"Barrier-free" Restaurants in North Rhine-Westphalia
25 years of Joachim Wissler: a success story for the Vendôme! The handover of culinary management to sous-chef Dennis Kuckuck marks the end of an era - and the beginning of an exciting new chapter.
Frédéric Morel's beautiful, unaffected top cuisine goes straight to the heart. The menus, composed with a sure instinct, are always a small revelation. The service and wine selection are also very special.
If it says Rosin on it, it's Rosin in it. However, the TV chef hardly ever cooks in restaurants anymore. Never mind, it tastes just as good. His cooking alter ego Oliver Engelke makes sure of that.
Thomas Bühner is one of the greats of his trade. With the new LA VIE on the first floor of the One Metro Campus, the master of compositions is rapidly building on his previous successes.
Iris Bettinger's accessible, intuitive gourmet cuisine is based on attention to detail, perfect craftsmanship and harmony. Her finely balanced five-course menus blend a wide variety of ideas.
First-class ingredients are the hobbyhorse of chef and patron Dany Cerf. Together with Nicole Bänder, the Swiss chef serves his guests impressive culinary journeys, whether on the menu or à la carte.
What the trio Ronny Schreiber (wine) and Alexander Wulf and Marcel Kokot (cuisine) offer in their restaurant is absolutely rare. Where else can you get modern, Russian fine dining?
A visit to the top restaurant in the former gas deep-freeze plant of the Hansa coking plant is guaranteed to be memorable. Pierre Beckerling's imaginative Pott cuisine plays a major part in this.
Egor Hopp's sophisticated gourmet cuisine is given an extraordinary platform by its location in the basement of a high-end EDEKA. His creations are small masterpieces of contrast and harmony.
Torben Schuster's finesse-rich product cuisine always sets exciting accents, but does not overwhelm. Concise flavors meet excellent wines and exclusive clubhouse flair.
Marlon Rademacher's gourmet cuisine often relies on luxury products, which he weaves into catchy moments of pleasure with great dedication. It's easy to accept the remote location on the right bank of the Rhine.
Top chef Michael Dyllong is not stingy with luxury ingredients, but also uses simple products with finesse. His seasonally changing gourmet menus, supported by precise technique, are addictive.
Top chef Christian Sturm-Willms masterfully combines Japanese techniques and flavors with local products and Mediterranean background noise to create memorable flavors of particular beauty.
Sven Nöthel's cosmopolitan, creative top cuisine has a special charm thanks to the finely balanced mix of casualness and sophistication. This is complemented by the elegantly relaxed design of the spacious dining room.
In the "Selection E.B." gourmet menu, Erika Bergheim draws on the full range of dishes, such as crustacean tartare with sea urchin foam or monkfish with bottarga. The Pierburg menu is a little more casual.
Nelson Müller has found a new stage as a host: Diepeschrather Mühle is a lavishly renovated gem in the middle of the forest between Cologne and Bergisch Gladbach. Here, Müller runs a chic boutique hotel, a brasserie and his gourmet restaurant, which has relocated from Essen. The "Schote", which has been awarded one star for 14 years, has been significantly upgraded with a stylish ambience. Müller has also stepped up his culinary game with refined compositions - while remaining true to his style. 46-year-old Müller cooks classically with contemporary accents. Top products, precise craftsmanship and harmonious combinations of flavors characterize his tasty dishes. Guests experience Nelson Müller in the open kitchen and are delighted when he himself comes to the table to serve. But even without him, the service is impeccable. The salmon trout from his own pond is particularly impressive and has the makings of a signature dish: marinated salmon trout with smoked mousse and Prunier caviar, flanked by a slightly tempered piece of smoked salmon trout in an apple and gin broth, complemented by an aromatic tartare. Kohlrabi wonton and melting beurre blanc ice cream add exciting acid accents. The Maultaschen filled with veal cheeks and veal tail in wedding soup and a cream made from nettles and wild herbs from the estate pay homage to Müller's Swabian homeland. Another highlight is the combination of glazed scallops and firm sole with spinach, surrounded by foamy sea urchin bisque in a wreath of wild Polish cauliflower.
Even under new gastronomic management, the traditional "Gute Stube" in the time-honored Grand Hotel remains true to its guiding principles. Lars Wolf's French-Rhenish cuisine looks very familiar.
The duo Hermann and Kerstin Berger work as a culinary-creative power team in the restaurant with its atmospheric ambience. Guests are spoiled with fine market cuisine - à la carte or as a menu.
It's always amazing what comes out of the kitchen of Hattingen's gastronomic gem. Philipp Diergardt is the fourth generation of his family to cook between pub, bistro and gourmet cuisine. And the wine list is also great fun.
Tobias Rocholl is not only a master of his trade, but also demonstrates a steady hand with his tweezers. His dishes, elaborately arranged from many components, look as if they have been painted.