“Nuremberg and the Middle Franconian region are worth a visit because we have our own taste DNA here, which can’t be compared to any other destination in Germany. It is as high quality as it is diverse and offers a large spectrum from down-to-earth dishes to award-winning haute cuisine”.

“The availability of this one-of-a-kind culinary landscape with fresh and seasonal products is the basis for the variety of our menus – it is an edible landscape”.

“Live like God in France is old hat, today it’s Live like God in Franconia! Nuremberg is the central point in Bavaria for everything that has to do with dining pleasure, culinary diversity and good taste. We are located in the center of a triangle formed by the wine-growing area of Lower Franconia, Upper Franconia – with the highest density of breweries in the world –and the region south of here with its hop-cultivation area in the Hallertau. Here, you find the broadest selection of sausages, bread and beers and we love to enjoy them”.

“At a certain level of restaurant everything should be handmade because this is a major factor in the experience for guests. I choose products carefully, examine them and prepare them by hand. I have my own farmers, butchers and fishmonger whom I trust and who value a shared learning process. The regionality here in Franconia is a dream for everyone in gastronomy. One finds vegetables, local fish, meat and fruit right in front of your door”.

“In Nuremberg I am pleased to see that many high-quality restaurants are led by independent cooks who carry a heavy responsibility for their employees and establishment. It’s exactly that which shows Nuremberg’s culinary development and what type of unique enterprises have established themselves here. For guests, a visit to these restaurants is therefore an investment in an independent and responsible business”.

“Our restaurant and patisserie concepts in the Nuremberg Old Town blend true culinary craftsmanship, design and architecture into a special wholistic experience. All of our restaurants feature a show kitchen. The guest can see exactly how we work and which products we use. This transparency is a MUST for us”.

“Our Chef’s Table concept permits the guests to get close, right where it’s happening – there is no “front” and “behind” the stage. Open-kitchen concepts place the focus not only on food and drink, but also on an open communication and interaction with the guest. That creates a special and intimate atmosphere”.