The Best Restaurants with 2 Falstaff-Gabel(n) in Dusseldorf
Tobias Rocholl is not only a master of his trade, but also demonstrates a steady hand with his tweezers. His dishes, elaborately arranged from many components, look as if they have been painted.
Exclusively designed restaurant at the Medienhafen. Here, everyone can enjoy something to their liking: great cuts, freshly caught fish, raw bar and much more. A tin of caviar goes well with the seafood platter.
Excellent Italian product cuisine - Alba truffles, Fassone beef - in a very tasteful yet casual ambience, plus a wine list with over 450 items: this is a rarity.
In the historic inn with its centuries-old decor, contemporary enjoyment is just as important as tradition. Mustard roast with mashed potatoes or char tartare with soy mayo is a way of life.
The mix of daytime café, patisserie, bar and market-fresh bistro cuisine is so irresistible that you can spend whole days here, with a thick wine list on your knees to study.
Alexandre Bourgueil, son of Michelin-starred chef Jean-Claude Bourgueil, has been cooking in his own bistro with the self-deprecating name for ten years now. Great wine list, fabulous gourmet cuisine à la française.
Rene Brauchle takes Mexican cuisine to a new level. Together with his partner Florentina Assis, the chef with Latin American roots creates exciting culinary experiences.
An "O" and a "Y" glow softly above the door: "Oy". The exclamation is used differently in different languages, but always conveys an emotion - this is how chef Robin Yeoman explains the name. Together with host Joscha Rozsa, he took over the well-known "Williams" bar in Unterbilk this summer - and created a casual place for damn good food. Admittedly: The interior does not immediately give away the high culinary art. Rustic wooden furniture, unplastered brick walls, paper napkins - more pub than fine dining. But one look at the menu is enough to make you realize: The chef has big ambitions here. As an entree, we order oysters with nuoc cham, a Vietnamese sweet and sour dipping sauce made from fish sauce, garlic, lime juice, chili and vinegar. Here it serves as a fine garnish for the fresh mussels, coated with fig leaf oil and garnished with trout caviar. The grilled octopus as the main course comes with unusual Lebanese influences: on hummus, accompanied by spiral peppers, raisins and crispy flatbread. A combination of sloppiness and crispiness, creaminess and spice - exactly the balance you want from an oriental-inspired dish. The marrow bone is also unusual - casually halved, braised in the oven and finished with red prawns, crispy panatura and chives. It is served with a fresh parsley salad, which elegantly balances out the opulent richness. The wine list, which so far has around one hundred items - plus around 25 by the glass - focuses on Germany, Austria and France and is still being developed.
Jean-Claude Bourgueil student Lukas Schild's cooking is classic, product-focused and exciting. The carpaccio of Eifel Wagyu beef à la Rossini is dynamite thanks to a crayfish reduction.
Wela means "time" - and it extends here in a wonderful way. In five or eight courses, guests are presented with a first-class culinary journey through Thailand's world of flavors.
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.
At home with friends - that's what a visit to Daniel Baur and Olga Jorich feels like. While he works on octopus carpaccio or okonomiyaki in the kitchen, she is guaranteed to find the right wine to go with it.
Dennis Schürmann's fun-filled, German-French cuisine focuses on charming home cooking. Product focus? Yes! For example, the Alsatian carpaccio with capers, calf's head and calf's brains and sauce gribiche.
A trendy location with upscale fusion cuisine, after-work events, DJ sets and other gimmicks. Starters and hot dishes complement the small sushi menu, while a lunch menu is available at lunchtime.
The location at Düsseldorf's most prominent address calls for a certain extravagance. Étouffée pigeon with truffles or Königsberger meatballs with caviar are served in a tasteful ambience.
No reservations are taken on Saturdays, when the place is buzzing like a beehive. With this menu - an all-round carefree package with everything you could wish for - it's no wonder.
Classic French brasserie cuisine with Alpine influences: This tastes just as good on the menu as it does à la carte - such as French onion soup with cognac and Comté or Bernese rösti with truffled chard.
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.
A trendy meeting place for everyone who likes to eat, drink, party and be seen. The concept includes a club and a bar. The menu is accordingly: caramelle with truffles, salmon with sweet potato puree.
Chic gastronomic concept with restaurant, bar, private dining and business lunch. Mediterranean and Francophile crowd favorites are served in a sophisticated ambience, and breakfast is also available here on Saturdays.