The Best Restaurants with 2 Falstaff-Gabel(n) in Nuremberg
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!
Fine dining in a cheerful bistro atmosphere - a simple but effective concept. Waiter Frank Mackert always finds something to go with the smoky Bresse pigeon breast with pointed cabbage from 500 labels!
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.
"The joy of trust" is how Koichiro Yoshida describes the principle of Kappo cuisine. Several courses, the refined simplicity of the best, ultra-fresh ingredients and everything harmoniously coordinated. You leave inspired.
An omnivorous and a vegetarian menu, plus à la carte dishes - Tomas Spanu offers the whole range in a chic and cozy wine setting. Sardinian-inspired dishes such as sage malfatti accompany beef and eggplant.
"Brazilian Fine Dining" for almost ten years now! One of Vivian Zabold's dishes is called "Farofa. Picanha. Guava." and brings the cassava root of her homeland to life. A dream trip guaranteed.
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.