The story
Agata’s in Düsseldorf is a restaurant built on a simple, honest promise: good food, good feeling. The team, led by hostess Agata Reul and chef Marcel Förster, creates an experience that is both refined and genuinely welcoming. In 2026, their dedication earned them a Michelin star, a recognition of the high-quality, seasonal cooking that defines the kitchen.
Agata Reul greets guests with warmth, setting the tone for the evening. In the kitchen, Marcel Förster crafts menus that change with the seasons. The focus is on precise, ingredient-driven cooking that lets the produce speak. A vegetarian version of the tasting menu is always available, reflecting a thoughtful approach to seasonal dining.
The current offering is "Agata’s Menü 1.0 2026," available in both a signature and a vegetarian interpretation. While the exact dishes evolve, the philosophy remains constant: each plate is a study in balance and flavour, rooted in the best of what the season provides. The Michelin star underscores the consistency and skill behind every course.
The setting is intimate and unpretentious, a space where the focus stays on the food and the company. Agata’s is open from Wednesday to Saturday evenings, inviting guests to slow down and savour a carefully composed meal. It’s a place where the seasonal cuisine – and the feeling it leaves – is the real star.
Recognition
Ambience
Details
History
High quality cooking
Concept Owner Agata Reul offers two menus, including a vegetarian one. On Wednesdays and Thursdays, dishes from these menus can also be ordered à la carte. Culinary Style Chef Marcel Förster has long been one of the steady constants in Düsseldorf. For his style, refined over the years, he draws inspiration from kitchens around the world. This can lean toward French classics, such as turbot with asparagus and a beurre blanc that he elevates with bacon. He also excels at more creative combinations, like juicy Secreto pork with sweet-and-savory plum and a homage to bean stew. Wine Following the editorial deadline, the highly acclaimed sommelier Sharin Polte (formerly at "Skykitchen" in Berlin) has taken over the wine department and will undoubtedly bring exciting new accents. Atmosphere Despite the high culinary standards, the atmosphere here is relaxed and almost homely – fostered by the close interaction at the tables and the warm, attentive service provided by the namesake herself. Conclusion Clever, top-tier cuisine with an international flair.
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