The story
LA VIE by thomas bühner holds one Michelin star (2026) for its modern, avant-garde cooking at Schlüterstraße 1 in Düsseldorf. The restaurant has been part of the ONE METRO Campus since May 2025. Thomas Bühner, a chef long associated with three Michelin stars, is its patron.
Head chef Timo Fritsche trained under Caminada and most recently cooked at Mural Farmhouse in Munich. His style is minimalist and vegetable-led, with French and Asian touches. Der Feinschmecker, which rated the restaurant 4 in 2026, praised lightly grilled Gillardeau oysters with BBQ miso. It also singled out zucchini cooked in koji water, dehydrated and paired with Comté foam. Crisp Helgoland lobster with elderflower foam and a hint of chili oil was the highlight.
The Omnivore menu starts at €186 and includes venison with celeriac and plum, and lobster with tonka bean and balsamic. The vegan menu starts at €161 and offers beetroot with hazelnut and radicchio, and cauliflower with mole and smoked plum. Both open with fennel and gooseberry, then mushroom and truffle. Sommelier Thilo Kownatzki's wine pairing draws on Jura and Piedmont, plus older vintages from the German section of the list.
Olaf Kitzig designed the dining room in a modern, timeless style. It has fabric swivel chairs, Vitra tables and two marble high-top tables. The candy bar is a nice touch to finish.
Recognition
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History
High quality cooking
Since May 2025, Thomas Bühner's restaurant has been located on the ONE METRO Campus in Düsseldorf. Head chef Timo Fritsche offers two evening menus with four to eight courses, as well as a Sunday lunch menu.
Concept The long-awaited return of top chef Thomas Bühner to Germany as patron, supported by an elite team at the headquarters of wholesaler Metro. Fine dining at the highest level, featuring two menus: "Omnivore" and "Vegan". Culinary Style Chef Timo Fritsche (after stints with Caminada, most recently at "Mural Farmhouse" in Munich) presents a minimalist cuisine built on high-quality ingredients, featuring abundant vegetables and compelling flavor pairings. Iodine-kissed sweetness from lightly grilled Gillardeau oysters met an intense BBQ miso sauce, balanced by the grassy, earthy minerality of sea spinach and purslane. Intelligent vegetable-focused dishes were showcased through zucchini cooked in koji water and then dehydrated, paired flawlessly with a Comté foam. The highlight was a generous portion of crisp Helgoland lobster, its natural flavor delicately lifted by a light, buttery elderflower foam and a hint of chili oil. Wine Wine pairing curated by sommelier Thilo Kownatzki, featuring exciting and premium selections from the Jura and Piedmont, alongside vintage depth from the German section of the international wine list. Atmosphere Timeless, modern elegance designed by Olaf Kitzig, featuring fabric swivel chairs at Vitra tables and two marble high-top tables. Verdict Exciting chef-driven cuisine set within a modern, stylish environment, with room for further refinement. A nice touch: the candy bar.
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