Best restaurants in Kamp-Lintfort

GEM. by Soenil Bahadoer

★★ Michelin€€€€Creative

Once you have made your way up the driveway, you are welcomed by the hostess with a drink. You then walk through the neat kitchen garden and, finally, enter the magnificent castle – a supremely elegant and chic stage for Soenil Bahadoer's cuisine. The terrace alone is enough to take your breath away! The chef is known for sensitively bringing his Surinamese-Hindustani heritage into dialogue with French cuisine and local ingredients. After earning acclaim for many years at De Lindehoeve, he shines just as brightly in this remarkable setting.His dishes are vibrant and utterly captivating. The fl

Mod by Sven Nöthel

★ Michelin€€€€Modern Cuisine, Seasonal Cuisine

This really is a remarkable place! Sven Nöthel runs his sleekly designed restaurant in a lovingly converted cowshed surrounded by verdant countryside. A high-calibre, tasteful aesthetic and top-tier cooking harmonise perfectly here with a relaxed, welcoming atmosphere. The culinary style is modern, seasonal and pleasingly stripped back. A commitment to showcasing fabulous ingredients shines through in dishes such as "monkfish cheeks, black pear, bacon, bean, green spelt" or "48hr-cooked veal Tafelspitz, pointed cabbage, beetroot, apple, horseradish" – intentionally bringing a touch of rustic s

Im Schiffchen

★ Michelin€€€€Classic Cuisine

If we're talking about Michelin-starred cuisine in a beautiful Baroque brick building on Kaiserswerther Markt, we can only be talking about Jean-Claude Bourgueil's Im Schiffchen. At the helm since 1977, he is without a doubt the doyen of Düsseldorf's fine dining scene. Together with his tried-and-trusted kitchen team, Bourgueil delivers creative French cuisine. Whether it be lobster, game or Wagyu beef, the produce is of the finest quality. To complete the picture, there's the impressive selection of wines, the attentive and well-trained wait staff and the gorgeous decor – this ground-floor re

🕐 Tu-Sa 08:00-19:00+

Anthony's Kitchen

★ Michelin€€€€Innovative, International

Host and proprietor Anthony Sarpong runs an appealing restaurant-cum-cookery school. The Ghanaian-born chef is supported by a dedicated team, whose carefully considered dishes present a modern take on African culinary traditions. There are two set menus: "The Expedition" and the vegetarian "Green Journey", each available in a four-, five- or six-course format. Dishes such as "plantain, pear, savoy cabbage" or "suya kebab, fufu, peanut" are every bit as in tune with the times as the refined, stylish decor, the open kitchen and the easy-going atmosphere. The chefs serve the food themselves. Afte

Goldener Anker

★ Michelin€€€€Modern Cuisine, Classic French

Affable TV chef Björn Freitag is a household name in Germany. In 1997, at the age of 23, he took over this long-established restaurant, breathing new life into the kitchen. In 2002 the place was awarded a MICHELIN star, which he and his team have maintained ever since. The menu features a modern and seasonal take on classic dishes, in which the wonderful flavours of select ingredients are most harmoniously combined. An example is the beautifully presented mosaic of salmon trout with fresh, fruity apple pieces and a delicately spicy onion broth, baby leeks, crunchy little rye bread chips and sm

1876 Daniel Dal-Ben

★ Michelin€€€€Creative, Modern Cuisine

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

Chefs Atelier

★ Michelin€€€€Creative, Seasonal Cuisine

A staircase leads down to this restaurant sporting a modern look. The first appetisers are served in the lounge as an aperitif, before a maximum of 18 guests are seated at their tables in a relaxed atmosphere. The open kitchen means interesting glimpses of the action there as well as interactions with the chefs. Under the direction of Alexander Hoppe, they cook up a creative, seasonally inspired six-course menu – delicate bites are served to whet the appetite; delicious petits fours round off the meal. Well-rounded flavours and a beautiful sense of balance are achieved, for example, in the exc

Kettner's Kamota

★ Michelin€€€€Steirisch, österreichisch

Chef Jürgen Kettner and his associate, Wiebke Meier, call their concept "New Austrian": Austrian tradition meets modern style in both the trendy, cosy setting and the food. With some originality, the Styrian-born chef uses excellent ingredients to create his own take on dishes from his homeland, which includes a smattering of Asian influences. There is a set menu with four or six courses as well as an additional pub menu with classics such as Backhendl (breaded fried chicken) or Kaiserschmarrn (shredded pancakes). The short wine list includes a variety of organic labels and options by the glas

🕐 Tu-Sa 17:00-23:00

Nagaya

★ Michelin€€€€japanese

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

LA VIE by thomas bühner

★ Michelin€€€€Modern Cuisine, Creative

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

Setzkasten

★ Michelin€€€€Modern Cuisine, International

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.

Agata's

★ Michelin€€€€Creative, Seasonal Cuisine

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

Jae

★ Michelin€€€€Fusion, Asian Influences

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

Zwanzig23 by Lukas Jakobi

★ Michelin€€€€Creative, Seasonal Cuisine

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

Hannappel

★ Michelin€€€€regional

Run with exceptional dedication, this restaurant is keeping up with the times with its tasteful minimalist interior design and modern cuisine. A seasonal menu comprising four or six courses is served – a vegetarian version is also available. Showcasing the finest ingredients and impeccable craftsmanship, the team led by head chef Tobias Weyers creates pleasingly clearly presented dishes featuring subtle contrasts, such as the aromatic crispy barbecued asparagus, perfectly paired with thinly sliced melt-in-your-mouth white bacon and an intense green cucumber sauce. "Casual fine dining" sums it

