Etz

Nuremberg, Germany

Don’t worry about food miles at Etz. Felix Schneider and his team grow all the fruit and vegetables used in this Nuremburg restaurant and 95 per cent of the products they can’t prepare themselves they source from the wider Bavarian region. Everything else is made from scratch in their test kitchen, including the miso, vinegar, butter and hams. Schneider’s USP is pickling, fermentation and smoking techniques, which are creatively put to use by his polymath fermentation wizard Daniel Pietsch (who also works as a creative director at a top German magazine). Service at Etz starts with a snack-accompanied tour of said kitchen before embarking on a four-hour meal of up to 16 courses that are paired with both wines and non-alcoholic drinks. Kitchen staff serve dishes, talking through the inspiration behind courses. Both the vegetarian and meat menus follow the seasons, utilising unusual, interesting ingredients: autumn services might feature foraged chanterelles and corn smut (a type of fungus that grows on corn ears) while early spring Etz visitors will encounter smoked, dry-aged pig liver and aromatic reindeer braid lichen.

Key Information

• Tasting menu from $224
• Dinner: Thurs – Sat
• 4991147712809
• Visit Etz's Website

Location

Eingang über Kirschgartenstr, Wiesentalstraße 40, Nuremberg, Baveria, 90419