A new feel-good atmosphere in the Setzkasten

DÜSSELDORF - Anyone looking for a culinary break or simply a cosy place to relax and enjoy is in good hands at Düsseldorf's hidden gem "Restaurant Setzkasten". Following extensive design and remodelling work, the Setzkasten team led by chef Egor Hopp now invites its guests into a more intimate, feel-good atmosphere. The modernised restaurant concept, which is located in the Zurheide Feine Kost experience supermarket, was officially presented to the press, partners and friends of the establishment today. A toast was raised with Collection 243 from Champagne Louis Roederer, which was served to guests as a welcome drink. This was a very special moment, especially for head chef Egor Hopp, who has put his heart and soul, passion and commitment into the culinary project since the restaurant opened in March 2019 and has always helped to develop it further.

The restaurant relaunch focussed on the redesign of the dining area, the team's appearance and the new presentation of the dishes. The gourmet restaurant was closed from 27 March to 7 April 2024. "Our aim was to take the dining experience in our restaurant to a new level," explained Rüdiger Zurheide. The interior design focussed on restructuring and redesigning the dining area. In particular, better use was made of the centre of the room and cosy seating areas were integrated, which fit perfectly into the new concept. In order to offer guests an even more intimate dining experience, the previously open entrance area was fitted with a door and the windows facing the supermarket's shopping area were slightly darkened. The revamped lighting gives the set cabinet a new, pleasant glow.

Not only the redesign of the dining area, but also the entire presentation of the dishes are now more at the centre of the action. "There is a story behind every dish, which our service team will explain to guests at the table. To this end, a menu will be set up for each dish, on the front of which the ingredients will be presented visually and in the form of artwork by Elisabeth Tan. On the back, we briefly explain how we prepare the individual ingredients," explains Egor Hopp.

In future, according to Managing Director Rüdiger Zurheide and Head Chef Egor Hopp, the symbiosis of supermarket and restaurant will be utilised even more and cooperation between employees in all areas will be promoted. "In the past, we used to serve our dishes in tray cabinets. Now the supermarket represents the individual cases for us, all of which are incorporated into the restaurant offer, such as the wine, champagne and spirits, fruit & vegetable, fish, meat and cheese sections. When creating our dishes, we draw on the ingredients available in the supermarket and are constantly inspired by new products. For example, a new shelf will be integrated into the wine section directly adjacent to the restaurant, where the wines, champagnes and spirits on offer in the set menu will be presented. We want to inspire our guests and encourage creativity in the kitchen. They can find all the ingredients for this right outside our restaurant's front door in the supermarket," says Egor Hopp.