The story
At 1876 Daniel Dal-Ben, the dining experience is shaped by the spirit of Veneto—clear, sensual, cosmopolitan, and contemporary. This small restaurant, described by its owner as having a "Mediterranean living room atmosphere," is where chef Daniel Dal-Ben brings his personal culinary vision to life. He never followed the typical path through high gastronomy; after training in a brewery and a hotel stint, he taught himself, and the result is cooking that Gault&Millau called "the best classically oriented restaurant in Düsseldorf."
The menu changes with the seasons, drawing from the pantries of five continents while staying rooted in Italian tradition. A recent dinner might begin with a Buri Crudo with Aji Amarillo and coconut blossom, followed by Eliche di Gragnano pasta with Gambero Rosso, and a 50/50 beef course—a cross between Japanese Tajima and Angus cattle—with port wine and pistachio. The kitchen’s ambition is a harmonious overall experience where flavor and creativity are in perfect balance.
For those who want to take the experience home, the restaurant offers "1876 for Home" takeaway boxes, including Cicchetti and full menu boxes.
The Michelin Guide has awarded 1876 Daniel Dal-Ben one star for its "high quality cooking," a recognition that underscores the refinement and emotion packed into every course. Whether you’re seated in the cozy dining room or on the terrace, the focus is on pure enjoyment—course by course, moment by moment.
Recognition
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History
High quality cooking
Concept A small, living-room-style restaurant with an inviting terrace for the warmer months. The menu features just under a dozen courses for a maximum of 14 guests. However, host and head chef Daniel Dal-Ben views this sequence merely as a rough guideline, frequently supplementing it with spontaneous ideas. Culinary Style High-quality ingredients, such as wild-caught sole or venison loin from Oliver Tilly, characterize Dal-Ben's cuisine. While he incorporates his Italian roots into the dishes, reducing him solely to that would do him a disservice; Asian elements, such as Sichuan pepper on the tender Anjou pigeon, blend in seamlessly. Streamlined presentations and well-balanced sauces are a hallmark. Wine A solid selection of European wines, along with several sparkling options, appropriately complements the meal. Atmosphere Petrol-blue walls and low ceilings define the restaurant's intimate atmosphere. Conclusion Intimate fine dining with Mediterranean influences.
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