"German Cuisine" Restaurants in Nuremberg
The restaurant legend by Andree Köthe and Yves Ollech enters the next round without any hint of ageing. The focus is on vegetables in their very own interpretation. This calls for white wines like Luckerts Creutz!
Those who go to etz do so consciously. Divided into seven (!) seasons, the menu with its numerous courses changes weekly. Whether freshly picked, fermented or long matured, the keyword is appreciation.
"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.
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.
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!
"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.
"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.
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.
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.
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.