"Outdoor Dining Area" Restaurants in Nuremberg
"No dress code" is the motto - fine dining is also possible without a tie and collar. Every season has its own sophisticated menu. Top gift for the very dearest: a day as a "star chef" with a look behind the scenes.
Although Claudia and Christian Wonka have been active here for over 20 years, they still manage to surprise us. Loup de mer, kimchi and umeboshi go well with a mature Veltliner from Nikolaihof.
Chef Valentin Rottner himself pulls the trigger at the chic Waidwerk. Venison and blueberries from the forest meet parsley root and beet from the garden. Tip: the three-course surprise menu.
Veles and the garlic country, that is a gourmet restaurant and its large garden. Whether beet, pumpkin, asparagus or lovage, Vadim Karasev works both regionally and creatively. Always a pleasure!
In the high auditorium, Michi Seitz lets you look over his shoulder as he cooks. What is there to see? Steak and lobster on the plancha, for example, caviar pizza, bubble brunches - always new ideas!
Johannes Hannweg creates his fine menus - for example with duck consomée ravioli or tuna and sesame frisée - around food from the Franconian region or with influences from all over the world.
The Minneci is not just an Italian restaurant. The upscale creations express the finest Italian way of life. Salmon and swordfish carpaccio, ravioli with wild mushrooms, monkfish or venison: all a delight!
"Come as you are" in the small 35 square meter restaurant. You can pour yourself as much (or as little) wine as you like. Host Tim Kohler is also a master of the art of menu navigation.
UnvergESSlich aims to create tasty memories and combine Franconian tradition with international flavors - and that starts with the food from the rich soils of this beautiful region.
Diana Burkel cannot be praised enough for the three-course lunch menu, which changes weekly. If you're looking for a more home-style meal, dishes such as mullet with green curry are served in the evening.
Located on Nuremberg's most beautiful island, the Nitz provides French flair. Here, classics such as bouillabaisse or coq au vin are interpreted in a sophisticated way. Accompanied by wines from Franconia to Armand Rousseau.
A cozy atmosphere by the old canal, far away from the hustle and bustle of the city. With two kinds of local venison, you can dream of a walk in the woods, with fried octopus with orange-pepper foam of your last vacation.
Yearlings and narrow roe deer - Chef Bernhard Steichele personally takes care of the game dishes on the seasonal menu of the traditionally furnished restaurant. The Franconian apple cakes round everything off.
The combination of tradition and modernity at Nuremberg's Unschlittplatz tastes of bouillabaisse and tartare, Krauser Glucke, oysters - or classic cevapcici with Balkan vegetables and tomato rice.
Refined Thai cuisine in Nuremberg for over 50 years - you can't get more pioneering than that! However, Iu and On are absolutely in the here and now. Proof: the red "jungle curry" with krachai roots.
At globo, the name says it all. With ingredients from all over the world, the dishes are meant to be shared. Anelli meets lemon-wasabi sauce and Franconian sausage meets caramelized pistachios.
Itaefong is two thirds Seoul and one third Hong Kong - a Vietnamese coffee is always a good idea. An absolute classic: Japchae, fried glass noodles made from sweet potatoes. And never skip the cocktails!
Sebald is one of the (many) trendy restaurants in the city. Contemporary interpretations of bistro classics are served without frills. And you'll also quickly find what you're looking for on the wine list.
Anyone who has taken a seat in the Gulden Stern's parlor can hardly avoid ordering the "Original Nürnberger Röstla". Until then, the beechwood fire crackles and the freshly cooked soups warm you up.