🕐 Mo,We-Sa 17:30-23:00; Su 11:30-15:00,17:30-22:00

Rosin

★ Michelin€€€€Creative, Contemporary

TV chef Frank Rosin is a household name in Germany. The team led by his head chef and long-time companion Oliver Engelke offers you classic and creative dishes in the chic restaurant, which you can put together your own set menu, including vegan dishes. A la carte choice is also possible. In addition there is the ‘Schmackofatz' set menu with wine accompaniment. The service is second to none: headed up by maître d' Jochen Bauer and sommelier Susanne Spies, the front-of-house team guide you through the meal in a relaxed but professional manner. You may like to sample one of the wines from their

Haus Stemberg ANNO 1864

★ Michelin€€€Farm to table, Modern Cuisine

This place has been run by the Stemberg family since 1864. Chef-patron Sascha Stemberg represents the fifth generation at the helm, and he works with the same passion and commitment as his father before him! The restaurant's unique concept allows for plenty of choice, with a four- to six-course set menu – featuring tempting dishes such as "Tristan rock lobster in memory of Thailand" or "Charcoal-grilled Irish Wagyu-beef bavette" – as well as à la carte gourmet dishes. Things get particularly interesting when tradition is thrown into the mix and home-style dishes are transformed into haute cuis

Olde Marckt

★ Michelin€€€Modern French

Olde Marckt, which has been run by the Stoverink family since 1998, has been given a stylish makeover. Albert, the father, ensures seamless service, personally guiding diners through the tempting wine list, which features French, German and Austrian labels (be sure to request a visit to the wine cellar after dessert!). Son Bram has returned to Aalten to take charge of the kitchen, reverently preserving the classics of the house, such as dishes featuring eel, asparagus, and game shot by his father, Albert.But this chef is more versatile than that. His sophisticated cuisine with its subtle cosmo

Troyka

★ Michelin€€€€Modern Cuisine, Russian

Chef duo Alexander Wulf and Marcel Kokot propose a one-of-a-kind culinary experience, serving up modern dishes with a Russian twist – sometimes incorporating quintessential flavours such as dill, sour cream or beetroot, and at other times creating elegant interpretations of Russian classics such as vareniki or zakuski. Shining examples include "red cod, Russian kimchi, kohlrabi, peanut" or "Maibock (seasonal venison), vareniki, mushrooms, pine cones". The set menu is served by a highly adept and knowledgeable yet laid-back young team led by sommelier Ronny Schreiber – a real connoisseur, he su

Shiraz

★ Michelin€€€€Creative, International

Shiraz is housed in Wuppertal's oldest inn, on the grounds of Gut Einern. Charming historical details such as walls made of clay, straw and wooden beams, showcased behind glass, and the heritage-protected bar have been successfully integrated into this elegant and upscale little restaurant. In the kitchen, chef Reyad Danah thoughtfully marries classic European cuisine with the Middle Eastern flavours of his native Syria, giving dishes like sole with tomato beurre blanc, spinach, couscous and tarragon or banana with vanilla, date and whey a unique signature. Superbly crafted, deeply flavoursome

Ratsstuben

★ Michelin€€€€Modern Cuisine, Seasonal Cuisine

In the middle of the Old Town, a stone's throw from Marktplatz and the striking Kirche St Sixtus, is the small Ratshotel. Not only does it have attractive, comfortable guestrooms, but it also boasts an appealing restaurant. Chef-patron Daniel Georgiev prepares a classic set menu, drawing on modern and seasonal influences. His dishes showcase select local ingredients such as Müritz venison and Wipperfürth salmon trout, but also international specialities like Balfego tuna or truffles. You are free to decide the number of courses according to your own taste. The excellent wine list features over

ONE

★ Michelin€€€€Creative

This place is ONE of a kind. Housed in a converted factory, the restaurant blends raw industrial elements with trendy decor featuring unusual art including murals. The terrace at the Roer River is a fabulous spot in which to unwind. You are in good hands here, which you will sense as soon as the charming Canadian hostess comes to the table. She is your guide as you venture into Edwin Soumang's world of culinary sustainability. The chef boasts an urban kitchen garden of no less than 1 000m2, and he understands that the foundation of any great dish is the quality of its ingredients. What he does

Gut Lärchenhof

★ Michelin€€€€Modern French, Creative

When Peter Hesseler started out here in 1997, he would never have dreamed that this place would one day make a name for itself as a MICHELIN-starred restaurant. Since 2017, Torben Schuster has been at the helm in the kitchen of this gorgeous estate on the prestigious golf course. His cooking is modern, bold and creative, but never loses sight of its classical foundations. A striking example of the balance of elegance and depth is the incredibly flavoursome dry-aged Barbarie duck, accompanied by yellow and red beetroot cooked in a salt crust and covered with radish jelly, with peanuts for crunc

Rijnzicht

★ Michelin€€€€Modern Cuisine

An oyster shell filled with a goose liver crémeux topped with raw oyster pieces and an apple brunoise, accompanied by a sea buckthorn cream with sambal and oyster juice foam – this is the kind of inventive, highly technical creation that demonstrates Mike Cornelissen's talent. Representing the fourth generation of his family to run this restaurant, he has made it entirely his own. The interior has been transformed into a sleek and stylish space, but the terrace has retained its original charm. But it is his creativity and the beautiful presentation of his dishes that are most remarkable. The b

Little John's

Bib Gourmand€€Farm to table, International

Housed in a spruce building dating from 1905, Tim Lellau's appealingly laid-back restaurant has a Scandinavian feel. The waitstaff are attentive and well-drilled as they serve high-quality, fresh cuisine. Diners can opt for a three- to five-course menu or select dishes à la carte. At lunchtime the three-course set menu is reasonably priced. From the entrance area, you can see into the kitchen, which is sure to whet your appetite!

