塞博尔德斯米勒旅馆

You ring the bell to be let into this small restaurant in the middle of Nuremberg's old town. With its cosy and inviting atmosphere and extremely charming and attentive front-of-house team, it makes for a lovely intimate setting. Working together seamlessly, Andree Köthe and Yves Ollech have developed a cooking style that is truly one of a kind and defies categorisation. Each course surprises and delights with unfamiliar ingredients or unexpected combinations, reflecting the passion the chefs have for what they do. The vegetable-forward food, which draws inspiration from the region, is grounde

Felix Schneider and his team take you with them into their very own world. Their responsible concept, consistently implemented, down to the last detail – is clearly reflected in the extraordinary seasonal set menu, which is brimming with their own ideas and a clear sense of purpose. They forage, grow, ferment… everything is made in-house, from the ham and butter to the miso and vinegar. The short tour of the experimental kitchen starts at 6.30pm, after which you will be served numerous courses of creative fare – "omnivore" (fish/meat) or vegetarian – over the course of four to five entertainin

This fine dining restaurant is the beating heart of Romantik Hotel Gasthaus Rottner. In the kitchen where Stefan was once at the helm, his son Valentin now expertly continues the tradition. He prepares select super-fresh ingredients using modern techniques, and presents them in a five- or seven-course menu, available in a vegetarian version if you pre-order. Alternatively, you can opt for a three-course surprise menu. Sommelier Thomas Wachter heads up the friendly and professional service team. The interior is sophisticated, the minimalist style enhanced by some rustic touches and a hunting th

Head to Nuremberg's trendy Gostenhof neighbourhood for a fine dining experience in a rather alternative setting. Chef-patron Vadim Karasev places the emphasis on local sourcing and seasonality. Many of the ingredients come from small-scale producers in Knoblauchsland ("garlic country"), which is just down the road. The kitchen is actually in the dining area and, in full view of diners, the chefs prepare a well-thought-out, creative set menu comprising five to seven courses – a vegetarian version can be pre-ordered. Refined dishes such as "swede, apple, parsley" feature a handful of ingredients

Anyone standing in front of this rather unassuming building in the Wöhrd neighbourhood would not necessarily expect it to house such an elegant fine dining restaurant. This is the domain of Fabian Denninger, who, following stints at renowned establishments, has been chef-patron here since June 2014. His cooking is rooted in classic culinary tradition, and he executes his dishes with a modern and high-contrast approach. The seasonally inspired set menu is vegetarian by design but can be expanded to include fish and meat – for instance, with perfectly pan-fried, top-quality skrei served with ten

Located in the chic Augustinerhof building complex in the Old Town, this is a cool, vibrant and trendy "chef's table restaurant". The open kitchen is the centrepiece – not only providing a fascinating display to watch, but also a clever interplay of aromas, background music and communication. Diners sit at a striking counter with a natural stone finish; interaction between chefs and diners is a key part of the concept. You experience first-hand how René Stein and his team prepare a modern, creative set menu comprising pleasantly pared-down dishes made from first-rate ingredients – pre-order th

Christian Wonka has been running this charming restaurant for over 20 years, serving up ambitious, flavoursome cuisine made using select ingredients, eschewing all unnecessary frills. There is real joy to be found in the clear composition of the dishes, which consist of only a few components – for example, "cauliflower, hazelnut, carrot" or "skrei, pear, kimchi". Recurring Asian touches provide beautiful contrasts. In the evening, a creative set menu comprising five or six courses is proposed – a vegan version is also available. At lunchtime, both variations appear in a shortened form. An invi