Dirk G.
Google
Visiting "Teko by Lange Rodriguez" two weeks ago was an experience that bridged tradition and innovation in the heart of Rüttenscheid. The transformation of the venue from the former "Rotisserie du Sommelier" to its current identity under the helm of Hans Robert Lange Rodriguez is both bold and commendable. With the departure of Thomas Friedrich last summer, Lange Rodriguez not only took over a traditional location but also infused it with a new spirit, fundamentally altering its essence while respecting its roots.
Gone is the French flair that characterized its predecessor, replaced by a setting that exudes a modern yet intimate vibe with its 30 seats. The transition from Belle Epoque cosiness to a cool brown leather bar atmosphere marks a significant shift in ambiance. The adornment of black and white photos depicting South American desert landscapes on the walls underscores a deliberate pivot towards a completely different cultural and aesthetic influence.
The culinary journey through the seven-course menu Lange Rodriguez curated is a testament to his mastery over the visual and technical aspects of food presentation. Each dish, from the Norway lobster (“Kaisergranat”) infused with caipirinha, tarragon, and black garlic, to the refreshing finale of Aloe Vera with avocado, rice, and granita, was not only a feast for the eyes but also a showcase of his penchant for precision, often employing tweezers for the perfect placement of ingredients.
The option for a vegetarian seven-course dinner speaks volumes about the inclusivity and versatility of the menu, ensuring that all guests can indulge in this gastronomic exploration regardless of dietary preferences.
Our experience, shared between two, was nothing short of thrilling. The menu was a parade of innovative ideas, beautifully executed dishes that we had not encountered elsewhere. The wine pairing, at an additional cost, was thoughtfully selected, complementing each course with remarkable synergy. Moreover, the service was exemplary – friendly and attentive, adding a layer of warmth to the sophisticated ambiance.
While the food was exceptional, capturing the essence of South America with its bold flavors and inventive combinations, it's exciting to think about the further possibilities that lie ahead. The ingredients and dishes, fantastically prepared and presented, showcased a significant potential for an even richer tapestry of cultural interplay and flavors. Perhaps a touch more exoticism, a dash more exuberance, or a bolder approach to culinary experimentation could offer an additional layer to what is already a captivating dining experience. This is not so much a critique as it is an encouragement for Lange Rodriguez, whose talent and vision have already made 'Teko by Lange Rodriguez' a standout. The opportunity to explore the vibrant spirit and diversity of South American cuisine even further is an exciting prospect that could continue to surprise and delight guests.
In conclusion, "Teko by Lange Rodriguez" is a gem that brilliantly marries the old with the new. While it bids adieu to its French predecessor's charm, it welcomes guests into a world where meticulous craft meets bold innovation. It's a place where every bite tells a story, and every dish is an invitation to explore. We encourage the chef to continue this journey of culinary exploration, to be even more daring in blending cultures and flavors, for what's already a remarkable dining experience has the potential to become truly unforgettable.
