Food and Drink

Food and Drink in Nuremberg

© Uwe Niklas

More than another city in Germany, Nuremberg stands for culinary delights. While gingerbread is most popular during the Christmas season, the city's finger-sized sausages can be enjoyed all year long. Franconian specialties such as a crisy "Schäufele" pork shoulder or pan-fried carp are also worth a try. A cool beer from a small and privatley owned Franconian brewery is always the right accompaniment.


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[Translate to Englisch:] Rezept: Karpfen an Zucchini-Bagger - Volker Thiel, Böhm's Herrenkeller

Recipe: Fried Carp Filet on Zucchini Pancakes with Lingonberry-Horseradish

Carp are a Franconian specialty like no other fish. They are traditionally only served in month with an "r" in the name (September to April). This recipe from Volker Thiel reinterprets the carp on a modern style....[more]

[Translate to Englisch:] Sebastian Kunkel - Zirbelstube, Foto: © Ute Wünsch

Susanne Wagner-Kunkel & Sebastian Kunkel - Zirbelstube

My name is Sebastian Kunkel and, together with my wife Susanne Wagner-Kunkel, I run the hotel and restaurant Zirbelstube. After I learned to be a chef at the Gasthaus Rottner, I spent some years in the Black Forest (at the Hotel...[more]

[Translate to Englisch:] Michael Höllerzeder - Albrecht-Dürer-Stube © Ute Wünsch

Michael Höllerzeder - Albrecht-Dürer-Stube

As the son of a long-standing innkeeping family, I was born in 1971 in Nuremberg. Despite a few trips to explore the world, I have remained true to my home town and still enjoy living in Nuremberg today. My career seemed almost...[more]

Franconian Asparagus

Franconian Asparagus

Asparagus stands for healthy indulgence. It not only tastes great, it is also filled with vitamins and other healthy ingredients. Asparagus is a perennial plant whose roots survive the winter buried under the earth. Each spring, the...[more]

[Translate to Englisch:] Diana Burkel - Das Würzhaus, Foto: © Ute Wünsch

Diana Burkel - Würzhaus

For me, cooking is "culture that brings people together". Even as a child, I was always happy when my mother cooked "something real". I learned my trade in prestigious restaurants such as the...[more]

Nuremberg Brawurst (Photo: Angela Ditze)

Nuremberg Bratwurst

If you’re visiting Nuremberg, you must try Nuremberg Bratwurst – then you’ll discover why these delicious sausages are known and loved far beyond the borders of Germany!

[Translate to Englisch:] Peter Noventa - Tiergartenrestaurant Waldschänke, Foto: © Ute Wünsch

Peter Noventa - Tiergartenrestaurant Waldschänke

My name is Peter Noventa and I was born in 1948 in Nuremberg. Since 1974, I've been creating and managing restaurants together with my wife Helga. We both have a "typical restaurant career". We studied art education (from...[more]

Historic Rock-Cut Cellars

Historische Felsengänge (Historic Rock-Cut Cellars)

The history of Nuremberg is inseparable from the history of beer. At the end of a tour of the historic undergraound rock-cut cellars and the Hausbrauerei Alstadthof, you can try a traditional Nuremberg red beer.


Gourmet Cuisine

in addition to traditional sausage kitchens and old-fashioned Franconian taverns, Nuremberg offers a remarkable amount of restaurants for the distinguished palate. Creatively presented dishes, imaginative menus and carefully selected...[more]