"Barrier-free" Restaurants in Dusseldorf
Thomas Bühner is one of the greats of his trade. With the new LA VIE on the first floor of the One Metro Campus, the master of compositions is rapidly building on his previous successes.
First-class ingredients are the hobbyhorse of chef and patron Dany Cerf. Together with Nicole Bänder, the Swiss chef serves his guests impressive culinary journeys, whether on the menu or à la carte.
Egor Hopp's sophisticated gourmet cuisine is given an extraordinary platform by its location in the basement of a high-end EDEKA. His creations are small masterpieces of contrast and harmony.
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.
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.
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.
The consistently good, market-fresh cuisine is always a reason to come back here. The exotic twist that is often added to the dishes, such as the free-range duck with star anise and plum sauce, is exciting.
In the gourmet brasserie of the luxury hotel Breidenbacher Hof, Philipp Ferber focuses on an amazingly sustainable, highly regional cuisine with the same international grandeur.
Idyllically situated gourmet restaurant with a fine wine list. Guy de Vries' classic French and Mediterranean cuisine is based on wonderful products: Lobster with gazpacho, turbot with Venere rice.
Modern Japanese fusion cuisine above the rooftops of the city. Both menus with dishes such as halibut, onion nanban and ponzu butter can be booked for two or more people - or you can choose à la carte.
Variety and freshness are the top priorities here. In addition to special menus and seasonal menus, a grill station with specialties from the 800-degree Southbend grill is also part of the pampering program.