"Vegetarian Options" 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.

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.

Laurin Kux's talent is evident in elaborately composed dishes of iridescent beauty, whose meticulous preparation he likes to add a pinch of nonchalance to. Two menus, one of which is vegetarian.

A visit to the top restaurant in the former gas deep-freeze plant of the Hansa coking plant is guaranteed to be memorable. Pierre Beckerling's imaginative Pott cuisine plays a major part in this.

Accurate gourmet cuisine with lots of twists to tantalize the palate. Tobias Weyer's fast-paced adventure rides are available in either four or six - also completely vegetarian - highly aesthetic courses.

Sven Nöthel's cosmopolitan, creative top cuisine has a special charm thanks to the finely balanced mix of casualness and sophistication. This is complemented by the elegantly relaxed design of the spacious dining room.

In the "Selection E.B." gourmet menu, Erika Bergheim draws on the full range of dishes, such as crustacean tartare with sea urchin foam or monkfish with bottarga. The Pierburg menu is a little more casual.

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.

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.

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.

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.

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.

The location at Düsseldorf's most prominent address calls for a certain extravagance. Étouffée pigeon with truffles or Königsberger meatballs with caviar are served in a tasteful ambience.

A good address for lovers of fine dining. The classic French cuisine is interspersed with exotic accents, and you sit in the elegant baroque ambience of the "Westphalian Versaille".

Trattoria stands for simple, good cuisine, Enoteca for sensual wine enjoyment. The restaurant, which is part of the Grandhotel Schloss Bensberg, combines both and sets creative and vegan accents.

Warmly run family business with fireplace room, enoteca and beautiful summer terrace. Giovanni Cardinale's wife Tatjana always has the right wine to accompany his fresh Mediterranean cuisine.

Philipp Grimm's casual and creative fresh cuisine is balm for the eyes and food for the soul - whether it's kohlrabi carpaccio with curd cheese cream and chervil oil or lobster roll with asparagus and mayonnaise.

Pure indulgence, total relaxation: for patron Nikoleta Spyrou and head chef Jens Lommel, this is what modern fine dining should be like. On Sundays, you are spoiled for choice: brunch and a four- or six-course menu.

Funny name, exciting concept, for which the brothers Hakan and Volkan Aybir are fully committed. The cuisine builds a bridge between cultures and combines it with Turkish hospitality.