The Best 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.
Düsseldorf's top-class Japanese restaurant continues to set standards in terms of excellence and perfection. The elegant fusion of Japanese purism and European high cuisine is particularly impressive.
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.
First-class ingredients are the hobbyhorse of chef and patron Dany Cerf. Together with Nicole Bänder, the Swiss chef serves his guests impressive culinary journeys, whether on the menu or à la carte.
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.
Jörg Wissmann delights guests in his own puristically designed gourmet restaurant with German-Korean cuisine that has been washed with all the flavors. The long bar is a very casual place to sit.
Egor Hopp's sophisticated gourmet cuisine is given an extraordinary platform by its location in the basement of a high-end EDEKA. His creations are small masterpieces of contrast and harmony.
Daniel Dal-Ben's product-loving gourmet cuisine brings a smile to the face of even the most spoiled gourmets. His menus combine Burgaud duck, partridge tortellini and pike dumplings with cucumber and poppy seeds.
Tasteful setting, attentive service, beautiful wine list, special products, successful combinations: Patron Agata Reul and head chef Marcel Förster know how to make guests happy.
Master chef and multi-gastronome Yoshizumi Nagaya's third restaurant is wonderfully casual. The focus is on wine, sushi and small dishes such as hamachi carpaccio or oysters with yuzu sauce.
Hearty pub cuisine with sophisticated ideas. If you can tear yourself away from pancakes and schnitzel, you should definitely try the veal tartare with unstuffed duck liver and date jam.
Tobias Rocholl is not only a master of his trade, but also demonstrates a steady hand with his tweezers. His dishes, elaborately arranged from many components, look as if they have been painted.
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.
Excellent Italian product cuisine - Alba truffles, Fassone beef - in a very tasteful yet casual ambience, plus a wine list with over 450 items: this is a rarity.
In the historic inn with its centuries-old decor, contemporary enjoyment is just as important as tradition. Mustard roast with mashed potatoes or char tartare with soy mayo is a way of life.
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.
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.
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.
An "O" and a "Y" glow softly above the door: "Oy". The exclamation is used differently in different languages, but always conveys an emotion - this is how chef Robin Yeoman explains the name. Together with host Joscha Rozsa, he took over the well-known "Williams" bar in Unterbilk this summer - and created a casual place for damn good food. Admittedly: The interior does not immediately give away the high culinary art. Rustic wooden furniture, unplastered brick walls, paper napkins - more pub than fine dining. But one look at the menu is enough to make you realize: The chef has big ambitions here. As an entree, we order oysters with nuoc cham, a Vietnamese sweet and sour dipping sauce made from fish sauce, garlic, lime juice, chili and vinegar. Here it serves as a fine garnish for the fresh mussels, coated with fig leaf oil and garnished with trout caviar. The grilled octopus as the main course comes with unusual Lebanese influences: on hummus, accompanied by spiral peppers, raisins and crispy flatbread. A combination of sloppiness and crispiness, creaminess and spice - exactly the balance you want from an oriental-inspired dish. The marrow bone is also unusual - casually halved, braised in the oven and finished with red prawns, crispy panatura and chives. It is served with a fresh parsley salad, which elegantly balances out the opulent richness. The wine list, which so far has around one hundred items - plus around 25 by the glass - focuses on Germany, Austria and France and is still being developed.
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.