"Ethnic Cuisine" Restaurants in North Rhine-Westphalia
Joachim Wissler has been in charge of the gourmet restaurant at the Althoff Grandhotel Schloss Bensberg since 2000. The classic French, yet modern creations are accompanied by perfectly matched wines.
Frédéric Morel offers relaxed French gourmet cuisine in the living room ambience of his small restaurant. The best produce forms the basis of the excellent local and cosmopolitan creations.
Christof Lang has been cooking his French-inspired cuisine here for more than 40 years. Chapeau! Culinary classics are the order of the day in the sophisticated restaurant at lunchtime and in the evening, and the wine selection is excellent.
Since 2003, Yoshizumi Nagaya has been merging the flavours and techniques of Asian cuisine with Western elements. His creations are at times delicate, sometimes powerful and gripping. Sake is a must.
With astonishing naturalness, the team around Dany Cerf succeeds in transforming first-class products into gastronomic fireworks for the eyes and palate. It's fascinating how refined purism can taste.
A family tradition since 1894, Iris Bettinger combines French haute cuisine with regional specialties and international influences. So good that the Reuter has been awarded a star for the tenth time in a row.
In the basement of the Excelsior Hotel Ernst, Mirko Gaul and his team impress with East Asian cuisine full of finesse, lightness, precision, and freshness, as well as ingredients from near and far.
Marcel Förster skillfully combines finesse and elegance with strength and depth. The colourful cross-over dishes are real eye-catchers, as is the cosmopolitan interior of the gourmet restaurant.
You know him from TV cooking shows. In his chic restaurant, things are much quieter: Björn Freitag treats guests to his multifaceted gourmet cuisine - or entertains them in the cooking school.
Michael Quendler's dishes, served by the friendly team in this tastefully decorated restaurant, are characterised by precision craftsmanship and attention to detail. Very good wine selection!
Alexander Hoppe's knack for artistic presentation also turns the aromatically sophisticated creations into visual masterpieces. His menu is a succession of small and large gastronomic delights.
"Yu" + "unico" = unique - and so are the creations of head chef Christian Sturm-Willms. A Japanese journey peppered with Mediterranean influences. Plus: a magnificent view of the Rhine.
Many people want to cook French food, but here Patrick Zielonka is actually a Frenchman behind the stove. His repertoire ranges from classic to modern. His wife Svetlana Dunets takes care of the wine.
Fish and seafood are an essential part of the dishes, which are characterised by lightness and character. Daniel Dal-Ben's unbridled creativity is evident in his eight-course menu. Pleasant service.
Since Hermann and Kerstin Berger took over the family business in 2004, they have been serving internationally inspired dishes with a regional twist. Tradition meets modernity as far as the eye can see.
An elegant atmosphere characterises the restaurant, which treats its guests to popular gastronomic classics. Here you can order roast duck breast, turbot or fillet of beef in Calvados sauce.
Philipp Ferber skillfully plays with regional roots and European elements. One of many highlights: the Raw Bar. The ambience is inspired by the elegance of bygone eras.
An elegant and cosy restaurant with a beautiful terrace in the summer and a cosy dining room in the winter. Fine Austrian cuisine and a great selection of wines all year round.
Michelangelo Saitta has been creating special moments of pleasure for over 20 years. Highlights: Fassona beef tartare, whole sole, tagliatelle with lobster, tagliarini with truffles. Great wines too!