"Dogs allowed" 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.
Sascha Stemberg has always cooked in an approachable way - whether with down-to-earth dishes or fine dining menus. He continues the philosophy of "two kitchens from one stove" in the tradition of his father.
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.
Laurin Kux's talent is evident in elaborately composed dishes of iridescent beauty, whose meticulous preparation he likes to add a pinch of nonchalance to. Two menus, one of which is vegetarian.
A visit to the top restaurant in the former gas deep-freeze plant of the Hansa coking plant is guaranteed to be memorable. Pierre Beckerling's imaginative Pott cuisine plays a major part in this.
Anthony Sarpong skillfully combines his Ghanaian heritage with the principles of top gastronomy. His menus, influenced by West African techniques and flavors, are an experience both visually and in terms of taste.
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 duo Hermann and Kerstin Berger work as a culinary-creative power team in the restaurant with its atmospheric ambience. Guests are spoiled with fine market cuisine - à la carte or as a menu.
The offshoot of the gourmet restaurant located next door convinces with upscale home-style cooking and a magnificent view of the Rhine. The wine shop offers good wines from Austria.
It's always amazing what comes out of the kitchen of Hattingen's gastronomic gem. Philipp Diergardt is the fourth generation of his family to cook between pub, bistro and gourmet cuisine. And the wine list is also great fun.
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.
A Ruhrpott gem with a very special wine list and a simple, cozy living room flair. Jessica Pahl and Florian Kohl's kitchen serves Swabian comfort food with a cosmopolitan twist.
Alen Radic's gourmet bistro in the Belgian Quarter remained under the radar for a long time. Quite wrongly, because the tiny galley produces elegant creations with precise craftsmanship - as a menu and à la carte.
Matthias Pietsch's cuisine is characterized by unaffected finesse and brilliant ideas with a high feel-good factor at the same time. Not many can do that. Charming setting in the former gardener's cottage.
Warmly run restaurant with down-to-earth pub cuisine and an excellent selection of German-Austrian wines. The first Thursday of the month is reserved for juicy, crispy fried chicken.
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.
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.
In the elegant rooms of the old villa, a rather dignified, almost nostalgic, classic French cuisine is served: Redfish pâté, for example, or pike-perch with horseradish velouté.
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.