The story
Zwanzig23 by Lukas Jakobi, at Brunnenstraße 35 in Düsseldorf, is a seasonal fine dining restaurant that earned one Michelin star in 2026.
Jakobi cooks on an open kitchen island, and guests sit at a long wooden counter around it. The menu runs as a series of small and larger bites. Langoustines come with XO sauce and earthy morels, and corn-fed chicken with parsley mole. A course called Taste the Waste turns kitchen scraps into amuse-bouches.
The dining room is minimalist but warm, with a polished concrete floor and elegant chairs. A fully vegan menu is available, and it needs a pre-order of at least seven days. The wine list is organised by grape variety.
Recognition
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History
High quality cooking
A menu featuring many small and larger gourmet bites (also entirely vegan), served at a stylish counter surrounding the open kitchen island. Lukas Jakobi delivers the flavor explosions.
Concept With high creative energy, Lukas Jakobi offers his guests an intense flavor experience, making him one of the most exciting chefs of his generation. Two menus are available: vegan and non-vegan. Culinary Style Refreshingly consistent in how confidently Jakobi plays with flavors: for example, langoustines paired with XO sauce and earthy morels. Or the corn-fed chicken served with parsley mole. Fascinating: what elsewhere ends up in the trash as kitchen waste is elevated by Jakobi and his team into a selection of amuse-bouches under the concept Taste the Waste. Wine A knowledgeably curated wine list categorized by grape variety. The wine pairing also reflects profound expertise, though it occasionally feels a bit cluttered. Atmosphere The combination of a long wooden counter, polished concrete floor, and elegant chairs defines the atmosphere: minimalist yet inviting. Conclusion An idea-rich, stimulating fine dining experience that, with its carefree approach, also welcomes gourmet beginners.
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