The story
etz is at Wiesentalstraße 40 in Nürnberg, where the kitchen builds Franconian fine dining around regional produce and seasonal menus. The restaurant earned two Michelin stars in 2026 for excellent cooking, and it runs an omnivore menu and a vegetarian menu side by side.
Only regional products go into the kitchen, and the menu changes often, sometimes weekly. Ingredients are aged, fermented, marinated and dried to concentrate their flavor. Sourdough is baked from old wheat varieties and rested for 36 hours, using a starter that has been kept for ten years in the test kitchen.
Franconian classics appear in reworked form. Crispy fried carp entrails are cured in burnt leek oil and served in spirulina tamari. A crispy chicken comes with hay butter and liver jus, lifted by fermented elderflower. The vegetarian menu includes beetroot cooked twice and finished with a roasted vegetable jus, and a mushroom blanched and grilled with Chinese cabbage and mandarin kosho.
The dining room is open to the kitchen and has a slight Scandinavian touch. Service is warm and friendly. The wine list offers around 1,000 selections, with Franconian wines given the most room and expert guidance available at the table.
Recognition
Ambience
Details
History
Excellent cooking
Concept Regionally and seasonally focused casual fine dining in an intimate open-kitchen setting. An omnivore/vegetarian menu. Kitchen Style “Etz” stands for “captivating experience.” It’s not just about the food. Even the choreography of the kitchen brigade on the house’s “stage” is pure pleasure. It keeps the homage to Franconia’s culinary terroir consistently electrifying. The guiding principle of using only regional products for the (seven seasonal) menus implies aging, fermenting, marinating, and drying to refine and enrich their flavors, resulting in aromatically concentrated, fully seasoned culinary compositions. Franconian classics, such as crispy fried carp entrails, become a delightful taste surprise when cured in burnt leek oil and served in spirulina tamari (soy sauce). How the essence of the seasons is inspiredly translated onto the plate is shown by crispy chicken with hay butter and liver jus, perfumed with fermented elderflower and a cherry stuffed with pumpkin seed marzipan. Simply wonderful! Wine 1,000 selections with profound vintage depth. Franconian wines take center stage. Expert wine guidance. Atmosphere An interactive, comfortable venue with a slight Scandinavian touch. Warm and friendly service. Conclusion An irresistible journey of discovery into a truly unique cuisine.
Consistently conceived, sustainable seasonal natural cuisine featuring regional ingredients. A menu of approximately 11 courses, meticulously crafted in our in-house culinary laboratory, with optional wine pairing upon request.
Location
Instagram