Essigbrätlein

Essigbrätlein in Nürnberg is a highly regarded restaurant that combines an innovative, market-driven approach with a farm-to-table philosophy. The kitchen treats limitations in available ingredients as a creative challenge and in 2008 made a conscious shift away from classical luxury ingredients such as foie gras to concentrate more heavily on vegetable-led cuisine. Ivan Jakir has overseen the wine service as sommelier since 1999, and the team continually develops new dishes to surprise guests; the restaurant is recognised by the Michelin Guide (Selected) for its innovative market cuisine and farm-to-table approach. The cuisine emphasises regional sourcing, natural colours and textures and the creative reinterpretation of local produce. Menus highlight seasonal ingredients and employ contemporary, fine-dining technique to present a vegetable-focused repertoire. Product quality and regionally sourced ingredients sit at the centre of the kitchen’s development. Andree Köthe is Co-Head Chef and shares kitchen leadership since 1997 with Yves Ollech. Specialities include the signature Rote Bete mit Kümmelkaramell (introduced in 1999), vegetable-focused tasting menus and regional, market-driven dishes.