"Accommodation" Restaurants in North Rhine-Westphalia
25 years of Joachim Wissler: a success story for the Vendôme! The handover of culinary management to sous-chef Dennis Kuckuck marks the end of an era - and the beginning of an exciting new chapter.
Iris Bettinger's accessible, intuitive gourmet cuisine is based on attention to detail, perfect craftsmanship and harmony. Her finely balanced five-course menus blend a wide variety of ideas.
Michael Quendler's creative, classic cuisine is very popular with guests from near and far. Approachability and elegance are in harmony here. There is also always a vegetarian or even vegan menu.
With its holistic wellness program, the Romantikhotel attracts a wide variety of connoisseurs. Felix Weber's picture-perfect, French-inspired gourmet cuisine really does feel like a lightning vacation.
Top chef Christian Sturm-Willms masterfully combines Japanese techniques and flavors with local products and Mediterranean background noise to create memorable flavors of particular beauty.
The basement of the venerable grand hotel has been serving creative, top-quality East Asian cuisine for many years. Mirko Gaul's straightforward, modern style is also reflected in the ambience.
Sven Nöthel's cosmopolitan, creative top cuisine has a special charm thanks to the finely balanced mix of casualness and sophistication. This is complemented by the elegantly relaxed design of the spacious dining room.
The name and façade suggest stiff etiquette, while the interior of the distinctive Ratshotel is highly "sophisticated". Daniel Georgiev's cooking style is clearly geared towards classic French and gourmet.
Culinary masterpieces in the extremely well-kept ambience of the historic castle grounds. The cuisine and prices are sophisticated, but the two- or three-course lunch menu is a good place to start.
The Wilbrand brothers have been a fixture on the Rhenish gourmet scene for many years. In the pretty restaurant, they create expressive fresh cuisine, also available as a vegetarian menu on request.
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.
Even under new gastronomic management, the traditional "Gute Stube" in the time-honored Grand Hotel remains true to its guiding principles. Lars Wolf's French-Rhenish cuisine looks very familiar.
After years as a Michelin-starred chef, Christian Penzhorn moved out to the countryside in 2019. Here, he implements the idea of a cuisine based on season, region and appreciation in his very own, prudent way.
In contrast to the gourmet restaurant, the simple restaurant is visibly and tangibly hearty, for example with "Viennese-style" schnitzel from acorn-fed pork or Simmental beef tartare.
Rustic culinary delights are the core competence in this special Rôtisserie. The extra-large veal cutlet is a dream. The truffled carpaccio of alpine beef is served on ice.
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.
Jan Diekjobst makes no compromises when it comes to product quality - this applies to luxury ingredients as well as ingredients from the region. His flavorful, creative dishes are also a real feast for the eyes.
Rooftop restaurant with spectacular views and urban flair. The French-based, playful creative cuisine is clearly geared towards the gourmet despite the casual atmosphere. Very nice service!
Once you've eaten at Klaus Weingartz's, you'll want to come back. In keeping with the ambience of the elegant Art Nouveau villa, the cuisine is classically sophisticated, with his wife Elke Zeitner providing the service.
Steak restaurant in a class of its own at the Kranz Parkhotel. The dandy-styled rooms match the focus of the restaurant: from entrecôte to T-bone and rib-eye, dreams come true here.