EssBar fein & pfiffig

Bib Gourmand€€International, Seasonal Cuisine

This inconspicuous-looking restaurant is a stone's throw from the Hofgarten public park. Chef Daniel Baur and Olga Jorich have plenty of regulars here, and with good reason. The fresh, flavoursome dishes are carefully crafted using quality ingredients and represent excellent value for money. The veal rissoles are well worth trying. Neither will you be disappointed by the wine list! Olga Jorich's friendly and thoughtful approach to running the service plays a key role in creating the inviting atmosphere. Charming sheltered terrace to the rear of the building.

🕐 Tu-Sa 17:30-23:00

Münstermanns Kontor

Bib Gourmand€€International, Traditional Cuisine

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.

LEV by Mike

Bib Gourmand€€Modern Cuisine

LEV now occupies the first floor of a historical bathhouse, from where diners can enjoy panoramic views of a natural pond and the cosy charm of a modern brasserie. Mike Vrijdag's culinary concept is a hit: the menu features an extensive selection of small plates ranging from comfort food to cutting-edge creations. This chef's technical skills and playful spirit ensure a dining experience that is always engaging. Take, for instance, his freshly caught sea bass tartare combined with tangy pickled cucumber, soy gel, and a wasabi sorbet providing subtly sweet and spicy kick. A symphony of flavours

LEV Foodbar

Bib Gourmand€€Modern French

(Temporarily closed) The relaxed atmosphere at LEV perfectly matches the concept behind this food bar: sharing dishes and enjoying good food together. The dishes (in snack-sized portions) are not overcomplicated; a couple of ingredients suffice to create amazing taste sensations. Steak tartare, pork tenderloin, cauliflower tempura, truffle risotto... At LEV, the table quickly fills with irresistible delicacies, often prepared using produce from the Achterhoek region. The perfect accompaniment to one of the many beers!

Raedthuys

Bib Gourmand€€Farm to table

With its own bakery, patisserie and even a smokehouse, Marion Thus's bustling restaurant, once a café, is a place where nearly everything is made from scratch. Her enticing à la carte and set menus include plenty of vegetarian options. The chef's trademark generosity, rooted in tradition, shines through in dishes such as perfectly pink fillet of Gaasterland herb-fed pork with rösti, al dente vegetables, a mousseline sauce infused with ras-el-hanout and a sauce enriched with Gerardus Tripel beer. There's no holding back when it comes to bringing bold flavours to your plate. Be sure to peruse th

De Wilg

Bib Gourmand€€Farm to table, Seasonal Cuisine

The low-mounted coat hooks and ballet bar serve as reminders that the location was once a primary school and ballet hall. But there are no more strict rules here – the building has been transformed into a warm and welcoming restaurant. Boy van Gerwen steers clear of over-complicating matters, winning diners over with, for example, the fresh earthy notes of a beetroot tartare, the vibrant flavours of confit duck leg accompanied by a robust veal jus with morels, but also the spiciness of a lentil dahl. De Wilg represents generous cooking and great value for money.

Groenewoud

Bib Gourmand€€Modern French

A few authentic decorative features remind us that despite its comfortable and even trendy feel we are in Nijmegen's second-oldest café, built in 1763! The seasoned chef presents a modern take on French cuisine, marked by generosity and moments of surprising finesse. Think jalapeño worked into a cucumber foam to give prawn tartare a spicy kick, or green beans lightly dusted with sumac in a dish featuring steak with an oxtail and red wine sauce. The familiar and the inventive go hand in hand here. At Groenewoud, the value for money is fantastic, and you can drop in any time of day for a full se

Bistrobar Berlin

Bib Gourmand€Modern Cuisine, Sharing

With its edgy vibe and modern flair, this bistro bar captures the essence of Berlin's avant-garde culture. The music is somewhat louder downstairs, the upstairs area is more comfortable; but the creative cuisine is the same wherever you choose to sit. This enticing menu features a diverse selection of culinary delights, ranging from bold and experimental to comforting and familiar. Flat iron steak, for example, is cooked rare and served alongside an onion tarte Tatin with tonburi, creating a harmonious blend of sweet, tangy and smoky flavours. The accompanying bordelaise sauce is robust, and t

Bistrot Regent

Bib Gourmand€€French, Traditional Cuisine

This timeless bistro is a slice of la douce France. It serves classics such as egg mayonnaise, and both the menu and excellent wine list showcase the best of what that country has to offer. Chef Robbert van Sonsbeek is a master sauce maker and treats his ingredients with respect. In a dish featuring succulent roasted farm-raised chicken, he includes the tenderloin, pairing it with pan-fried chanterelles and a refined butter sauce infused with vin jaune. From a tempting array of indulgent dishes, you can order à la carte or create your own Bib Gourmand set menu. Robbert and Heleen clearly put t

ABC by Michi & Leo

€€€International, Modern Cuisine

A cool and rather unusual dining concept. In a round, glass-paned pavilion reminiscent of a beach bar, diners sit around the central counter in a relaxed, lively atmosphere. Pick from a modern tapas menu. Owner-sommelier Michi takes a friendly, laid-back approach to serving guests and always has the perfect wine recommendation up his sleeve. Chef Leo cooks up ambitious international-seasonal "freestyle" dishes, taking his cue from what the market has to offer and combining the selected produce with Latin American, Mediterranean, Asian, regional and even classic influences. You can look forward

