Riesling Restaurants in Dortmund
The best places in Dortmund to eat Riesling. 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 Riesling or dine out.
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."
4.7
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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”"
4.5
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4.5
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City: Dortmund, Wittbräucker Straße 565, 44267 Dortmund, Germany
"Great ambience, delicious food and super service. I want the Vivre to be clearly one of the best houses in Dortmund and the region."
4
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4
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City: Dortmund, Saarlandstraße 4, 44139 Dortmund, Germany
"Friendly restaurant"
4.6
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4.6
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City: Dortmund, Lübkestr. 21, 44141 DORTMUND, Dortmund, Germany
Outdoor seating, Dogs Allowed, Parking, Terrace
4.5
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4.5
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City: Dortmund, Hohle Eiche 5, 44229 Dortmund, North Rhine-Westphalia, Germany
"I refer to previous reviews about the situation and the ambience. We decided to visit this restaurant. The Dimberger offers all the dishes of the map every day from noon to evening. This Saturday died in the right bar area of the bear, as the Ruhrderby BVB was broadcast live against Schalke. We prefer a quiet place in the left large main room, which can accommodate about 60 people. Behind this room is a separate room for up to 40 people. The modern elegant rooms are ideal for larger companies, whether private or business Our room was as always very well maintained with white fabric tablecloths and high quality purple paper napkins. A long, fresh tulip tasted every table. An elegant silver lamp with white candle gives warmth and well maintained cosiness. The old hotel table silver from WMF has probably survived for decades. The knives are still sharp because they probably missed a new wave cut. The very varied map offers about 40 dishes from starters to dessert, with the main dishes up to a maximum of 28 €, so for a good restaurant with fresh cuisine in an acceptable environment. A season ticket adds the interesting, contemporary menu. The lunch ticket from Monday to Friday offers three very different dishes between 7 and 12 euros daily. There is always a daily soup included in the price. We visited the restaurant on 28.02.2015 and 03.03.2015. I have summarized both visits to service and food in this review. Visit 28.02.2015 Service The boss, Mrs. Heller, and a male service engineer provided us professionally, politely and very friendly, as I expect in a very good gastronomy. Our food From the house there were four slices of fresh baguette, inside juicy soft, not coarse pig and outer fat. I like baguette. And so that the palate does not dry out and the bread well fluctuates an aromatic bright cream, which was mixed with some remoules. Wiener Schnitzel with roasted potatoes and mixed salad – 24,50 Two thinly pickled large calf carvings signals to my husband: today you are fed! Baked in a pan with butter, the crusty, golden yellow panade waved. The incision proved that it was calf, as it is somewhat darker than pig with good quality. In a separate bowl, the freshly roasted roasted roasted roasted potatoes with the intense aromas of roasted onion pieces smell around the insert. Also in a separate bowl a crunchy salad from fresh green and red products of the season – as the photo proves – enjoyed the palate. A classic dish – simply deliciously prepared. My husband gave 5 stars. Zurich's skeleton from the calf with homemade latency – 19,50 The round white plate filled a lot of latency. The cook had placed the calfs in the middle. I was stubborn. The meat was not sprinkled and freshly roasted. It was a shameful rage with champignons that were sometimes fresh, but the age could not deny because of the black color. Overall, a dark brown mass that would have had a strong cream absorption visually and tastefully. I've often eaten so much better. My review: friendly 3 stars. Drinks 0.2 l Riesling dry up to 6.90 0.2 l Weißburgunder dry up to 5,30 0.2 l Chardonnay dry up to 5,50 0.75 l Apollinaris medium to 5,20 visit to 03.03.2015 Service The owner, Oliver Schwanke, served us with the perfection of a routine gastronomy. Sovereign, polite, charming. A very sympathetic person. We chose this day from the lunch card, which is offered: baked carving (cheese, pineapple) with pumice 10.50 vegetable rice pan 8.00 salmon steak with salad and baguette 12,00 My husband and I was after meat with potato sticks. When did I eat fries? I think one day in connection with a curry sausage. However, I dispensed with the pineapple disc. The soup of the day was very nice. Toxic green and hot steam! A spinach soup comes from the photo cookbook! Peach spinach, minimally creamy bound, delicious after spinach and overall perfectly costed. Time and again! This day Baguette was a bit more porous, but still tasty. Satte 4 stars for healthy soup. Our main dishes also came a bit. At noon will be crowned. After lunch, work will come. A plate of lunch. A big bunch of crispy fried pommes. On the left side there is a beautiful pork carving, not as thin as the Austrian cult copy, but on the outside with crispy panade and juicy inside. I wouldn't have used the cheese, but I didn't do anything tasteful. My husband, on the other hand, sworn in pineapple sweets and introduced himself to Blessed Clemen Wilmenrod, who had cooked Hawaii creation with this cheese into the hearts of the German sluts of the 50s. Salad was still on the plate. No half-hearted dried salad leaf with cucumber and tomatoes that you can return to the kitchen. A small arrangement of crispy fresh Lollo bianco, rocket, tomatoes and Radiccio. The fresh homemade mustard edition of chef Alexander Erdmann. I don't like a must. It's clear that my face immediately pulled the fresh box on land. Next time I ask if there is also a salad if it is not on the map, and then I ask for a classic dressing with vinegar or lime and olive oil. Three stars for carving. Drinks 0,75 l Apollinaris medium to 5,20. Happy again."
