Restaurant Menuett

The dining room at Menuett in the Steigenberger Hotel

Address


Steigenberger Park Hotel

Corneliusplatz 1

D-40213 Düsseldorf
Phone

+49 (0)211 / 13 81-660

+49 (0)211 / 13 81 570
E-mail
Steigenberger Hotel
Website
Steigenberger Hotel Site

A light broth soup with wonton was a pleasant starter

Overall impression: On the heels of a long transatlantic flight, lunch at Menuett Restaurant was a welcome pleasure. Located in the lobby of the historic and attractive Steigenberger Park Hotel, Menuett’s classic décor was inviting. We, like almost everyone else that afternoon, chose to enjoy lunch outdoors on the terrace, which faced the Steigenberger Park Hotel entrance and a nearby park. To match the prominent setting and delicious meal, the service could have been more attentive and customer oriented. Overall, our spring meal was refined and satisfying.

Location: In the lobby of the Düsseldorf Steigenberger Park Hotel in the center of town

Opened/renovated: 2002

Owned: Steigenberger Hotel & Resorts Industrie Club

A foamy creme soup warmed our appetites for the meal to come

Chef: Michael Görres (since 1983)

Sous Chef: Marcel Scholtun .

Pastry chef: Hartmut Träger

Restaurant manager: Martina Ebersold

Handicapped access: Yes

Type of food: German with a French influence

Size: 90 indoor seats and 72 terrace seats

Ease of reserving : Excellent. We just walked in for lunch.

Languages spoken : German, some English.

The pan seared baby sea bass was fresh and tasty

Style of décor: Classic European

Wine and spirits details: Included F rench, Italian, Swiss, and American ( California ) selections.

Food: A set of wonderful airy soups stimulated our appetite in preparation for the main courses. Our delicate and fresh tasting pan seared baby sea bass with spinach and potatoes was just as good as the sesame honey glaze braised duck with fruits and vegetables and a Topinambur puree. Luscious desserts rounded off the meal: Crunchy almond biscuits with raspberry ragout and rose water ice cream; and tender rhubarb with ginger, vanilla ice cream, sesame chips and mousseline ice.

The sesame crusted duck was crispy and delightful

Service: Service was efficient though slow and disinterested. There was no one to greet us when we first arrived. Once they seated us, we had a long wait before anyone tended to our table. We received disapproving glances and an attitude of reproach when we chose to change tables because it was overly windy on that side of the enclosed terrace. Language was an obvious problem. Finally, someone found an English-speaking server and we were able to order. A man, who looked like the headwaiter, visited our area of the dining room often to serve a nearby table and openly ignored our empty glasses and dishes ready to clear.

Other: Cell phones were not allowed in the restaurant, which made for a pleasant atmosphere.

Latest visit/date of review: April 2004

Would you dine there again? Yes

The desserts at Menuett were light and sweet The pastry chef worked wonders with rhubarb