5/5 Düscover D. 4 months ago on Google • 10 reviews
The
Zwanzig23
by
Lukas
Jakobi
could
currently
be
the
most
exciting
and
courageous
restaurant
in
Düsseldorf.
In
the
still
new
fine
dining
location
in
Bilk,
Lukas
Jakobi
will
continue
to
enjoy
trying
out,
fermenting,
surprising
and
convincing
with
fine
and
crazy
dishes
in
2024.
He
calls
his
creations
“character
kitchen
with
rough
edges”!
The
taste
of
the
food
is
extraordinary
and
always
on
the
borderline:
sweet,
sour,
salty,
spicy,
umami
-
and
often
all
of
this
together
in
just
one
dish.
The
current
menu
includes
such
adventurous
combinations
as
salmon
trout
|
Kimchi,
yellowfin
mackerel
|
Nut
butter,
Loup
de
Mer
|
Bone
marrow
and
as
an
intermediate
course
orange
|
Olive.
Wild
hare
awaits
you
in
the
meat
menu
Mole
and
Wagyu
Goulash
|
Roulade
style.
If
you
prefer
fish
and
meat-free,
you
can
look
forward
to
a
completely
vegan
menu,
but
then
you'll
miss
out
on
the
craziest
ice
cream
I've
ever
eaten:
As
a
dessert,
Lukas
Jakobi
will
surprise
you
at
the
beginning
of
2024
with
smoked
and
chicken
skin
ice
cream.
Yes,
you
read
that
right.
😊
The
vegan
menu
at
the
moment
includes
sour
cucumbers
|
Peanut,
Enoki
|
Pepper,
Redefine
Meat
|
Thai
herbs
or
bread
miso
|
Find
celery
kimchi.
And
the
vegan
versions
sound
at
least
as
good
as
the
non-vegan
dishes.
In
addition
to
his
special
food
experiments,
Lukas
Jakobi
attaches
great
importance
to
sustainability:
"Taste
the
Waste"
is
a
kind
of
"appetizer
plate"
with
"kitchen
waste"
that
would
often
simply
be
thrown
away
in
other
restaurants.
Here
they
are
processed
into
the
finest
delicacies.
I
admire
his
cooking,
his
courage
for
his
experimental
dishes
and
for
taking
the
step
of
opening
his
own
restaurant
during
this
difficult
time
for
the
catering
industry.
You
can
choose
between
a
small
and
large
menu
and
watch
the
chefs
prepare
the
food
at
the
bar.
The
chefs
explain
the
idea,
history
and
origin
of
the
food
for
each
course.
And
every
now
and
then
you
get
to
have
a
personal
conversation
when
there
is
a
free
moment
between
work.
This
open
and
personal
interaction
with
the
guests
rounds
off
the
evening.
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