The best restaurants in Düsseldorf
Since 2003, Yoshizumi Nagaya has been merging the flavours and techniques of Asian cuisine with Western elements. His creations are at times delicate, sometimes powerful and gripping. Sake is a must.
With astonishing naturalness, the team around Dany Cerf succeeds in transforming first-class products into gastronomic fireworks for the eyes and palate. It's fascinating how refined purism can taste.
Marcel Förster skillfully combines finesse and elegance with strength and depth. The colourful cross-over dishes are real eye-catchers, as is the cosmopolitan interior of the gourmet restaurant.
The virtuoso creations from the pen of Jean-Claude Bourgueil are timeless, extremely aesthetic and concise. Even after decades, the maître of the prestigious gourmet temple never runs out of ideas.
Authentic Japanese cuisine is the focus at the third restaurant from gastronomy icon Yoshizumi Nagaya. Tempura, yakitori skewers and sashimi are served with top German wines or Champagne. A great match!
Delicious cuisine in a cosy atmosphere. In addition to fried chicken and Kaiserschmarren, the menu also includes individual interpretations of sophisticated Austrian cuisine.
A gourmet restaurant in the basement of a supermarket - a very special experience. The kitchen, some of which is open to the public, produces very harmonious menus with a clear red thread. It's fun!
Modern fine dining in a sophisticated ambience. Tobias Rocholl, the new head chef since spring 2022, focuses on light, contemporary high cuisine with lots of fish and sophisticated vegetarian creations.
Many people want to cook French food, but here Patrick Zielonka is actually a Frenchman behind the stove. His repertoire ranges from classic to modern. His wife Svetlana Dunets takes care of the wine.
Fish and seafood are an essential part of the dishes, which are characterised by lightness and character. Daniel Dal-Ben's unbridled creativity is evident in his eight-course menu. Pleasant service.
Benjamin and Ramona Kriegel are masters of delightful storytelling, through which the duo weave regional ingredients, hand-selected wines and first-class service into a gustatory firework display.
Uncomplicated bistro cuisine under one of Düsseldorf's most beautiful stucco ceilings. Excellent wine list with a focus on France, Germany and Italy. The cheese comes from maître affineur Volker Waltmann.
Philipp Ferber skillfully plays with regional roots and European elements. One of many highlights: the Raw Bar. The ambience is inspired by the elegance of bygone eras.
Modern, very trendy all-in-one concept comprising a bar, club, restaurant and bistro with a sophisticated interior design. The menu features an international mix of styles. Tuesday is the after-work party.
Picture-book wine bar with adjoining patisserie and impressive menu. The journey takes you through all wine-growing regions and styles, accompanied by casual, market-fresh bistro cuisine. A perfect fit.
The casually run bistro is known for its impeccably prepared classics from rilettes to pot au feu as well as selected wines, some of which are natural. Another plus: the terrace in front of the building.
For many people in Düsseldorf, this is the epitome of fine French cuisine. The ambience is unique and elegant - whether seated in the inner courtyard or under the coffered ceiling of its 400-year-old townhouse.
There is no shortage of extravagance here. Oysters, lobster thermidor or steak au poivre taste particularly good against the impressive backdrop of the Düsseldorf skyline.
Fusion cuisine at its best. Daniel Baur achieves the feat of marrying the most diverse gastronomic styles and traditions in such a way that it doesn't seem random and, above all, tastes harmonious.