阿卡德酒店

Le Moissonnier has what it takes to become your favourite restaurant: excellent food and bags of charm! In a lovely, bustling interior replete with charming Art Nouveau features, diners are seated at closely spaced tables. Obliging hosts Liliane and Vincent Moissonnier and their friendly team take good care of their guests. Chef Eric Menchon proposes a range of small and larger dishes, including great French bistro classics such as ‘Le Pâté de viandes en croûte’, ‘Tartare de filet de veau Façon Brasserie’, fish soup, oysters and mussels. Opt for one of their excellent wines to accompany your m

Brothers Alejandro and Christopher Wilbrand have transformed this historical inn into a place where diners can relax and indulge. Their cuisine succeeds in striking an interesting balance between classic gastronomy and a creative brand of modern cooking. They use first-rate ingredients to conjure up two set menus: one regular and one vegetarian. The well-thought-out dishes draw on regional culinary heritage as well as more far-flung European influences. On-point recommendations from the excellent wine list. In addition to their fine dining restaurant, the Wilbrands also preside over the less f

Located near the main train station (Hauptbahnhof), the cathedral and the Rhine, this restaurant is all about German cuisine. Maximilian Lorenz and his team serve up a creative set menu (also available in a vegetarian version) that combines the modern and the traditional. A prime example is their take on Rhenish Sauerbraten: dry-aged venison, marinated and braised the classic way, delicately pulled and enriched with a touch of braising jus, then finished with toasted pumpernickel breadcrumbs and flavoursome pickled raisins – a harmonious composition with characteristic mild acidity and subtle

Now that Nelson Müller and his team have moved from Essen to Bergisch Gladbach, the affable restaurateur and celebrity chef is showcasing his dine dining cuisine at Diepeschrather Mühle, a converted mill set in beautiful natural surroundings. They serve a modern, ambitious set menu with seasonal influences. Great attention to detail and an unfailing sense of balance never fail to impress in dishes such as "Seabed" – turbot, roe sauce, morel ravioli, mandarin, caviar or "From the Bresse" – imperial quail, spring chicken, pointed cabbage, duck liver, grapes. The vegetarian version of the set men

Austrian cuisine is served in this charming restaurant with its various tastefully decorated rooms and pretty terrace. Whether traditional (such as the excellent schnitzels and memorable Kaiserschmarrn – shredded pancakes) or modern (Carinthian cheese noodles, pointed cabbage and blueberries), the dishes are always made from carefully chosen ingredients. More limited options, plus a schnitzel menu at lunchtime.

Neapolitan-born Anna and Marcello Caruso, working with Emanuele Barbaro, have come up with a cool concept: a flavoursome, relaxed and lively dining experience, played out in a chic atmosphere. Service comes courtesy of a relaxed, attentive team under the tutelage of the charming proprietress. They serve a three-course set menu, which you can put together yourself and add to as you wish – the main course is flavoursome house-made pasta! N.B. You should allow about two hours for three courses. There are two seatings: 6pm and 8.30pm. Trendy drinks at the bar.

With its cosy and lively atmosphere, Postschänke is a fantastic alternative to Zur Post, the fine-dining restaurant. Here, the delicious seasonal cuisine made with select, fresh ingredients goes down a treat. They serve a daily set menu with options, as well as daily specials. The service is exceedingly friendly and attentive.