Dusseldorf Series - Food
The first thing I tried was roasted pork knuckle at a brewery pub called Im Fuchschen (Fox) at the Altstadt. The volume of food was overwhelming, even after the skin and the fat were removed. The Alt beer however, was delicious. The place was packed with locals, most of them eating literally mountains of food, washed down of course with Alt beer.
The second thing to try were sausages: bratwurst, bockwurst, currywurt. This Meister Bock food stall at the Dusseldorf Hauptbahnhof is a national chain, with a simple concept: a sausage, a bread roll, with mustard or tomato ketchup. No tables, no chairs, you stand and eat at the counter. Mostly the clients are students, or men who want quick sustenance. In Koln, the same concept also sold smoked Polish sausages. My favourite is pan friend bratwurst, which of course is full of cholesterol. The bread rolls are being baked in the oven, in full view of the customers, to assure that they are included freshly baked on the premises.
The menu at Takumi. Looks very elaborate on the walls but really everything is on a laminated A3, with photos to illustrate the food. For a non German speaker, the photos are vital in figuring out what to order. The Takumi is a noodle shop, no reservations, just a queue. The gyoza was excellent: the pastry was paper thin and fried just right. The portion sizes have been adjusted for the German appetite.
The first thing I tried was roasted pork knuckle at a brewery pub called Im Fuchschen (Fox) at the Altstadt. The volume of food was overwhelming, even after the skin and the fat were removed. The Alt beer however, was delicious. The place was packed with locals, most of them eating literally mountains of food, washed down of course with Alt beer. 
The second thing to try were sausages: bratwurst, bockwurst, currywurt. This Meister Bock food stall at the Dusseldorf Hauptbahnhof is a national chain, with a simple concept: a sausage, a bread roll, with mustard or tomato ketchup. No tables, no chairs, you stand and eat at the counter. Mostly the clients are students, or men who want quick sustenance. In Koln, the same concept also sold smoked Polish sausages. My favourite is pan friend bratwurst, which of course is full of cholesterol. The bread rolls are being baked in the oven, in full view of the customers, to assure that they are included freshly baked on the premises.
