|

The 1876 is a small restaurant with a Mediterranean living room atmosphere and a terrace, ideal for spending enjoyable moments.

The 1876 is a small restaurant with a Mediterranean living room atmosphere and a terrace, ideal for spending enjoyable moments.

In this form, 1876 is the best classically oriented restaurant in Düsseldorf.

– Gault&Millau 2022 –

Dinner

Arrive, take a seat and enjoy ...

An evening with me means enjoyment according to the Veneto way of life.

An evening full of refinement and emotion, where I help myself to the pantries of the five continents without losing my roots.

My menu is in harmony with nature and varies with it. A dinner for you that is shaped by my inspirations. Fish and seafood are a big part of it.

Bad food makes for a bad mood! Good food makes for a good mood!

Dinner Menu

 

Cicchetti 1876 | Attunement 

Porcini bread | butter & salt

Gambero Rosso | Radish & Sesam

Wild herb salad | Taggiasca Olive & dwarf orange

Tajarin | A small bowl of happiness

Aspargus | BrontePistachio & Elderflower

Risi e Bisi |Saffron, Lardo & Cinnamon

Catch of the day | Charcoal & Ocean breeze

May buck | binchotan grilled

Rhubarb | White chocolate & Jasmin

Dolcetti del Doge | sweet finish

EUR 185,- p.p. 

We also serve a shortened weekly menu on Wednesdays and Thursdays.

EUR 155,- p.P.

Menu Notes

Our dinner menu consists of a variety of distinctive combinations that are not always served as individual courses.
It is a summary of our inspirations for your dinner.
Some things are not visible to keep your experience exciting.
There may be daily changes.

Our evening menu consists of distinctive combinations that are not always served as a single course.
Some items and combinations are not listed on this page to keep your culinary experience exciting.
We cook with nature and our emotions, so there may be changes every day.

Daniel Dal-Ben

Good food makes for a good mood!

Good food makes for a good mood!

At the end of a menu at 1876 Daniel Dal-Ben, the diner wishes he had entered the restaurant with four items: a firearm and three alarm glasses. Then he could storm into the kitchen and coerce the namesake chef into bottling a good portion of the caprese sugo, the silky but immensely powerful tomato and basil sauce that girdled a guinea fowl-stuffed raviolo. Or a litre of the wagyu ragù that flaunts umami, which you can very well imagine at home as a pasta doping. And the seafood sauce with caviar that accompanied the perfectly cooked skrei so fantastically. Bring it on, but make it snappy! Dal-Ben – who never took the usual tour of high gastronomy, but worked everything out for himself after training in a brewery and a hotel stint – has always cooked remarkably well.

In this form, 1876 is the best classically oriented restaurant in Düsseldorf.

– Gault&Millau 2022 –

New Challenges

If you would like to become part of our 1876 family and are convinced that my philosophy of enjoyment is exactly your thing, then simply get in touch with me.

At the moment I am looking for

People who want to be special!

-Service staff on a temporary basis
-Commis de Cuisine
-Chef de Partie

You can reach me by telephone on 0211 – 17 17 361
or send me an E-Mail to daniel.dal-ben@1876.restaurant.

I look forward to receiving your application!

An evening with me means enjoyment according to the Veneto way of life.

– Daniel Dal-Ben –

Take Away

Schlechtes Essen macht schlechte Laune!
              Gutes Essen sorgt für gute Stimmung!

Schlechtes Essen macht schlechte Laune!
Gutes Essen sorgt für gute Stimmung!

Am Ende eines Menüs im 1876 Daniel Dal-Ben wünscht sich der Gast, das Restaurant mit vier Gegenständen betreten zu haben: einer Schusswaffe und drei Weckgläsern. Dann könnte er in die Küche stürmen und den namensgebenden Chef nötigen, eine ordentliche Portion des Caprese-Sugo abzufüllen, der seidigen, aber immens kräftigen Sauce aus Tomate und Basilikum, die einen mit Perlhuhn gefüllten Raviolo umgarnte. Oder einen Liter des mit Umami protzenden Ragù vom Wagyu, das man sich daheim sehr gut als Pasta-Doping vorstellen kann. Und die Meeresfrüchte-Sauce mit Kaviar, die den perfekt gegarten Skrei so traumhaft begleitete. Her damit, aber zackig! Schon immer kochte Dal-Ben – der nie die übliche Tour durch die Hochgastronomie machte, sondern sich nach Ausbildung im Brauhaus und einer Hotel-Station alles selbst erarbeitete – bemerkenswert.