The Best 10 Premium & luxury priced Restaurants in North Rhine-Westphalia
Rainer-Maria Halbedel is one of the veterans of upmarket German cuisine. In a Wilhelminian-style villa in Bad Godesberg, he conjures up extremely artful, detailed dishes with his usual precision.
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.
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.
Nelson Müller has found a new stage as a host: Diepeschrather Mühle is a lavishly renovated gem in the middle of the forest between Cologne and Bergisch Gladbach. Here, Müller runs a chic boutique hotel, a brasserie and his gourmet restaurant, which has relocated from Essen. The "Schote", which has been awarded one star for 14 years, has been significantly upgraded with a stylish ambience. Müller has also stepped up his culinary game with refined compositions - while remaining true to his style. 46-year-old Müller cooks classically with contemporary accents. Top products, precise craftsmanship and harmonious combinations of flavors characterize his tasty dishes. Guests experience Nelson Müller in the open kitchen and are delighted when he himself comes to the table to serve. But even without him, the service is impeccable. The salmon trout from his own pond is particularly impressive and has the makings of a signature dish: marinated salmon trout with smoked mousse and Prunier caviar, flanked by a slightly tempered piece of smoked salmon trout in an apple and gin broth, complemented by an aromatic tartare. Kohlrabi wonton and melting beurre blanc ice cream add exciting acid accents. The Maultaschen filled with veal cheeks and veal tail in wedding soup and a cream made from nettles and wild herbs from the estate pay homage to Müller's Swabian homeland. Another highlight is the combination of glazed scallops and firm sole with spinach, surrounded by foamy sea urchin bisque in a wreath of wild Polish cauliflower.
The offshoot of the gourmet restaurant located next door convinces with upscale home-style cooking and a magnificent view of the Rhine. The wine shop offers good wines from Austria.
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.
In the 400-year-old, well-kept townhouse with its impressive coffered ceiling, upscale brasserie cuisine is celebrated at its best: from lobster with artichoke to veal liver with potato mousseline.
Your host Michelangelo Saitta knows how to win over wine aficionados. His gourmet restaurant is a guarantee for vinophile happiness, which is even more potent with beef carpaccio or porcini mushroom risotto.
This corner restaurant in the south of Cologne has been spruced up with turquoise-painted columns and freshly upholstered chairs. The chef himself cooks here: visually artistic and tasty.
Pure indulgence, total relaxation: for patron Nikoleta Spyrou and head chef Jens Lommel, this is what modern fine dining should be like. On Sundays, you are spoiled for choice: brunch and a four- or six-course menu.
Herbert Jungbluth's unaffected fresh cuisine seems to have fallen out of time in its trend-free presentation. Regulars love precisely this honest character.
A little refreshment after a long stroll through the city or a big appetite for oysters, caviar and premium cuts from Otto Gourmet? The Sansibar branch in Düsseldorf's Kö-Bogen is always a good idea.
Maritime-style Old Town restaurant with versatile creative cuisine. A baked eggplant comes with tortilla and Manchego espuma, the tartare is Asian-inspired with pak choi and yuzu kosho.