4.8
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4.8
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City: Dortmund, Menglinghauser Straße 20, 44227 Dortmund , Nordrhein-Westfalen, Germany
"After the long culinary deprivation time in a restaurant with beautiful ambiente on a beautiful garden terrace with beautiful weather with good food, we were able to enjoy these culinary delights before the curling down in 2020, so we were able to enjoy the good services of the “Lennhof” restaurant after the loosening of the coronary regulations with the most beautiful weather. We met the wife of the pächter, frau sandra karpati on the last weekend at the marketplace in DO-Hombruch, and chatted a little. In this conversation we learned that they opened on the fronleichnamstag and ordered a table. a good decision! the restaurant of the lennhof is housed in a beautiful restored workshop from the 14th century in the southern part of Dortmund-Menglinghausen. Previously, this was the “good room” of the bwb before the season preparation and the players were accommodated in the associated hotel. I had previously reported about the ambience of the restaurant room. Today, however, because of the beautiful weather we were looking for the beautiful garden terrace to come in the delightful dining and to dine in a beautiful ambiente and let us pamper after the long time of culinary delight. the view from the garden terrace goes on a beautiful biotope, a large meadow, on which horses graze, framed by much tree and shrub green. beautiful large sunshades covered the outdoor covered tables. on the covered garden terrace on which we sat, the tables were folded with white tablecloths, fabric napkins to the cardinal hat, wine and water glasses, beautiful chromed cutlery, wind light and silver plated. all a good deed for the eyes. this ambiente promises to be very comfortable and welcome. the covered garden terrace the garden terrace of the service: the well-known herr henrik maluga greeted us cordially, consistently controlled the negative Corona test certificates and led us to our ordered table. Beautiful, again old-known faces and above all well-trained people in the service to look back again! shortly afterwards he also appeared on our table the owner and chef attila karpati, welcomed us personally very cordially and could answer back so the decision of the chosen feeds did not fall hard. to emphasize that herr maluga has a very pronounced memory for its guests and immediately fulfilled our desire for a weinglas for the mineral water, since after our opinion mineral water from the weinglas “more mouths”. He also placed a wine cooler filled with ice on the table (inscribed: taittinger , in which the wine carafes are kept optimally cool and became. he also had in memory, which wee wee prefer, which makes a good service! each guest received the iron card printed on 4 DIN-A-4 pages. There was an etagere with four different dips (salt butter, paprikabutter, currybutter, bevelled roast butter and an additional peel with sea salt. a chrome-plated dish with four different fresh bread varieties was added. 4 butter varieties and salt 4 different broth varieties delicious crispy fresh bread from the kitchen was served in a dark ceramic dish, in which a striped pickled salmon rested on fenchelsalat, a small piece of smoked trout and a strong cleck mangomayonaise and roasted tweeled. a very nice start! greeted from the kitchen to start and tuning there was a glass 0.1 l geldermann Rosè-Sekt dry and well cooled. the selected spears: for the start there was a consômmé from the peyriguet huhn with sweet and truffle grapes (9,00 €. this consômmé was served in a turquoise bowl, in which some pieces of chicken meat, very small and bite-resistant vegetables and dark strips of truffle grapes were present. from a glass large teekanne was filled in the bowl before the eyes of the gastes. a thymian blossom raged the court. the consômmé strong in taste with wonderful finish in the gaumen. just delicious! the consômmé will be poured crisp fresh vegetable beads consômmé spasm soup with green spasms (8,00 €) a wonderful spasm soup: slightly creamy tied, not these usual in thick flour sweating soups, but distinct spasm with white wine were aromatized with small green spargel strips, the so it must be a soup! chapeau! soapy cream soup scavenging strips in the soup soup forelle all fried with summer snacks and sweet potato pearls (26,00 € in advance the trout was presented to me all to the view and the service asked if I myself or the kitchen should fill the trout. forelle, in advance, the felted forelle on a large square porcelain plate was then served the felt forelle. 