Since the "Speiselokal Sebald" opened its doors this summer, the wine market has become the new meeting place in Nuremberg's old town. Behind it are host and sommelier Abel Gebredingl, who began his gastronomic career diagonally opposite in the Michelin-starred restaurant "Essigbrätlein". Head chef Henri Diagne has also already had a taste of the Michelin-starred world; he worked under Fabian Feldmann at his "L'Impertinent" in Biarritz. Last winter, they initiated several gastronomic pop-ups in Nuremberg to get in the mood. With Sebald, Gebredingl and Diagne are creating a relaxed place for anyone who appreciates good food - with sharing dishes, excellent wines and lots of art on the walls. The cuisine is international with a focus on French cuisine. The menu is deliberately kept small. Around twelve dishes, divided into cold and hot dishes as well as desserts, invite you to enjoy them together. "The cold fish" is delicious, a slightly spicy ceviche made from corvina with a sweet potato and avocado cream - slightly acidic and refreshing. "The pasta": stuffed noodles with celery and nut butter, is served with a delicate, creamy beurre blanc. The dessert selection proves that dessert doesn't always have to be sweet; "The green tomato" plays with acidity and subtle sweetness to create a delicious finale. Hardly any guest would want to miss out on the Sebald crème brulée. Abel Gebredingl provides charming advice on the wine selection. The menu is varied and offers many excellent wines from Franconia, Italy and Argentina - including some affordable wines.
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