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10 Things to eat in Dusseldorf and where


"Sauerkraut, frankfurter and potatoes" is a cliché on German gastronomy by now minced and withered. And for the truth, not quite corresponding to the truth! German cuisine is indeed rich and varied; offers dishes of all kinds and tastes. Meat and fish, exquisite hams, the famous sausages and, last but not least, the desserts, characterize every region of Germany. In this article we will focus on Dusseldorf, the capital of the Land of North Rhine-Westphalia, located on the banks of the Rhine. The Little Paris of Germany is known for its melting pot of races and cultures, which gives life to a culinary tradition with international influences.

If you also love to discover the culture of a place even at the table, here it is 10 things to eat in Dusseldorf and where!



Index

  1. Rhenish Sauerbraten
  2. Currywurst
  3. Ähzezupp
  4. Hammche
  5. Halve Hahn
  6. Heaven and Earth
  7. Mostert
  8. Flonz
  9. Nieheimer Käse
  10. Altbier
  11. Where to eat in Dusseldorf: best restaurants, typical bars and street food
  12. User questions and comments

1 - Rheinischer Sauerbraten

Rhenish marinated roast. It is one beef stew previously marinated, and then cooked in water, vinegar and spices, such as bay leaf and peppercorns. Basically a sweet and sour braised meat.

The sauerbraten is defined as one of the national dishes of Germany. It is in fact one of the best known German dishes, of which each region has its own recipe. The Regional variations of sauerbraten differ mainly in the ingredients of their marinade, sauces and traditional combinations. In Dusseldorf it is generally served with red cabbage, Kartoffelkloß (large potato dumplings), Spätzle, boiled potatoes, or noodles.



  • Recommended to: Lunch Dinner
  • Average cost: € 15,00
  • Main ingredients: beef

2 - Currywurst

Typical German street-food, omnipresent in the kiosks of Dusseldorf. The name derives from the combination of curry and bratwurst, a very tasty sausage, a specialty of Dusseldorf).

It is a grilled (sometimes boiled) and sliced ​​sausage, topped with a ketchup-based sauce, a sprinkling of curry, and accompanied by white bread or fried potatoes. Being street food, it is usually served on a cardboard tray in take-away mode.

The invention of currywurst is due to Herta Heuwer who, on September 4, 1949, began offering at his banquet on the corner of Kantstraße and Kaiser-Friedrich-Straße, in Berlin-Charlottenburg, a boiled sausage, topped with a sauce based on tomato paste, Worcestershire sauce and curry powder . Ten years later he registered the trademark of his sauce, Chillup, and, from the banquet on the street, he moved on to a real café on Kaiser-Friedrich-Straße.

  • Recommended to: always
  • Average cost: € 4,00
  • Main ingredients: wurstel, ketchup, curry, french fries, bread

3 - Ähzezupp

Pea soup or pea cream enriched with meat such as bacon, sausage or Kassler (smoked sausage). It is a nutritious, robust and invigorating dish, perfect for cold winter evenings. It is generally served with slices of dark bread.

This type of dish it is part of the culinary tradition of many cultures and it has been eaten since ancient times. Aristophanes already mentioned it in The Birds. One of the very first canned foods was pea soup, which consisted mainly of pea flour and beef fat (Erbswurst). It was introduced in 1867 by Johann Heinrich Gruneberg who sold the patent to the Prussian state. At the outbreak of the Franco-Prussian War, the War Ministry, which had evaluated the possibility of feeding the soldiers exclusively with instant pea soup and bread, built a large plant that produced between 4.000 and 5.000 tons of Erbswurst for the army. in war. In 1889 the patent was then bought by the Knorr group, which continues its production to this day.



  • Recommended to: Lunch Dinner
  • Average cost: € 8,00
  • Main ingredients: peas, bacon, bacon

4 - Hammche

Seasoned pork knuckle. It is a typical roast cooked in the oven or on the grill. The part of the pig used for this dish is the hock: a tasty cut, rich in collagen and fat.

It is an important dish: it requires one rather long cooking and, according to some recipes, even a marinade before cooking. It is the "Sunday dish", that of holidays and special occasions, which cannot be missing on German tables.

It is served as a main course accompanied by Knödel, spätzle, kartofelpuffer, baked potatoes, sauerkraut or red cabbage in winter; and with a lighter salad in the summer. All obviously always accompanied by rivers of fresh beer.

  • Recommended to: Lunch Dinner
  • Average cost: € 16,00
  • Main ingredients: pork knuckle

5 - Halve Hahn

Very simple and small vegetarian dish. Today it is commonly known as Kiesbrütche, or cheese sandwich. This is half a slice of rye bread (or any other special bread) on which it is spread a layer of butter and cheese, usually Mainz, made with skimmed milk, acidified and flavored with cumin seeds. All this is accompanied by medium-strong mustard, onions (sometimes caramelized) and pickles.

Curiosity. In German "Halb" means "half" while "Hahn" means "chicken". This leads to extreme confusion for tourists who are disappointed when they don't see a nice half of chicken coming to the table to devour! Halve Hahn has more than one legend that revolves around its birth. One theory is that during the war bread was extremely expensive while cheese was cheaper; pub customers used to order half a slice of bread with cheese.



  • Recommended to: snack
  • Average cost: € 4,00
  • Main ingredients: black bread, cheese

6 - Himmel und Erde

Traditional Rhineland dish which dates back at least to the th century and is also widespread in Lower Saxony, Westphalia, Silesia and the Netherlands. Himmel und Erde is a dish made from mashed potatoes and applesauce.

