In winter the people like to eat Muscheln Rheinischer Art (Rhenish-style mussels) as well as Reibekuchen. Also a special meal: Düsseldorfer Senfrostbraten (Steaks roasted with Düsseldorf mustard on top).

Düsseldorf is known for its strong Dijon-like mustard served in a traditional pot called “Mostertpöttche”, which was eternalised in a still life by Vincent van Gogh in 1884.

The Rhine Metropolis is one of the most diverse areas in terms of culinary diversity. Düsseldorf, with the third largest Japanese community in Europe, not only provides a wide range of culinary cuisine but also has a solid foundation of Authentic Asian food in the city.

Düsseldorf’s exceptional culinary cuisine has been recognized and visited by the Worldwide leading travel guide of Lonely Planet. Along with a broad range of diverse cultural cuisine, Düsseldorf is also home to various Michelin starred restaurants that are world renowned.

Halve Hahn – this dish is made from a half a double rye roll, which is another of the specialties of Düsseldorf, buttered, with a thick slice of aged Gouda cheese, onions, mustard, ground paprika and sour pickles.

Himmel un Aad – a dish of mashed potatoes and apples along with slices of blutwurst. Caramelized onions are usually served with this meal.

Reibekuchen is another famous dish from Düsseldorf; this dish is usually drizzled with Rübensyrup (beet syrup) and is served on pumpernickel slices along with applesauce.