Bistro Chaka-Chaka - Bornheim

The restaurant is located in Bornheim-Rösberg. Parking is possible in front of the restaurant. The place is quite large and decorated with taste. I had to book a table for the carnival season. The menu is quite large. We ordered two 300 g Rump Steak Medium rare. Unfortunately, my steak was rather mediocre than mediocre rare and the steak of my friend was really mediocre. That's a shame because the meat was really good. The food and drinks came on time. The service is beautiful. We both have a Ramazotti free because of the steak problem.

A former colleague called: she invites me and my wife, and she invites a good colleague. She's looking forward to a goodbye to four. So we go on sunny 14. August to the place where Heinrich Böll has temporarily lived and where he is buried – to Merten, a district of Bornheim. After an extensive coffee slip, spiced with memories of the blessed working years, we switch to Chaka 's in the evening, a steak house in Beethovenstraße in Merten. My wife and I have been here years ago – and have a good memory of the house. The ambience We park in one of the few free parking bays in front of the Chaka 's. Parking is otherwise available on both sides of Beethovenstraße. From the outside at first glance, the Chaka 's window series recalls a shop window line of a small town business. The large lettering restaurant Chaka 's Steakhouse on the canopy above the window front explains the current use of the shop. We go through the modernly furnished guest room into a well-covered cultivation, called Chaka 's garden. Chaka 's garden There a gentleman of service has assigned us the reserved table. In this cultivation with the light green walls, the dark brown tables with the surrounding brown chairs, which are covered with dark grey, fabric-like stain material, are almost all occupied. The place is well visited. Stämmige brown beams carry the plastic roof, under which vinegars grate after sunlight. Two pyramid heaters suggest that this space is also used in cooler seasons. We sit here very comfortably, but the ambience as a whole does not get away from the stool. It's okay, so three stars. The service We are served by changing service staff, a gentleman takes care of us more and more, so our regular service manager. We are asked at dinner if everything is right, and if it tasted. Our later critique of tough and dry meat of the meat skewer tries to apologise to the service that the pieces of meat are different. Jo mei: Do they grow so on the cow, or do they cut a man? Otherwise, the service makes its job routiniert and friendly. Three and a half stars seem appropriate for service. Food and Beverage Our regular service provider has handed us the menus, loose sheets clamped on a board. We leave in the offer: burgers in different variations, a page full of tapas offers, steaks from Angus Rind, Schnitzel as in any kind-bourgeois inn, pasta as with the Italian and Mediterranean salates. There are no outliers in price, the level is on the one hand, as is usual in rural places. My wife decides for a • Argentinian pump steak (approx. 200 g with steakhouse fries, herbal butter, steak sauce and a small salad from the buffet (18.90 €). In the map, the steak is offered with a foil potato with herbal cucumber. Exchange against fries does not make a problem. Explainingly, the Rumpsteak is cut from the Roastbeef, outside with a crispy fat rim. I choose the • Galgen spear, Argentine premium meat, grilled with onions, served on the gallows with BBQ Dip, Steakhouse Fries, herbal butter, steak sauce and a small salad from the buffet (19.90 €). I choose a • Kölsch (0.3 l to 2,10 € just like my former colleague. Our colleague who makes the driver chooses a • soft wheat beer (0.5 l to 3.50 €). We don't wait long for the drinks. They're cool. Little later, the service brings us greeting from the kitchen. Greeting from the kitchen The rye baguette discs are warm and crispy. A garlic herbal cream is added, it flows out garlic odor, tastefully the garlic does not dominate, there is a little salt. Greeting from the kitchen is okay. We'll get the supplement salads from the buffet. Leaf salad, cucumber pieces, tomato quarters, beans, corn, carrot, reissalat and jalapeños are offered. However, most salads up to cucumbers, leaf salad and tomato give the impression of coming from the cannula. Two dips are offered for refinement, a yogurt herbal dressing and a Balsamico oil dressing. The yogurt dressing, for which my wife decides, describes her as very fade. My Balsamico dressing, on the other hand, tastes very good and picks up the salad tastefully. After the salad we don't wait long, and the servicemen are already bringing the main dishes, for my wife the Rumpsteak. Argentine Rumpsteak (approx. 200 g with Steakhouse Fries, herbal butter, steak sauce and a small salad buffet My wife cuts the Rumpsteak – and is at first enthusiastic. The cut is juicy and delicate, the meat is tender pink. But the further she cuts towards the edge of the fat, the tougher and more longing the meat becomes. The steak sauce – about one tablespoon full – consists of a mixture of onions and tomatoes tasted with some vinegar. Seasoning helps to improve taste. The herbal butter can also use a proper pinch of salt and pepper. The fries are pleasantly served separately in a bowl, look homemade and are cherry and non-fat. My gallow spear makes something visual. (It's a good idea that high-edge formats are cut here! At the bottom of the gallery there is a full picture. The plate stands on the foot of a metal galaxy, from whose tip a well-filled spear melts down. The spear can be removed so that I can easily strip the meat. However, I experience light and shadow when eating. About half of the pieces of meat is properly roasted, more or less juicy and delicate, but at least in the spectrum of professional roasting. However, the other half of the meat is dry and tough, partly so tough and dry even that my former colleague, in his gallows, does not get the meat torn in a gentle manner. Premium meat – as advertised in the map??? Steakhouse Fries My fries taste good and are crispy roasted. The BBQ Dip is spicy, tastes slightly smokey, but seems to originate from the bottle. Everything is said to steak sauce and herbal butter. While my wife, the former working mate and my diligence after eating the dishes are more likely to hull the nose than enthusiastic about eating, the former colleague is very happy with her hip steak. She tells about delicate and juicy meat. I comforted with an averna (4 cl to 4. €). What we've had on the skewer is not a premium meat. The fat edge at the Rumpsteak is okay, but the tendons... With good will we give two and a half stars for food and drinks. Cleanliness Here we have seen no lack. The women's toilets – my enthusiasts say – are clean and well maintained, the men's toilets have not visited the man's paintings. Our table in Chaka's garden is clean, dishes, glasses and cutlery are also. Four stars for cleanliness. The price performance ratio For the approximately 90 euros we have paid, one can ask more about meat quality and preparation. The meat is in focus in a steak house. The well prepared hip steak raises our rating on two and a half stars. The conclusion We had a good memory of our first visit to Chaka 's. But this impression is now damaged. I guess we're not going to be here anymore. There are alternatives in Merten. We are not talking about a recommendation in the light of the two and a half stars we give for the conclusion.

