'Sauerkraut, frankfurters and potatoes' is a trite cliché about German gastronomy. And to tell the truth, not really corresponding to the truth! German cuisine is indeed rich and varied; it offers dishes of all kinds and tastes. Meat and fish, exquisite hams, the famous sausages and, last but not least, desserts, characterise every region of Germany. In this article, we will focus on Dusseldorf, 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 rise to a culinary tradition with international influences.
If you also love to discover the culture of a place at the table, here are the 10 things to eat in Dusseldorf and where!
1 - Rheinischer Sauerbraten
Marinated roast beef Rheinischer Sauerbraten. This is a stew of beef previously marinated and then cooked in water, vinegar and spices, such as bay leaves and peppercorns. Basically a sweet and sour braised beef.
Sauerbraten is defined as one of Germany's national dishes, and it is no coincidence that there are several regional variants that differ in the accompanying garnishes and spices of the marinade and sauces. In Dusseldorf it is generally served with red cabbage, Kartoffelkloß (large potato dumplings), Spätzle, boiled potatoes, or noodles.
Recommended for: lunch, dinner
Average cost: €15.00
Main ingredients: beef
2 - Currywurst
Typical German street-food, ubiquitous in the kiosks of Dusseldorf. The name comes from the combination of curry and bratwurst, a very tasty sausage, a speciality of Dusseldorf.
It consists of a sausage cut into rounds, with plenty of ketchup sauce and a sprinkling of curry, usually served in the street on small disposable trays.
Although sausages have been part of German culinary culture for centuries, the emergence of currywurst as a streetfood speciality is relatively recent. In fact, the first person to sell it on the street was Herta Heuwer who, on 4 September 1949, started serving it in her small kiosk.
Recommended for: always
Average cost: €4.00
Main ingredients: frankfurter, ketchup, curry, chips, bread
3 - Ähzezupp
Pea soup or cream of pea soup 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.
Recommended for: lunch, dinner
Average cost: €8.00
Main ingredients: peas, bacon, lard
4 - Hammche
Seasoned pork shank. This is a typical roast cooked in the oven or barbecued. 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 quite a long cooking time and, according to some recipes, even marinating before cooking. It is the 'Sunday dish', the dish of feasts and great 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 summer. All, of course, always accompanied by plenty of cold beer.
Recommended for: lunch, dinner
Average cost: €16.00
Main ingredients: pork knuckle
5 - Halve Hahn
Avery simple, small vegetarian dish. Today it is commonly known as Kiesbrütche, or cheese sandwich. It consists of half a slice of rye bread (or any other special bread) on which is spread a layer of butter and cheese, usually Mainz, made from skimmed milk, acidified and flavoured with caraway seeds. This is accompanied by medium-strong mustard, onions (sometimes caramelised) and pickles.
Curiosity. In German'Halb' means 'half' while'Hahn' means 'chicken'. This causes extreme confusion for tourists who are disappointed when they don't get a nice chicken half to devour! Halve Hahn has more than one legend revolving around its birth. One theory is that during the war bread was extremely expensive while cheese was cheaper; therefore, pub customers used to order a half slice of bread with cheese.
Recommended for: snack
Average cost: €4.00
Main ingredients: black bread, cheese
6 - Himmel und Erde
Photo by Dr. Bernd Gross. Atraditional Rhineland dish that dates back to at least the 18th century and is also popular in Lower Saxony, Westphalia, Silesia and the Netherlands. Himmel und Erde is a dish made of mashed potatoes and apple sauce.
Its name can be translated as 'heaven and earth', i.e. the combination of apples, which represent the sky as they grow on trees, and potatoes, which grow underground and symbolise the earth. It is generally accompanied by blutpudding (black pudding ), bacon or leberwurst (liver sausage).
Recommended at: lunch and dinner as a side dish
Average cost: €6.00
Main ingredients: potatoes, apples
7 - Mostert
Düsseldorfer Mostert PGI is a creamy mustard paste with small granules from natural husk residues. Shiny and yellow/brown in colour, reminiscent of malt, it has a rather spicy and piquant taste.
It is made from selected raw materials: brown and yellow mustard seeds, unfiltered spirit vinegar produced in Düsseldorf, Düsseldorf water, salt, sugar and spices. It is widely used in cooking. It is excellent for the preparation of sauces such as remoulade or vinaigrette, which add flavour to salads and vegetables, and on its own it is a perfect accompaniment to boiled and grilled meats, including game (whose strong flavour it attenuates), as well as cheeses and canapés for hors d'oeuvres.
Düsseldorf is considered the 'mustard metropolis', as the first production plant was established here in 1726.
Recommended for: 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
Photo by Superbass. Black pork sausage. Now PGI, it is a handmade product typical of the cities of Cologne and Düsseldorf and is traditional for Carnival. It is dark-red in colour with small white spots of fat.
The consistency is soft but firm when cut. It is offered fresh and smoked. Precisely in this it differs from the sausages of southern Germany, which are often offered as a dried, hard, long-life product.
Recommended: lunch, dinner, snack
Average cost: from €20.00 per kg
Main ingredients: pork
9 - Nieheimer Käse
Photo by Tsungam. Atypical cheese that has been produced since the 19th century in the Westphalia region and was awarded PGI certification in 2010. It is a low-fat, fresh, soft cheese, characterised by a colour between yellow and green.
Recommended for: lunch, dinner
Average cost: from €16.00 per kg
Main ingredients: milk
10 - Altbier
Formerly known as Düssel (from the name of the city of Düsseldorf where it was originally brewed), Alt beer is a dark, highly fermented beer, which is now brewed and distributed a little all over Germany.
Apparently, in the past this speciality was tasted and appreciated by Cardinal Fabio Chigi during the negotiations for the Thirty Years' War.
Recommended for: lunch, dinner, snack
Average cost: €5.00
Main ingredients: malt, hops, yeast, barley
Where to eat in Dusseldorf: best restaurants, typical places and street food
Düsseldorf's multiculturalism and rich and varied food and wine history is reflected in the multitude of places to choose from for lunch or dinner. Generally speaking, we can make a subdivision between standard establishments, dedicated to 'hit and run tourism', and top quality establishments, located in strategic points and quite far from the more touristy areas. The area where you can eat something good and not touristy is the MedienHafen.
In any case, you can eat in a thousand excellent places and, with the exception of the starred establishments, at reasonable prices.
Typical cuisine is popular in gastropubs and beer gardens where the courses are generally plentiful and the prices medium-low. However, there are also many ethnic and Italian restaurants. Younger people prefer small bistros with low prices but high quality. And finally, at any street corner, you can find kiosks selling frankfurters and sausages of all shapes and types to accompany, strictly speaking, beer and chips.
1 - Berens am Kai
Description: modern, bright restaurant on the Medienhafen that boasts a Michelin star. It offers cuisine with local ingredients and a few reinterpretations.
Specialities: 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' yourself in the German atmosphere. Traditional dishes. Beer plays the main role.
Speciality: 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
Speciality: Dusseldorfer Roast Steak
Average price: from €30.00 per person
Address: Langeoogstr. 14 - Get directions / Facebook page
4 - Schweine Janes
Description: Small place with a few seats in the Altstadt district. From the shop window attracts the roaster full of shanks.
Speciality: Meat: steaks, burgers, kebabs, frankfurters, schnitzels and shanks, all 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 specialising in currywurst and German street food, great for a quick lunch break
Speciality: currywurst
Average price: from €5.00 per person
Address: Hammer Str. 2 - Get directions / Facebook page
