20grad Restobar in Düsseldorf
The 20grad Restobar has been bringing Balearic cuisine and a Mediterranean feel to Düsseldorf since 2017. Location, culinary concept, and cocktail bar are a magnet for local and international customers. And behind the scenes, HOBART dishwashing technology ensures hygienically clean glasses and plates.
TIME FOR TAPAS IN DÜSSELDORF
The Mediterranean Sea around the Balearic Islands averages 20 degrees Celsius throughout the year. And who doesn't like to imagine themselves sitting in Mallorca enjoying tapas and wine – even if they're in Düsseldorf?
Guests immediately feel the comfortable temperature that gives the restaurant its name upon entering the spacious bistro and bar area, where dark colours combine with plenty of wood and lovingly crafted decorative elements. Soft lighting and chill music create a pleasant and harmonious ambiance that invites everybody in.
Image source:20º Restobar
The former archive of the Düsseldorf Regional Court is located opposite the museum Kunsthalle and close to the opera house – right in the heart of the old town. Behind the historic facade, after a two-year renovation phase, this unique 1,000-square-meter restaurant concept was created. Michelin-starred chef Macarena de Castro, originally from Mallorca, is responsible for the concept. 20grad owner Kaan Büyükyilmaz loves the island and has been friends with the chef for a long time, which is how this synergy came about.
"Together, we wanted to bring a piece of Mallorcan lifestyle to Düsseldorf," he says. Tapas, croquetas, and paella on the menu immediately evoke memories of last summer's vacation. The wine list features around 100 bottles, with a focus on Spain but also including top German wines. At the well-stocked cocktail bar, the team serves many signature drinks and their own interpretations of classics.
Image source:20º Restobar
Efficient technology for busy times
Whether in the bistro area, at the bar, on the leafy patio, or in the fine-dining restaurant – glasses, cutlery, and dishes are used in large quantities everywhere, because an evening of tapas brings with it many plates. Therefore, 20grad has a total of four HOBART dishwashers running at full capacity to provide the average 4,000-5,000 guests per month with perfectly clean dishes and the nine-person kitchen team with clean pots and utensils.
TOP-DRY makes dishwashing as fast as can be
The undercounter dishwasher at the bar plays a particularly important role. Thanks to the integrated TOP-DRY feature, it ensures clean and residue-free glasses that the bar team can use again immediately. "The fact that no one has to polish glasses anymore saves us an enormous amount of time," explains Kaan. "This allows the service staff to spend more time with the guests."
Osmosis for perfect water
The particularly hard tap water in Düsseldorf also requires treatment with an osmosis system. For the three machines in the kitchen a system installed separately, while at the bar, the osmosis system is already integrated into the dishwasher. This prevents mineral residue on glasses, which would be unavoidable with this tap water. Gastronomy professional Kaan learned about the innovative HOBART dishwashing technology through Düsseldorf-based specialist catering retailer Wilh. Breuer and was immediately ready to purchase it for the then-new 20grad restaurant. Impressed by the machines, he also purchased a dishwasher from the global market leader for his second business, BEUYS Bar, which is located right around the corner of 20grad.
TOP-DRY DRYING
For the best drying result
Drying wet washware is laborious and time consuming: HOBART TOP-DRY drying provides you with first-rate drying results. Here, once the washing process is complete, the humid air is converted using a hydro-thermal energy storage system, and reintroduced into the wash chamber as hot drying air.
As the drying system uses humid air from the wash chamber and converts it into hot, dry air, there is no need for any additional energy consumption.
