Sebastian Wego runs the restaurant Nørds in Düsseldorf's trendy Flingern district: Nordic-inspired - but with culinary excursions.
Sebastian Wego has been running Nørds in Düsseldorf since 2021.
"Le Diabetes II"? The framed drawing on the wall between the dining room and the kitchen staircase catches the eye. Not just because of the artistic motif. But also because, with 18 seats, every item in the otherwise understated restaurant is an eye-catcher. And because the mural - a gift from a renowned artist - is probably more of a wink in view of the menu at Nørds: the menu lists salmon tartare, fillet of beef with okonomiyaki and kimchi or sugar beet with burnt leek.
The dishes on the menu are constantly changing because owner and chef Sebastian Wego prefers to buy what is available locally and seasonally. "However, I can't get too caught up in this romantic idea of 'everything purely local'," admits the restaurateur. "Otherwise it wouldn't work economically and I'd have to charge completely different prices." His menu costs 110 euros, the vegetarian option 95 euros, plus wine accompaniment.
Restaurant Nørds
Wego buys basic ingredients twice a week from METRO, as well as non-food items such as aluminum foil or cleaning products and everything else that is needed in the business: "You actually always need something from METRO." One reason why the Nørds boss immediately agreed when it came to the cooperation for the Düsseldorf Gourmet Festival 2025. METRO is not only supporting the three-day culinary mile as the main sponsor, supplying exhibitors with food, catering utensils and more, but is also partnering with Nørds to provide a prominent stand on Königsallee from August 22 to 24, 2025.
"On the one hand, I see this as an opportunity to raise my profile even further," says Wego, explaining his enthusiasm for taking part. Secondly, he likes the idea behind food festivals like this. "It brings together lots of different people from different backgrounds. It's not just about the food," says Wego, "but about the moment of enjoyment that you experience together."
MPULSE: Hi Sebastian, why don't you tell us who you are and what you have to do with METRO and the Gourmet Festival this year?
Sebastian: My name is Sebastian Wego, I am the owner of Nørds Restaurant and I am very happy to be a partner for METRO at the Gourmet Festival this year.
MPULSE: And what tasty treats can guests look forward to at your stand at the Gourmet Festival this year?
Sebastian: For example, there's a ceviche, there's a mushroom taco, and there's also a dessert, which will also be quite exciting.
MPULSE: Can you tell us more about that, and does it perhaps have something to do with cheese?
Sebastian: It's a cheesecake, in fact, with lavender and forest oil.
MPULSE: Mmm, that sounds delicious! Then we look forward to seeing you at the Gourmet Festival in Düsseldorf.
Sebastian: I'm really looking forward to it!
Such moments also arise at neighborhood events, in which Wego likes to participate. With handy, easy-to-eat snacks such as tacos, smörrebröd or, if you want something more exquisite, oysters. On themed evenings, Wego collaborates with a local wine bar; once a week, he also uses the kitchen of a friend's burger store, which is otherwise unused that evening, to offer dishes that would not be suitable for Nørds.
After completing his traditional chef training, Sebastian worked in various places, including in Austria on the Zugspitze and in Munich, where he made valuable contacts at the headquarters of Feinkost Käfer. Born in Wuppertal, he and his wife Meenu were drawn back to their homeland at some point. So they chose Düsseldorf, where not only their son Christopher, 4, and daughter Lilo, 2, are now growing up, but also where Wego opened Nørds at the end of November 2021. Thanks to his participation in the Gourmet Festival, even more guests are likely to find their way to Lindenstraße 73 soon. And who knows, maybe one or two artists will be among them - there is still a little room for a counterpart to "Le Diabetes II".
Sebastian Wego is not only involved in the Gourmet Festival and neighborhood events. Street food collaborations also appeal to the Nørds boss: "A restaurateur friend of mine has a 'Defender Bar', so he taps Aperol from a converted Land Rover, for example," says Wego. The next step is to use a horse trailer as an event food truck. Wego: "I would like to offer food in it." The right mobile payment solution so that guests can easily buy snacks and drinks without cash: DISH Pay Now. The portable device is as small as a smartphone and is available to take away directly from the METRO store. There are no monthly fees - a small usage fee is charged per transaction. "A sensible solution, well worth considering for events," says Wego. More information: DISH Pay Now.
The right mobile payment solution so that guests can easily buy snacks and drinks without cash: DISH Pay Now.
MPULSE: Sebastian - cod or saithe?
Sebastian: Cod.
MPULSE: Cod or mackerel?
Sebastian: Mackerel.
MPULSE: Mackerel or turbot?
Sebastian: Turbot.
MPULSE: Turbot or plaice?
Sebastian: Turbot.
MPULSE: Turbot or char?
Sebastian: Turbot.
MPULSE: Turbot or zander?
Sebastian: I'll stick with turbot.
MPULSE: What's your favorite way to eat turbot?
Sebastian: Fried in the classic way.
MPULSE: Well then, bon appétit!
Sebastian: Bon appétit.
Gain authentic insights and experience exciting stories from around the world. MPULSE goes where others fear to tread, following restaurateurs, producers and suppliers.
Discover series