10 small reddish cut out balls of sweet potato, a slice of lemon, small blossoms of crumbs and a grate-shaped, fried potato julienne. There was a separate dish of the cooked and touring vegetable consisting of tubs, zucchini, paprika, sugar-choded, green tips. after my taste, it was a bit too long, here I missed the bite of crisp cooked vegetables. In addition, there was a terrine with a white weeping sauce that I found most delicious: lightly ally, beautiful light lemon aromas in the background. the trout itself very glazed, the skin beautifully red. However, I personally do not like fish skin, so I did not eat them. for the trout Die filierte forelle Marktgemüse as a supplement to the forelle coq au vin with colorful Vichy tubes and Dauphine potatoes (24,00 € this dish was ordered as smaller portion and served (20,00 €. here paid out that the chef attila karparti was with us on the table and after red wine with red wine that he had not appeared today with red wine. that was exactly the right decision for my guidance. the coq au vin was cut as supreme, the keule visually closed with a small paper cooker and served on a large round porcelain dish. 4 beautiful Dauphine potatoes, made from brandy, and beautifully touring red, yellow and black tube pieces (urmöhre , a mandatory fritiert gitter von kartoffeljulienne. already visually a highlight this court. a wonderful very aromatic slightly bound and clearly tasted white wine sauce, which was also served in an extraterrine. white wine sauce for the coq au vin coq au vin (in white wine cooked that dessert: my mother used to say: eating without dessert is no eating. so quickly order a dessert from the menu: refreshing sorbet selection with fresh fruits (8,00 € dessert: versert. sorbets with fresh fruits in advance: for me a dream: 3 different sorbets (yogurt, strawberry, thorn fields rested on the big teller between different fresh fruits: slices of orange, apple columns, bromberries, strawberries, blueberries, red johannisberries, doubted by some mint leaves. this dessert was very refreshing and all components could be transferred to the palate well. a successful conclusion! the selected beverages: 0.1 l geldermann Rosè-Sekt 0.1 l pink rosè dry 0.1 l riesling by geil aus bechtheim 1 bottle 0.75 l mineral water from appolinaris selection medium conclusion: once again it was an all-round successful evening with good and creative food in a beautiful ambiente of a beautiful garden terrace, good drinks, accompanied by a friendly, polite and friendly service. we felt good. my rating: 5 – absolutely again (1 – certainly not again, 2 – hardly again, 3 – if it comes back, 4 – happy again, 5 – absolutely again – after “Kuechenreise”"
4
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4
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City: Dortmund, Wittbräucker Straße 583, 44267 Dortmund, Germany
"Unfortunately, this time the l 'arriveè has disappointed us. visually somewhat neglected (spinning webs in the lamps, a lamp completely defective) we started our visit. the waiter was friendly, but not very attentive. the water was unopened on the table, the amuse gaule was not named, only abandoned. my gänsemenue started with a good starter (weihrauch gänsebrust,) the main course was disappointing. the softened, almost gelled and without taste, only the red cabbage was acceptable. the dessert consisted of finished ingredients, only the ice was made home. if we say the waiter on my comments to the gans, yes we are also happy when the gans are taken back from the card. a pity for the restaurant, which is known as something else good and creative eating."
Riesling
You can find Riesling in Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Riesling is:
$13.3
Ingredients
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Bacon
- Aisle Meat Qty. 150 Other
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Bay leaves
- Aisle Spices and Seasonings Qty. 3
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Dill
- Aisle Spices and Seasonings Qty. 1 cups
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Garlic oil
- Aisle Oil, Vinegar, Salad Dressing Qty. 2 teaspoons
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The leek
- Aisle Produce Qty. 1
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Other vegetables
- Aisle Produce Qty. 300 gram
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Other
- Aisle Alcoholic Beverages Qty. 1
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Salt and pepper
- Aisle Spices and Seasonings Qty. 6 portions
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Skinless boneless chicken thighs
- Aisle Meat Qty. 12 Pound
Feedback
This feedback is based on the dishes preparation using the above mentioned ingredients. This dish might be cooked differently if you eat out or order food.