The story
Ross & Reiter Gastro Bar in Düsseldorf brings together Lukas Jakobi and Sebastian Staudinger, who lead a brigade trained across Michelin kitchens. Their creative seasonal cooking balances precise technique with a relaxed pace that earned three spoons from the Schlemmer Atlas. This approach to gastro bar cuisine treats high quality ingredients as starting points rather than rigid formulas. Every plate reflects their commitment to refining simple elements.
Guests navigate the menu through small plates and hibachi grill selections designed for the table. You might start with mango ceviche and whipped feta before moving to gochujang octopus or Joselito Iberico filet cooked over open flame. The kitchen sources produce and proteins from farms within a two hundred kilometer radius while maintaining strict sustainability standards. A sixty nine euro tasting menu offers another route through the chef’s current offerings.
The dining space splits into two distinct zones that match different evening moods. Front tables sit near the bar and the stainless steel pass where diners watch the cooks plate every order. Quiet conversations happen comfortably in the rear room, which features standard table settings and wider spacing. The layout supports both lively group dinners and focused business meetings without ever feeling staged.
Recognition
Ambience
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History
Lukas Jakobi and Sebastian Staudinger serve creative dishes to share at their lively gastrobar. From the plaza, you can watch the chefs plating the dishes. Fancy some octopus, roast beef, or aguachile?
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