Dips Restaurants in Dortmund
The best places in Dortmund to eat Dips. Our interactive map features all restaurants around Dortmund who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Dips or dine out.
3.5
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3.5
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City: Dortmund, Kurler Str. 132, Dortmund, North Rhine-Westphalia, Germany, 44319
"The ambiente is the same but the dips are fresh and with a completely changed card I can visit one in this restaurant after getting a new owner only recommended. it's not a star kitchen, but there's no one here, at least no one of us. the staff is very friendly and motivated, that do not eat out of the bag and also pleasant for the eye. all in all a successful eating with the family at a good price/performance ratio."
4.2
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4.2
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City: Dortmund, Koerner Hellweg 124, 44143 Dortmund, North Rhine-Westphalia, Germany
"My friend and I were here spontaneously for dinner. the restaurant works very clean. the portions are very plentiful and really also tasteful class. the kitchen is open and all dishes are freshly prepared. it is not the typical Thai cuisine that you know from Germany - it is a piece far better."
4.4
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4.4
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City: Dortmund, Menglinghauser Str. 20, 44227 Dortmund-Barop, Germany
"Super service, cozy and clean rooms. The best was the service personnel. : Just a successful stay."
4.2
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4.2
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City: Dortmund, Kuckelke 20, 44135, Dortmund, Germany
"Gerade für junge Leute ein cooler Treffpunkt mitten in der Stadt.Ausgesprochen nette Bedienung, tolles Essen, was vom irischen Koch mit Geschmack zubereitet wird.Wir hatten jeder einen 190 Gramm Burger mit unterschiedlichem Belag.Vorspeise Brot mit Aioli, Nachos mit diversen Dips.Nachspeise Crêpes mit Vanilleeis und Nicole Kidmans Warm Icecream.Empfehlung: man sollte das alles nur bestellen, wenn man vorher mindestens einen (!)Marathon Lauf gemacht hat.Alle Portionen schön angerichtet und SEHR großzügig !"
3.9
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3.9
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City: Dortmund, Kampstraße 82, 44137, Dortmund, Germany
"I visited this restaurant this month and I have been visiting this restaurant since last 4 years. My earlier experiences were very good, food was excellent and service was also decent but this time I experienced the worst of service , as the entire restaurant...being serviced by one person who could not manage properly. Even during the weekend there was an additional person but both still could not manage. The food quality over the years has gone down, I would say if earlier it was 4/5 , today it is 2/5. I asked for ice and they said it is finished and I heard the other person telling his colleague , go and tell it it is finished even though they had it. I asked for roasted papad and again his colleague told the same. I agree the restaurant was packed but if they are unable to give good service , they should limit the tables and make a waiting rather than filling all the tables and every one waiting for 30 minutes to place their order , 45 -60 minutes to get the food and then another 20 minutes to pay the bill. Not happy and hope they can improve. Hope the owner can see this post to do something."
4.4
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4.4
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City: Dortmund, Gerberstraße 6, 44135, Dortmund, Germany
"I find it difficult to give a bad evaluation as I have been proclaiming for years, but eating came after 80 minutes instead of 50, everything was mudy or burned for over 30 euro?! no more and not for the first time"
4
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4
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City: Dortmund, Wieckesweg 29, 44309, Dortmund, Germany
"Il Gambero is located near the carnival hospital in a pleasant residential area. It has a cozy terrace and the gourmet is just as well as the one who wants to eat a delicious pizza or pasta. The restaurant itself is designed in pleasant colors, gray and dark red, which together with the discreet lighting act warm and unobtrusive and do not distract from the food. Everything is very tasteful. The tables are partly classically covered, partly without tablecloth. If you enter the restaurant, you can take a look directly into the open kitchen. This time in the course of the Dortmund cook quintet, we were fittingly five; and all had ordered the menu. This consists of 4 courses including accompanying wines or beers and costs €57.50 per person. Service We were kindly greeted by Mr. Daniel Östreich, who took off our jackets and led us to the table. As aperitifs, apart from the classics of the Black Hugo and yet another one were proposed (drinks... I can't remember them... , we chose the Black Hugo, which is prepared with Cassissirup in contrast to his already known relative. Perfect for the lukewarm summer night. Throughout the evening we were very well cared for by Mr. Östreich and his crew, the accompanying wines were wonderfully advertised, as of course also the different courses and although the restaurant was very well visited both inside and outside, the service was never hectic or negligent. Perhaps the distances between the corridors were somewhat larger, but we didn't really notice that because we had a very good conversation. We felt more than well looked after. First we got homemade bread with three kinds of dips symbolizing the Italian flag, red and green pesto and white tuna cream. Everything's really delicious and freshly prepared. 