Franconian specialties and wines.
As the son of a long-standing restaurant and butcher shop family, I grew up in a small town in the Franconian forest and was infected there by the gastronomy virus at a very young age. So it was clear that I would become a cook and I learned my trade in various places from the north to the south of Germany. I therefore gathered experience and influences from various regions in Germany, which have formed both my work and my personality.
After studying business administration and taking part in the management of a hotel in the north, I was offered one of the oldest restaurants in Nuremberg, where we had been living for six years. It was love at first sight and this hasn't changed for the last 20 years. There's nothing nicer than keeping an old traditonal going and making it come alive with new and fresh ideas. Because each season and its own highlights - such as asparagus, mushrooms, wild game or fried carp - are a challenge that I and my team take up on a daily basis.