The Best Restaurants in North Rhine-Westphalia
Daniel Gottschlich's carefully devised taste journeys invite the senses to dance. The kitchen team constantly plays with textures, temperatures, ideas, presentation and expectations.
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.
If it says Rosin on it, it's Rosin in it. However, the TV chef hardly ever cooks in restaurants anymore. Never mind, it tastes just as good. His cooking alter ego Oliver Engelke makes sure of that.
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.
For Maximilian Lorenz, local flavors are an essential part of his culinary DNA. In two top menus - one of which is vegetarian - he conveys a new German food culture.
With the highest standards of aesthetics and composition, Julia Komp brings the flavors of the wide world to the plate in a seamlessly conceived top cuisine. Every course looks like a painting.
If you want to dine at a high level in Aachen, Christof Lang's corner restaurant is a must. For four decades, anyone with an appetite and a name has been meeting here for guinea fowl with foie gras or tartare with caviar.
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.
Elmar Simon's fresh cuisine is based on classic craftsmanship and premium ingredients from the region. Fulminant fine dining, creative veggie or five-course surprise menus: There's plenty on offer here.
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.
Iris Bettinger's accessible, intuitive gourmet cuisine is based on attention to detail, perfect craftsmanship and harmony. Her finely balanced five-course menus blend a wide variety of ideas.
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.
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.
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.
Vincent Moissonnier continues the gastronomic legend even after the concept change. He confidently places uncomplicated enjoyment at the center of his French bistro. Excellent service!
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.
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.