The Best 10 Mid-Range priced Restaurants in North Rhine-Westphalia
Gourmet restaurant with attitude and a clear focus on craftsmanship and products. The lack of a star has not detracted from the informal creations of the kitchen team led by Jan Maier and Tobias Becker.
The Wilbrand brothers have been a fixture on the Rhenish gourmet scene for many years. In the pretty restaurant, they create expressive fresh cuisine, also available as a vegetarian menu on request.
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.
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.
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 oldest restaurant in Bielefeld combines a rustic ambience with creative ideas. Host and head chef Sebastian Höptner takes his guests on a culinary journey of discovery.
In the feel-good inn with its charming façade and cozy flair, you can feast to your heart's content. The kitchen serves up plenty of fun with lots of creative twists - either à la carte or on the home-style menu.
Historic station architecture and elegant, romantic flair provide the setting for tasty fresh cuisine - such as fjord salmon with grated cakes or sea bass with champagne beurre-blanc.
Potato gratin, pumpkin seed oil, shoulder of pasture-fed ox: this is the menu at Bochum's most Austrian restaurant. Grüner Veltliner is served in the glass, of course. Viennese tavern culture par excellence.
Haute cuisine or bistro cuisine? Michael Quendler can do both. Enjoy herb risotto with baked tempura vegetables or poached cod with mustard sauce and mash in the bistro of the magnificent villa.
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.
Genuine hospitality in a family-run country hotel with good, regional cuisine. The focus is on tried-and-tested and classic dishes. Small lunch menu and - a great plus for hikers - delicious snacks.
Flavorful creative cuisine with a focus on culinary hedonism - in the best sense of the word. Dishes such as sous-vide-cooked Asian-style ox cheek or monkfish with champagne risotto speak for themselves.
In his historic castle mill, Martin Steiner cooks classically rooted gourmet cuisine full of finely balanced flavors that skilfully bridge the gap between Austria and Sauerland.
Pretty country house restaurant with a cozy, informal atmosphere. From grill pan or veggie burger to pork medallions in pepper cream and pike-perch on lemon risotto, there is something for everyone.
A new era has dawned at Flamersheim Castle with the spatial fusion of an inn and a gourmet concept. Head chef Filip Czmok combines rustic and refined, Eifel venison and duck liver terrine.
Hotel restaurant with varied, sophisticated cuisine. The spectrum ranges from rustic to delicate: cordon bleu and pike-perch fried fish meet vitello tonnato and two kinds of Ibérico pork.
Austrian delicacies in an elegant restaurant with a pretty terrace. The menu is divided into classic-traditional and refined-modern - à la carte at lunchtime and a three-course menu in the evening.
A passionately run business with an exceptional wine and rarities list, unagitated, product-focused, German-Mediterranean fresh cuisine, a distillery and even its own raw vegetable cultivation.