"Sunday Opening" 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.
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.
Rene Brauchle takes Mexican cuisine to a new level. Together with his partner Florentina Assis, the chef with Latin American roots creates exciting culinary experiences.
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.
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.
The location at Düsseldorf's most prominent address calls for a certain extravagance. Étouffée pigeon with truffles or Königsberger meatballs with caviar are served in a tasteful ambience.
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.
De-luxe steak and seafood restaurant with trendy flair. Whether Nebraska Beef, Wagyu Strip Sirloin Steak or Alaska Kingcrab, fish and meat quality are excellent. Iced Seafood Tower? Yes!
Steaks "in style" at a prominent address. The menu is a paradise for lovers of select premium cuts, from US Nebraska porterhouse to Irish tomahawk and classic filet mignon.
This upscale Italian restaurant in the old town was immodestly named after the famous Florentine palazzo. The ambience is indeed artistic, the cuisine simple but harmonious. Good wine selection.
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.
The small restaurant in the Pempelfort district focuses on Mediterranean lightness, fresh, uncomplicated dishes such as grilled wild prawns with garlic bread and aioli and the right pinch of salt.
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.
Lively Em Brass-erie with a small, fine, eclectic menu that fuses truffle tagliolini, beef tataki, burrata and Brussels sprouts into a wild mix. Extra points for the wine list.
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.
A different kind of gastronomic experience with an unusual design and creative dishes from different regions of China. The menu is designed like a newspaper and all dishes are shared.
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.
Creatively topped Neapolitan pizzas, cool sharing plates such as mackerel with labneh or crayfish flat white as well as a brunch on Saturdays and Sundays bring life and scene to the Loretto district.
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.