26 Te Travel Guide Worldwide Travel A taste of Nuremberg


Nuremberg’s star is rising


— discover a city


where tradition, flavour and fine dining come together in delicious harmony


Promotional Content • Saturday 3rd May 2025


IMAGE: KRISTOF GÖTTLING


René Stein, Restaurant Tisane IMAGE: THORSTEN KLEINE HOLTHAUS N


uremberg may be known for its gingerbread and bratwurst, but the Franconian city is also


making a name for itself in the world of fine dining. With nine Michelin- starred restaurants, Nuremberg has the highest concentration of Michelin stars per capita in Germany, offering an impressive culinary scene, making it a hidden gem for food-lovers. International


recognition reflects


this unique status: according to data compiled by Chef ’s Pencil, Nuremberg ranks 13th globally and eighth in Europe for Michelin-star density rela- tive to population — placing it among the world’s most exclusive gourmet destinations. Yet despite its acco- lades, the city has retained its sense of authenticity and accessibility, making


high-level dining a natural part of the urban experience. What makes Nuremberg stand out


is its blend of regional roots, sustain- ability, and culinary creativity. Many of the city’s top chefs rely on produce from the nearby Knoblauchsland, one of Germany’s largest vegeta- ble-growing regions. Tis fertile agri- cultural area provides a rich bounty of seasonal vegetables, herbs and fruits that form the foundation of many dishes. Te focus on freshness, quality and short supply chains leads to cuisine that is both modern and deeply authentic. Te experience goes beyond the


food itself. Many restaurants feature open kitchens, encouraging a more transparent and intimate interaction


between chefs and guests. Warm, attentive


service and thoughtfully


designed spaces enhance the overall dining atmosphere — combining regional identity with contemporary flair. Local ingredients are not only cooked — they’re celebrated and reim- agined in ways that respect tradition while embracing modern techniques. René Stein (one-star Restaurant


Tisane): “Our Chef ’s Table concept allows guests to be really close to the action — there’s no ‘in front of ’ or ‘behind’ the scenes. Tis creates a special and intimate atmosphere.” Typical examples might include


a refined version of the hearty schlachtschüssel, served with fermented


vegetables at two-star


Restaurant Etz. Such dishes reflect the way Nuremberg’s chefs skilfully reinterpret regional classics — a celebration of regional character expressed with finesse and modern flair. Other menus pay tribute to seasonal rhythms, with spring greens and wild herbs featured in April, and forest mushrooms, pumpkins or root vegetables making their way onto plates in the autumn. Felix Schneider (two-star


Restaurant Etz): “Te availability of this unique culinary landscape with fresh and seasonal products is the basis for the variation of our menus — it’s an edible landscape.” What makes Nuremberg truly


Felix Schneider, Restaurant Etz IMAGE: CRISTOPHER CIVITILLO


exceptional is the balance between award-winning fine dining and beloved local traditions. Alongside


IMAGE: FLORIAN TRYKOWSKI


IMAGE: FLORIAN TRYKOWSKI


its Michelin-starred restaurants, the city offers a rich variety of authentic Franconian eateries, from rustic taverns to long-standing family-run establishments. Tis culinary coex- istence of high-end gastronomy and traditional flavours creates a unique and well-rounded dining experience that reflects the soul of the city. For travellers seeking authentic culinary


experiences, craftsman-


ship, and a touch of the unexpected, Nuremberg is a destination worth


tourismus.nuernberg.de T: +49 911 2336-0


discovering. Whether you’re exploring medieval alleyways or sitting down to a seven-course tasting menu, you’ll find that this city offers much more than meets


of historic charm and contempo- rary flavour, it’s quietly become one of Europe’s most exciting cities for fine dining.


the eye. With its mix


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