Wir waren mit 6 Personen hier. Man hat uns auf lange Wartezeiten vorbereitet. Das Essen war (wie immer) klasse. Ich hatte den Flammkuchen "France" mit Brie und Preiselbeeren - köstlich. Meine 5 weiteren "Mitesser" hatten Steaks und waren begeistert. Leider ist es sehr laut. Wir werden beim nächsten Besuch einen Tisch im Wintergarten reservieren. Dort ist es erheblich ruhiger. Ein Besuch lohnt sich auf jeden Fall.

Wir waren erfreut über die aufmerksame Bedienung, von der auch kl. Sonderwünsche, wie die nach besonders scharfer Soße (Pfeffersteak) freundlich aufgenommen wurde, über die aus unserer Wahrnehmung sehr kompetente Küche und auch über das Ambiente, hier schön eingerichteter Wintergarten, der bei frostigen Temperaturen zu der Zeit aufwendig geheizt/ den Gästen verfügbar gemacht wurde.

Wir wollten heute auf meinem Geburtstag im Chaka essen , was leider zu einem Reinfall würde. Erstmal haben schon warten müssen bis wir etwas zu Trinken bestellen konnten. Dann sassen wir 15 Minuten da ohne das sich etwas getan hätte ( es gab in der Zwischenzeit 2 Biere)wir haben aus lauter Frust die 2 Biere bezahlt und sind gegangen. Die Bedienung sagte das es ihr sehr leid täte, und sie nur für die Getränke zu ständig sei. Wir reden hier von einem Mittwoch abend. Die andere Bedienung sei nur für das Essen zuständig. So etwas geht garnicht. Hier sollte der Chef mal darüber nachdenken ob seine Strategie hier so richtig und angebracht ist.Essen ist hier ansonsten immer sehr gut, wenn man es dann bekommt. So kommen wir leider nicht mehr wieder. Schade!!