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Volker Drkosch |
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| Born |
1969-10-14 Born: Lauf a.d. Pegnitz, D |
| Apprenticeship/training |
1988: Königshof, Munich |
| Career |
1990: Hotel Colombi, Freiburg (Demi chef de partie)
1994: Restaurant Dieter Müller, Schlosshotel Lerbach, Bergisch-Gladbach (Chef de partie)
1995: Tantris, Munich
1996: Tigerpalast, Frankfurt/Main (Sous chef)
1998: Restaurant Portalis, Berlin (Chef de cuisine)
2000: * Guide Rouge (Michelin)
2001 - 2004: Hotel Main Plaza, Frankfurt /Main (Chef de cuisine & restaurant director)
2002: * Guide Rouge (Michelin)
2005 - 2008, Das Kochatelier, Hofgut Wickstadt, Niddatal
2007 - 2008, Navette, Columbia Hotel Rüsselsheim
since 2009, Victorian, Düsseldorf |
| Philosophy |
Keeping to the basics without being boring. |
| Awards |
2000: Newcomer of the Year, Gault Millau
2004: Most Creative German Chef, BUNTE
2004: Best Restaurant, Bertelsmann Guide |
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Victorian |
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| Address |
Königstr. 3a
40212 Düsseldorf
Germany > Nordrhein-Westfalen > Düsseldorf > Düsseldorf City
number of seats: 50
number of employees: 25
SKZ (Service Index) 0.500
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| Staff |
Drkosch, Volker (Chef de Cuisine)
Noack, Michael (Maître)
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Phone
fax |
+49 (211) 865500
+49 (211) 8655013 |
email
Homepage |
info ( at ) restaurant-victorian.de
www.restaurant-victorian.de |
| Opening times |
Sunday- & Bank Holiday days of rest
12.00 h - 15.00 h & 19.00 h - 23.00 h |
| Prices |
Menu 65,- € - 89,- €
6 courses menu 89,- €
All credit cards
8 course menu 109 €
price per course = 13.625 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
101
81.0
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89
83.2
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69
84.3
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106
82.9
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
ooo+
16
*
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XXX
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17
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*tip k
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ooo+
17
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XXX+
*tip k + s
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ooo+
17
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tip s
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(17.2)
(17.3)
(16.2)
(15.7)
(15.5)
(10.3)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
16.67 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
336 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Famous for "Baeckeofe" from Pauillac-Lamb with potatoes and wild herbs |
| Starter |
Dreierlei von der Gänsestopfleber mit Essig von der Trockenbeerenauslese
und Rosmarinbrioche |
| Main dish |
Bretonischer Steinbutt auf Mandelpolenta mit Senfkohl und Haselnusscrêpe |
| Dessert |
Basilikumsorbet auf mit Szechuanpfeffer marinierten Beeren |
| Number of bins |
600 |
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