Italian dining in Düsseldorf is closely tied to the labour migration that began with the German-Italian recruitment agreement of 1955. One example is the Saitta family: the father came from …
Italian dining in Düsseldorf is closely tied to the labour migration that began with the German-Italian recruitment agreement of 1955. One example is the Saitta family: the father came from Sicily as a guest worker in the 1960s and later opened grocery shops with Italian specialities, first on Tußmannstraße, then in Oberkassel. In 1998 his son Michelangelo turned this into an enoteca with a restaurant on Luegallee: the delicatessen became one of the city’s wine addresses.
Today the upmarket Italian addresses are spread across several districts. Oberkassel, on the left bank of the Rhine, stands for wine and produce-led cooking, with Piedmontese beef, truffles in season and around 1,000 wines in the cellar of Saittavini. In Gerresheim, a Tuscan chef cooks the dishes of his homeland opposite the Basilica of St Margaret, from pappardelle with wild boar ragù to gnudi, small dumplings of ricotta and chard.
Tip: Saittavini is both a restaurant and a wine merchant: many bottles from the cellar can also be bought to take home.
Enoteca and ristorante in Oberkassel: around 1,000 wines in the cellar, Piedmontese beef and truffles in season.
Tuscan cooking in Gerresheim: Gianluca Casini cooks the dishes of his homeland opposite the Basilica of St Margaret.
Information as of October 2026. Please check opening times and reservations directly with the restaurant.
