"Parking Space" Restaurants in North Rhine-Westphalia
If it says Rosin on it, it's Rosin in it. However, the TV chef hardly ever cooks in restaurants anymore. Never mind, it tastes just as good. His cooking alter ego Oliver Engelke makes sure of that.
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.
In the gourmet parlor of a medieval fortress, ladies and knights of the round table are served exciting, modern creative cuisine in four, five or six courses - a beautiful contrast.
Iris Bettinger's accessible, intuitive gourmet cuisine is based on attention to detail, perfect craftsmanship and harmony. Her finely balanced five-course menus blend a wide variety of ideas.
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.
Lukas Jakobi is not necessarily one of the quietest in his guild. In his own restaurant with an open kitchen, he shows a clear edge. His dishes, omnivorous or vegan, are bold, explosive and often hard on the salt.
A visit to the top restaurant in the former gas deep-freeze plant of the Hansa coking plant is guaranteed to be memorable. Pierre Beckerling's imaginative Pott cuisine plays a major part in this.
Egor Hopp's sophisticated gourmet cuisine is given an extraordinary platform by its location in the basement of a high-end EDEKA. His creations are small masterpieces of contrast and harmony.
Torben Schuster's finesse-rich product cuisine always sets exciting accents, but does not overwhelm. Concise flavors meet excellent wines and exclusive clubhouse flair.
Top chef Michael Dyllong is not stingy with luxury ingredients, but also uses simple products with finesse. His seasonally changing gourmet menus, supported by precise technique, are addictive.
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.
Despite a high media presence, Björn Freitag is still committed to running his parents' restaurant. He introduces visitors to the art of uncomplicated enjoyment in four, five or six courses.
Jürgen Köpp's gourmet restaurant on the Lower Rhine is a bastion against modernity, as the menu - langostinos with the scent of champagne, rabbit with two different textures, foie gras - amply demonstrates.
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.
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.