1. Gang Quaglia in Fuoco at the table smoked two kinds of quails on straw/ avocado/lamets chili/baby mangold The first gang came under a book smoke-filled glass bell that was removed at the table. I'm actually not a friend of magic tricks at dinner, but that was quite pleasant and shouldn't even smoke the watchball... The two pieces also consisted of juniper and juniper, on a delicious straw, the avocado came as a cream, the limechili as a gel and I formed myself to taste also mango cream, which is not now in the description. The chilli threads were not only decoration but also made sense in the court. A great start! Smoked, fruity, sharp, velvety... Surprise (I can call it a well-cooled Pino Grigio Fantini Farnese, as good as without acid 2. Gang Tortellini the Asparagi Homemade Tortellini/Two Spargel/Taleggiofoam/Pecorino The Tortellini lay on a puree of green asparagus, were of pleasant firm consistency and filled with white asparagus. But it was not one of these pasteus fillings that one has eaten here and there, no... rather, the tortelloni reminded of these warm chocolates with liquid core. Hardly it had been trimmed against a wonderfully creamy asparagus filling. And really, the asparagus tasted wonderfully asparagus. Simply spice on yourself and not with any mischief or deprived of its true consistency. The Taleggiofoam did its rest to put a delicate accent and the (be careful Pecorino gave the last touch without suppressing the delicate asparagus. Wine: Italian white wine very well tuned 3. Gang Bistecca Panzanelle Special cow from Panzano in Tuscany/Bärlauch/junger Spinat/Sweet Potato/Pancetta The beef was wonderfully cooked, outside beautifully dark, inside wonderfully pink and incredibly delicate of the finest structure. Pray for young spinach, which was of course still wonderfully green, besides a strip of sweet potato and a potato stump (not quite, the pieces were all square with beard liquor in Timbaleform. Crispy pancettatalers were still stuck in beard potato puree on the sweet potato strip, replaced by young spinach with crispy pancetta cubes. And the best of all: the wonderful, spicy sauce. The soft red wine in combination with meat, creamy mus and puree and the accompanying full-bodied, amarenakir-reminiscent, was a dream (of course the wine was Italian and of course I no longer know the name. 4. Gang Fragolino Strawberry/Rhabarber/Basilikum sweet Balsamico When the dessert came, we thought only : Wow! It looked super, of course, but seemed to us at least as big as the main course! : No problem, we had prepared ourselves and saved over day. Good luck, too. No one would have left that. It consisted of a strawberry cream slices on basil biscuit with strawberry (or it was covered by rhubarb. Accompanied by basil mousse (yes, that tastes really delicious, strawberry spheres on strawberry slices and homemade white chocolate ice cream. As a crunch: chocolate, white chocolate and a little crunchy. Great finish! There was Geldmann Sekt rosé There were homemade Baileyspralines and Cantuccini for coffee. They went in. Not because we didn't get tired, but because everything was so delicious. Conclusion: Absolutely recommended. And I'm not just talking about me, but about all we've taken to that place. All repeaters. As my previous speaker wrote: great Italian cuisine without any arrogance, for that with proper potential in the upscale kitchen. And in the course of the quintet (this May still in incredible price/performance ratio. I have uploaded the photos separately but properly labeled."
3.8
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3.8
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City: Dortmund, Stockholmer Allee 55, 44269, Dortmund, Germany
"Very nice ambience. The food was very delicious and the services were all nice. We'll like to go to dinner again."
4.7
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4.7
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City: Dortmund, Am Gottesacker 70, 44143 Dortmund-Wambel, Germany
"For the quick reader: very creative cross over kitchen super presented, a strong kitchen team conjures up at the heart and a strong service team gives everything, so that the hospitable feels comfortable and all this in a modern unconventional ambiente. phillip schneider was named “Ascending of the Year” in 2017 by the magazine “Der Feinschmecker”. at the time the critic “Siebecko” wrote, citation: “He has made a mark from his name “Schneider”: in his creative chefatelier, however, not with cutting tool, but with cooking tools to make “cut” “taylored food” kitchen from high quality fresh products of the season, interesting seasoning and various new cookers. in-house parking directly in front of the house. the restaurant itself is attached as a flat building next to the hotel “Ambiente” and has a beautiful “Biergarten” both in front of the restaurant entrance via sunshade furnished seating places and behind the restaurant. ambiente: After entering the restaurant you pass through a long flur past the kitchen and enter the actual restaurant area. left hand guides a staircase to the hotel incl. bar, in the restaurant area dominate in the corners three large wood gondolas ideal for “lovers” or “coming couples” , ca. 30 seats at 2 he and 4 he tables are generously distributed in the room, so that no close between the tables arise. modern and creatiw the facility. dark bar parquet on the floor. predominantly bright walls, equipped with modern paintings, a high airy