The Best Restaurants with 2 Falstaff Fork(s) in North Rhine-Westphalia
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.
Roberto Carturan's artful interpretation of cucina italiana is less about show effects and more about impeccable product quality and classic simplicity. Purezza to perfection!
From Hamid Heidarzadeh's kitchen come finely spun, imaginative flavor combinations that - as the name promises - are a great pleasure, whether in a three- or five-course menu, whether vegetarian or carnivorous.
Nelson Müller has found a new stage as a host: Diepeschrather Mühle is a lavishly renovated gem in the middle of the forest between Cologne and Bergisch Gladbach. Here, Müller runs a chic boutique hotel, a brasserie and his gourmet restaurant, which has relocated from Essen. The "Schote", which has been awarded one star for 14 years, has been significantly upgraded with a stylish ambience. Müller has also stepped up his culinary game with refined compositions - while remaining true to his style. 46-year-old Müller cooks classically with contemporary accents. Top products, precise craftsmanship and harmonious combinations of flavors characterize his tasty dishes. Guests experience Nelson Müller in the open kitchen and are delighted when he himself comes to the table to serve. But even without him, the service is impeccable. The salmon trout from his own pond is particularly impressive and has the makings of a signature dish: marinated salmon trout with smoked mousse and Prunier caviar, flanked by a slightly tempered piece of smoked salmon trout in an apple and gin broth, complemented by an aromatic tartare. Kohlrabi wonton and melting beurre blanc ice cream add exciting acid accents. The Maultaschen filled with veal cheeks and veal tail in wedding soup and a cream made from nettles and wild herbs from the estate pay homage to Müller's Swabian homeland. Another highlight is the combination of glazed scallops and firm sole with spinach, surrounded by foamy sea urchin bisque in a wreath of wild Polish cauliflower.
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.
Trendy restaurant with a great wine list. True to the motto "shared plates are double the pleasure", you can customize your program. There are a handful of hot and cold dishes to choose from.
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.
In the five-course omakase menu, Kengo Nishimi skillfully breaks up traditional Japanese cuisine with international flavors, such as the ray with leek barigoule, tomato dashi and vadouvan.
Following the move, the duo Sonja Baumann and Erik Scheffler now cook with significantly more space. What has remained is the focus on genuine, natural cuisine and the mix of breakfast and casual fine dining.
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.
After years as a Michelin-starred chef, Christian Penzhorn moved out to the countryside in 2019. Here, he implements the idea of a cuisine based on season, region and appreciation in his very own, prudent way.
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.
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.
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.
Rustic culinary delights are the core competence in this special Rôtisserie. The extra-large veal cutlet is a dream. The truffled carpaccio of alpine beef is served on ice.
Bochum's first climate protection settlement offers courageous cuisine in a bold ambience. The name is coquetry: Patrick Farago's skills go far beyond canteen level.
Detlev Hufschmidt's fresh cuisine needs neither pennants nor trophies to be in the spotlight with guests. There are three classic menus to choose from, one of which is always vegetarian.
A Ruhrpott gem with a very special wine list and a simple, cozy living room flair. Jessica Pahl and Florian Kohl's kitchen serves Swabian comfort food with a cosmopolitan twist.
Alen Radic's gourmet bistro in the Belgian Quarter remained under the radar for a long time. Quite wrongly, because the tiny galley produces elegant creations with precise craftsmanship - as a menu and à la carte.