ZweiSinn Meiers Fine Dining
Äußere Sulzbacher Straße, 90491 Nuremberg, Germany
1 PHOTO
Practical information
- Location
- Nuremberg
- Chef
- Stefan Meier
- Cooking
- French | Gastronomic | International | Vegetarian
- Services
- Access for people with disabilities, Private Parking, Terrace
- Style
- Casual, Romantic, With children, With friends
Gault&Millau's review 2025
16/20
Remarkable Restaurant
The location of ZweiSinn Meiers Fine Dining on an arterial road in the east of Nuremberg does not seem particularly attractive. But St. Jobst is a trendy district, as evidenced by the high density of organic supermarkets. The restaurant is located in a modern office building, there is a bistro with more down-to-earth dishes at the front of the street, and in the back you can sit down for an upscale dinner in a casual, floral ambience. In the fine dining area, patron and chef Stefan Meier and a young, motivated team present creative cuisine with an Asian touch with excursions to their native Franconia. You can choose between five, six and seven main courses and intermediate courses, including "prelude" and "finale". Visually, every plate, including the introductory finger food, is a poem, with the chefs working with trompe l'oeil effects such as an asparagus spear made of white mousse or a "raspberry" composed of red jelly pearls for the main dessert. In the incessant fireworks of the stove acrobats, however, the finesse of taste sometimes takes a back seat: an "iced" hollandaise sauce with interestingly composed Franconian asparagus variations as a starter was robbed of the egg and butter aroma in the freezer. Why does the kitchen use fresh instead of much more intense dried morels? Petitessens that could be improved, as well as the seasoning is mainly salty and otherwise rather restrained. In the menu, otherwise, a perfectly short-fried dry-aged salt marsh lamb from Sylt, matcha-flavored panna cotta or sorrel ice cream. The well-stocked wine list, eloquently presented by restaurant manager and sommelier Stephan Resch, offers plenty of opportunity to quench your thirst. Even the inexpensive house wine, a Silvaner Erste Lage from the Störrlein Krenig winery in Randersacker, was fun. For label drinkers, the menu includes a Musigny Grand Cru from Faiveley at a price of 5000 euros.
Map
OPENING HOURS
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- TUE
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Stefan Meier Chef -
Stephan Resch Sommelier
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Michael Resch Chef de service
