"Parking Space" Restaurants in Nuremberg
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.
Stefan Meier and his team offer creative gourmet trips in a modern, bright ambience. Example: Gamba Blanca is served with shiso and XO sauce. Specially "mixed" non-alcoholic drinks are also a delight.
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.
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!
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.
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.
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!