Thomas Bühner returns to Germany with new gourmet restaurant
Thomas Bühner, the renowned three-star chef, returns to the German gourmet stage. With a new restaurant project scheduled to open in spring 2025 on the METRO Campus in Düsseldorf, Bühner is bringing his globally collected culinary inspirations back home. This exquisite gastronomic venture combines the classic elegance of Bühner’s previous work with innovative influences from his global culinary expeditions.
Culinary return to Germany
After many years of international experience and an impressive career in top gastronomy, Thomas Bühner is returning to Germany. His new restaurant promises an exquisite mix of tried-and-tested classics from the former “la vie” and fresh culinary discoveries from his globe-trotting travels. The interior of the new gourmet temple will be designed by well-known interior designer Olaf Kitzig, who will create a harmonious backdrop for Bühner’s culinary works of art.
Global influences and local roots
Bühner, who already opened the restaurant “la vie by Thomas Bühner” in Taipei, Taiwan, in April of this year, combines global influences with local roots in his new project. He divides his time between Asia and Germany with worldwide guest appearances in cities such as Boston, Mumbai, Singapore and Hong Kong, where he presents his culinary art to a wide audience.
“The METRO Campus offers me the ideal opportunity to finally implement my ideas and experience back home. Düsseldorf is so special to me because my career with Günther Scherrer began here in 1983. So my new restaurant brings me full circle,” Bühner said about his new project.
METRO Campus: A new home for gourmet enthusiasts
The METRO Campus in Düsseldorf is developing into an urban quarter for 4,000 new residents and a lively centre for gastronomic innovation. Here, Thomas Bühner will not only open a new restaurant, but also find a community of like-minded people who share his passion for exquisite enjoyment. In the coming years, a total of seven new gastronomy establishments are to be built, ranging from star cuisine to innovative fast-casual concepts.