"Take Away" Street Food Restaurants in North Rhine-Westphalia
Braunsfeld’s best-kept secret surprises diners with authentic Bengali cuisine, whose unique flavors are created using traditional techniques and flavor combinations—featuring meat, fish, and vegan and vegetarian options. The appetizers offer a crash course in Bangladeshi street food.
At this cute little snack stand—Reibekuchen only!—this classic Cologne street food is at its very best. In addition to applesauce, people in the Rhineland traditionally enjoy them with beetroot relish. But they’re especially delicious with smoked salmon, garlic cream, or herb quark.
For the Double-Zero-Boys’ crispy, handmade sourdough pizzas, you can definitely treat yourself to two cheat meals a week—preferably with spicy salami, chili honey, basil, and mozzarella. The Detroit-style pizza also tastes absolutely sinfully good.
Wine celebrity Toni Askitis has set up a booth on a traffic island in Düsseldorf, serving currywurst from the Schlösser butcher shop and “Pommes Schranke” alongside top-quality wines. Not only do these pair surprisingly well flavor-wise, but they also attract a wonderfully diverse and cheerful crowd.
What might just be Cologne’s best currywurst isn’t served at a long-established stand, but at a cute food truck in downtown Cologne. Alongside arancini, cannoli, and cornetti, this classic snack stands out with perfect fries and a fruity sauce—it’s also really great for vegans.
Freddy’s amazing burgers are as much a part of Cologne as the craving for a third Kölsch. Buns, patties, toppings: everything’s top-notch. Plus the homemade sauces. The “Köllefornia” comes with cheddar, avocado, sweet potato fries, chipotle mayo, and, of course, a fried egg—sunny side up!
Mrs. Miao cooks with such care and authenticity that it feels as if Barbarossaplatz were in Bangkok: unpretentious, genuine, and spicy. Highlights: Som Tam with fermented shrimp paste, Pad Kra Pao, Pad Thai, and Kuay-Tiaw. One of the best—maybe even THE best—Thai spots in Cologne.
Just another “Best Döner in Town”? Here, they pay attention to every detail: crispy, homemade bread, house-made sauces, ingredients fresh from the market, and a juicy skewer prepared fresh daily—half veal, half lamb, seasoned and marinated according to a family recipe.
A picture-perfect kebab spot with lightning-fast, super-friendly, top-notch service and a great meat-to-carbs-to-salad ratio. Despite its unassuming atmosphere, this is a must-visit spot—whether you’re in the mood for a döner, dürüm, lahmacun, or pide. The dough and sauces are made fresh in-house.
Lisa Marie Tokloth’s small vegetarian-vegan lunch menu changes weekly—always featuring three dishes made with regional and seasonal ingredients, freshly prepared. Fresh juices from the slow juicer are also available. Open Monday through Friday from 10 a.m. to 3 p.m. If you’re late, you’re out of luck.
Anyone who’s always thought of falafel as just cheap student food will learn otherwise here. Owner Kavoosh fills each lavash wrap with homemade crispy herb-chickpea balls, white cabbage marinated in saffron, and a mango sauce you won’t find anywhere else.