Kurlbaum

€€€Classic Cuisine, Farm to table

Michael Kurlbaum has run his restaurant with great dedication since 1986. Spread over two floors, this place exudes a timeless elegance – in summer, a few additional tables are set up out front in the pedestrian zone. There are plenty of regulars who come for the classic cuisine. Lunch in the bistro area on the ground floor is popular too – they serve a moderately priced two-course set menu that changes weekly. This includes a bottle of water, and dessert is available as an optional extra. If you order in advance, you can also choose from the evening menu at lunchtime. Convenient for motorists

Küppersmühle Restaurant

€€€Modern Cuisine, International

A fantastic location with an old industrial atmosphere, view of the inner harbour, and terrace right by the water. This urban-style interior is the backdrop for ambitious modern cuisine with and international influences – the menu includes, for example, tataki of Faroe salmon with buttermilk and coriander broth. At lunchtime, there is a slightly different menu, with a selection from the evening menu. In the KÜ shop, you can buy many delicious items to enjoy at home. Tip: The Küppersmühle Museum right next door is worth a visit.

Frau Specht

€€€€Seasonal Cuisine

"Dinner is ready" is the slogan here. You ring the doorbell before being escorted into this somewhat hidden little restaurant with a modern, minimalist decor. You are shown to your table in a pleasantly intimate living room-style interior – with a small open kitchen and just a handful of tables, it makes for a private atmosphere. The service comes with a personal touch: your cordial hostess, Yvonne Specht, after whom the restaurant is named, will also recommend just the right wines from the extensive list of top-draw international labels. In the kitchen, head chef Dirk Brendel cooks up an ambi

KRasserie im verve⁵

€€€International, Modern Cuisine

A former textile factory has been transformed into a modern brasserie and event space, creating an attractive new destination. The exposed concrete and ventilation pipes give the space an industrial feel; minimalist design and decorative art create a modern and stylish look. The floor-to-ceiling windows can be opened up in the warmer months – there's a small terrace out front. Fresh and flavoursome dishes drawing on regional and international influences are served à la carte or as a set menu named "Herzstück". The rooftop bar is great in summer (Thu-Sat).

Hackbarth's Restaurant

€€Modern Cuisine, Farm to table

In the trendy, chic interior behind the red front door, a welcoming team and attentive service await you. The modern cuisine combines regional and international elements, Mediterranean and Far Eastern influences and seasonal produce. In addition to the à la carte selection, there is a five-course surprise menu. The tapas menu served on Tue and Thu is worth checking out. Nicely curated wine list. Lovely terrace. Tip: It is advisable to make a reservation for the weekend (Fri and Sat).

Valuas

€€€Modern French

The stunning view of the Maas River from the terrace here is something you won't soon forget. The same goes for the warm welcome you will receive and the genuine hospitality that is so characteristic of the Limburg region. At this restaurant, they aim to please, as you will see from Eric Swaghoven's extensive menu. The range of delectable options includes a rich North Sea crab remoulade with textures of potato and an exquisite shrimp bisque, a guinea fowl and rabbit paté en croûte, mackerel sashimi, as well as a Mediterranean-style risotto. The experienced chef's versatility shines through, an

Landhaus Mönchenwerth

€€€Classic Cuisine, International

This inviting establishment has its fair share of regulars, and deservedly so. One of the main attractions is its location right by the Rhine – tables with a view of the river, as well as those on the gorgeous terrace, are in high demand. No less captivating are the creations of chef-patron Guy de Vries, whose French heritage shines through in work. Drawing from the bounty of each season, he concocts mouthwatering plates with a Mediterranean twist. The well-curated wine list includes an impressive selection of Champagnes. Friendly and adept service.

Restaurant 1831

€€€€French Contemporary, Modern French

Even the route to the magnificent moated castle, a 17C architectural gem, is an experience – you get to this stunning estate through a wooded area, then a bridge over the moat leads into the beautiful inner courtyard. The restaurant allies the character of this site steeped in history with modern comfort and winter garden-style. The view through the large glazed front is fabulous, not to mention the terrace! They serve a 4-, 5- or 6-course set menu of modern inspiration – on reservation also vegetarian. You can choose the matching wine or non-alcoholic pairing.

bistro in der remise

€€Traditional Cuisine, International

The magnificent estate of Schloss Hugenpoet, which dates back to 1647, is a truly remarkable location. Here – in the converted coach house, to be precise – the atmosphere is relaxed and casual, yet the decor is stylish; listed elements of the former stables lend a special touch. From your table you can see into the open kitchen, where dishes are prepared with traditional, international and seasonal influences – from beef Bourguignon to flambéed salmon sashimi and mushroom and buckwheat risotto. In the afternoon, there is a selection of light snacks and cakes. The terrace in the courtyard with

Pierburg - Erika Bergheim

€€€Farm to table, International

Located in the rural outskirts of Essen, Pierburg has been welcoming diners since 1901. With many years of experience in the top league of gastronomy under her belt, Erika Bergheim is now at the helm, cooking up internationally and seasonally inspired dishes. You can choose from the à la carte selection, named "Pierburg Karte", or opt for the "Selection E.B." set menu – the individual courses can be ordered à la carte, too. There is also an extensive, well-curated wine list. Friendly service and a tasteful contemporary setting, with certain tables affording a glimpse into the kitchen. Gorgeous

Landhaus Drei Raben

€€Country cooking, Farm to table

The Koep family has been synonymous with excellent cuisine since 1995… and you can expect just that when you come to eat here on this property on the 18C Landgut Jaquetrois. This former agricultural estate is planted with beautiful old trees. The restaurant has a cosy dining area (warming fireplace in winter) and a fabulous terrace with views over the Mahnensee – especially charming at sunset! The food is international, regional and seasonal. Tip: Coffee and cake are served on Sundays.

