"German Cuisine" Restaurants in North Rhine-Westphalia
Sascha Stemberg has always cooked in an approachable way - whether with down-to-earth dishes or fine dining menus. He continues the philosophy of "two kitchens from one stove" in the tradition of his father.
For Maximilian Lorenz, local flavors are an essential part of his culinary DNA. In two top menus - one of which is vegetarian - he conveys a new German food culture.
Memorable gourmet menus in a beautiful, listed building. Maximilian Kreus cooks a refreshingly casual, contrasting and fascinatingly beautiful top cuisine. Wow, wow, wow!
The name and façade suggest stiff etiquette, while the interior of the distinctive Ratshotel is highly "sophisticated". Daniel Georgiev's cooking style is clearly geared towards classic French and gourmet.
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.
Culinary masterpieces in the extremely well-kept ambience of the historic castle grounds. The cuisine and prices are sophisticated, but the two- or three-course lunch menu is a good place to start.
The Wilbrand brothers have been a fixture on the Rhenish gourmet scene for many years. In the pretty restaurant, they create expressive fresh cuisine, also available as a vegetarian menu on request.
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.
Trendy restaurant with a great wine list. True to the motto "shared plates are double the pleasure", you can customize your program. There are a handful of hot and cold dishes to choose from.
Rustic culinary delights are the core competence in this special Rôtisserie. The extra-large veal cutlet is a dream. The truffled carpaccio of alpine beef is served on ice.
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.
Patrizia Bodean's Italian cuisine requires neither a dictionary nor a vocabulary test. Dishes such as spaghetti al ragù bianco or carpaccio di fassona piemontese are revealed on the palate.
Owner and head chef Lukas Erfurth combines tradition and change, down-to-earth craftsmanship and Mediterranean lightness. The three-course Sunday menu is available for lunch and dinner at an unbeatable price.
Warmly run restaurant with down-to-earth pub cuisine and an excellent selection of German-Austrian wines. The first Thursday of the month is reserved for juicy, crispy fried chicken.
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.
A small restaurant gem in Essen's residential area. Sascha Nick's expressive cuisine is somewhere between puristically focused and playfully detailed. The menu changes every six weeks.
The oldest restaurant in Bielefeld combines a rustic ambience with creative ideas. Host and head chef Sebastian Höptner takes his guests on a culinary journey of discovery.
Once you've eaten at Klaus Weingartz's, you'll want to come back. In keeping with the ambience of the elegant Art Nouveau villa, the cuisine is classically sophisticated, with his wife Elke Zeitner providing the service.
A gastronomic gem with a wonderfully personal touch and a fantastic beer garden with old oak trees. The sauce-coated culinary delights are sometimes interpreted in a modern way, sometimes in a classic way.
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.