Chef Bastian Falkenroth

Bastian-FalkenrothChef Bastian Falkenroth (U. das Restaurant)

Bastian Falkenroth started up his career very early very fast. He is a rising star at the German gourmet-sky.

Born in Aachen he decided – at the age of 17 – to become an apprentice to Holger Berens (gourmet-chef, 1 Michelin-star / Gault-Millau). He learnt to cook from the scratch at Berens’s restaurant Berens am Kai.

At the age of 20 he cooked at the restaurant Le Moissonier (classic French cuisine, 2 Michelin-stars / Gault Millau) in Cologne and afterwards went Dortmund to assist Thomas Buehner in the restaurant La Table and followed him to the restaurant La Vie (top rated by all restaurant guides, Gault-Millau and 3 Michelin-stars) in Osnabruck.
In Hamburg he was the executive chef at K&K Kochbar before he went to Los Angeles for six month for training as sushi-chef.

When returning to Germany Bastian dropped in on Nils Henkel (2-star Michelin chef) and became the sous-chef at the gourmet restaurant Lerbach (former country house hotel Lerbach). After 18 months “in the country” he moved back to a bigger city – Duesseldorf – where Patrick Le Guern made him number one in his restaurant Patricks Seafood No1 (Gault-Millau listed, best seafood place in Duesseldorf).

Bastian’s move to independency then was only logical. In 2013 he opened his first own gastronomy – U. das Restaurant.

At the U. das Restaurant creativity and Bastian’s skills and experience in haute cuisine paired with a welcoming casual atmosphere make the modern concept of Bastian’s restaurant in Duesseldorf. His original creations are characterized by a successful combination of tradition an innovation.
Every guest can choose his own meal from a small selected menu. Or once can indulge oneself with the pick of the Chef’s Choice menu. A matching wine menu offers about 200 different choices mostly from wine-growing regions in Germany.

Bastian Falkenroth is a guarantor for flavor-strong gourmet cuisine in extraordinary atmosphere.