Essigbrätlein

Rating: 16
Author: Gault&Millau

Weinmarkt 3, 90403 Nuremberg, Germany

16/20
Remarkable Restaurant

BOOK

1 PHOTOS

Chef: Yves Ollech | Andree Köthe
Cooking: European | Gastronomic | German | Vegetarian
Style: Elegant | Romantic | With family | With friends

Gault&Millau's review 2025

The vinegar roast in the centre of Nuremberg, hidden behind slug slices, under the proven kitchen direction of Yves Ollech & Andrée Köthe, supported by sommelier and host Ivan Jakir, has found its own style over the years and decades, which can confidently be described as unique in Germany. Vegetables have always played the main role in the two menus, even when no one wanted to know anything about vegetarian cuisine. In recent years, the cooperation with farmers from the region has intensified again – you will hardly find a more seasonal menu, and the two chefs have still not lost their desire to discover. They have just found out that kohlrabi frozen in the field tastes like truffles – provided you can elicit these aromas from it. And the two can do that with flying colours. Nose to tail and leaf to root are not just buzzwords here, but are lived in the menu in a comprehensible way and are happy to explain them in detail by the kitchen and service staff. This does not deter enjoyment, but makes it one dimension richer, as well as the aesthetics of the individual plates, on which the house puts a lot of effort. But even more so on the perfect cooking points of the quite puristically presented products. In any case, this is not a side-by-the-side-eat-something-location, but challenges the guest with all his senses. And rewards him richly for it - not least with the outstandingly well-stocked wine list.