Müllers auf der Rü

€€€Seasonal Cuisine, Farm to table

Nelson Müller's fine dining restaurant, Schote, may have moved to Bergisch Gladbach, but this cherished Essen-based establishment at Rüttenscheider Stern U-Bahn station has stayed put. This is a market hall-style brasserie integrated into a shopping arcade. Sitting at high tables, diners tuck into delicious dishes ranging from currywurst to turbot, prepared in the centrally positioned open kitchen. Friendly service. Tip for motorists: public multi-storey car park around the corner.

🕐 Mo-Sa 12:00-15:00, 18:00-22:00

Teko by Lange Rodriguez

€€€€South American, International

Teko refers to "culture" in Spanish. As the son of a German father and Bolivian mother, chef-owner Hans Robert Lange Rodriguez has a mantra of "two cultures, one flavour". His set menu incorporates influences from both South America and Germany, blending traditional and modern cuisine. Choose either the five- or seven-course format of the set menu, which features dishes such as "egg, cassava, ají amazónico, mustard" or "red trout, cupuaçu, parsnip, radish". There is also a vegetarian version of the set menu; vegan requests should be specified when booking. An interesting detail on the wine lis

Lucente

€€€Italian, Mediterranean Cuisine

If you are hungry for good Italian-Mediterranean cuisine in Rüttenscheid, then this ristorante is the place for you. On the menu, dishes such as "venison tonnato" or monkfish saltimbocca with ratatouille whet the appetite; in addition, daily specials are announced by waitstaff. The atmosphere is young, fresh, friendly – a sense of Italian joie de vivre is in the air here!

Staudi's

€€€Contemporary, Seasonal Cuisine

Once a butcher's, now a really pretty little restaurant with a bistro feel. Decorative relics of the past such as tiled floors and stained glass in the ceiling make for a charming interior. Diners also enjoy cordial service and modern, seasonal dishes, served in the form of a four-, five-, or six-course tasting menu. A vegetarian alternative is available, too. In good weather, you can make the most of the lovely terrace laid out in front of the restaurant. The Stube can be booked as a separate room for private events (Nov-Mar).

Roku - Japanese Dining & Wine

€€€japanese

This is the third restaurant to be opened by Yoshizumi Nagaya in Düsseldorf. The atmosphere is trendy, modern and relaxed. The Japanese menu ranges from a variety of appealing starters and a fine selection of sushi and sashimi to tempura, fish and meat dishes – including, for example, A5 Wagyu steak. There is a good, predominantly German wine list and a selection of sake. Tip: Lunch Wed-Fri.

🕐 Mo,Su off; Tu-Sa 18:00-22:00; We-Fr 12:00-14:30

Saittavini

€€€italian

Combining a bistro, wine bar and delicatessen, this friendly restaurant serves Italian food (including a lovely small antipasto counter). They also sell over a 1 000 different wines in the wine shop and a range of Italian specialities in the delicatessen.

🕐 Mo-Sa 10:00-24:00; Su,PH off

Rubens

€€Austrian, Traditional Cuisine

This pretty restaurant owned by friendly hosts Cornelia Stolzer and Ruben Baumgart – she is Austrian and he is German-Austrian – is something of an Alpine hot spot. Accordingly, classics such as Backhendl (breaded fried chicken), Alt-Wiener Tafelspitz (prime boiled beef) or Kaiserschmarrn (shredded pancake), as well as modern dishes feature on the menu. Charming, well-trained waitstaff and a decent selection of Austrian wines. Incidentally, the pumpkin seed oil comes from the proprietress's village.

🕐 Tu-Sa 17:00-23:30

20° RESTOBAR

€€Spanish Contemporary

This modern, unpretentious restaurant with a terrace, bar and lovely inner courtyard is located in the centre of town. In a pleasantly lively atmosphere, you can enjoy Spanish-Mediterranean cuisine: in addition to fish, meat, rice and potato dishes, you will of course also find tapas, croquetas and the like. In keeping with the Mediterranean concept, the name refers to the average water temperature around the island of Mallorca.

🕐 Mo-Tu 18:00-01:00; We-Fr 18:00-02:00; Sa 18:00-02:00

Brasserie Stadthaus

€€Classic French

This attractive brasserie with its striking high coffered ceiling and pretty interior courtyard promises a genuine French dining experience. Try the tourte de queue de boeuf (oxtail pie) or the seafood platter followed by the tarte au citron. All the wines are French.

The Duchy

€€€fine_dining, european

On the first floor of the luxurious Breidenbacher Hof, overlooking Heinrich-Heine-Allee, this is an elegant brasserie. The cuisine is a broad mix, from sashimi and ceviche to beef tartare or ravioli, not to mention the steaks. They set great store by the origin of their ingredients, working with regional producers – and they keep their own chickens and cows. Decent wine selection.

🕐 Tu-Th 12:00-15:00,17:30-21:00; Fr 12:00-15:00,17:30-21:30; Sa,PH 12:30-15:00,17:30-21:30; Mo,Su off

Lido Hafen

€€€€Modern Cuisine, Seasonal Cuisine

The location in the MedienHafen (Media Harbour) is remarkable in its own right: the restaurant occupies a minimalist glass cube hovering over the water, accessible via a bridge. The dedicated owners are a husband-and-wife team, who some might know from the restaurants Fritz's Frau Franzi and Pink Pepper. Ramona Kriegel heads up the friendly and professional service team while Benjamin Kriegel prepares a modern set menu comprising five to seven courses. The chef takes pride in his ingredients, which are always in season and of the finest quality. Wine pairings available.

