The city on the Rhine, characterized by creativity and lifestyle, offers the culinary best from the region, paired with the best from all over the world. The Dusseldorfers attach particular importance to typical products and creations from their city, but are just as happy about influences from Asia and southern Europe. These are, in our opinion, the best restaurants in Dusseldorf ..
GUEST: AGATA REUL | CHEF DE CUISINE: JoRG WISSMANN | 1 STAR IN THE GUIDE MICHELIN
In an incomparable salon ambience, namesake Agata Reul sees herself as an excellent hostess and, together with her service team, ensures that no wish is left unfulfilled in Agata's restaurant. She is supported by Roman Goldshteyn, perhaps the best, but definitely the most unusual, sommelier in Dusseldorf.
The chef in the kitchen is Jorg Wissmann, a young, quiet and likeable chef who, with his unique international-Asian cuisine, was able to convince the Michelin testers to award Agata's one star just 13 months after opening.
Da Cla in the media harbor
GUESTS& CHEF CLAUDIO PALAZZOLO
Although the "Da Cla" opened only in the summer of 2017. But within a very short time, the restaurant in Dusseldorf's Medienhafen established itself as a gourmet hotspot. And for good reason: Da Cla serves Sicilian cuisine that stands out from the usual Italian restaurants in the city. Owner Claudio Palazzolo describes it like this: "My restaurant has reinterpreted traditional Italian cuisine, it combines flavors and high-quality ingredients."
Fresh and high-quality: this is also how the menu reads. Who is not hungry until then, will get hungry at the latest now when reading the menu of da Cla. Fresh Tuna, fresh, Sicilian Carabineros, oysters, lobsters and caviar… Our editors find: A must-go when you're in Dusseldorf.
GUEST& CHEF DE CUISINE: DANIEL DAL-BEN | 1 STAR IN THE MICHELIN GUIDE
Owner and chef of Restaurant 1876 st local hero Daniel Dal-Ben, located in the Zoo district. In contrast to the other star chefs of the city, he has not learned the upscale kitchen craft in the finest and best houses, but he has taught himself "star cuisine" quasi himself. So the quote comes from him "I have only ever cooked in one starred restaurant – my own!".
As a result, every plate that comes out of the kitchen bears an incomparable signature – not only visually, but above all in terms of taste, because where others often go for a delicate and sometimes restrained culinary approach, there is always an extra portion of "bang" on the fork.
The restaurant itself, with 16 seats, is the smallest star restaurant in our city, but for me it is also the most cozy.
GUESTS& CHEF DE CUISINE: BASTIAN FALKENROTH | 1 STAR IN THE GUIDE MICHELIN
The walls of Nenio are completely black, with heavy black curtains covering the large windows, so that not even a hint of daylight enters the room. Nothing hangs on the walls except a single, pictureless, golden frame, which is illuminated by a spotlight and to which the eye is inevitably drawn. At first unusual, but makes sense with the explanation of host and chef Bastian Falkenroth: "We want to offer with the NENIO only a framework – a picture everyone must make itself."
There are no tables in the restaurant, only a large, u-shaped counter, which is built directly in front of the kitchen or. framing it and at which, on super comfortable leather stools, ca. 15 people can be seated. That's it, there's nothing more to say about the interior. And there should not be, because in the NENIO are the products and their preparation in focus. By the way, you eat what's on the table – there is only one menu, consisting of seven courses and a few, so-called Bockmachern beforehand.
Enzo at the Schiffchen in Kaiserswerth
HOST: ENZO CASA | CHEF NINA RANGER
The name may be surprising at first. But the restaurant critics agree. The "Enzo im Schiffchen" is one of the best kitchens in Dusseldorf. In the summer of 2018, the restaurant in Dusseldorf-Kaiserswerth was created by a merger of "Im Schiffchen" (once under the management of the famous chef Jean-Claude Bourgueil), known since 1977, with the one-star restaurant "Enzo im Schiffchen". Now the menu features popular classics of French cuisine, but also Italian-inspired dishes under the title "In Summer. In addition a large. menu offered – Tuesdays to Thursdays additionally a small menu. This is perfect for those who want a little more relaxed introduction to Dusseldorf's upscale cuisine.
