"Mediterranean Cuisine" Restaurants in North Rhine-Westphalia
Bernhard Grubmüller calls his cooking style "relaxed extra class". Guests love the unagitated, subtly refined dishes that come out of the kitchen. The location just outside Bielefeld is idyllic.
Located between the cathedral and the Rhine, this chic wine bar by Michelin-starred chef Maximilian Lorenz pays tribute to his grandfathers. German-Mediterranean bistro cuisine with a twist is served here.
In a well-kept 19th century magnate's villa, Ulrich Heldmann serves classically influenced culinary delights: fjord salmon with cucumber and matjes or "Vitello of the North" with parsley oil.
Julia Komp likes to invite guests on culinary journeys of discovery. In her Mezze Bar - adjacent to the top restaurant - oriental culinary delights are celebrated in all their diversity.
Ingo and Petra Hopmann are passionate hosts through and through. The patron's seasonal and Mediterranean-style fresh cuisine has rightly had a loyal fan base for over 20 years.
A breath of fresh air in the glass cube at the Medienhafen: Benjamin Kriegel has been cooking here in his usual expressive style since last winter. The warm service from his wife Ramona is a must.
For his Mediterranean bistro cuisine, Konstantin Tzikas uses products such as anchovies, calamaretti and capers, as well as Icelandic cod and Bouchot mussels. The great wine list is a plus.
Casual gourmet restaurant with a good wine list and pleasant service. Chef Marita Rempel achieves the feat of creating fresh cuisine that is both profound and light as a feather with the courage to keep things simple.
Delicate fresh cuisine without showing off. Seasonal produce always plays first fiddle, which is why Maria and Hans-Peter Römer also serve excellent asparagus, game, porcini mushrooms and roast goose.
In the pretty villa with its modern dining room, the interplay of enjoyment and ambience is of great importance. Genuine Italian cuisine is served: creatively and with a contemporary twist.
The small restaurant in the Pempelfort district focuses on Mediterranean lightness, fresh, uncomplicated dishes such as grilled wild prawns with garlic bread and aioli and the right pinch of salt.
The family-run country house serves honest, seasonal cuisine. It is sometimes simple, sometimes refined: scallops with truffles are on the menu, as is baked goat's cheese.
Quality before regionality? Yes, because chef Sebastian Lehmeier sometimes makes compromises for salmon, prawns and Irish beef steak. Ideally, however, the two maxims go hand in hand.