🕐 Mo-Sa 19:00-18:00+

Grande Étoile

€€€Modern Cuisine, French

This restaurant in the Carlstadt district is a masterclass in chic: shimmering gold, velvet, striking chandeliers and stylish Art Deco features create a trendy, elegant atmosphere. It serves up flavourful, well-executed dishes from a menu featuring French brasserie classics as well as Italian influences: beef bourguignon, beef tartare, pasta, vitello al limone... Service is professional and friendly. Head there in the evening for the cocktail bar and DJs, who underscore the Parisian club vibe.

Spitzweg

€€€student_food, german

This place has been serving up consistently good food for years – there's a reason why it attracts so many regulars. On the menu: seasonal, regional and international dishes. The sleek, modern decor boasting a bold red colour scheme and paintings on the walls is stylish. Friendly and professional service. The lively terrace set up on the pavement is a lovely place to sit. There is also an annexe for private events.

🕐 Mo-Sa 18:00-24:00

Yabase

€€€japanese, sushi

Calling all Japanese food aficionados! For an authentic experience, head to this restaurant in the centre of Düsseldorf's Japanese quarter. Behind a rather unassuming exterior an upscale minimalist-style space awaits. The service is friendly and professional. In the kitchen, top-notch fresh ingredients meet expert preparation techniques. The sushi and sashimi offer exceptional value, but more adventurous diners should try the unaju (rice bowl with barbecued eel) or the barbecued tuna head with vinegar for a real explosion of flavour. Complement your meal with some warm sake or Japanese beer. I

🕐 Tu-Fr 12:00-14:00, 18:30-22:30; Sa 12:00-22:30; Su 18:00-22:30

Bistro Fatal

€€french

It would be a shame (perhaps even a fatal mistake) not to get to know Alexandre and Sarah Bourgeuil's pleasantly unpretentious bistro, where savoir-vivre is the order of the day. The classic French menu is enticing, featuring staples such as beef tartare, chocolate soufflé and – of course – oysters. The food here is excellent. You can pick dishes to make up your own three-course "Toi & Moi" set menu – vegetarian options are also available. In summer, a terrace is set up on the pavement in front of the building. N.B. Finding a parking space nearby is not easy.

Herzog von Burgund

€€Farm to table, Classic Cuisine

First you admire the attractive exterior of this stylish townhouse. Then, inside, the impressive, heritage-protected staircase. The two dining spaces (Erftzimmer and Gartenzimmer) form a classically elegant setting – the paintings by Düsseldorf artist Markus Tollmann draw the eye. The menu has a seasonal focus, and Wiener schnitzel is a house speciality. Friendly and experienced waitstaff. Delightful outdoor seating: The terrace is a verdant oasis in the heart of the city!

WELA

€€€€thai

This little restaurant in the city centre promises a truly authentic Thai dining experience. Premium ingredients are precisely prepared for optimum flavour – the chef hails from Thailand and brings experience from esteemed establishments. In the evenings, guests can choose between a five- or eight-course set menu. On Wed, Thu and Sat, a shortened menu is served at lunchtime. The setting is upscale and tastefully designed, enhanced by attractive Thai decorative elements. The two very cordial proprietors provide attentive and adept service. Travel tip: The restaurant is not far from the main rai

🕐 Tu-Sa 18:30-23:00; Su, Mo off

Celia

€€Mexican

For an authentic taste of Mexico in Düsseldorf, head to Celia in the bustling Bilker Kirche area. Rene Brauchle, of Mexican-German heritage and born in Venezuela, and Florentina Assis, a native Chilean, have been sharing their passion for Latin American cuisine here since summer 2024. The joy and enthusiasm of your cordial hosts is palpable, and they clearly love what they do: he is in charge of the kitchen, and she presides front-of-house. Once you have tried his mouthwatering dishes such as the taco pescado, the ceviche or the cochinita, you'll be hooked and eager to return. Fun fact: this f

🕐 Mo,Tu off; We,Th 12:00-15:00; Fr,Sa 12:00-14:30,18:00-21:00; Su 10:00-15:00

SCHORN by Lukas Schild

€€€Contemporary, International

With Lukas Schild as chef-patron, this restaurant in the Bilk neighbourhood boasts a big name in the Düsseldorf fine dining scene. Select ingredients go into ambitious seasonal cooking – the dishes draw on the classics. The set menu comes in a four- to seven-course version, or you can take your pick from the à la carte selection. The team is friendly and knowledgeable – the chef comes to your table and talks you through the dishes. The appealing wine list comprises mostly German and French labels. The restaurant has a charming, intimate feel, with decorative features including an old stove, a

L'arte in cucina

€€€Italian, Tuscan

This attractive restaurant opposite the Basilika St. Margareta is a rare example of an authentic Italian ristorante, where the cuisine of Tuscany is served with love and culinary flair. Specialities from the chef's Tuscan homeland such as gnudi (a kind of gnocchi) or "Il Coniglio" (rabbit). The pasta is house-made.

🕐 Mo,Tu,Fr,Sa 12:00-14:30,18:00-22:30; Su 18:00-22:30

Gasthaus Stappen

€€Seasonal Cuisine, International

Steeped in tradition, this establishment is run with great dedication. Diners are drawn by the attentive service provided by the friendly and adept staff, as well as the excellent food. The regional cuisine is replete with international influences. The leafy terrace is delightful in summer. Ask about the wine tastings held in the wine shop. Tip: There are chic, modern guestrooms should you wish to stay overnight. N.B. card payment only.

Zu den drei Linden - Lindenblüte

€€International, Farm to table

Tanja and Thomas Siemes run their family business with great dedication, and the food here is exceptional. He cooks up international cuisine that takes its cue from the seasons and incorporates Mediterranean and regional influences; she provides charming service. You can opt for the set menu or order dishes à la carte, such as the mouthwatering crispy fried loup de mer with spinach and Carmague rice. The atmosphere is friendly and the decor has an elegant Mediterranean feel.

