Restaurants in Düsseldorf
Michelin star restaurant
In a baroque brick building in the beautiful Düsseldorf district of Kaiserswerth, just a few steps away from the Rhine, you will find the elegant speciality restaurant Im Schiffchen. Its chef and celebrity cook Jean-Claude Bourgueil has been nominated as a culinary ambassador for France in Germany and has been awarded several Michelin stars. His cookbook “Typisch Deutsch” (Typically German) was published in 2007 and contains just a fraction of his culinary skills. He accompanies all fans of French cuisine on a fantastic journey, encountering various culinary delicacies from his homeland. In an unmistakable ambience, the exclusive menu, with its fish and meat dishes as well as fine wines, is like true poetry.
Basil’s Bar & Restaurant
In Basil’s Bar & Restaurant, enjoyment becomes a requirement and the elegant interior becomes the stage for modern cuisine from the grill. Not far from Königsstraße in the hippest, most fashionable quarter of Düsseldorf, gourmets, business people and avant garde clientele meet up to dine in the sophisticated atmosphere. The Mediterranean menu surprises guests with creative versions of delicate classics with which a selection of excellent wines are offered. With subtle piano accompaniment, guests can enjoy excellently prepared pasta dishes, grilled sole or a tender beef fillet. Carefully chosen desserts with fresh fruits, mousse au chocolat and panna cotta provide a sweet temptation to end the evening.
Nagaya is located very centrally in Düsseldorf between the old town and the central station. Guests experience the art of Japanese gastronomy in the restaurant, which is distinguished by the style of Yoshimizu Nagaya, after whom the restaurant is named. He himself learned from Kandagawa and Hasho: masters of Japanese cuisine. This creates a link between the traditional and modern Japanese art of gastronomy. The dishes are viewed as little masterpieces and combine taste with special aesthetics. A particular feature at Nagaya is the combination of Far Eastern and European elements in the kitchen. This combination creates a new interpretation of modern Asian culinary skill.