ceiling, on which alu-colored ventilation pipes wind, the whole looks like a loft. in between each large-format bright lampshades, all bordered by a light band, which throws changing light colors into the space. Golden lacquered heat sink and gold heavy curtains on the floor-length windows. unconventional, comfortable and padded chairs with armrests. all two tables can be variably assembled into larger table groups. the tables with medium-grey tablecloths, partly covered with material runners. a vase with fresh flowers today tulips, a wind light as well as with broth plates, white fabric napkins, cutlery and glasses covered. the wind lights are lit and spread a cozy atmosphere in the restaurant area. a window gives the view into the restaurant kitchen. a sideboard for the service. the service: we were greeted by the young phillip Pruss, our all-sided popular restaurant manager and sommelière tsakiridis sat on the autobahn in stau, as told us philipp schneider who immediately took over her job in the restaurant and constantly changed between the kitchen and restaurant area. the young phillip Prusss served us friendly and polite, somewhat reserved, but good in the advertising of food and drink. we felt good. the good service: phillip preuß a small highlight when serving the food: at the same time with the chef phillip schneider served us his new sous chief sven wesholek the ordered main dishes. sven wesholek is currently presenting itself in the television show “Top chef Germany” in sat1 quite successfully. the kitchen brigade with philipp schneider re. and sven wesholek 2. w. re., participants at top chef germany sat1 and here again a repetition from my last rezi: “That the restaurant guide on the last side of the diner card explicitly thanked for the many “Helferlein” from cuisine and service, I find, is a very good gestic and imitate. because without this brigade in kitchen and service, a restaurant cannot provide as good services as we could experience it today! here they all work hand in hand!” dips: from the clear menu we chose our personal “menu by measure”: before there was amuse and amuse bouche: first in a small wooden box fresh self-baked brot sourteigbrot and knäcke with two kinds of dips foamed and selbs beaten salted butter served. already here a delicious taste start. in advance: fresh self-baked brot with self-suffered butter and foamed then two romanasalatherzens with pocket cancer tartar, watermelon and dehydrated yogurt were served in a small round glass bowl on small black siss stones. the romanaherzen tasted very refreshing with these small tasty ones upstairs. amuse: romanaherzsalat, pocket cancertatar, melone, dehydrated yogurt as amuse bouche was served in a brown ceramic dish a fertilizer with sous vide garden heap, egg yolk, mimmolette, roasted brotchips and a ferbsensud. very attractive and also here a true palate amuse bouche, draught with sous vide garden gartenerbsen, mimolette, brotchipfs, foxensud now it went to the selected spits: fjordforelle: on a small black dish lay an extremely fresh tasting piece of fjordforelle, daneforelle €12.00 Cartoffel, bearded asparagus, portulak, fermented honey: on the side presented on a bright glazed ceramic dish three fermented and grilled white pieces of asparagus with heads, doubled by portulak mousse with fresh portulak leaves and a sauce of creamy portulak and fermented honey. spargel, portulak, fermented honey stubborn chicks, old brot, meadow herbs: two breast parts from the stubborn chick, a ballantine from the stud chick, a noodle, doubled by roasted small broth slices, all framed by a delicious concentrated fond and up-strewed dehydrated wild herbs. all around, it was the food of my accompaniment that immediately triggered energization! 25,50 € stubborn, old brot, meadow herbs an intercourse: a wonderfully creamy sorbet under inlaid kamille blossoms and sour kle leaves received us as a delicious refreshment before the next main course. wonderful! intercourse: sour-clean sorbet milk-ferkele, fennel, black garlic: as if it were not enough the aromenelevation: a bubble lobe of the milk-ferkele rolled to a pancetta, beautifully roasted and aromatized, with it a clecks black garlic-farce and a cleck-inched jus, with a quarter of roasted fchels there was an excellent boiled frying sauce from the milk skeleton. the taste uncommonly intense aromatic,easy delicious! 4 floor menu 74,00 € milk fennel, fennel, black garlic of the original idea of a dessert was immediately put aside due to this variety of aromas, that would be good too much and the balance would have shown again “Error” . the conclusion: the – suitable for the cutter – in a small cheeked sweetnesses, still found a small can cherry on the outside the crowning conclusion: sweetness and homemade eggplant sweets served in a small cheese drink: selters medium 0.75 l to 5,90 € pinot noir rosé brut, crémant d’Alsace ac grand c 0.1 l to 9,50 € very well cooled 1 alcohol-free cocktail 6,90 € 0.1 l greyburgunder, dr. heger, 6,00 € this quality in every sight is not common in there mouth. for what was offered to us a very moderate price performance ratio. my rating: 5 – absolutely 1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise”"
4.6
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4.6
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City: Dortmund, Kleine Beurhausstr. 1, 44137 Dortmund, North Rhine-Westphalia, Germany
"Ambiente top. Eat very delicious. Operation super.More so"
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Dips
You can find Dips in 10+ Restaurants.
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Price
The Average price for Dips is:
$3.7