"Outdoor Dining Area" Restaurants in North Rhine-Westphalia
Daniel Gottschlich's carefully devised taste journeys invite the senses to dance. The kitchen team constantly plays with textures, temperatures, ideas, presentation and expectations.
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.
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.
Elmar Simon's fresh cuisine is based on classic craftsmanship and premium ingredients from the region. Fulminant fine dining, creative veggie or five-course surprise menus: There's plenty on offer here.
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.
Memorable gourmet menus in a beautiful, listed building. Maximilian Kreus cooks a refreshingly casual, contrasting and fascinatingly beautiful top cuisine. Wow, wow, wow!
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?
Laurin Kux's talent is evident in elaborately composed dishes of iridescent beauty, whose meticulous preparation he likes to add a pinch of nonchalance to. Two menus, one of which is vegetarian.
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.
The best place is at the bar. There you can watch Enrico Sablotny and his team at work. The surprise menu - always creative, always aesthetically pleasing - is also available as a vegetarian option.
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.
Anthony Sarpong skillfully combines his Ghanaian heritage with the principles of top gastronomy. His menus, influenced by West African techniques and flavors, are an experience both visually and in terms of taste.
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.
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.
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.
Wuppertal's most elegant address has moved to the charmingly renovated, oldest restaurant in the city. There has also been a change in the kitchen: Reyad Danah now provides new creative accents.
Thomas Lösche still cooks the old school way - free from fashions, airs and graces and provocation. The view of the Rhine is extra beautiful. The interior is a little outdated. Regulars love this style.
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.