The 10 Best Restaurants In Dortmund

Dortmund boasts a wide range of places to eat and is unquestionably a big contender on Germany‘s line-up of best gastronomic towns. Here, we take a look at the top, must try spots in the city.

Kartoffel Lord

Kartoffel Lord is without a doubt the guru of potatoes in Dortmund. It is no secret that Germans love to eat kartoffel and that passion is allowed to run wild at this joint. The team from Kartoffel Lord bake potatoes in special ovens so they become crispy outside and soft in the middle. Adding either butter, cheese, cream or garlic sauce on top makes the experience complete, while additions like hummus and Mexican chilli bring whole other dimensions.

Depothek

Depothek unites a complex range of worldwide cuisines and flavors. The spacious industrial hall where Depothek is located is home to theaters, design studios, and architect offices too, giving the spot a true creative edge.The gourmet cuisine ranges from Thai gai phad met mamuang, a spicy chicken, cashew and rice dish, to gnocchi with sage, prosciutto and cherry tomatoes.

Suppenfabrik

Suppenfabrik is the home of great soup. All the best soups of the world are found on menu, while the local goulash soup with pork, sauerkraut and paprika is a real favorite and the Thai kaeng masaman offers a fine option for veggies.

Hohoffs 800°

Hohoffs 800° offers an authentic setting (think Canadian timber barn) and arguably the ultimate gourmet steak experience in the city. The king of steaks here is ,without a doubt, the porterhouse, a Nebraska styled beef of at least 600 grams cooked at 800 degrees! And if that’s still not enough, there is an entire encyclopaedia of grilled, stirred and cooked beef, chicken and fish variations from at least three continents to discover. Korean food | © Ekke/ Flickr

Namu

Restaurant, Korean

Korean restaurant Namu is an absolute explosion of flavors, bringing together the traditional delights of Asian cuisine and the fusion creations of modern Korean dishes. The idea of a weekly menu to create a continuity and a dynamic, ever changing array of dishes works very well. On Tuesdays Fischkatu is a favorite, while Wednesdays mean the intense flavors of marinated pork with soya and vegetables.

Hexenkessel

Hexenkessel is proud of its mouth watering, home made, 220 gram burgers, which go from juicy grilled meats to vegetarian tofu and quinoa patties. The place offers up all the classics, like hot Texas chili cheese, but also goes local, with the likes of, house special, Herman the German. http://instagram.com/p/5M-xymhq-W/?taken-at=269061158

Janka’s

Restaurant

The overall concept of this place is hard to define, but that’s what is great about Janka’s. The petite restaurant is famous for its French cuisine and pleasant beer garden. It also hosts art exhibitions and performances. Janka Thiemann, the hands on owner, also even decided to grow her own organic ingredients for the menu.

EMIL

An expert in steaks, Chef Sebastian Felsing of EMIL will choose the best meat from New Zealand, Canada or the US and recommend how to have them cooked. That may make this restaurant sound meat only, but vegetarians have reason to rejoice too, with garden grilled vegetables, spinach with pine seeds and plenty more.
Address & telephone: EMIL, Rheinische Straße 18, Dortmund, Germany, +49 0231 47647814

Vegansky

Restaurant, Vegan

Vegansky offers a wide choice for vegans, veggies or those with healthy eating at the forefront of their minds. Open since 2014, this vegan joint is just about as green as it gets, with a variety of power smoothies, such as peppermint or mango magic, that will energise you for the day. The colorful salads are made of fruit, vegetables, seeds and nuts, while the burgers are home made and the pressed juices are squeezed on the spot.

Rodels Kochlokal

Restaurant, Irish

Roldels Kochlokal comes with a classic approach to service and a menu where everything is made from seasonal ingredients in a simple but enticing way. ‘Gourmet’ would be rather appropriate for this refined restaurant, as the choices of food vary from Irish lamb and octopus to chocolate mousse with sesame cannelloni.

About the author

Eliza Marin

Travel is more than just an experience, is a continual process of education, self-discovery and exchange that leaves necessary marks. Opted for an alternative educational method that goes outside of mainstream culture and seeks to enrich every day learning through genuine exchange as a form of knowledge. Passionate for cooking, eating, trees and breath-taking off-beaten panoramas, Eliza is on a continuous learning process. With a B.A in International Relations and a current M.A in World Heritage Studies, she is focused on heritage as an identity factor in a globalized era and seeks to comprise this into a future narrative.