Sunday Opening – restaurants in Düsseldorf
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.
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.
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.
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.
Michelangelo Saitta has been creating special moments of pleasure for over 20 years. Highlights: Fassona beef tartare, whole sole, tagliatelle with lobster, tagliarini with truffles. Great wines too!
A traditional restaurant in the Flingern district with Scandinavian-inspired cuisine by chef Sebastian Wego. The menu is very focused: two starters, three main courses, cheese platter.
The cuisine at this luxury boutique hotel has a lot to offer: Palazzo flair and "cucina italiana" in the Pitti, afternoon tea and cocktails in the living room bar and cosmopolitan bistronomy in Mbassy by Franks.
Düsseldorf's new Asian fusion hotspot in the revolving restaurant at the top of the Rhine Tower gives you a taste of the heights. Wagyu gyoza, tartare and sushi are accompanied by a 360-degree view over the rooftops of the city.
In the cosy country house, everything revolves around traditional French cuisine. Guy de Vries knows it like the back of his hand. Foie gras, Charolais and bouillabaisse are the favourites here.
Tuscan cuisine is taken to new levels here, and delivered with passion. Classics such as pappa al pomodoro are offered along with delicacies such as tagliatelle with guinea fowl, rabbit with olives and stracchino mousse.
Everything revolves around tapas and skewers in this modernly styled location. The latter - the juicy chuzos - are freshly prepared on the lava stone grill and the selection of tapas is remarkably varied.
Hearty home cooking is a matter of honour in Düsseldorf's oldest restaurant. The Rhenish sauerbraten is still cooked according to an old recipe and served with raisins, stewed apples and potato dumplings.