Wine house Tante Anna
HOST: BARBARA OXENFORTH& TOBIAS LUDOWIGS | CHEF DE CUISINE: SIMON NAUELS
It's like diving into another world when you enter the Tante Anna wine house on Andreasstrabe in the middle of Dusseldorf's old town, which dates back to 1593. It is an impressive world, full of history and wood and pomp from the past century. Elsewhere, this interior would seem old-fashioned and quaint, but that's not the case here at all – on the contrary, there are so many small and large highlights and a true sensory overload here that it doesn't seem "old-fashioned," but rather really cool again. That alone makes Weinhaus Tante Anna one of the best restaurants in Dusseldorf.
Chef in the kitchen is Simon Nauels, who succeeds in implementing a traditional German and regional cuisine at a very high level in Tante Anna, which is an absolute rarity in Dusseldorf.
The culinary concept is rounded off by a wine list of almost 600 positions, compiled and managed by Tobias Ludowigs, a true wine connoisseur.
GUEST HOST& CHEF DE CUISINE: YOSHIZUMI NAGAYA | 1 STAR IN THE GUIDE MICHELIN
A visit to the Japanese gourmet restaurant Nagaya quickly makes it clear – here you will find visual and culinary delights in a class of their own.
Clean and tastefully kept, the unobtrusive elegance makes you feel immediately welcome, which is further emphasized by the courteous and extremely eloquent service. Classically laid tables invite here to true delights, which besides "known" Sushi and Sashimi a creative variety holds ready, because Yoshizumi Nagaya creates here finest dishes from the land of the rising sun in absolute TOP quality and with the own claim resp. Striving for perfection. The plates served here are often reminiscent of works of art that you would hate to destroy with a knife, fork or chopsticks.
By the way: Yoshi, the second offshoot of Yoshizumi Nagaya, now also has a star. The restaurant is located not far from Nagaya – and is also worth a visit. Above all, the mineral design concept is a feast for the eyes!
HOST: THOMAS UWE BERGK | CHEF: FLORIAN OHLMANN
As is well known, Dusseldorf has the "longest bar in the world". But somehow there are actually two of them, because what the Altstadt is when it comes to drinking and partying, the Medienhafen is when it comes to food. Here, one restaurant follows the other, so that you can reach more than 30 restaurants within five minutes on foot.
One of the most exclusive addresses in this epicurean area is the Lido. It is located in the middle of a pedestrian bridge in the harbor basin and immediately catches the eye with its cube-like architecture. Inside, a unique, light-flooded ambience awaits the guest, which "builds a bridge between tradition and modernity" on two floors through purist furnishings paired with modern art. The wonderful view of the Rhine and the harbor underlines this.
The Lido convinces not only with its unusual architecture, but also with its exceptionally good food. Responsible for this is Florian Ohlmann, a fundamentally sympathetic young chef. Before moving to the Lido in 2008, he spent three years with Alain Ducasse in Paris, where he worked at the Jules Verne restaurant in the lofty heights of the Eiffel Tower and at the Relais du Parc restaurant, which was awarded three stars in the Michelin Guide. This experience is reflected in the menu, where the finest French creations are divided into the categories "Grand Cru", "Premier Cru" and "Les Classiques".
HOST& CHEF DE CUISINE: MARCEL SCHIEFER
The restaurant S-RAUM is located in the building complex of the Schwanenhofe and is there, a little hidden, in an "inner courtyard" and can be found under the number 228a. After passing through the door in the glass facade, you find yourself in the "dining room" of the restaurant, which comes in stylish industrial chic. Brown walls, unplastered columns, bare concrete floors and the exposed pipes on the ceiling, coupled with a great, modern lighting concept immediately give the impression that things are quite informal here.
