Entenstuben

Anyone standing in front of this rather unassuming building in the Wöhrd neighbourhood would not necessarily expect to find such a tastefully elegant restaurant inside. This is Fabian Denninger's domain. Following stints at various establishments including Edsbacka krog in Sollentuna near Stockholm, Burg Wernberg and the Waldhotel Sonnora in Wittlich, he first headed the kitchen at Koch und Kellner in Nuremberg, before becoming the chef-patron of Entenstuben in June 2014. He prepares dishes based on classical foundations with a modern twist and plenty of contrasts. This is achieved beautifully, for example, in the lukewarm lobster, to which papaya and chard add a delicately fruity and acidic note. The beautifully presented set menu also comes in a vegetarian version. Tip: The quiet verdant terrace to the rear of the building is delightful.

• The set menu is vegetarian by design, with optional add-ons that bring in fish or meat.
• PrimeDine events preview the next seasonal menu on selected dates.
• A relaxed but professional dining style in Wöhrd, with a leafy terrace at the back.

Signature Ingredients

• Franconian wild garlic (Bärlauch).
• Rhubarb and poppy seed.
• Avocado with horseradish and cress.
• Optional Imperial caviar add-on.

Seasonal set menu

• A season-driven menu offered in 4 to 7 courses, vegetarian by default, with optional add-ons that introduce fish or meat.
• The Spring menu (from 21 March 2026) includes dishes such as pickled lettuce with herbs and hazelnut, grilled avocado with cress and horseradish, Franconian wild garlic, stuffed red onion with smoked tofu and green apple, and a rhubarb dessert with poppy seed.

Pricing (on-site)

• 4 courses: €139 (vegetarian) or €154 (omnivore).
• 5 courses: €154 or €169.
• 6 courses: €169 or €184.
• 7 courses (Signature): €179 or €199.