Essigbrätlein

You have to ring the bell to be admitted to this small restaurant in the middle of Nuremberg's old town. A lovely intimate setting for a meal, with its cosy and inviting atmosphere and charming and attentive front-of-house team. In the kitchen, the focus is on innovative cuisine that takes advantage of the seasons and selected producers. Dishes such as "Onion with Rose" are unique and well thought-out in their combination. In line with their sustainable approach, the "leaf to root" philosophy is rigorously adhered to. Chef-patron Andree Köthe and co-head chef Yves Ollech – who have formed a well-oiled machine in the kitchen for years – have a penchant for using herbs, spices and vegetables, even fermenting and preserving them for later use. The creative natural cuisine is accompanied by astute wine pairings. Insider tip: request the vegetarian lunch menu when making your reservation.