Früh am Dom is a traditional brewery and beer hall located near the Cologne Cathedral (Dom) in Cologne, Germany. It is known for its Kölsch beer, a light and crisp ale brewed in Cologne, which is served in small glasses called Stangen. The brewery and beer hall offer a lively atmosphere where locals and tourists alike gather to enjoy traditional German food and beer in a historic setting. Früh am Dom is a popular destination for visitors to experience authentic Cologne culture and cuisine and it doesn’t disappoint.
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OK, we know I am not a beer drinker, so what am I doing here in a typical German beer hall where one of the most famous brews of Cologne is made? I’m here to try the Käsespätzle as I hear it is wonderful. Käsespätzle is a traditional German dish consisting of spätzle noodles mixed with grated cheese, typically Emmental or Gruyère, and fried onions. It’s often served as a hearty and comforting meal, sometimes accompanied by a side salad or sautéed vegetables. Käsespätzle is a popular dish in southern Germany and Austria, known for its rich and satisfying flavour.
The Cologne Cathedral, also known as Kölner Dom in German, is a magnificent Gothic cathedral located in Cologne, Germany. It is one of the largest cathedrals in Europe and is renowned for its stunning architecture and intricate design. Construction began in 1248 and was finally completed in 1880, spanning over six centuries. The cathedral is a UNESCO World Heritage Site and is a significant symbol of German cultural heritage. It attracts millions of visitors from around the world each year who come to admire its impressive size, beautiful stained glass windows, and awe inspiring interior.
Located just behind the Cathedral is the wonderful restaurant and pub called Früh Am Dom, which translates to “Early at the Cathedral” in English. This establishment, trading since 1905, is known for its lively atmosphere, traditional German cuisine, and, of course, its refreshing Kölsch beer. It’s a popular spot for locals and tourists alike to enjoy delicious food and drinks while taking in the stunning views of the cathedral.
There are several spaces at Früh Am Dom and I have taken a seat in what’s known as the Bell Chamber. Its a cozy envrionment and the service is en point. As soon as I sit down the waiter brings me a Kölsch beer, in a stangen, and he is shocked when I turn it away! I quickly order the house wine (I know, I know, I am boring with my choice of drinks!).
After the shock from the waiter subsides, I am eagerly presented a glass of the house wine. Nothing special, but its a decent pour for the price.
Senf, or what we know as mustard, is also presented. German mustard is known for its distinctive flavour profile, characterised by its strong, sharp, and tangy taste. It often has a bold and spicy kick, resulting from the use of mustard seeds, vinegar, and various spices such as turmeric, paprika, and horseradish. German mustard is commonly used as a condiment for sausages, pretzels, sandwiches, and other savory dishes, adding depth and complexity to the flavor. Its unique taste makes it a beloved staple in German cuisine and a favourite among mustard enthusiasts worldwide.
Next I am served the Frikadeller. It is a traditional German dish, often referred to as German meat patties and what we in Australia would call a rissole! Made from a mixture of ground meat (typically pork, beef, or a combination), onions, eggs, breadcrumbs, and seasonings, formed into small, flat patties, and then pan fried. They are a popular comfort food and a good lashing of the mustard goes perfectly with this!
Spätzle typically consists of eggs, flour, and salt, with a ratio of eggs to servings plus one. Water is often added to create a runnier dough. The flour used is bread wheat, specifically a coarsely milled type known as Dunst. Traditionally, spätzle are made by scraping thin dough strips into boiling salted water. The dough should be viscous enough to slowly separate when cut, yet hold it’s shape briefly. After cooking until they rise, the spätzle are skimmed and set aside. This process ensures a chewy texture and succulent dough, making spätzle a beloved German dish, especially with cheese. This dish is delightful, heavy and filling, but perfect for a cool Spring day.
I throughly enjoy my meal and time at Früh Am Dom, If you’re in the area, stop by Early at the Cathedral!
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Matty Somewhere 