奔阿特宮
Baroque German Palace
到达与交通
🚆 杜塞尔多夫火车总站🚆 Düsseldorf-Reisholz station🚆 杜塞尔多夫-本拉特车站🚆 Düsseldorf-Gerresheim station🚆 Düsseldorf-Oberbilk station🚆 Düsseldorf Volksgarten station🚆 Düsseldorf Wehrhahn station🚆 杜塞尔多夫机场车站
附近景点与去处
尼安德特人博物馆
museum in Mettmann, Germany
思捷环球竞技场
stadium in the city of Düsseldorf, North Rhine-Westphalia, Germany
藝術宮博物館
art museum in Düsseldorf
Kleine Feldhofer Grotte
former cave and archaeological site in Neandertal, Germany
格雷斯海姆圣马加利大圣殿
church in Düsseldorf, Germany
傑格霍夫宮
historic palace, home of the Goethe Museum in Dusseldorf, Germany
杜塞爾多夫美術館
museum in Germany
Johanneskirche
church in Düsseldorf-Stadtmitte, Germany
圣郎培圣殿
roman catholic church in Düsseldorf-Altstadt, Germany
Church of St. Andrew
church in the German city of Düsseldorf
弗列厄大桥
bridge located in Düsseldorf
餐饮
Jae
Do not be deterred by the rather plain exterior, as this restaurant is impressive in several respects: Jörg Wissmann (previously at establishments such as Vendôme, Nagaya and Agata's) creates modern fusion cuisine with Asian influences that reflect his half-Korean heritage, while also incorporating classic French elements. With a distinctive signature style, he skilfully combines different flavours, as seen for example in the delicately cured, boldly seasoned hamachi of outstanding quality, served with finely sliced marinated radish and lime koji (a fermented rice condiment), plus chopped pist
官网LA VIE by thomas bühner
Owner Thomas Bühner has for years been at the forefront of Germany's gastronomy scene with his restaurant La Vie in Osnabrück. At his new LA VIE on the urban METRO Campus in Düsseldorf, the talents of another chef are on display: Timo Fritsche, no stranger to MICHELIN-star kitchens. In the evening, twin set menus – one omnivore, the other vegan – put top-notch regional ingredients to work in dishes with French and Asian influences. Wonderfully harmonious flavour combinations tantalise the palate, for example, the perfectly cooked premium skrei with crispy roasted cauliflower and a truly sensat
官网Zwanzig23 by Lukas Jakobi
In October 2023, Lukas Jakobi unveiled an interesting trendy and modern culinary concept in Düsseldorf's Bilk neighbourhood. The two set menus, dubbed "Vegan" and "Not vegan", each comprise nine creative courses. The dishes are stripped back to the essentials and made using excellent ingredients, the provenance of 80% of which is the region. "Taste the Waste", for example, demonstrates the restaurant's efforts to reduce waste through a variety of components and presents "leftovers" in a sophisticated culinary way. Fermented foods, soy sauces, garum and kombucha are all produced on site, along
官网Setzkasten
A fine dining restaurant in a supermarket? You can experience this novel culinary concept in the basement of The Crown, one of the largest food markets in Europe. It is not only the location that is worth mentioning: in addition to the smart decor and the partially open kitchen, the dedicated kitchen team turns out creative, modern and pleasingly pared-down dishes made using select produce. Chef Egor Hopp also successfully brings in influences from his Kazakhstan homeland, such as Smetana sauce or raschenka cream. There is a set menu comprising six courses in the evening and four at lunchtime.
官网Agata's
The restaurant is known for its creative dishes, in which ingenuity, seasonality and international influences, as well as top-quality ingredients are successfully combined. The set menu comprises six to eight courses and also comes in a vegetarian version; on Wed and Thu, there is an additional four-course option. The extensive selection of international wines includes an impressive choice of Rieslings; astute recommendations come courtesy of the experienced and charming front-of-house team led by proprietress Agata Reul. An elegant yet warm and inviting interior, where modern design, earthy t
官网Nagaya
Yoshizumi Nagaya's cuisine really is something special. In a thoughtful, bold and meticulous fashion, he fuses elements of Japanese and western cuisine. During his training in Osaka, Toshiro Kandagawa taught him traditional Japanese cookery, while he learned his innovative approach from Takada Hasho in Gifu. Drawing on both of these experiences, he has developed his own distinctive style. Excellent ingredients are a matter of honour for this chef, from the Wagyu beef to sushi and sashimi. As well as fine wines, there is a splendid selection of sake. Furthermore, the front-of-house team is atte
🕐 Tu-Sa 12:00-14:00,19:00-22:00
官网1876 Daniel Dal-Ben
At his chic and elegant little restaurant by the zoo, Daniel Dal-Ben serves up classic cuisine with a judicious flourish of creativity. In addition to Italian and French influences, the chef-patron also incorporates Japanese accents from time to time. A good example of interesting contrasts and harmonious balance is "Cannelloni, smoked eel, Caprese foam, pumpkin seeds". He is also partial to decorating his dishes with skilfully integrated herbs and flowers. The "Cicchetti 1876" starter has become a staple of the set menu. Allow plenty of time, as you may be treated to additional courses. Beyon
官网Münstermanns Kontor
What started as a shop selling eggs and butter later became a delicatessen and today this spot is a popular bistro with a pleasingly lively urban atmosphere and an open kitchen. The tasty dishes include German classics such as currywurst and Wiener schnitzel, but also international dishes. The food is accompanied by decent wines by the glass, and the service is friendly. Open from noon to 8pm, last orders 6.30pm. NB: They don't take reservations at lunchtime – so come early, as the place gets very busy.
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