Im Schiffchen

The story

Im Schiffchen, Düsseldorf – Michelin-Starred Classic Cuisine in Historic Kaiserswerth

Setting and Atmosphere

Im Schiffchen occupies what the team calls "the most beautiful house in Kaiserswerth," a historic district of Düsseldorf just ten minutes from the city centre. The restaurant sits on Kaiserswerther Markt, close to the Rhine, in a building that exudes old-world charm. Inside, the dining rooms are named after local luminaries such as Heinrich Heine, and the atmosphere is one of refined comfort.

The Chef and His Philosophy

Jean-Claude Bourgueil has been at the helm for decades, and his approach is direct: "We constantly search for the best products in the world for you," he writes on the menu. "In the diverse creations you will experience all our intentions, because we want to prepare every dish so that a sensual communication takes place with you." This dedication to ingredient quality and sensory experience defines the cooking at Im Schiffchen. The cuisine is classic in its foundations, yet the kitchen reaches across borders for its raw materials – from San Remo to Brittany, from Scotland to the Amalfi Coast.

This commitment has earned Im Schiffchen a Michelin star, a recognition that feels earned rather than sought.

The Menu

The menu changes with the seasons, but a recent example shows the range. A meal might begin with a "small catch from the Bay of San Remo" with burrata foam and yuzu marinade, followed by a velouté of broad beans with rigatoni filled with lobster foam. Main courses include Scottish organic salmon cooked at low temperature with sorrel beurre blanc, or roasted Pauillac lamb with black cumin oil and vegetable bastilla. The cheese course features Brie de Meaux from affineur Maître Antony with truffle, and dessert might be a rhubarb composition with fine champagne foam.

Diners can choose from four to seven courses, with prices ranging from €175 for four courses to €233 for the full seven-course menu. All courses are also available à la carte, including a terrine of Périgord foie gras with port wine jelly and a John Stone beef fillet with red onion confit in Aglianico sauce.

Service with a Captain

From the moment guests arrive, the team thinks of every detail. A "captain" greets you at the door and takes care of your car – valet parking is included, and the service extends even to an old "Ente" (a classic Citroën 2CV). It is a small but telling gesture: the goal is for guests to devote themselves entirely to enjoyment and a relaxed evening.