Whether you’re simply popping in for oysters, or savouring several courses, The Duchy caters to every appetite.
Drawing inspiration from across Europe and closer to home, Executive Chef Philipp Ferber and his team create refined, brasserie-style dishes using local sustainable produce.
Find comfort in the classics, from meltingly tender beef brisket to warming . Or take your tastebuds on a journey with inventions including caviar carbonara, amberjack carpaccio or lobster soup with lemongrass.
TASTES OF THE DUCHY
A UNIQUE TAKE ON THE CLASSICS
DISTINCTIVELY DUCHY
DIVE INTO THE
RAW BAR
A focus on the finest sustainably-sourced seafood and an elegant, relaxed vibe are what make the Raw Bar so special.
Watch talented Chef Nao Yamaoka in action as she creates exquisitely presented dishes, from Faroe Island salmon sashimi to a selection of hand-picked oysters.
Peruse a well-balanced menu of wines and champagnes, designed to perfectly match Chef Yamaoka’s creations. In the mood for a cocktail? Our mixologists are on hand to serve you old favourites and classics with a twist. Try ‘The Death of Kir’ with a dash of absinthe, or the ‘Blutig Mary’ featuring Breidenbacher Hof’s very own ‘Edition’ vodka.
Who is the Duchy
In 1805, Napoleon Bonaparte founded the Grand Duchy of Berg with Düsseldorf as capital of this territory. It also established the era in which the Breidenbacher Hof was opened for the first time.
"The Duchy" is also the nickname for our female figure, who in the spirit of her name is a free thinker and an icon of cool independence. Her distinctive style is cultivated from stealthy observation of the finest things the world has to offer. Hers is a global, vivacious elegance, founded on wit, wisdom and whimsy.
Our cuisine
createurs
Philipp Ferber
Executive Chef
"With our culinary portfolio, we offer our guests responsible luxury. Always appreciative, loving and extraordinary."
Holger Rohkohl
Head Chef
"Cooking is a passion which you have to live and enjoy with all your senses."
Nao Yamaoka
Raw Bar Chef
"The diversity of the seas has significantly shaped my culinary soul."
The Duchy restaurant details
Breakfast
Mondays to fridays:
06.30 am - 10.30 am
Weekends & bank holidays:
07.00 am - 11.00 am
Continental Breakfast € 34 p.p.
Buffet Breakfast € 59 p.p.
Lunch
Tuesdays to fridays:
noon - 03.00 pm
Saturdays & bank holidays:
12.30 pm - 03.00 pm
Closed on mondays & sundays
Dinner
Tuesdays to thursdays:
05.30 pm - 09.00 pm
Fridays, saturdays & bank holidays:
05.30 pm - 09.30 pm
Closed on mondays & sundays
Menu
Parking Fee
- € 30 - Valet Service incl. 2 hours parking
- € 10 - Each additional hour
- € 60 - 24 hour parking
- € 45 - Charging electric car