Restaurant- & Gasthausguide Deutschland 2024: The Best Restaurants in Dusseldorf
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.
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.
Highly aesthetic Japanese casual fine dining in kaiseki style. The traditional concept of a multi-course, light menu taken at the tea ceremony is softened by the enjoyment of wine.
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.
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.
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.
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.
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.
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.
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.
Patrick Zielonka and Svetlana Dunets create a real "at home with friends" feeling. The "Veggie" and "Gourmet" menus are fairly priced - or you can choose à la carte. The accompanying wines come from France.
A trendy meeting place for everyone who likes to eat, drink, party and be seen. The concept includes a club and a bar. The menu is accordingly: caramelle with truffles, salmon with sweet potato puree.
In the gourmet brasserie of the luxury hotel Breidenbacher Hof, Philipp Ferber focuses on an amazingly sustainable, highly regional cuisine with the same international grandeur.
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.
Your host Michelangelo Saitta knows how to win over wine aficionados. His gourmet restaurant is a guarantee for vinophile happiness, which is even more potent with beef carpaccio or porcini mushroom risotto.
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.
In the 400-year-old, well-kept townhouse with its impressive coffered ceiling, upscale brasserie cuisine is celebrated at its best: from lobster with artichoke to veal liver with potato mousseline.
At home with friends - that's what a visit to Daniel Baur and Olga Jorich feels like. While he works on octopus carpaccio or okonomiyaki in the kitchen, she is guaranteed to find the right wine to go with it.
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.
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 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.