"Dogs allowed" Restaurants in Dusseldorf
For almost five decades, old master Jean-Claude Bourgueil has been working in the beautiful Kaiserswerth brick building. His pointed haute cuisine is surprisingly modern in its clear aesthetics.
Lukas Jakobi is not necessarily one of the quietest in his guild. In his own restaurant with an open kitchen, he shows a clear edge. His dishes, omnivorous or vegan, are bold, explosive and often hard on the salt.
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.
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.
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.
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.
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.
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.
Art and cuisine form a beautiful symbiosis in the distinctive restaurant and bar, even if the dishes are more classic than creative: Fillet of beef, risotto, artichoke with balsamic vinaigrette.
Authentic Chinese-Korean cuisine in a very tastefully designed restaurant, free of plush and folklore. The preparation of high-quality ingredients on the smart table grill provides entertainment.
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.
A little refreshment after a long stroll through the city or a big appetite for oysters, caviar and premium cuts from Otto Gourmet? The Sansibar branch in Düsseldorf's Kö-Bogen is always a good idea.
Sebastian Staudinger's modern German cuisine is like a little rest cure. He always weaves surprising or exotic flavors into his regionally and seasonally rooted dishes.
Düsseldorf's cult bistro is a gastronomic grab bag with authentic charm, whimsical, enjoyable feel-good dishes and a well-curated (natural) wine selection. First come, first served.
The gastronomic joint venture between Lukas Jakobi (Zwanzig23) and Sebastian Staudinger (Staudi's Restaurant) is an explosive mix of creativity and fun - also and especially for the guests.
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.
Sebastian Wego combines regional or short-traveled products with Scandinavian techniques and a clear vision. His dishes have their own style somewhere between casual and composed.