Fleher Hof

€€Regional Cuisine

A little out of the way, this traditional restaurant has a cosy interior, with all the charm of wood-panelled walls, old floorboards and wooden tables. Then there is the tasty cuisine, which includes flavoursome classics with a modern touch. Choose from the à la carte selection, or opt for one of the set menus ("Hof Menü", "Bistro Menü" or vegetarian). This pleasant restaurant is popular, so be sure to book in good time! N.B. Although finding a parking space may not be easy, it's definitely worth coming.

De Beejekurf

€€Modern French

De Beejekurf manages to blend a cosy, inviting atmosphere with sophisticated elegance. Hostess Hanneke's warm welcome and attentive service make dinners feel at ease right away. Chef Mathijs Jacobs allows his local suppliers to dictate what goes into his set menu. His creativity knows no bounds, yet his dishes, although made with an eye for detail, are remarkably straightforward. For example, he transforms poached veal tenderloin with its exquisite jus and sweetbreads into an interesting concoction with aubergine, a hollandaise sauce espuma, potato mousseline and truffle. This is cuisine that

Boompjes Restaurant

€€Country cooking, Cuisine from the Marches

As you enter, you pass the brasserie, where you can enjoy a casual lunch or snack. The space at the rear of the restaurant is like an oasis, with trees, plants and wood setting the tone. The terrace seamlessly merges with chef Jaap Volman's kitchen garden. An ambassador of Dutch cuisine, his cooking style is very much French-inspired, but his creative use of vegetables and fruit adds lightness and freshness . The velvety consommé with its subtle acidity accompanying the succulent pork cheeks was just as delightful as the vibrant medley of garden-fresh vegetables and herbs. What a way to showca

Fachwerk

€€€Regional Cuisine, Mediterranean Cuisine

Semi Hassine and Patrizia Weidemann-Hassine run this restaurant in the old town, where exposed timber beams lend the space a charming rustic feel. The lovely terrace commands a view of the old half-timbered façades all around. On the menu: Westphalian cuisine with Mediterranean and subtle Eastern influences. Tip: the attractive changing seasonal set menu. Hot food is served from 4pm; on Saturdays from noon, all day.

EssensArt

€€International, Modern Cuisine

This restaurant in a residential area has made a name for itself with its seasonal and internationally influenced cuisine. Since 2010, the cordial hosts have been committed to their guests' happiness. Delicious dishes are available in the form of two set menus – one of which is vegetarian – or à la carte. Friendly atmosphere; a nice covered terrace outside.

Diergardts Kühler Grund

€€€Classic Cuisine, Farm to table

Established in 1904, this family-run restaurant is now in its fourth generation, with Philipp Diergardt now at the helm. He is passionate about cooking up traditional, seasonal cuisine that draws on locally sourced ingredients. The extensive menu is extremely appealing, making it difficult to choose. In addition to the fairly priced set menu ("Heimatmenü"), there are also classics such as bouillabaisse or Wiener schnitzel, as well as weekly specials that change with the seasons and dishes for two or more people. Wine connoisseurs will find plenty to enjoy here, and all reasonably priced. The f

Gute Stube im Parkhotel

€€€Modern Cuisine, Seasonal Cuisine

The modern and elegant restaurant complete with conservatory and roof terrace is housed in a pretty palace building near Herne's Stadtgarten. The contemporary cuisine takes the form of seasonal set menus and à la carte dishes, including vegetarian options. The chefs try to use regional produce as much as possible. Friendly service. For a simpler alternative in the evening, head to Das Stübchen for classic fare or to the beer garden. Parkhotel offers cosy guestrooms. Tip: Enjoy a short walk through the beautiful Stadtgarten. A longer route takes you to the debris field of the (closed) Mont Ceni

Orangerie De Pol

€€€€Farm to table, Modern Cuisine

Diners feel at one with the surrounding nature in this light-filled wood-framed orangery. In this unique setting, your charming hostess Marjolein and chef Mark express their love for Achterhoek. Outstanding locally sourced ingredients, fresh picks from their own kitchen garden and intense sauces are showcased in a surprise menu that is very much in step with the times. This regional bounty is enhanced by international nuances. A case in point is the kingfish, marinated in rhubarb broth, paired with a silken yuzu sorbet and an aromatic tomato and soy vinaigrette – a dish that speaks volumes abo

Damianz

€€€French Contemporary, Asian Influences

In what was once Roermond's prison, you will be served bread and water first of all. But fear not: any culinary nods to the past vocation of the premises end there. At this restaurant, which is part of Het Arresthuis hotel, historical details and contemporary design elegantly intertwine. Chef Jeroen van Gansewinkel masterfully incorporates international influences and rich sauces into his dishes. From lamb with typically Middle Eastern seasonings such as za'atar and smoked paprika to langoustine with a tangy beurre blanc infused with basil oil, the food is complex and brimming with flavour. As

Tante Anna

€€€€Modern Cuisine, Asian Influences

With experience under renowned chefs such as Heinz Winkler, Tohru Nakamura and Anton Gschwendtner under his belt, Thies Henkel, alongside his wife Pia, has taken over this restaurant in her hometown. Behind the traditional shingle-clad façade, guests dine in tasteful and charmingly elegant surroundings while enjoying service overseen by the proprietress, who is friendly, attentive and never overbearing. In the three- to five-course set menu, the chef-patron showcases outstanding ingredients in a modern, flavour-rich style shaped by numerous Japanese influences. Fine examples include "Balfegó t

