The story
In the quiet suburb of Meerbusch, just outside Düsseldorf, Anthony’s Kitchen has carved out a space that feels both intimate and expansive. Since 2014, the restaurant has evolved steadily, and with its recent Michelin star, it has announced itself as a destination for those who seek cooking with conviction. The guiding phrase on the website says it plainly: Zwischen Welten entsteht Genuss – between worlds, pleasure is born.
Chef Anthony Sarpong draws on his West African heritage to create a cuisine that is neither nostalgic nor derivative. The kitchen describes its food as a modern interpretation of West African cooking, inspired by the flavours of Accra and Kumasi, translated through precise technique and presented with the clarity of fine dining. Every season begins with an idea, and every course tells a story. Guests can choose a tasting menu or order à la carte – either way, the plates are built around depth, contrast, and a palpable sense of place.
The atmosphere is relaxed but polished, with an open kitchen that invites curiosity. The dining room is complemented by a gourmet shop where you can buy the chef’s own spice blends – a fermented Vadouvan that bridges French and Indian aromatics, a Rendang-Curry for slow-simmered Indonesian classics, and a signature coffee blend from Cameroon. There are also cooking boxes and wine selections curated by the in-house sommelier.
Anthony’s Kitchen is a Michelin-starred restaurant, but it wears the honour lightly. What matters here is the cooking: bold, personal, and grounded in a story that reaches from West Africa to the Rhineland.
Recognition
Ambience
Details
History
High quality cooking
In a residential area, Anthony Sarpong's menu setup is elaborately stocked with six courses, ranging from several kitchen dishes to a cheese cart. Available with fish or meat, and completely vegan upon request.
Concept Host and head chef Anthony Sarpong elevates the cuisine of his homeland, Ghana, with flavors from around the world. In addition to two monthly rotating menus (four and six courses), he now also offers à la carte dishes. Culinary Style Sarpong's fusion cuisine brings together a vibrant mix of flavors that ultimately blend harmoniously. For the guinea fowl breast, the young kitchen team serves a mango-chili gel alongside saffron polenta with sweet-and-sour braised pear. West African ingredients consistently take center stage, as demonstrated by the fermented cornmeal porridge. Wine A concise selection focused on European origins. Complementing this is a small range of alcoholic and non-alcoholic cocktails. Atmosphere The attentive service lends a relaxed, open vibe to the elegantly designed black interior. Guests dine with a direct view of the mise en place. Conclusion An independent gourmet cuisine with a distinct signature style, offering a modern interpretation of Ghana's rich diversity of flavors and spice traditions.
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