The story
Just a short drive from Düsseldorf, in the quiet suburb of Meerbusch, Landhaus Mönchenwerth offers a dining experience rooted in French technique and broadened by global influences. The restaurant describes its style as "Fusion & Avantgarde meets traditional French cuisine" – a promise that plays out in carefully composed plates built from seasonal, market-fresh ingredients.
Chef Guy de Vries leads the kitchen, drawing on classic French foundations while incorporating regional and international products. The menu changes with the seasons, and the kitchen works with organic produce whenever possible. This approach has earned the restaurant a place in the Michelin guide, where it is listed as "Recommended" – a recognition that speaks to the consistency and ambition of the cooking.
The setting matches the precision of the food. The Landhaus occupies a charming country house, its dining rooms offering a refined yet comfortable atmosphere. In warmer months, the terrace opens with views toward the Rhine, providing a calm backdrop for an evening out. The service team is knowledgeable and attentive, happy to guide guests through the wine list to find a pairing that complements the meal.
Beyond the à la carte menu, Landhaus Mönchenwerth also caters to private events and business gatherings. The team works closely with hosts to create bespoke menus and buffets, and the property includes well-equipped rooms for seminars and celebrations. Whether for a special dinner or a larger function, the restaurant’s commitment to hospitality remains the same: precise, personal, and rooted in the pleasures of the table.
Recognition
Details
History
Idyllically situated directly on the Rhine is the charming and stylish half-timbered restaurant. It's perfect to sit in the spacious outdoor area with a river view and enjoy the French specialties from the kitchen.
Concept Historic riverside restaurant of the prominent Pooth family in a prime location on the Rhine. Classic à la carte selection. Culinary Style Lobster, turbot, beef fillet, foie gras, truffles: Guy de Vries cooks in an exclusive Düsseldorf suburb using luxurious ingredients for discerning regular guests. His French menu remains free of experiments despite Asian influences: a spicy red gazpacho enhances the flavor of tender lobster medallions, while watermelon adds freshness to the plate. Juicy lamb rack with artichoke purée and bell pepper jus. Sweet finale: peach mille-feuille with apricot ragout and white peach sorbet. Wine The list (350 selections) is fairly priced, though it does not always align with cellar inventory. Consultation with restaurant manager Sascha Bürgel quickly resolves any discrepancies. Atmosphere A stylish venue for relaxation, featuring a covered terrace in summer. Service runs somewhat slowly when the restaurant is at full capacity. Conclusion Classic fine dining in a privileged location.
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