The story
Waidwerk in Nürnberg (Nuremberg) serves Franconian and modern German cooking at Winterstraße 15, and the kitchen holds one Michelin star for 2026. It operates within the Romantik Hotel Gasthaus Rottner, where head chef Valentin Rottner is an avid hunter who brings that work to the plate.
Venison, roe deer and wild boar appear regularly on the seasonal menu. A large share of the ingredients comes from the restaurant's own hunting grounds and select regional producers, some of them organic. Dishes are prepared against reservations, which the kitchen says keeps food waste low.
The seven-course menu costs 210 euros and the five-course version 170 euros, with a full wine pairing at 80 euros. Dishes include langoustine with pea, kimchi and yuzu, and venison with Jerusalem artichoke, quince and PX vinegar. Vegetarian menus, with or without fish, are available on request if you let the kitchen know in advance.
Recognition
Ambience
Details
History
High quality cooking
As a passionate hunter, Valentin Rottner enriches the table with game meat and roe deer, while also infusing his magnificent seven-course menu with the spirit of the world. Additionally: a three-course surprise menu.
A 300-year-old traditional inn with a village atmosphere, garden terraces, and a cuisine that ranges from hearty to refined. The waitstaff wear dirndls, and the tiled stove radiates coziness.
Concept Relaxed yet elegant fine dining in the contemporary dining room of a beautiful half-timbered house. A single menu, 5–7 courses. Cuisine Style Head chef Valentin Rottner is also a passionate hunter, which is why venison, roe deer, and wild boar frequently feature in his seasonally curated kitchen – for example, tender roe deer loin, intriguingly paired with nut butter, parsley root, and blueberry. At the same time, the chef looks far beyond his own culinary borders, sourcing wonderfully nutty, slightly sweet Tristan lobster and giving it a Mediterranean backdrop with fennel and arugula. Equally skillfully, the kitchen plays with Asian notes, stunningly accompanying buttery coal fish with textures of corn, miso, and yuzu. Wine Spacious cellar featuring numerous German and organic wines. New each year: The summer wine created by Claudia Rottner in collaboration with rotating winemakers. Atmosphere A welcoming space with family charm, contemporary comfortable interiors, and top-notch service. Conclusion Postmodern haute cuisine at a location steeped in tradition.
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