Rura by Naomi & Joey

€€Modern French, Asian Influences

Naomi & Joey embrace the concept of casual fine dining in their cosy restaurant, where the atmosphere is intimate and laid back. The meticulous detail and thoughtful preparation of each dish stands out. Chef Joey loves to transform his ingredients; rich sauces and influences from around the globe add punch. Vegetables play a central role in his cooking, with both a vegetarian and a meat-and-fish set menu available. A prime example of his ingenuity is a dish featuring toasted brioche topped with ratatouille, in addition to both white and green asparagus, pommes soufflées and a buttermilk and la

Spoon Restaurant

€€€Modern Cuisine

A monumental building dating from 1890, formerly a bank, located on the picturesque Maasplein. In this elegant setting, you will find Sebastiaan Follong and his enthusiastic team. He trained at renowned establishments and demonstrates his mastery of the interplay between strong cuissons and liveliness, with exotic nuances here and there. Who can resist a piece of fresh turbot topped with a slice of crispy bacon, a slice of orange, pommes fondantes and a butter sauce enhanced with vadouvan and buttermilk to bring everything together? This chef enjoys himself, as he demonstrates by offering diff

Holsterhof

€€€Modern Cuisine

With the hard work of hostess Lissa and chef Kaj, the restaurant at Holsterhof camping farm has gradually evolved into a sought-after culinary destination, set in a modern, light-filled space surrounded by lush greenery. The service is relaxed and friendly. The chef is an expert sauce maker who creates daring combinations on the plate, without making things overly complicated. His exquisite red curry with coconut milk adds depth of flavour to the tender quail leg with black lentils. Working with two set menus, he consistently surprises with subtle nuances.

Lokaal

€€€Modern Cuisine

Nowadays, Villa Ruimzicht is both a hotel and home to this elegant, chic yet warm and welcoming restaurant. The name Lokaal can be translated as "classroom" and is a nod to the building's past as a school. But it is also much more than that: it reflects Bjorn Massop and his team's commitment to sustainability. They source everything from vegetables to meat and fish from local small-scale suppliers who share their values. This dining experience is a real education – you will learn that coffee grounds are used to lend earthy notes to a medlar and sherry dessert. Embracing a zero-waste philosophy

Bistro

€€Farm to table

The bistro at the exclusive Gut Lärchenhof golf club on the outskirts of Cologne offers a somewhat simpler alternative to the eponymous fine dining restaurant, but you are just as assured of flavour and freshness – at both lunch and dinner. They serve dishes ranging from Currywurst to Königsberger Klopse (meatballs) and caviar. Needless to say, the terrace overlooking the green is delightful!

Puur Sanh

€€€Creative

Puur Sanh's cuisine is captivating with its creative, daring, and exciting flavours. Chef Witte focuses on plant-based dishes and likes to think outside the box. For instance, he combines textures of pineapple with a sweet potato beignet, coconut and curry cream, spicy fennel and sesame seeds, and a potato crème brûlée. Daring, but it absolutely works! Treat yourself to a seat on the terrace and sample the wonderful selection of whiskies and wines. A feast for the senses!

Habbel's

€€International, Farm to table

Habbel’s offers a fine-dining experience beyond compare. International dishes such as tuna carpaccio coated in wasabi-sesame seeds and saddle of lamb in thyme foam with grilled vegetables feature on the menu, while the wine list offers around 1, 000 wines and spirits from the Habbel in-house distillery, including a 1977-vintage whisky!

Lime

€€€Modern Cuisine

The open kitchen immediately catches the eye at the contemporary Lime, which also has a charming veranda. A table by the kitchen is a must if you want to see accomplished chef Ysbrandt Wermenbol at work. He gives traditional dishes a carefully considered personal twist, often taking inspiration from Mediterranean and Asian cuisine. His surprising ideas dare to be complex, while retaining a sense of generosity and balance.

Heldmann & Herzhaft

€€Classic Cuisine, Country cooking

Originally the home of an industrialist, this smart 19C villa is the perfect backdrop for the delicious cuisine of chef-patron Ulrich Heldmann. Diners choose from a varied seasonal menu and à la carte dishes based on fresh produce – and the "Menu Surprise" Wed-Thu. The setting is truly lovely, with its high ceilings, elegant hardwood floors and refined table settings; in summer, tables on the terrace are of course particularly coveted. And then there is the experienced, attentive and pleasingly laid-back service provided by a team under the management of hostess Petra Heldmann. The restaurant

Flores

€€€Country cooking, Contemporary

Owner and sommelier Elroy Slijkhuis has transformed this family-run business into a cosy gastro bistro – the tables on the patio by the wine store are much in demand! He has a clear vision for this enterprise: The emphasis is on plant-forward cuisine, with a commitment to using home-grown/local produce and ensuring the welfare of all parties. Natural wines dominate the wine list. Chef Luuk Freriks's dishes tend to be daring – even unsettling at times. He painstakingly transforms vegetables such as carrots and beetroot into a remarkable "charcuterie" platter. Koji is a tool he frequently uses t

Restaurant MANNA

€€€International

MANNA blends fashion and cosmopolitan flair in a building full of character. Out front, there's a charming city terrace; inside, no fewer than five private dining rooms await, along with luxurious hotel rooms upstairs. Fish takes centre stage here, but meat lovers and vegetarians are equally well catered for. The plates presented are just as on trend as the setting. Whether you are in the mood for a bento box starter, followed by a succulent entrecôte with a balsamic-infused roasting jus, or sea bass baked in a salt crust, MANNA delivers. Alternatively, indulge in a super fresh seafood platter

Hopmanns Olive

€€€fine_dining

Restaurant