etz
Nuremberg, Germany
⭐2 Stars
The Experience
From Michelin Guide
Felix Schneider and his team will take you into their very own cosmos. Their sustainability concept, which has been consistently implemented down to the last detail, is clearly reflected in their exceptional seasonal menu, which is brimming with their ideas and sense of purpose. They forage, plant, ferment... everything is house-made, from the ham and butter to the miso and vinegar. The short tour of the experimental kitchen starts at 6pm, after which you will be served numerous creative courses – fish/meat-based or vegetarian – over the course of four to five entertaining hours. Impeccable ingredient quality is evident throughout, whether in the aromatic, sweet heirloom tomatoes or in the ikejime golden trout, which is killed as soon as it is caught. Accompanied by a dynamic selection of drinks, wines or alcohol-free creations. The open kitchen makes for a friendly and relaxed atmosphere; everything is seamless and professional. The chefs serve and elaborate on the dishes. N.B. The slightly hidden location, in a courtyard off the street, is accessed via Kirschgartenstr. 6.
Unique Things
From Visitor Experiences
In-house Craftsmanship and Sustainability: Etz emphasizes making almost everything in-house, including charcuterie, vinegars, ham, butter, miso, and more, reflecting a deep commitment to minimizing waste and maximizing flavor. This extensive house-made approach is rare even among Michelin-starred restaurants and highlights their sustainability ethos.
Seven Seasons Culinary Concept: The menu at Etz changes regularly, sometimes weekly, guided by a unique concept of "seven seasons," which reflects a contemporary and mindful approach to the natural rhythm and regional ingredients of Northern Bavaria. This concept goes beyond the traditional four seasons, offering a refined and evolving tasting experience deeply connected to the local terroir and time.
Open Test Kitchen and Aroma Library: Etz offers guests an unusual insight into its creative process by opening its test kitchen and aroma library once a month. This space serves as a laboratory for experimentation and innovation, allowing diners to experience the restaurant’s culinary mindfulness and exploration of flavors in a more intimate and transparent way.
Ingredient Stars
From Visitor Experiences
The Michelin-starred restaurant etz in Nuremberg emphasizes regional, handmade, and homemade ingredients sourced locally, reflecting a strong commitment to sustainability and tradition.
While specific signature ingredients at etz are not explicitly detailed in the search results, the following can be inferred based on the restaurant's philosophy and regional focus:
Seasonal regional products: etz prioritizes the best seasonal ingredients from the Franconian region, which likely include local vegetables, herbs, and possibly game or fish depending on the season.
Handmade and homemade components: The restaurant’s dishes are crafted from scratch, suggesting key ingredients are prepared in-house to highlight freshness and authenticity.
Franconian specialties: Given the location and culinary context, ingredients such as local mushrooms, root vegetables (like kohlrabi or pumpkin), and possibly traditional elements like vinegar or regional herbs might be featured prominently.
In summary, the most honored or signature ingredients at etz are:
| Ingredient | Significance/Use |
|---|---|
| Seasonal regional produce | Central to the menu, reflecting freshness and local terroir, used in various creative dishes |
| Mushrooms | Likely used in vegetarian or umami-rich preparations, possibly as pastes or sauces |
| Root vegetables (e.g., kohlrabi, pumpkin) | Provide texture and seasonal flavor, sometimes served as soups or accompaniments |
| Vinegar or fermented elements | Used to add acidity and complexity, aligning with Franconian culinary traditions |
| Handmade components | Emphasizes craftsmanship, with sauces, pastes, or garnishes made in-house for depth and quality |
These ingredients define etz’s culinary identity by combining regional authenticity with modern, skillful preparation.