"Beer Selection" Restaurants in North Rhine-Westphalia
Michael Quendler's creative, classic cuisine is very popular with guests from near and far. Approachability and elegance are in harmony here. There is also always a vegetarian or even vegan menu.
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.
After years as a Michelin-starred chef, Christian Penzhorn moved out to the countryside in 2019. Here, he implements the idea of a cuisine based on season, region and appreciation in his very own, prudent way.
Matthias Pietsch's cuisine is characterized by unaffected finesse and brilliant ideas with a high feel-good factor at the same time. Not many can do that. Charming setting in the former gardener's cottage.
Dennis Schürmann's fun-filled, German-French cuisine focuses on charming home cooking. Product focus? Yes! For example, the Alsatian carpaccio with capers, calf's head and calf's brains and sauce gribiche.
Haute cuisine or bistro cuisine? Michael Quendler can do both. Enjoy herb risotto with baked tempura vegetables or poached cod with mustard sauce and mash in the bistro of the magnificent villa.
Genuine hospitality is practiced here in the Westphalian manner. Silvio Eberlein cooks local specialties: Festive soup with egg garnish, Senner leg of blue lamb, saddle of venison from a local hunt.
The art-loving gourmet restaurant next to the Küppersmühle Museum not only offers a beautiful view of the inner harbor, but also excellent, contrasting creative cuisine - at lunchtime as well as in the evening.
In the gourmet brasserie of the luxury hotel Breidenbacher Hof, Philipp Ferber focuses on an amazingly sustainable, highly regional cuisine with the same international grandeur.
German cuisine is served here - period. Dishes such as roasted black pudding with endive hodgepodge or grilled knuckle of pork from the Eifel lucky pig with coleslaw do without Mediterranean influences.
Enjoy with all your senses: This is what the Schinkenwirt is known for. A close-knit supplier network of hunters, gatherers and farmers provides the raw materials for fine, seasonal fresh cuisine.
Quaint little pub with crispy knuckle of pork, juicy ham hock, nimble Köbes - i.e. waiters - and ice-cold Päffgen on tap. The atmosphere is loud, fun and authentic. You pay in cash.
Brewery cuisine 2.0 in a prime southern city location with a rustic food concept. High-quality products from Cologne and the surrounding area compensate for the fluctuating kitchen performance of the rotating kitchen brigade.
Often labeled as a tourist trap, the Altstadtschenke turns out to be a cosy and rustic living room substitute with almost museum-like furnishings. The food is one thing above all: hearty and rustic.