"Sunday Opening" 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.
Frédéric Morel's beautiful, unaffected top cuisine goes straight to the heart. The menus, composed with a sure instinct, are always a small revelation. The service and wine selection are also very special.
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.
Rainer-Maria Halbedel is one of the veterans of upmarket German cuisine. In a Wilhelminian-style villa in Bad Godesberg, he conjures up extremely artful, detailed dishes with his usual precision.
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.
In the gourmet parlor of a medieval fortress, ladies and knights of the round table are served exciting, modern creative cuisine in four, five or six courses - a beautiful contrast.
Cologne's once plushest Michelin-starred restaurant has repositioned itself in recent years. Leon Hofmockel in particular is responsible for this with his extremely creative, exciting crossover gourmet cuisine.
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.
Torben Schuster's finesse-rich product cuisine always sets exciting accents, but does not overwhelm. Concise flavors meet excellent wines and exclusive clubhouse flair.
Marlon Rademacher's gourmet cuisine often relies on luxury products, which he weaves into catchy moments of pleasure with great dedication. It's easy to accept the remote location on the right bank of the Rhine.
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.
Jürgen Köpp's gourmet restaurant on the Lower Rhine is a bastion against modernity, as the menu - langostinos with the scent of champagne, rabbit with two different textures, foie gras - amply demonstrates.
In the "Selection E.B." gourmet menu, Erika Bergheim draws on the full range of dishes, such as crustacean tartare with sea urchin foam or monkfish with bottarga. The Pierburg menu is a little more casual.
Wuppertal's most elegant address has moved to the charmingly renovated, oldest restaurant in the city. There has also been a change in the kitchen: Reyad Danah now provides new creative accents.
Thomas Lösche still cooks the old school way - free from fashions, airs and graces and provocation. The view of the Rhine is extra beautiful. The interior is a little outdated. Regulars love this style.
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.
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.
Dirk Brendel at the stove, Yvonne Specht in service - a great combination that makes this small restaurant a real gastronomic gem. The surprise menu with a personal touch complements the curated wine selection.