YI

WHAT IS YI?

Impressions

Kitchen

Wines

Contact

 

 

 

 

 

OPENING HOURS

Monday to Saturday, 5.30 p.m. – 9.30 p.m.  (last food orders)

Sunday by arrangement

YI

FINE DINING

 

Seilgraben 39

52062 Aix-la-Chapelle

Germany

 

Chef: Hamid Heidarzadeh

Host: Stefan Lange

Yi means “art”.

 

The art of our kitchen team lies in composing harmonious menus out of both contemporary Nouvelle cuisine and traditional Chinese cooking. We do not fuse the techniques and ingredients; rather, we are aiming for a culinary symphony in which each of these cuisines serves as the other’s counterpoint. Insofar as ingredients are concerned, we use regional, traceable products, supplemented by Chinese ingredients.

 

The ambience of our restaurant is just as individualistic and full of character as our cuisine. Inspired by the Roaring Twenties in Shanghai, it offers you the perfect backdrop for a romantic evening out, or for celebrating a successful deal with your business associates.

 

Host Stefan Lange, who was previously in charge of an award-winning wine cellar in Shanghai, is responsible for the wine list. He will be pleased to advise you on selecting the appropriate wines to accompany your meal.

 

Welcome to Yi Fine Dining, where, using the best of two worlds, we celebrate the love of good food and drink that unites mankind across all borders.

Our kitchen team reflects the concept of our house, which is based on different culinary traditions working together in unison and respects their individuality.

 

Chef Hamid Heidarzadeh, a former pupil and, later, sous-chef of starred chef Herbert Brockel, represents Nouvelle cuisine of the Franco-German school. In addition, he is an excellent patissier. Sous-chef Dennis Kasprzak assists him.

 

Their four Chinese colleagues each represent distinctive regional Chinese cuisines, the only commonality of which is that preparing a dish can take several days, whereas the actual cooking time often is very brief.

 

Hong Chen specialises in the flavourful, robust cuisine of Sichuan Province in southwestern China, which is famed for its complex use of spices, especially the eponymous Sichuan pepper.

 

Jiaqi Wang is a master of northern Chinese Shandong cuisine, in which seafood plays an important role. It is particularly light and mild in taste so as not to drown out the original taste of the seafood.

 

Chong Zhang und Xinhai Fan are representatives of Jiangsu cuisine from China’s East, where the focus is upon tender textures that melt in the mouth.

Menu

 

Beef tatar / expanded egg yolk / cucumber / imperial caviar 21€

 

*****

 

lamb´s lettuce / Gillardeau oyster / bacon 18€

 

*****

 

fried potato essence / blood sausage / Naschi pear 12€

 

*****

 

black salsify / mustard seed / purple Brussels sprouts / milk skin 15€

 

*****

 

quail / sweet potato / curry / coconut 18€

 

*****

 

pomegranate sorbet / Olive / Maldon 5€

 

*****

 

Skrei / edamame bean / miso / tofu / Passepierre algae 26€

 

*****

 

lamb / eggplant / wasabi / forest mushrooms 31€

 

*****

 

carrot / cocoa / vanilla 15€

 

*****

 

banana / purple curry / pink peppercorn ice cream 15€

 

*****

 

cheese selection / fig mustard / fruit bread 18€

 

*****

 

 

Please let us know if you are allergic to certain products. Thank you!

 

For our current menu as well as the latest news regarding Yi, visit our Facebook page and Instagram account.

The wine list is going to grow steadily. As vintages, quality and demand frequently change, we reserve the right to change contents and prices. A few wines may not always be available, because they hail directly from the cellars of the winegrowers. Hence, the wine menu is merely a reference.

The precept governing the choice of wines for Yi was very simple: nothing that we wouldn’t drink ourselves. In our cellars, famous grands crus lie side by side with excellent wines from vineyards that one only gets to hear of by travelling the local area.

 

Estates particularly dear to our hearts:

 

The small champagne house of Billecart-Salmon for example was founded in a romantic manner in 1818 through the marriage of Nicolas Francois Billecart and Elisabeth Salmon. Still family-run, currently in the sixth generation, many starred chefs consider Billecart-Salmon to be one of the best producers. The champagne at Yi comes straight out of the family’s cellars, in different bottle sizes.

 

In 1948, the Marchese Mario Incisa della Rocchetta produced wine in the Maremma for the first time. Solely for himself, his family and friends. It took 23 years until his son and his nephew , Piero Antinori could persuade him to offer his wine for sale. , Ever since, Sassicaia has been one of the best, most sought-after and (unfortunately) most expensive wines in the world. However, the family originally hails from Piedmont, where they have been growing some of the region’s best wines for centuries, wines that they only really sell locally. The Marchese Filiberto Incisa della Rocchetta is kind enough to send Yi a few crates every few months.

Julien Reversat from Montpellier spent a long time working for a French wine merchant in Shanghai. When homesickness lured him back home, he did not have enough money to have his beloved motorcycle shipped to France. Thus, he rode his bike all the way from Shanghai to Montpellier. Upon his arrival, he deplored the fact that in his native region, situated between Champagne and Languedoc, many small vineyards are heroically braving tough conditions in order to produce excellent wines – wines, alas, that few ever get to sample because the growers lack the funds, the skills or both required to promote their wines. Julien picked the best vineyards and founded inVINcible. In a manner of speaking, inVINcible is a wine commune that helps growers make their products unbeatable. Julien is so successful with this that inVINcible wines are now offered in starred restaurants like the Cantine de Faubourg. We are very happy to be able to offer wines from inVINcible.

 

Lisa Bunn from the wine region Nierstein in Rhine-Hesse is prettier, younger and better than many famous winemakers in that region and in the country as a whole. Her Rieslings are sensational. The (wine) press is abuzz with praise for the vintner and her wines. Moreover, she is very modest and an incredibly nice person. We are always happy when we need to top up our stocks of Lisa Bunn wines from Nierstein and insist upon personally collecting them from the estate.

YI

FINE DINING

 

Seilgraben 39

52062 Aix-la-Chapelle

Germany

 

Chef: Hamid Heidarzadeh

Host: Stefan Lange

RESERVATIONS

 

 

We accept EC-cards and cash.

 

We should be delighted to answer any further questions that you may have.

 

 

 

 

 

OPENING HOURS

 

Monday to Saturday, 5.30 p.m. – 9.30 p.m. (last food orders)

Sunday by arrangement

HOTELS IN THE VICINITY

 

 

 

 

 

 

Yi Fine Dining is only a short drive away from Maastricht-Aachen, Cologne-Bonn and Düsseldorf airports.

HOW TO FIND US

IMPRESSUM