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Tasty tips: Kai Behringer

There's no doubt that he knows Nuremberg bratwurst better than anyone else. But where does he go to eat when he wants something other than sausages? Take a look at our culinary interview and see which personal tips Kai Behringer has for you.

Kai Behringer - Behringer's Goldenes Posthorn Nürnberg

How would you describe Nuremberg in three words?

The largest village in the world.

In your opinion, which culinary specialties does Nuremberg have that you canÄt find in other cities of its type?

As the intersection of trade routes, Nuremberg was a transshipment point for spices since the Middle Ages. The wealthy Nuremberg merchants weren't called "pepper sacks" for nothing. This has also formed the Nuremberg specialties.

Gingerbread was invented in Nuremberg to preserve spices as long as possible. They were originally a durable baked good, in which the exotic flavors could be conserved. 

The "Schäufele" pork shoulder, a roast with a one-of-a-kind cut with the shovel-shaped shoulder bone left in, is spiced with caraway. The shape of the bone gives it its name - "Schäufele" means little shovel in the local dialect - and it is only prepared in Franconia.

Then, very important and world-famous, Nuremberg bratwurst. They receive their characteristic flavor through the spices pepper and majoram. As a producer of original Nuremberg bratwurst we use only the best high-quality spices for our speciality.

And the Franconian "heraldic animal", 1/2 of a fried carp, is one of the typical specialties, even if it can only be eaten in the months with an "R" in their name.

What personal dining tip would you give a tourist who is coming to Nuremberg? Is there something a visitor must try?

Anyone who comes to Nuremberg should try home-made "Elisenlebkuchen" from a good bakery, from Eckstein, for example. People who have only tried factory-made gingerbread are always overwhelmed by the difference in quality. My restaurant tip: The Albrecht-Dürer-Stube.

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