Anyone who enjoys good food and drink, knows the restaurant at the Dorint Parkhotel, because here you can enjoy not only good, down-to-earth home-style cooking, but also the New Cuisine of the Lower Rhine region.
Executive Chef, Robert Kollmann and his team love the integrity and honesty of Rhineland cuisine with beef brisket and marinated beef, raisin pudding and mettwurst sausage, sugar beet and streusel cake. But it is the absolutely fresh seasonal ingredients from the region which provide our head chef with a constant source of inspiration. In spring it’s asparagus, in autumn it’s mussels, and in winter its green cabbage with bratwurst sausage. Join us on a gastronomic adventure through the Lower Rhine culinary traditions!