The story
AURA by Alexander Herrmann & Tobias Bätz in Wirsberg serves modern Franconian cooking at Marktplatz 11, and holds 2 Michelin Stars (2026) for excellent cooking. The restaurant sits within the Posthotel Alexander Herrmann, where the kitchen works with a seven-course menu that changes with the seasons.
The kitchen sources from more than 70 producers in the region and develops products alongside them. At the Future Lab ANIMA, ingredients are fermented, dried, cured and smoked before they reach the menu. Building a single menu can take up to three months of tasting, drafting and refining.
A typical course pairs pink-centred venison loin with apricot-miso for sweet-salty depth. Puffed pepper adds crunch and a little heat, and air-dried meat brings a smoky edge. Forest mushrooms and berries close the gap between richness and acidity. Der Feinschmecker describes the result as a carefully calibrated balance of spice, sweetness and acidity.
The wine program is entirely regional, with rare Franconian bottles and wines from young winemakers. Sommelier Hauke Hellbach and the service team select a pairing for each menu. For guests who skip alcohol, the Future Lab creates non-alcoholic pairings using regional ingredients for each course.
Recognition
Ambience
Details
History
Excellent cooking
Limitless sense of place, relaxed modernity, natural ease. The perfect backdrop for a contrast-rich evening featuring exotic regional cuisine across seven courses – without stiff formality, naturally.
Concept On the plates, a finely tuned gourmet cuisine with a regional foundation: For instance, the pink-centered venison loin is juicy and aromatic, featuring a subtle game seasoning. Apricot-miso brings a sweet-and-salty umami depth. Puffed pepper offers crunchy accents and a touch of heat, while the air-dried meat adds a smoky-salty dimension. Earthy forest mushrooms and fruity berries strike a balance between richness and freshness – a meticulously calibrated interplay of spice, sweetness, and acidity. Concept On the plates, a finely tuned gourmet cuisine with a regional foundation: For instance, the pink-centered venison loin is juicy and aromatic, featuring a subtle game seasoning. Apricot-miso brings a sweet-and-salty umami depth. Puffed pepper offers crunchy accents and a touch of heat, while the air-dried meat adds a smoky-salty dimension. Earthy forest mushrooms and fruity berries strike a balance between richness and freshness – a meticulously calibrated interplay of spice, sweetness, and acidity. Wine The link between region and fine dining is equally apparent in the wine program: premium Franconian wines complement the menus. Atmosphere The establishment's modern elegance is upheld by attentive service, where the chefs themselves are also present. The cozy yet refined ambiance fosters a relaxed, elevated mood. Conclusion A deeply engaging culinary experience – born from a concept that thoughtfully weaves together regional origins with masterful cooking, a cohesive wine list, and a welcoming ambiance.
Pan-fried Wagyu liver sausage, veal from Duroc pork, two preparations of roe deer – the second kitchen of this modernly managed traditional establishment presents itself as simultaneously Franconian, modern, and individual.
Location
Facebook
Instagram