Six tips for gourmets

Culinary craftsmanship at its best

Are you in the mood for really good food? From sustainable ingredients and regional products? The range of restaurants in Düsseldorf is simply enormous, so it's hard 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 grills with celebrities, sometimes he cooks to the limit. One of his great passions is sushi, which he got to know during a vacation trip at a young age. Shortly after, he trained to become Germany's first professional sushi chef. He now also sells his Creamy Salmon Sashimi or the Ultra Roll "Steffens Liebling" in Düsseldorf. Pick-up at 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 chef Timo Bosch, he chose Rhenish specialties for it, which he seasonally adds international influences. Many of the necessary products are sourced from local farmers. All you have to do now is decide whether you fancy Königsberger Klopse in "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 the Kö-Bogen II. The interior is as classy and high-end as the food served. Chef Philipp Wolter places great emphasis on 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 has the same flair and cuisine as a classic Parisian brasserie. What's more, the team around chef Philipp Ferber adds a Rhenish touch to the refined brasserie cuisine. On the menu, you'll find creations such as caviar carbonara, carpaccio of yellowtail mackerel, or local potato soup made from their own products.

Lido paint box

The delicacies served at Lido Malkasten by chef Hannah Kreymann are just as artistic and colorful as the restaurant's premises, designed by artist Rosemarie Trockel. Interpreted in a modern way and with an international flair, regional dishes such as Himmel un Ääd with quince or raw marinated salmon on ponzu sauce with a cucumber salsa are served here.

Frank's Restaurant and Bistro

Many of the ingredients that kitchen director Christoph Holm uses in Frank's Restaurant and Bistro have come a short way to the kitchen in the Andreas Quarter. Some of the fish come from a fish farm in Leverkusen, while fruit and vegetables come from long-standing partners in the Lower Rhine region. Artfully arranged, they result in a delight that pleases the eyes and the palate at the same time.

Cover image: Eric McNew on Unsplash