By the way, there is no real "menu" in the S-Room, but only the current shopping list, which reveals the ingredients used in the current dishes. Marcel Schiefer's kitchen team cooks up a culinary journey, which can be ordered as either a 9- or 12-course version. Exciting, cool and definitely something different. Clearly one of the best restaurants in Dusseldorf.
Bar Olio is without question one of the best restaurants in Dusseldorf – and above all an absolute trendy place in the city. The Dusseldorfers simply say "Olio" – and simple is also the keyword when it comes to the interior. Nevertheless, the Bar Olio is cozy, especially close, familiar, exuberant…
The cuisine can be described as Mediterranean-Asian crossover. The selection of dishes is on large boards on the wall – and reads great: There are fine sashimi but also pasta dishes. However: The waiting times for a table are sometimes really long. Because at Bar Olio, there is a clear policy: no menu, no reservations, no EC card payment. In other words: better not try to get a table at 8 p.m. on Saturdays.
Phoenix Restaurant& Bar in the Dreischeibenhaus
In the iconic Dreischeibenhaus, or to be more precise, in the former telephone exchange, you will find the Phoenix restaurant. It's a fixture on Dusseldorf's gourmet scene – and has been since 2015. At Phoenix, sophisticated French cuisine is on the menu, such as "Fresh goat cheese mousse, beet, nut chip, horseradish and honey dressing" or "Braised veal cheek and black truffle, spinach dumplings, parsnip, red onion and port wine jus.". What is most inspiring is the distinctive ambience, which also makes design lovers rave: The noble marble floor, the fine interior. A visit to the Phoenix Restaurant& Bar is something for all senses! The icing on the cake: The beautiful roof terrace at 22. Floor of the office building.
L'arte in Cucina
HOST: CARMEN CASINI | CHEF DE CUISINE: GIANLUCA CASINI
An Italian restaurant in the list of the best restaurants in Dusseldorf – really? Yes, because L'arte in Cucina is probably the best Italian restaurant in Dusseldorf – and not only in terms of the performance of the kitchen, but also in terms of the entire surrounding area. It is simply Italian perfection.
Responsible for this are Carmen and Gianluca Casini. The congenial couple has perfectly divided the tasks in the restaurant among themselves. Carmen provides cordial and courteous service in typical Italian style, while Gianluca prepares creations from his home region of Tuscany in the kitchen. Fish, meat, homemade pasta and, above all, lots of fresh herbs take center stage, while pizza, spaghetti carbonara and other Germanized cream sauce mainstream are not to be found on the menu.
It is especially beautiful here in the evening, because then the whole restaurant is bathed in candlelight and there is a very special and incomparable atmosphere.
Fritz's Frau Franzi
GUEST: RAMONA LEINWEBER | CHEF DE CUISINE: BENJAMIN KRIEGEL
The opening of the boutique hotel "The Fritz," located not far from the Ko, was eagerly awaited last year. After a long and complete renovation of the house on Adersstrabe, it was finally ready in the fall. The first guests could check in.
Besides the possibility to stay overnight, The Fritz offers as a triple concept also one of the best restaurants in Dusseldorf. With the name Fritz's wife Franzi.
To get to the restaurant, you walk along the bar on the first floor, which immediately catches your eye. Then you find yourself in a modern and stylish guest room. This impresses above all with its extravagant mixture of splendid looseness, with lots of gold, silver, black and white, as well as a great lighting concept. Although the room is relatively large, it is cleverly divided to create small niches. This is how the feel-good factor increases.
The culinary part is the responsibility of head chef Benjamin Kriegel. The latter, with his young kitchen team, convinces with a creative, appealing and modern kitchen style, which absolutely meets the spirit of the times. The dishes are product-focused and well-portioned and leave you wanting more.
About the author: Sascha Perrone is a food and wine junkie from Dusseldorf with an Italian twist. For his gastro guide eessberichte.Perrone regularly embarks on an epicurean journey through Dusseldorf and the surrounding area. In the past 30 months he has visited over 300 restaurants for this purpose. Exclusively for THE FREQUENT TRAVELLER, Sascha Perrone has put together this selection of twelve top addresses in the city on the Rhine.