The Best of »Falstaff Restaurant & Inn Guide Germany 2026« in eat
Under the direction of top chef Alexander Hoppe, impressively harmonious, aromatic gourmet cuisine is served here in the extremely tastefully redesigned basement with an open kitchen.
Accurate gourmet cuisine with lots of twists to tantalize the palate. Tobias Weyer's fast-paced adventure rides are available in either four or six - also completely vegetarian - highly aesthetic courses.
Jürgen Kettner combines his Styrian roots with Japanese techniques and flavors. The result is innovative menus with dishes such as char crudo with shiro seaweed and cherry blossom vinegar emulsion.
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.
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 pleasantly designed restaurant of Hans Robert Lange Rodriguez, who cooks top-class South American-German fusion cuisine here with absolute dedication, seats just 25 people.
Mediterranean-Asian fusion cuisine in a relaxed location with a bar area and terrace. Dishes such as salmon tataki with coriander chimichurri and duroc pork belly with miso yuzu sauce are sure to impress.
In the loft-like casual fine dining restaurant, a young, ambitious team led by owner Michael Scheil serves fresh, contemporary gourmet cuisine that combines casualness and dedication.
Today, the fourth generation is at work in the pretty hotel with restaurant and event location. The classic, upscale fresh cuisine goes well with the charm of the historic building in the green belt of the Ruhr region.
Preserving traditions while daring to try something new: the impressively beautiful gourmet restaurant at Schlosshotel Hugenpoet achieves this balancing act. Dominik Schab's polished cuisine perfectly complements the ambience.
Franco Giannetti cooks informal gourmet cuisine "à la française" in his own, very attractive bistro: from foie gras terrine and bouillabaisse to Barbarie duck breast accompanied by pumpkin purée.
Rino Frattesi's cult restaurant looks like a culinary cabinet of curiosities. He has elevated his "Gnocchi Giuliano" - signature dish since 1978 - to cult status. The "legend" menu has a proud price tag.
Stephan Kneucker's fine creative cuisine is based on first-class ingredients. Fruit and vegetables are grown in the hotel's own garden, while Wagyu cattle and free-range pigs come from local farms.
In Nelson Müller's premium brasserie, the little luxuries of everyday life are elevated to the norm. This could be a bouillabaisse, baked codfish with chips and tartar sauce or blinis with sturgeon caviar.
This cozy restaurant in Rüttenscheid puts vegetables in the spotlight. The colorful, uncomplicated, sometimes crisp and fresh, sometimes hearty and warming dishes are often home-grown.
La vita è bella - even in Rüttenscheid. With burrata with vineyard peach and tomato, orrechiette with monkfish ragout or tuna tagliata on cauliflower puree, it's also really tasty here.