The story
Koch und Kellner, at Obere Seitenstraße 4 in Nürnberg (Nuremberg), cooks modern French and international dishes and holds a Michelin Recommended distinction for 2026. The kitchen cooks with fresh, where possible regional produce, and the wine list shapes the room as much as the plates do.
The kitchen describes its style as refined and elaborate, built on fresh ingredients and seasonal inspiration. The menu changes monthly. The current selection includes Schnaittach venison with chestnuts and chicory, Nordsee lobster with poached scallop in a bouillabaisse, and goose liver with quince and Belgian chocolate. A pan-seared zander arrives with leek cannelloni and orange segments, a combination that balances sweet and sour.
Menus start at four courses, and the courses can also be ordered individually. The Schlemmer Atlas describes a longer menu that includes veal tongue, sea bass, and truffle pasta. Dessert is a highlight, with black sesame ice cream on coconut ganache, cherry mousse under a thin jelly sheet, and a cherry juice reduction with a sharp balsamic finish.
The dining room has a bistro character, with stacked wine crates and table linens that add a polished touch. The list holds about 600 wines, with many Bordeaux and Riesling bottles and several older vintages. Koch und Kellner also runs a wine shop, Koch und Kellner's Keller, which sells German bottles beyond the restaurant.
FACT-BOOK NOTE:
Recognition
Ambience
Details
History
Concept Casual fine dining with a touch of bodega. A single menu, 5–8 courses. Culinary Style Global cuisine that playfully juggles a clear flavor profile. Pan-seared zander is served alongside leek cannelloni stuffed with its own forcemeat, orange segments deliver a sweet-and-sour dynamic, and leek hay provides delicate crispness. The interplay of textures is masterfully handled: sweet potato purée, chips, and sweet potato crème brûlée accompany slices of beef cheek, accented by braised peppers. The desserts are particularly noteworthy, such as the wonderful black sesame ice cream on coconut ganache with cherry mousse beneath a jelly sheet, finished with a sharp balsamic kick in the cherry juice reduction. Wine 600 selections, featuring many Bordeaux and Riesling wines. Several standout bottles showcase impressive vintage depth. Atmosphere The casual element is a dominant part of the DNA. Stacked wine crates and table linens add chic accents. Conclusion Effortless indulgence in a relaxed atmosphere.
Near the old town, guests look forward to their nine-course menu in a colorful and lively atmosphere. The selection includes, for example, veal tongue, sea bass, or truffle pasta. Menus are available starting from four courses.
Location
Facebook