Rhenish specialities
Rhenish sauerbraten, Flönz (Blutwurst or black pudding) and thick pea soup, known in Düsseldorf as Ähzezupp, are all traditional mainstays. So is Halver Hahn (nothing to do with chicken, halved or otherwise, as German linguists might think). In fact it's a round and robust cheese with caraway seeds and onion, munched with a Röggelchen a small ryebread roll which goes down nicely with a drop of Alt, the mellow, dark beer still brewed according to ancient top-fermentation method.
Special offer of the Brewery Schlüssel.
Alt beer
Everyone succumbs to the seductive powers of Alt. Not only visitors to the Altstadt, the "longest bar in the world", where bars and traditional ale houses jostle for space. Alt goes down well all over Düsseldorf - and way beyond. As does the city's spicy Mostert (mustard), another strong favourite. Düsseldorf boasts down-to-earth pubs and cosy eateries, gourmet bistros and the true crème de la crème of restaurants, some of which enjoy top ranking among Germany's starred establishments.
Categorising
cuisine as "Asia", "Mediterranean cusine", "global cuisine" etc. provides a frame of reference for the following listing. Creative cooking means diversity ? and catering for changing tastes. So the following list can be neither complete nor conclusive. Booking a table Wherever you decide to go, it's advisable to phone and book a table in advance, especially during fairs.
Pub/restaurant closing times
Most Düsseldorf pubs and restaurants close at 1 am. Proper night clubs and
discos stay open later.
Tipping
Service charges are included in hotel and restaurant bills. But feel free to give an extra little something to show you appreciate service with a smile!
Kindly supported by Messe Düsseldorf.
Düsseldorf Marketing & Tourismus does not assume responsibility for possible setting mistakes, the accuracy or completeness of the entries.
