Although German food sounds less inspiring than French Cuisine, Dusseldorf has quite a few good places for the hungry traveler. Take Sauerbraten or Sushi, Altbier or Champagne - Düsseldorf’s culinary delights are as international as the people living here. At the top of the list of regional delicacies is Rhenish Sauerbraten, pickled roast beef, where the stewed apple accompanying it is not a desert served too soon but a fruity part of the trimmings. Dishes like hot and meaty Bloodwosch (Blutwurst) and thick pea soup, known in Düsseldorf as Äädze Zupp, are all traditional fare. So is Halver Hahn, a strong-tasting round cheese with carroway seeds and onion, munched with a Röggelchen - a small ryebread roll - and washed down with a leckeres Dröppke, a nice drop of Alt, the mellow, dark beer still brewed according to the centuries-old top-fermentation method.
And if you happen to find Flönz met Ölk (black pudding with onion rings) or Rievkooke (grated potatoe fritters) on the menu, you are sure to be in one of Düsseldorf’s typical brewery restaurants. Here the waiters are called ‘Köbes’, sporting the typical long blue aprons and exercising a rather earthy type of cordiality. The menus of the metropolis on the Rhine are truly versatile, delicacies from the Near and Far East, Japanese chefs celebrate their art not only for their numerous fellow-countrymen living in Düsseldorf, Pizza and Paella, Tagliatelle and Tapas revive memories of Mediterranean holidays.
The Altstadt in particular, with its almost 260 restaurants, is ready to treat you to delicacies from all over the world. However, do follow the gourmets’ trails through the other parts of the city, too.
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Although German food sounds less inspiring than French Cuisine, Dusseldorf has quite a few good places for the hungry traveler. Take Sauerbraten or Sushi, Altbier or Champagne - Düsseldorf’s culinary delights are as international as the people living here. At the top of the list of regional delicacies is Rhenish Sauerbraten, pickled roast beef, where the stewed apple accompanying it is not a desert served too soon but a fruity part of the trimmings. Dishes like hot and meaty Bloodwosch (Blutwurst) and thick pea soup, known in Düsseldorf as Äädze Zupp, are all traditional fare. So is Halver Hahn, a strong-tasting round cheese with carroway seeds and onion, munched with a Röggelchen - a small ryebread roll - and washed down with a leckeres Dröppke, a nice drop of Alt, the mellow, dark beer still brewed according to the centuries-old top-fermentation method.