"German Cuisine" Restaurants in Dusseldorf
Hearty pub cuisine with sophisticated ideas. If you can tear yourself away from pancakes and schnitzel, you should definitely try the veal tartare with unstuffed duck liver and date jam.
In the historic inn with its centuries-old decor, contemporary enjoyment is just as important as tradition. Mustard roast with mashed potatoes or char tartare with soy mayo is a way of life.
At home with friends - that's what a visit to Daniel Baur and Olga Jorich feels like. While he works on octopus carpaccio or okonomiyaki in the kitchen, she is guaranteed to find the right wine to go with it.
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.
No reservations are taken on Saturdays, when the place is buzzing like a beehive. With this menu - an all-round carefree package with everything you could wish for - it's no wonder.
Classic French brasserie cuisine with Alpine influences: This tastes just as good on the menu as it does à la carte - such as French onion soup with cognac and Comté or Bernese rösti with truffled chard.
In the historic city villa with a decor worthy of a duke, Erich Tiefenbacher offers a rather dignified, German-French-Mediterranean fresh cuisine with exotic flavors.
The consistently good, market-fresh cuisine is always a reason to come back here. The exotic twist that is often added to the dishes, such as the free-range duck with star anise and plum sauce, is exciting.
Sebastian Staudinger's modern German cuisine is like a little rest cure. He always weaves surprising or exotic flavors into his regionally and seasonally rooted dishes.
A veritable classic of the local gastro scene. Even after 45 years, the simple, fun, German-French cuisine of the early days is still served in the typically casual brasserie setting.