Würzhaus

The story

Würzhaus, Nuremberg: Seasonal Modern Cuisine by Diana Burkel

Würzhaus sits at Kirchenweg 3a in Nuremberg, where Diana Burkel runs a seasonal, modern kitchen with Franconian roots. The Michelin Guide listed it as recommended in 2026. Lunch is regional and hearty, while evenings bring a tasting-style menu.

Diana Burkel and her cooking

Burkel is Franconian and the daughter of an innkeeping family. She trained at the Essigbrätlein in Nuremberg and at the Michelin-starred Castell in South Tyrol. She has run her own kitchen since 2006. Spices are central to her cooking, and she describes them as what gives a dish its character. Since 2009 she has also cooked on Bavarian Broadcasting's "Wir in Bayern", usually on Tuesdays.

From Franconian lunch to evening menu

At midday the menu changes weekly and stays traditional and regional, served as a set lunch or to go. In the evening the kitchen turns to four to eight courses, with aromas built around a few key ingredients. Game with blood sausage and tarragon is one example. Grilled venison comes with raw broccoli ragout, grape chutney, hazelnuts and confit garlic, finished with cooling cumin yogurt. A recent menu also listed zander with kohlrabi and brown butter, and veal with parsley and miso.

Wine and room

The cellar leans toward spontaneously fermented wines, along with natural and orange bottlings. Each course on the menu has a wine suggestion, and a non-alcoholic pairing sits beside it, such as ginger and beetroot kombucha. Der Feinschmecker gave Würzhaus a 2.5 rating in 2026 and described it as unpretentious fine dining with a touch of trattoria. The dining room is plain and cosy, with dark natural wood furniture. In summer, a terrace picks up the same style.