His name, which in German means "heaven and earth", alludes to the two main ingredients of which it is composed: the apples which would represent the sky, and the potatoes, which symbolize the earth. Himmel und Erde is often served with fried and smoked blutpudding (black pudding), bacon or leberwurst (liver-based salami).

  • Recommended to: lunch and dinner as a side dish
  • Average cost: € 6,00
  • Main ingredients: potatoes, apples

7 - Mostert

Düsseldorfer Mostert PGI is one creamy mustard paste, with small granules due to natural peel residues. Shiny and yellow / brown in color reminiscent of malt, it has a characteristic taste: spicy, malty-spicy.

It is prepared with selected raw materials: Brown and yellow mustard seeds, unfiltered alcohol vinegar produced in Düsseldorf, Düsseldorf water, salt, sugar and spices. It is widely used in the kitchen. Excellent for the preparation of sauces such as remoulade or vinaigrette that flavor salads and vegetables, on its own it perfectly accompanies boiled, grilled meat, even game (of which it attenuates the strong flavor), but also cheeses and canapés for appetizers.

Düsseldorf is considered the "mustard metropolis". It was here, in fact, in 1726, that the first factory in Germany for the processing of this product was founded. It took a century for the reputation of Düsseldorf mustard to reach beyond national borders. The product also had the honor of "appearing" in a Van Gogh painting, a still life from 1884.

  • Recommended to: lunch and dinner as a side dish and accompaniment to main courses
  • Average cost: from € 18,00 per kg
  • Main ingredients: mustard seeds

8 - Flonz

Black pork sausage. Having become PGI, it is a typical artisan product of the cities of Cologne and Düsseldorf and is traditional for Carnival. It has a red-brown color, sprinkled with white due to the bits of fat.

The consistency is soft but compact when cut. It is offered fresh and smoked. Precisely in this it distinguishes itself from sausages from southern Germany, often offered as a long-life, dried and hard product. The particular reputation of the Flönz sausage is explained by the fact that, both the name and the culinary specialty, they constitute an emblem of identity and peculiarity of the production area.

  • Recommended to: lunch, dinner, snack
  • Average cost: from € 20,00 per kg
  • Main ingredients: pig

9 - Nieheimer Käse

Typical cheese, produced since the nineteenth century in the area of ​​Westphalia. It is a low-fat, fresh and soft cheese. It has a yellowish, tending to gray-green color, and is often served covered with hop leaves.

Traces of this cheese had almost been lost; it was then re-evaluated e revalued thanks to tourism and IGP certification, obtained in 2010.

  • Recommended to: Lunch Dinner
  • Average cost: from € 16,00 per kg
  • Main ingredients: milk

10 - Altbier

Often shortened to Alt, it is a top-fermented dark beer originating from the Düsseldorf region and the lower Rhine. The name Altbier, which literally means old beer, refers to theancient method of production which uses high fermentation yeast and caramelized dark malt.

Until the s, ľAlt was also called Düssel (from Düsseldorf), but since the term is no longer a controlled indication of origin, the Altbier it can also be produced outside this region. A legend tells that Cardinal Fabio Chigi, sent by the Vatican to Westphalia to manage the negotiations relating to the Thirty Years War, had tried and appreciated an Altbier in Münster.

  • Recommended to: lunch, dinner, snack
  • Average cost: € 5,00
  • Main ingredients: malt, hops, yeast, barley

Where to eat in Dusseldorf: best restaurants, typical bars and street food

The multiculturalism and rich and varied food and wine history of Düsseldorf are reflected in the multiplicity of places to choose from for lunch or dinner. In general we can make a subdivision between standard places, dedicated to "hit and run tourism", and very high quality places, located in strategic points and quite far from the most touristic areas. The area where to eat something good and not touristic is MedienHafen.

In any case, you can eat in a thousand excellent places and, with the exception of the starred restaurants, at reasonable prices.
Typical cuisine is very popular in gastropubs and breweries where generally the courses are abundant and the prices medium-low. However, there are also many ethnic and Italian restaurants. Younger people prefer small, inexpensive but high-quality bistros. And finally, at any street corner, they can be found kiosks selling frankfurters and sausages of every shape and type to be accompanied, strictly, with beer and fries.

1 - Berens am Kai

  • Description: modern and bright restaurant on the Medienhafen which boasts a Michelin star. It offers cuisine with local ingredients and some reinterpretations
  • specialty: Côte de Boeuf, veal medallions, lobster
  • Average price: from € 90,00 per person
  • Address: Kaistr. 16 40221 Düsseldorf-Hafen - Get directions / Facebook page

2 - Brauerei Im Füchschen

  • Description: frequented by locals, perfect to "immerse" in the German atmosphere. Typical traditional dishes. Beer is the host
  • specialty: shin
  • Average price: from € 14,00 per person
  • Address: Ratinger Straße 2 - Get directions / Facebook page

3 - Bauernstube Deppe

  • Description: authentic German restaurant, with freshly prepared and traditional dishes
  • specialty: Dusseldorfer Roast Steak
  • Average price: from € 30,00 per person
  • Address: Langeoogstr. 14 - Get directions / Facebook page

4 - Schweine Janes

  • Description: small place with few seats in the Altstadt district. From the showcase he draws the rotisserie full of shins
  • specialty: meat: steaks, hamburgers, skewers, wurstel, cutlets and shanks, all dishes accompanied by salad and potatoes, fried or mashed
  • Average price: from € 20,00 per person
  • Address: Nordstraße 89 - Get directions) - Facebook page

5 - Curry

  • Description: quaint place specializing in currywurst and German street food, great for a quick lunch break
  • specialty: currywurst
  • Average price: from € 5,00 per person
  • Address: Hammer Str. 2 - Get Directions / Facebook Page
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