with aubergine compote, tomatoes, fennel, orange,
callamaretti and saffron-pastis sauce 36,00

Fillet of Jon doray on fondue of pickled tomatoes and artichokes with fresh laurel
served with gnocchi, olives and octopus 39,00

Meat

Braised shoulder and fried slice of meat of Müritz Lamb with courgette, peppers, braised tomatoes, steamed cous cous and a sauce of tarragon 38,00

Gently grilled fillet of organic calf with chanterelles, artichokes and a puree of braised aubergine and a sauce of rosemary 38,00

Compote of braised veal tail served with glazed truffles, puree of potatoes, bouillon vegetables and Barolo jus 34,00

Fried pigeon with parsley puree, roasted garlic, young spring onions with honey, vinegar and rosemary-liquorice sauce 36,00

Cheese

Cheese from the board 13,00

Dessert

Parfait of champagne on fine mango ragout with caramelised pineapple, jelly of lime leafs and lemon grass 14,00

Fine mousse of apricot with jelly of berries, sorbet of Charentaise melon and clafoutis 14,00

Gateau of chocolate biscuits with black olives, braised Bartlett pear and mousse of Valrhona chocolate, poppy ice-cream and pumpkin seed oil 15,00

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