In October 2023, Lukas Jakobi unveiled an intriguing, trendy and modern culinary concept in Düsseldorf's Bilk neighbourhood. The two set menus, Vegan and Nicht vegan, comprise six or nine flavoursome courses made using excellent ingredients. Taste the Waste – Some sexy stuff, for example, demonstrates the restaurant's commitment to sustainability. With a variety of components it contributes to waste reduction and presents leftovers in a sophisticated culinary way. Some 80% of the produce is sourced from the region. Fermented foods, soy sauces, garums and kombuchas are all produced on site, along with extracts and juices. Food is served at counter seats right next to the open kitchen, or you can opt for a standard table.

Unique Features of Zwanzig23 by Lukas Jakobi

• Sustainable Food: The restaurant uses sustainable food sources and reduces waste through their 'Taste the Waste' menu.
• In-House Fermentation Lab: They create custom vinegars and other fermented products in-house.
• Rooftop Garden: Although not explicitly mentioned, the restaurant's focus on sustainability suggests they may have a rooftop garden or plan to implement one in the future.
• Custom Menus: The menu is constantly changing, with new dishes created based on seasonal ingredients and customer feedback.
• Award-Winning Restaurant: Zwanzig23 by Lukas Jakobi has received awards from Michelin, including a Green Star for sustainability and a Red Star for culinary excellence.

Signature Ingredients

• Seasonal ingredients sourced directly from local farms: Highlighted as a key aspect of the restaurant's commitment to sustainability and freshness.
• Wagyu beef: Mentioned in several menu items, including the Mc Rippchen Zwiebel|Pickles and the Wagyu Zunge Bretzel|Schwarzwurzel. The restaurant sources its Wagyu beef from local suppliers who prioritize animal welfare and quality.
• Foie Gras: Featured in the Foie Gras 20|23 Kürbis|Jalapeño dish, which showcases the rich flavor and creamy texture of this luxurious ingredient.
• Koji: Used in various menu items, including the Petit Four Koji|Schokolade. The restaurant's use of koji, a type of fungus, adds depth and umami flavor to its dishes.
• Szechuan peppercorns: Mentioned in the Cacio e Pepe Szechuan|Lupin Miso dish, which combines the numbing heat of Szechuan peppercorns with the creaminess of lupin miso.