Six tips for gourmets

Culinary craftsmanship at its finest

Are you in the mood for really good food? Made from sustainable ingredients and regional products? The range of restaurants in Düsseldorf is simply huge, making it difficult to choose. We introduce you to six outstanding chefs who stand for absolute top cuisine in Düsseldorf.

Sushi box by Steffen Henssler

You probably know Steffen Henssler from television. Sometimes he barbecues with celebrities, sometimes he cooks to the limit. One of his great passions is sushi, which he discovered on a vacation at a young age. Shortly afterwards, he trained to become Germany's first professional sushi chef. He now also sells his Creamy Salmon Sashimi and the Ultra Roll "Steffens Liebling" in Düsseldorf. Collection from the Steigenberger Parkhotel, in whose kitchen the delicious rolls are made, and delivery are possible.

Kö59

TV chef Björn Freitag has a hand in the menu at the Kö59 restaurant (in the InterContinental Hotel). Together with head chef Timo Bosch, he has selected Rhineland specialties with seasonal international influences. Many of the necessary products are sourced from local farmers. All you have to do now is decide whether you fancy Königsberger meatballs "Björn Freitag style" or ragout of Grafenberg venison.

Phoenix

What a location! The Phoenix restaurant is located in the iconic Dreischeibenhaus, surrounded by the Hofgarten, the Schauspielhaus and Kö-Bogen II. The interior is just as elegant and high-quality as the food served. Head chef Philipp Wolter attaches great importance to sustainably produced food, most of which comes from the region. In addition to the "terrace menu", the "home cooking menus" are still on offer.

The Duchy

Located in the Breidenbacher Hof, the restaurant is in no way inferior to a classic Parisian brasserie in terms of flair and cuisine. What's more, the team led by head chef Philipp Ferber adds a Rhineland touch to the refined brasserie cuisine. The menu includes creations such as caviar carbonara, carpaccio of yellowtail mackerel and local potato soup made from the restaurant's own produce.

Lido paint box

The delicacies served at Lido Malkasten by chef Hannah Kreymann are just as artistic and colorful as the restaurant's interior, which was designed by artist Rosemarie Trockel. Regional dishes such as Himmel un Ääd with quinces or raw marinated salmon with ponzu sauce and cucumber salsa are served here with a modern interpretation and international flair.

Frank's Restaurant and Bistro

Many of the ingredients used by kitchen director Christoph Holm in Frank's Restaurant and Bistro have come to the kitchen in Andreas-Quartier via a short route. Some of the fish come from a fish farm in Leverkusen, while fruit and vegetables are sourced from long-standing partners in the Lower Rhine region. Artfully arranged, they result in a delight that pleases both the eyes and the palate.

Cover picture: Eric McNew on Unsplash